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- 1 large butternut squash - 2 tablespoons extra virgin olive oil - 1 medium onion - 2 cloves garlic - 1 teaspoon ground ginger - 1 teaspoon ground cumin - 4 cups vegetable broth - 1 cup full-fat coconut milk - Sea salt and freshly cracked black pepper - Fresh cilantro or parsley for garnish The star of the show is clearly the butternut squash. Its sweet, nutty flavor shines in this soup. You want to choose a squash that feels heavy for its size and has a smooth, firm skin. We use olive oil to help roast the squash, giving it a richer taste. The onion and garlic add depth and warmth to the flavor. Ground ginger and cumin bring a bit of spice and warmth. The vegetable broth forms the base of the soup and adds a savory note. Finally, we finish with full-fat coconut milk. This ingredient gives the soup a creamy texture and a hint of sweetness. - Roasted pumpkin seeds - Croutons These garnishes are not just pretty; they add crunch and flavor. Roasted pumpkin seeds add a nutty taste. Croutons provide a lovely texture contrast to the smooth soup. - Calorie count per serving: Approximately 220 calories - Key nutrients: Vitamin A, Vitamin C, Potassium, Fiber This soup is not only tasty but also healthy. Butternut squash is rich in vitamins and fiber. The coconut milk adds healthy fats, making this soup both nutritious and satisfying. {{ingredient_image_2}} - Preheat oven to 400°F (200°C). - Cube and season butternut squash. - Prepare a baking sheet. Start by heating your oven. This step gets the oven ready for the squash. Then, peel and cut your butternut squash into 1-inch cubes. Place the cubes in a bowl. Drizzle with olive oil. Season with sea salt and black pepper. Toss well to coat every piece evenly. Finally, arrange the squash on a baking sheet in one layer. - Spread squash on baking sheet. - Roast time and stirring instructions. Put the baking sheet in your preheated oven. Roast the squash for 25 to 30 minutes. Stir the squash halfway through. This helps it cook evenly. You want it tender and slightly caramelized. The roasting brings out a sweet flavor. - Sautéing onions and garlic. - Adding spices. While the squash roasts, grab a large pot. Heat the remaining olive oil over medium heat. Add chopped onions and cook for about 5 minutes. When the onions are soft and see-through, add minced garlic. Stir in ground ginger and cumin. Let these cook for 2 to 3 minutes. The spices should smell good and mix well with the onions. - Adding roasted squash and broth. - Pureeing the mixture. After roasting, add the squash to the pot. Pour in the vegetable broth. Stir everything together. Bring the soup to a gentle simmer. Let it cook for 10 to 15 minutes. This time lets the flavors mix. When ready, take out your immersion blender. Blend the soup until smooth. If you don’t have an immersion blender, use a regular blender. Just cool the soup a bit before blending. - Stirring in coconut milk. - Adjusting seasoning and consistency. Next, stir in the coconut milk. This makes the soup creamy. Taste it. Add more salt or pepper if needed. If the soup is too thick, mix in a bit more broth. You want a nice, smooth texture. Heat it on low for a few minutes before serving. Enjoy your warm soup! To get that sweet caramelization on your butternut squash, follow a few key steps. First, cut the squash into 1-inch cubes for even cooking. This size allows the edges to caramelize nicely. Use a good amount of olive oil, about 2 tablespoons, to coat the squash well. Season with sea salt and freshly cracked black pepper for extra flavor. To ensure even cooking, spread the cubes out in a single layer on your baking sheet. If they are too crowded, they will steam instead of roast. Stir the squash halfway through roasting to promote even browning. You can use either an immersion blender or a countertop blender for this soup. An immersion blender is great because it allows you to blend right in the pot. This saves time and reduces cleanup. If you choose a countertop blender, let the soup cool a bit before blending. Hot liquids can splatter and cause burns. Always fill the blender only halfway and hold the lid down with a towel. To add extra flavor, consider adding spices like nutmeg or a pinch of red pepper flakes. Fresh herbs such as thyme or rosemary can also elevate the taste. For meal pairing, serve the soup with warm crusty bread or a fresh salad. This adds texture and balance to your meal. Enjoy experimenting with flavors and find what works best for you! Pro Tips Choose the Right Squash: Look for a butternut squash that feels heavy for its size and has smooth, blemish-free skin for the best flavor and texture. Enhance the Flavor: Add a pinch of nutmeg or cinnamon while blending the soup for a warm, aromatic twist that complements the squash perfectly. Use Fresh Herbs: If available, substitute fresh ginger for ground ginger to give the soup a more vibrant and fresh flavor profile. Make it Creamier: For an ultra-creamy soup, blend in an additional 1/2 cup of coconut milk just before serving for a richer texture. {{image_4}} You can easily adjust this soup for dietary needs. If you're avoiding coconut, use almond milk instead. This change still keeps the soup creamy. If you're looking for a lower-carb option, swap butternut squash with cauliflower. It gives a similar texture without the sweetness. Different types of squash also work well. Acorn squash adds a nutty flavor. Kabocha squash is sweet and creamy. Each type brings its own twist to the soup. Want to spice things up? Add a pinch of chili flakes to the pot. This gives the soup a warm kick. If you prefer a tangy taste, squeeze some lime juice in before serving. It brightens the soup and adds depth. You can also mix in fresh herbs like thyme or rosemary. These herbs bring a fragrant note that pairs well with the squash. Serving this soup can be fun! Use warm bowls for a cozy touch. You can also create a fun swirl on top with coconut milk. This makes it look fancy. Garnish with roasted pumpkin seeds or croutons for a crunchy bite. Fresh herbs like cilantro or parsley add color and freshness. You can even drizzle some balsamic glaze for a gourmet touch. These little details make your soup stand out. Store leftover soup in the fridge. Use airtight containers to keep it fresh. Glass or plastic containers work well. Let the soup cool down to room temperature before sealing. This helps avoid condensation. To freeze the soup, allow it to cool. Pour it into freezer-safe containers or bags. Leave some space at the top for expansion. When you're ready to eat, thaw it in the fridge overnight. You can also use a microwave for quick thawing. Reheat the soup gently on the stove. Stir often to prevent sticking. In the fridge, the soup lasts about 3-4 days. If you freeze it, the soup can last up to 3 months. Always check for signs of spoilage before eating. If it smells off or has strange colors, toss it out. Enjoy your cozy soup whenever you want! To peel a butternut squash, use a sharp vegetable peeler. Start at the top and move down. Press firmly but carefully. For easier peeling, you can microwave the squash for 1-2 minutes. This softens the skin. You can also cut it in half and scoop out the seeds first. Then, peel each half. Yes, you can make this soup ahead of time. Cook the soup as directed, then let it cool. Store it in an airtight container in the fridge. It will stay fresh for up to 5 days. To reheat, warm it on the stove over low heat. Stir it well to keep it smooth. Yes, this soup is gluten-free. All the ingredients are safe for a gluten-free diet. You can enjoy it without worry. Just make sure to check your broth label. Some brands may add gluten. To make this soup vegan, simply use vegetable broth. The recipe is already dairy-free because it uses coconut milk. This helps you avoid animal products. You can also add more veggies for extra flavor and nutrients. Yes, you can substitute coconut milk. Use almond milk, soy milk, or cashew cream for a different flavor. For a creamier texture, try using blended silken tofu. Each option will change the taste slightly, so choose what you like best. This soup blends simple ingredients into a comforting dish. You learned how to prepare butternut squash, cook the base, and blend the flavors. With tips for heightening taste and variations for custom tweaks, you have all you need. Store leftovers easily or freeze for later. Whether you enjoy it solo or share with friends, this soup brings warmth to any table. Now, get cooking and enjoy every bite!

