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A bowl of roasted butternut squash soup with coconut milk.
5 from 58 votes

Roasted Butternut Squash Soup Recipe

Roasted Butternut Squash Soup is a showstopper that everyone will think you spent all day making. It is so simple to caramelize an entire Winter squash in the oven, then blend it with coconut milk, broth, garlic and spices to get a super creamy and healthy dish.

Course Appetizer, Dinner, lunch, Main Course, Side Dish, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 321 kcal


  • 1 large butternut squash cut in half, seeds removed
  • 1-2 Tbsp. olive oil
  • Pinch of salt

For the Soup:

  • 2 Tbsp. olive oil
  • ¾ cup sweet onion finely chopped
  • 3 cloves garlic crushed
  • 1 ¼ tsp. ginger crushed
  • ¾ tsp. salt
  • ¼ tsp. cinnamon
  • Pinch cayenne pepper
  • 15 oz. coconut milk* canned, full-fat or lite
  • 1-2 cups vegetable broth*
  • Cilantro optional


  1. Preheat oven to 425 degrees.
  2. Drizzle 1 tablespoon olive oil and sprinkle a pinch of salt on the inside of both halves of the butternut squash.
  3. Place squash face-down on a large baking sheet lined with parchment paper or aluminum foil. Bake in preheated oven for 40-50 minutes, or until squash is tender.

For the Soup:

  1. In a medium saucepan or pot combine 2 tablespoons olive oil and onion. Sauté over medium heat for 3-4 minutes.

  2. Add garlic and ginger. Continue cooking over medium heat for 1-2 minutes.

  3. Lastly, add salt, cayenne, cinnamon, coconut milk, and broth. Stir to combine ingredients. Cover skillet with a lid, reduce heat to low, and let ingredients simmer for 5 minutes.
  4. Once squash is done cooking, remove as much flesh as you can and discard the skin.
  5. Add all of the squash and coconut milk mixture to a high-speed blender, such as a Vitamix. Or, add half of the squash and half of the coconut milk mixture to the bowl of a large food processor and process in batches. Puree for 2-3 minutes, or until contents are completely smooth.

  6. Pour soup back into the pot or saucepan and reheat over Medium-Low heat.

  7. Stir ingredients in the pot to ensure even mixing. Serve soup immediately with a drizzle of coconut milk and fresh cilantro. Enjoy!

Recipe Video

Recipe Notes

Meal Prep and Storage

  • To Prep-Ahead: Either roast the squash and store it until you're ready to make it, or prepare it completely.
  • To Store: This dish seriously gets better with time and will taste wonderful after a day or two in the refrigerator.  Simply keep in an airtight container in the refrigerator for up to 4-5 days.
  • To Freeze: Place in a freezer-safe container or Ziploc bag in the freezer for up to 4-6 months.
  • To Reheat: The best way to reheat soup is to return it to a pot and heat it up over medium-low heat. You can also reheat it in the microwave if you're in a rush.

Nutrition Facts
Roasted Butternut Squash Soup Recipe
Amount Per Serving
Calories 321 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Sodium 415mg18%
Potassium 989mg28%
Carbohydrates 32g11%
Fiber 5g21%
Sugar 6g7%
Protein 4g8%
Vitamin A 24192IU484%
Vitamin C 50mg61%
Calcium 131mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.