This autumn soup is a cozy favorite that brings together the sweet, roasted goodness of butternut squash with the creamy richness of coconut milk.

With a hint of ginger and cumin, it’s a flavorful twist for those chilly fall evenings. Whether you’re vegan or just love a good bowl of soup, this recipe is sure to hit the spot.

Enjoy it as a comforting meal or a delightful starter for any occasion!

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Creamy Coconut & Roasted Butternut Squash Soup 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 (13.5 oz) 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

Kitchen Tool Tips

• A sheet pan makes roasting the squash simple and allows for even caramelization that deepens the flavor.
• Use a high-speed blender or immersion blender for a smooth, creamy finish without transferring hot soup in batches.
• A Dutch oven retains heat well and allows for sautéing and simmering in one pot.

How to Make Creamy Coconut & Roasted Butternut Squash Soup

1. 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 25–30 minutes, or until tender and caramelized at the edges.
2. 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 1–2 minutes until fragrant.
3. 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.
4. Blend until smooth: Use an immersion blender directly in the pot, or transfer in batches to a high-speed blender. Blend until silky smooth.
5. Season and brighten: Stir in lime juice and season to taste with salt and pepper.

Nutritional Information

Per serving:

• Calories: 260
• Fat: 16g
• Carbohydrates: 28g
• Protein: 3g
• Fiber: 5g
• Sodium: 520mg

How to Serve

Serve hot in shallow bowls with a drizzle of coconut cream, a scatter of toasted pumpkin seeds, and a few cilantro leaves. Pair with crusty sourdough or a grain salad for a complete meal. The silky texture and warm spice make it ideal for cold nights.

Storage

Let soup cool completely before storing.

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop or microwave, stirring occasionally. Add a splash of broth if too thick.

FAQ

Can I use frozen butternut squash?

Yes, frozen cubed squash works well—just roast it slightly longer or sauté from frozen until soft.

Is this soup spicy?

It’s gently spiced, but you can omit the cayenne for a completely mild version or increase it for more kick.

Can I make it ahead?

Absolutely! The flavor improves after a day—perfect for meal prep or make-ahead dinners.

What can I use instead of coconut milk?

Cashew cream or oat milk (unsweetened) are good dairy-free alternatives, though the texture will be slightly less rich.

Ingredient Spotlight

Butternut Squash
This winter squash has a sweet, nutty flavor and creamy texture when roasted. It’s packed with vitamin A, fiber, and potassium, making it a nutritious base for soups and purees.

Flavor Pairing Suggestions

Pair this soup with:

• A crisp white wine like Sauvignon Blanc
• Warm naan or flatbread with garlic oil
• A side salad with citrus vinaigrette for a bright contrast

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If you try this recipe, I’d love to hear your thoughts in the comments below.