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.
Servings: 6 servings
Ingredients
- 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
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.1 large butternut squash
- 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.½ small sweet onion, 3 garlic cloves, 1 ¼ teaspoons finely minced fresh ginger
- 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.1 13.5-ounce can full-fat coconut milk, 1 ½ cups vegetable broth, ⅛ teaspoon cayenne pepper, ¼ teaspoon cinnamon
- 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.Fresh flat-leaf parsley, Roasted and salted pumpkin seeds
Video
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
