Go Back
- 1 medium butternut squash, peeled, seeds removed, and cut into 1-inch cubes - 1 tablespoon extra virgin olive oil, plus extra for drizzling - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 teaspoon ground ginger - 1/2 teaspoon ground cinnamon - Sea salt - Freshly cracked black pepper - 4 cups vegetable broth (homemade or store-bought) - 1 cup creamy coconut milk When making roasted butternut squash soup, choosing the right ingredients is key. The butternut squash gives the soup its creamy texture and sweet flavor. I always peel and cube the squash to help it roast well. The olive oil adds a rich taste and helps the squash caramelize perfectly. Onions and garlic bring depth to the soup. I use a medium onion for the right balance of flavor. Fresh garlic adds a punch that complements the sweetness of the squash. Spices like ground ginger and cinnamon bring warmth and a hint of sweetness. I love adding just the right amount of sea salt and freshly cracked black pepper to enhance all the flavors. For the soup's base, I use vegetable broth. It adds richness without overpowering the squash. Lastly, coconut milk gives it a creamy finish, making each bite delightful. Gather these ingredients, and you'll be ready to make a comforting bowl of roasted butternut squash soup! {{ingredient_image_2}} - Preheat the oven to 400°F (200°C). - Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. - In a bowl, drizzle the cubes with 1 tablespoon of olive oil. Toss to coat. - Season the squash with sea salt and black pepper. - Arrange the seasoned squash on a large baking sheet in a single layer. - Roast in the oven for 25-30 minutes. Flip the cubes halfway through. - The squash should be tender and lightly caramelized when done. - In a large pot, heat 1 tablespoon of olive oil over medium heat. - Add the finely diced onion and sauté for about 5 minutes. It should be soft and fragrant. - Next, add minced garlic, ground ginger, and ground cinnamon. Stir for an additional minute. - Once the squash is roasted, carefully transfer it to the pot with the onion mix. - Pour in 4 cups of vegetable broth and stir to combine. - Bring the mixture to a gentle simmer for about 10 minutes. - Use an immersion blender to blend the soup until smooth. You can also use a countertop blender in batches. - Stir in 1 cup of coconut milk. Adjust texture and seasoning as needed. - Return the pot to low heat to warm through before serving. To get the best texture for your soup, I recommend using an immersion blender. It blends the soup right in the pot. This method cuts down on dishes and is less messy. If you prefer a countertop blender, that works too. Just be careful when transferring hot soup. You may need to blend it in batches. For the soup's thickness, you can adjust it by adding coconut milk. If you like it thicker, add less milk. If you prefer it thinner, add more. Coconut milk gives a creamy feel and adds a touch of sweetness. To boost the flavor, try adding fresh herbs or spices. Fresh thyme or parsley adds a nice touch. You can also add a pinch of nutmeg or cayenne for extra warmth. These simple additions can make your soup shine. Balancing flavors is crucial. Use salt and pepper to enhance the taste. Taste your soup as you go. A little salt can bring out the sweetness of the butternut squash. Adjust until it’s just right for you. When serving your soup, try creative ideas. Ladle it into bowls and drizzle with extra coconut milk. This adds a nice swirl and makes it look fancy. For garnishing, fresh thyme leaves or chopped parsley work well. They add color and freshness. You can also sprinkle some toasted seeds on top for a crunchy texture. Enjoy your beautiful bowl of soup! Pro Tips Choose the Right Squash: Look for butternut squashes that are heavy for their size and have a smooth, firm skin. This ensures maximum flavor and sweetness in your soup. Enhance the Flavor: For a deeper flavor, consider adding a splash of apple cider vinegar or a squeeze of fresh lemon juice to your soup before serving. Texture Adjustment: If you prefer a chunkier soup, reserve some of the roasted butternut squash cubes before blending and stir them back into the soup after blending. Storage Tips: This soup can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months. Reheat gently on the stovetop before serving. {{image_4}} For those who follow a vegan or gluten-free diet, this soup is perfect. It uses vegetable broth and coconut milk, which fit these diets well. Just check your broth label to ensure it is gluten-free. You can enjoy a warm bowl without worry. If you need dairy-free options, coconut milk is a great choice. It adds creaminess without any dairy. You can also use almond milk or oat milk, but these will change the flavor slightly. Want some heat? Add diced chilies or red pepper flakes. This gives your soup a nice kick. You can adjust the heat based on your taste. You can also mix in other veggies. Carrots or sweet potatoes work well. They add more sweetness and depth to the soup. Just roast them with the butternut squash for the best flavor. This soup pairs great with crusty bread or crunchy crackers. Dip them in for a fun texture. The bread soaks up the soup and adds a nice bite. You can also serve it with a salad. A fresh green salad can balance the rich flavors. Try a light vinaigrette to keep things bright. Enjoy your meal with friends or family! To store leftovers, let the soup cool first. Then, transfer it to an airtight container. This keeps the soup fresh and tasty. You can keep it in the fridge for up to five days. Just make sure to check for any off smells before eating. You can freeze this soup for later use. Pour the cooled soup into freezer-safe bags or containers. Leave some space for expansion. The soup stays good in the freezer for three months. When you want to eat it, thaw it in the fridge overnight. To reheat, use the stove or microwave. If you use the stove, heat it gently on low. Stir often to keep the texture nice. If the soup gets too thick, add a bit of water or broth. For the microwave, heat in short bursts. Stir in between to ensure even warming. You can add spices to boost the heat. Try these options: - 1/2 teaspoon cayenne pepper for a bold kick. - 1 teaspoon red pepper flakes for a milder heat. - 1 diced jalapeño for a fresh flavor. Mix any of these into the soup while blending. Adjust to your taste for the perfect spice level. Yes, this soup is great for meal prep! Here are some tips: - Make it a day before and store it in the fridge. - Allow it to cool before pouring it into airtight containers. - It stays fresh for up to five days. You can also freeze it for longer storage. Just thaw overnight in the fridge before reheating. If you want a different flavor, try these options: - Heavy cream for a rich and thick texture. - Almond milk for a lighter, nutty taste. - Soy milk if you prefer a dairy-free option. These swaps will keep your soup creamy and delicious! In this post, we explored how to make delicious roasted butternut squash soup. We covered essential ingredients, cooking methods, and tips for enhancing flavor and texture. You can swap ingredients for dietary needs and find creative serving ideas. Remember, this soup stores well and can be prepared in advance. Use these insights to create a comforting dish that warms both the body and the soul. Enjoy your cooking adventure!

