Roasted Butternut Squash Soup with Coconut Milk

Butternut Squash Soup with Coconut Milk is a creamy, dreamy bowl of Fall flavor that’s just what you need when the cooler weather hits. A whole butternut squash is roasted until caramelized, then pureed with coconut milk, onions, garlic, ginger, and earthy spices for a velvety smooth soup that’s packed with flavor.

London’s Top Tip: Don’t underestimate the power of a little cayenne and cinnamon—they add just the right kick to balance the squash’s natural sweetness!

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While everyone else is cooking up pumpkin recipes the moment Fall hits, I tend to go a different direction with all things butternut squash… and this creamy soup is the first thing on my stovetop!

It’s a lightened up version of the classic since coconut milk is used in place of heavy cream. But fear not. It still comes out so irresistibly creamy and doesn’t have a weird coconut aftertaste at all- promise!

But maybe the best part of all? It’s ready in under an hour, so you can whip up a cozy, crowd-pleasing dinner even on your busiest weeknights.

If you’re on a creamy kick, you’ve GOT to try out this Pumpkin Soup, Zucchini Soup, and Healthy Cauliflower Soup recipes next!

Ingredients You’ll Need

The simple ingredients you need to make this vegan butternut squash soup include:

• Butternut Squash. Look for a large squash that is around 2 ½ – 3 pounds. This is the ideal size when combined with the other ingredients.
• Coconut Milk. The bulk of the liquid in this recipe is from this milk. Make sure you get the CANNED coconut milk and NOT the kind in the refrigerated section. You can substitute with Lite coconut milk, but you won’t get the same creamy texture.
• Garlic. Fresh garlic is best, but garlic powder can be substituted if that’s all you have.
• Ginger. Minced ginger paste is quick and easy-to-use.
• Vegetable Broth. If you are not vegetarian or vegan, you can swap this out with chicken broth or bone broth instead.
• Cayenne Pepper. This spice helps give it a little kick. Feel free to omit if you want it to be a bit sweeter.
• Cinnamon. Give a Fall feeling to the soup with this subtle spice. If you’re not a fan, simply leave it out!

Wondering what's for dinner?

These 7 Simple Skillet Dinners make cooking on busy weeknights a delicious breeze! 😋

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How to Make Roasted Butternut Squash Soup with Coconut Milk

The basic steps for making this easy butternut squash soup recipe are simple to follow.

• Roast the butternut squash in the oven: Cut the butternut squash in half lengthwise and remove the seeds. Drizzle with olive oil, sprinkle with salt, and place flat-side down on a baking sheet.
• Roast at 425℉ for 40-50 minutes, until the edges are caramelized and the thickest portion is fork-tender. For more details, check out my guide on How to Roast Butternut Squash!

• Combine ingredients in a pot: Cook the onions in a Dutch oven until tender. Stir in the coconut milk, garlic, ginger, seasonings, and broth. Simmer for 5 minutes. (Make sure you shake the can of coconut milk well before pouring in!)

• Blend the roasted butternut squash and soup base in a high-speed blender until smooth. (The Vitamix is my favorite if you happen to have one- it makes it SO creamy!) If needed, use a food processor or immersion blender. Reheat in a pot over medium-low heat, then serve with a drizzle of coconut milk, fresh herbs, cayenne, and optional toppings like homemade croutons or roasted pumpkin seeds.

FAQs

What to Serve with Butternut Squash Soup?

If you’re looking for something to serve with this butternut squash soup to make a complete meal, then try one of these recipes:

• Shaved Brussels Sprouts Salad
• Roasted Cauliflower Kale Salad
• Cauliflower au Gratin
• Baked Honey Mustard Chicken Thighs
• Chopped Kale Salad with Cranberries
• Pork Chops with Apples and Onions
• Skillet Chicken Pot Pie

More Creamy Soup Recipes

Fill up with a cozy bowl of soup any time with these tasty recipes:

Roasted Pumpkin Soup

1 hr

Healthy Cauliflower Soup

40 mins

Beet Soup Recipe

30 mins

Creamy Zucchini Soup

30 mins

Tap stars to rate!

5 from 34 votes

Roasted Butternut Squash Soup with Coconut Milk

Butternut Squash Soup with Coconut Milk is a creamy, dreamy bowl of Fall flavor that's just what you need when the cooler weather hits. A whole butternut squash is roasted until caramelized, then pureed with coconut milk, onions, garlic, ginger, and earthy spices for a velvety smooth soup that's packed with flavor.

Yield 6 servings

Prep 15 minutes mins

Cook 45 minutes mins

Total 1 hour hr

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Ingredients 

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• ▢ 1 large butternut squash about 3 pounds
• ▢ 4 tablespoons olive oil divided
• ▢ 1 ½ teaspoons salt divided
• ▢ ½ small sweet onion finely diced
• ▢ 3 garlic cloves finely minced
• ▢ 1 ¼ teaspoons finely minced fresh ginger
• ▢ 1 13.5-ounce can full-fat coconut milk
• ▢ 1 ½ cups vegetable broth
• ▢ ⅛ teaspoon cayenne pepper
• ▢ ¼ teaspoon cinnamon
• ▢ Fresh flat-leaf parsley optional
• ▢ Roasted and salted pumpkin seeds optional

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Instructions 

• Preheat the oven to 425°F.
• Cut the butternut squash in half, lengthwise. Scrape out and discard the seeds. Drizzle squash with 2 tablespoons of the olive oil and use your hands to rub it all over the flesh. Sprinkle with 1 teaspoon salt. Meanwhile, line a large baking sheet with parchment paper.
• Place the butternut squash flat side down on the baking sheet. Bake for 40-45 minutes, or until the squash is tender and the edges begin to caramelize. Remove the squash from the oven and flip.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a large pot over medium heat. Add the onion and cook 3-4 minutes, or until translucent. Add garlic and ginger and continue cooking for 30 seconds, or until fragrant.
• Pour in the coconut milk (see Note) and broth, scraping along the bottom of the pot to release any bits. Mix in 1⁄2 teaspoon salt, as well as the cayenne pepper and cinnamon. Cover, reduce heat to low, and simmer for 5 minutes.
• Once the squash is done cooking and cool enough to the touch, remove as much flesh as you can and discard the skin. Add all of the squash meat and coconut milk mixture to a high-speed blender or large food processor and blend for 2-3 minutes, or until completely smooth.
• Pour soup back into the pot and cook over medium-low heat, stirring occasionally, for 2-3 minutes, or until heated through.

Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 34 votes

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Notes

• Servings: 6 bowls for an appetizer serving, 4 bowls full for a full meal.
• Coconut milk: If you’d like to finish your soup with a drizzle of coconut milk, reserve 2 tablespoons and pour over soup just before serving.
• Lite coconut milk: can be used in place of full-fat but the soup won’t be as creamy.
• Storage: This dish seriously gets better with time and will taste wonderful after a day in the refrigerator. Simply keep in an airtight container in the fridge for up to 3-4 days.
• Reheating: The best way to reheat is on the stovetop over medium-low heat, stirring occasionally. For smaller portions, microwaving works well—heat in short intervals, stirring between each round.
• Freezing: This soup can be frozen for 2-3 months, maintaining good texture and flavor. Make sure to cool the soup completely before transferring it to a freezer-safe container.

Nutrition

Calories: 194kcal, Carbohydrates: 29g, Protein: 2g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 826mg, Potassium: 821mg, Fiber: 5g, Sugar: 6g, Vitamin A: 24251IU, Vitamin C: 49mg, Calcium: 115mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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