Description
This roasted butternut squash soup with coconut milk is creamy, cozy, and naturally sweet with warm spices. Roasted squash is blended with coconut milk, ginger, garlic, and onion for a silky smooth soup perfect for fall or winter meals.
Ingredients
- 1 large butternut squash (about 3 lbs)
- 4 tablespoons olive oil, divided
- 1 1/2 teaspoons salt, divided
- 1/2 small sweet onion, diced
- 3 garlic cloves, minced
- 1 1/4 teaspoons fresh ginger, minced
- 1 (13.5 oz) can full-fat coconut milk
- 1 1/2 cups vegetable broth
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- Fresh parsley, for garnish (optional)
- Roasted pumpkin seeds, for garnish (optional)
Instructions
- Preheat oven to 220°C (425°F).
- Cut butternut squash in half lengthwise and remove seeds.
- Rub squash with 2 tablespoons olive oil and 1 teaspoon salt.
- Place cut side down on a parchment-lined baking sheet and roast for 40–45 minutes until tender and caramelized.
- Meanwhile, heat remaining olive oil in a pot over medium heat. Cook onion for 3–4 minutes until soft.
- Add garlic and ginger and cook for 30 seconds until fragrant.
- Add coconut milk and vegetable broth. Stir in remaining salt, cayenne, and cinnamon.
- Simmer on low for 5 minutes.
- Scoop roasted squash flesh and add to a blender with soup mixture.
- Blend until completely smooth, 2–3 minutes.
- Return soup to pot and heat gently for 2–3 minutes before serving.
Notes
- Roasting the squash enhances natural sweetness and flavor.
- Use a high-speed blender for the smoothest texture.
- Adjust spice level by increasing or reducing cayenne pepper.
- Can be stored in the fridge for up to 4 days.
- Ensure broth is halal-certified if needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup, Main Dish
- Method: Roast, Blend
- Cuisine: American