Velvety Roasted Butternut Squash Soup

A creamy and comforting soup made with roasted butternut squash, coconut milk, and warm spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium butternut squash, peeled, seeds removed, and cut into 1-inch cubes
  • 1 tablespoon extra virgin olive oil, plus extra for drizzling
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground cinnamon
  • 4 cups vegetable broth (homemade or store-bought)
  • 1 cup creamy coconut milk
  • to taste sea salt and freshly cracked black pepper
  • optional fresh thyme or chopped parsley for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • On a large baking sheet, arrange the cubed butternut squash in a single layer. Drizzle with 1 tablespoon of olive oil, tossing to ensure all pieces are evenly coated. Season with a sprinkle of sea salt and freshly cracked black pepper.
  • Roast the squash in the preheated oven for 25-30 minutes, or until tender and lightly caramelized. Flip the cubes halfway through cooking to ensure even roasting and a golden exterior.
  • In a spacious pot, heat 1 tablespoon of olive oil over medium heat. Add the finely diced onion and sauté, stirring occasionally, until it becomes translucent and fragrant, approximately 5 minutes.
  • Introduce the minced garlic, ground ginger, and cinnamon to the pot, stirring for an additional minute until aromatic and well combined.
  • Once the butternut squash is roasted, carefully transfer it to the pot with the sautéed onions and spices. Pour in the vegetable broth, stirring to combine, and bring the mixture to a gentle simmer.
  • Allow the soup to simmer gently for about 10 minutes, allowing the flavors to meld harmoniously.
  • Remove the pot from heat. Using an immersion blender, blend the soup until it reaches a smooth and creamy consistency. Alternatively, you can carefully transfer the soup in batches to a countertop blender.
  • Once blended to your desired smoothness, stir in the coconut milk, adjusting the soup’s consistency if necessary. Taste and adjust the seasoning with additional salt and pepper as desired.
  • Place the pot back on low heat to warm through before serving.

Notes

Ladle the creamy soup into bowls, then drizzle with extra coconut milk for a decorative touch. Garnish with fresh thyme leaves or chopped parsley for added freshness.
Keyword butternut squash, comfort food, soup, vegan