Creamy Coconut & Roasted Butternut Squash Soup
This dairy-free soup is full of rich, warming flavor thanks to coconut milk and caramelized squash. It’s velvety smooth with just a hint of sweetness and spice, perfect for cozying up on a cold night. One of the best soups for winter if you’re after something comforting but a little lighter. Freezer-friendly and weeknight-ready.
Creamy Coconut & Roasted Butternut Squash Soup Ingredients
4
servingsKeep the screen of your device on
Ingredients
1 medium butternut squash (about 2.5 lbs), peeled, seeded, and cubed
1 tablespoon olive oil (or coconut oil for added richness)
1 yellow onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (optional, for heat)
1 can full-fat coconut milk
3 cups vegetable broth (low sodium preferred)
Salt and black pepper to taste
Juice of 1/2 lime (for brightness)
- Optional garnishes
toasted pumpkin seeds, swirl of coconut cream, chopped cilantro
Directions
- Roast the squash: Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil and a pinch of salt. Spread on a sheet pan and roast for 25 to 30 minutes, or until tender and caramelized at the edges.
- Sauté aromatics: In a large pot or Dutch oven over medium heat, sauté onion in a little oil until soft, about 5 minutes. Add garlic, ginger, cumin, cinnamon, and cayenne (if using), and cook for 1 to 2 minutes until fragrant.
- Combine and simmer: Add roasted squash to the pot. Pour in coconut milk and vegetable broth. Bring to a simmer and cook for 10 minutes to let flavors meld.
- Blend until smooth: Use an immersion blender directly in the pot, or transfer in batches to a high-speed blender. Blend until silky smooth.
- Season and brighten: Stir in lime juice and season to taste with salt and pepper.
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