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A bowl full of roasted butternut squash soup with a swirl of coconut milk.
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5 from 33 votes

Roasted Butternut Squash Soup Recipe

Roasted Butternut Squash Soup is a showstopper that everyone will think you spent all day making. It's so easy to bake 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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Appetizer, Dinner, lunch, Main Course, Side Dish, Soup
Cuisine: American
Servings: 6 servings
Author: aevers

Ingredients

  • 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

Instructions

  • Preheat oven to 425 degrees.
  • Roast Butternut Squash: Drizzle 1 tablespoon olive oil and sprinkle a pinch of salt on the inside of both halves of the butternut squash. 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.
    1 large butternut squash, 1-2 Tbsp. olive oil, Pinch of salt
  • Sauté Vegetables: In a medium saucepan or pot combine 2 tablespoons olive oil and onion. Sauté over medium heat for 3-4 minutes. Add garlic and ginger. Continue cooking over medium heat for 1-2 minutes.
    2 Tbsp. olive oil, ¾ cup sweet onion, 3 cloves garlic, 1 ¼ tsp. ginger
  • Season and Simmer: 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.
    ¾ tsp. salt, ¼ tsp. cinnamon, Pinch cayenne pepper, 15 oz. coconut milk*, 1-2 cups vegetable broth*
  • Blend until Smooth: Once 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 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.
  • Warm Back Up: Pour soup back into the pot or saucepan and reheat over Medium-Low heat. Stir ingredients in the pot to ensure even mixing.
  • Serve soup immediately with a drizzle of coconut milk and fresh cilantro. Enjoy!
    Cilantro

Video

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

Calories: 321kcal | Carbohydrates: 32g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Sodium: 415mg | Potassium: 989mg | Fiber: 5g | Sugar: 6g | Vitamin A: 24192IU | Vitamin C: 50mg | Calcium: 131mg | Iron: 4mg