Roasted Butternut Squash Soup with Coconut Milk and Spiced Herbs Recipe

Introduction

This roasted butternut squash soup is a comforting, creamy delight perfect for cooler days. With a blend of warm spices and coconut milk, it offers a rich, flavorful twist that is both nourishing and easy to prepare.

Ingredients

• 1 small to medium-sized butternut squash
• 7 fl oz coconut milk
• 1-2 red onions
• 2 carrots
• 1-2 bell peppers
• 1-2 heads of garlic
• 2 tomatoes (or 1 cup of cherry tomatoes)
• 1 1/2 cups vegetable broth
• 1 tsp fresh ginger (optional; grated)
• Olive oil (enough to drizzle over vegetables)
• Fresh cilantro (for garnish)
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp chili oil

Instructions

1. Step 1: Preheat your oven to 390°F (200°C).
2. Step 2: Prepare the vegetables: peel and chop the butternut squash, or cut it in half for roasting. Note that halving will require longer roasting, while smaller pieces cook faster.
3. Step 3: Season the vegetables with black pepper, cumin, paprika, thyme, rosemary, and chili flakes. Drizzle olive oil over them and toss to coat evenly. If halved, drizzle oil on the squash flesh. Cover with aluminum foil.
4. Step 4: Roast the vegetables for about 1 1/2 hours, or until golden and soft. Remove the foil for the last 10 minutes to allow caramelization.
5. Step 5: Remove from oven. If halved, scoop out the squash flesh. Transfer all the vegetables to a blender, add vegetable broth and grated ginger if using, and blend until smooth and creamy.
6. Step 6: Pour the blended mixture into a pot over medium heat. Stir in the coconut milk and cook for 2 minutes until warmed through.
7. Step 7: Adjust seasoning to taste. Garnish with fresh cilantro, a drizzle of coconut milk, and a pinch of chili flakes or chili oil if desired.

Tips & Variations

• For a quicker roast, chop the squash and other vegetables into smaller pieces rather than halving the squash.
• If you prefer a spicier kick, increase the chili oil or add a pinch of cayenne pepper.
• Using sweet potatoes along with butternut squash adds natural sweetness and depth.
• Substitute coconut milk with almond or oat milk for a different creamy texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash for this soup?

Yes, frozen butternut squash can be used. Roast or cook it directly, adjusting cooking time as needed. The texture may be slightly softer but the flavor will still be delicious.

Is this soup vegan and gluten-free?

Yes, this soup is naturally vegan and gluten-free, making it suitable for many dietary preferences.

Roasted Butternut Squash Soup with Coconut Milk and Spiced Herbs Recipe

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★★★★★

4.6 from 54 reviews

• Author: Matteo
• Total Time: 2 hours
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Roasted Butternut Squash Soup is a creamy, flavorful, and comforting dish perfect for cooler days. Featuring tender roasted butternut squash and a medley of seasoned vegetables blended with coconut milk, it offers a rich and velvety texture with warm spices that bring depth and coziness to each spoonful. Garnished with fresh cilantro and a hint of chili oil, this soup balances sweetness, earthiness, and a gentle kick, making it both nutritious and satisfying.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 small to medium-sized Butternut Squash
• 1–2 Red Onions
• 2 Carrots
• 1–2 Bell Peppers
• 1–2 heads of Garlic
• 2 Tomatoes (or 1 cup of Cherry Tomatoes)

Liquids

• 7 fl oz Coconut Milk
• 1 1/2 cups Vegetable Broth

Seasonings and Oils

• 1 tsp Fresh Ginger (optional; grated)
• Olive Oil (enough to drizzle over vegetables)
• 1 tsp Black Pepper
• 1 tsp Ground Cumin
• 1 tsp Paprika
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary
• 1 tsp Chili Oil
• Fresh Cilantro (for garnish)

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Instructions

1. Preheat the Oven: Set your oven to 390°F (200°C) to prepare for roasting the vegetables.
2. Prepare the Vegetables: Peel and chop the butternut squash, or cut it in half for roasting. Prepare the other vegetables by chopping the onions, carrots, bell peppers, garlic heads, and tomatoes. Keep in mind that halving the squash will extend roasting time, while chopping smaller pieces will hasten cooking.
3. Season the Vegetables: Place all the vegetables in a roasting dish. Sprinkle black pepper, ground cumin, paprika, dried thyme, dried rosemary, and chili flakes over them. Drizzle olive oil evenly over the vegetables and toss to coat thoroughly. If the squash is halved, drizzle olive oil on the exposed flesh. Cover the dish with aluminum foil to retain moisture during roasting.
4. Roasting: Roast the vegetables in the oven for about 1 1/2 hours or until tender and golden inside. If vegetables are chopped smaller, reduce roasting time accordingly. For the last 10 minutes, remove the aluminum foil to allow caramelization on the vegetables.
5. Blending: Once roasted, scoop out the flesh of the butternut squash if halved, and transfer all vegetables to a blender. Add the vegetable broth and grated ginger if using. Blend the mixture until smooth and creamy.
6. Cooking the Soup: Pour the blended vegetable mixture into a pot and heat on medium. Stir in the coconut milk and cook for about 2 minutes, just until warmed through.
7. Final Touch: Taste the soup and adjust seasonings if needed. Garnish with fresh cilantro, a drizzle of coconut milk, and a pinch of chili flakes or chili oil as desired for added flavor and presentation.

Notes

• Roasting the squash halved will require a longer cooking time than chopped pieces, but it imparts a deeper roasted flavor.
• Use fresh ginger for a subtle zesty warmth, but it’s optional.
• Adjust chili oil and chili flakes to control the spice level.
• This soup can be made vegan and dairy-free by using coconut milk and vegetable broth.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Category: Soup
• Method: Roasting
• Cuisine: International

Keywords: roasted butternut squash soup, creamy squash soup, vegan soup, roasted vegetable soup, healthy fall soup, coconut milk soup