Cozy Roasted Butternut Squash Soup

A warm and comforting soup made with roasted butternut squash, spices, and coconut milk.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 4 cups vegetable broth
  • 1 cup full-fat coconut milk
  • to taste sea salt and freshly cracked black pepper
  • for garnish fresh cilantro or parsley

Instructions
 

  • Preheat your oven to 400°F (200°C) to ensure it's hot and ready for roasting.
  • In a large mixing bowl, combine the cubed butternut squash with 1 tablespoon of olive oil. Season generously with salt and pepper, then toss to coat the squash evenly.
  • Spread the seasoned squash cubes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly caramelized, making sure to stir halfway through for even cooking.
  • While the squash roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent and fragrant.
  • Once the onion is ready, stir in the minced garlic, ground ginger, and cumin. Cook for an additional 2-3 minutes until the spices are aromatic and well combined with the onions.
  • Carefully add the roasted butternut squash to the pot, followed by the vegetable broth. Stir to combine, then bring the mixture to a gentle simmer. Allow it to cook for 10-15 minutes, which helps the flavors meld beautifully.
  • After simmering, remove the pot from heat. Using an immersion blender, carefully puree the soup until it reaches a velvety smooth consistency. If you prefer, you can blend the soup in batches with a countertop blender—just ensure it cools slightly to avoid splattering.
  • Stir in the coconut milk, adjusting the seasoning with salt and pepper to taste. If the soup appears too thick for your liking, gradually mix in a little more vegetable broth until you achieve your desired consistency.
  • Place the pot back on low heat for a few minutes to warm the soup through before serving.

Notes

Serve in warm bowls and garnish with fresh cilantro or parsley. Drizzle with coconut milk and add roasted pumpkin seeds or croutons for crunch.
Keyword butternut squash, comfort food, soup, vegan