A velvety and fragrant soup showcasing the natural sweetness of roasted butternut squash, enriched with creamy coconut milk and warm, aromatic spices. Perfect for cozy evenings or an elegant starter.

Why You’ll Love This Recipe

Deep, roasted flavor – Roasting the squash and vegetables draws out rich, caramelized sweetness.
Luxuriously creamy – Coconut milk brings a silky texture and subtle tropicalty.
Flavor-packed aromatics – A blend of cumin, paprika, thyme, and rosemary creates a comforting, well-rounded spice profile.
Customizable and vibrant – Easy to tailor for heat, spice, or even dairy-free diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 small to medium-sized butternut squash
7 fl oz (200 ml) coconut milk
1–2 red onions
1–2 bell peppers
1–2 heads of garlic
2 tomatoes (or 1 cup cherry tomatoes)
1½ cups (approximately 350 ml) vegetable broth
1 tsp fresh ginger, grated (optional)
Olive oil, enough to drizzle over vegetables
Fresh cilantro, for garnish

Seasonings:

1 tsp black pepper
1 tsp ground cumin
1 tsp paprika
1 tsp dried thyme
1 tsp dried rosemary
1 tsp chili flakes (optional, to taste)

Directions

Preheat the oven to 390 °F (200 °C).
Prepare the vegetables:
Optionally, peel and chop the butternut squash—or halve it for a more rustic approach (longer roasting time).
Season and roast:
Place the squash (chopped or halved), onions, bell peppers, garlic heads, and tomatoes in a baking dish. Drizzle with olive oil and evenly coat with black pepper, cumin, paprika, thyme, rosemary, and optional chili flakes. Cover with foil.
Roast for around 1½ hours, or until all vegetables are tender and golden. If chopped, roasting time may be shorter. In the last 10 minutes, remove the foil for light caramelization.
Blend:
Scoop out the squash flesh (if halved), then transfer all roasted vegetables to a blender. Add the vegetable broth and optional grated ginger, and blend until smooth and creamy.
Warm the soup:
Pour into a pot over medium heat. Stir in coconut milk and cook for about 2 minutes, until fully warmed.
Finish & garnish:
Taste and adjust seasoning if needed. Serve topped with fresh cilantro, a swirl of coconut milk, and a pinch of chili flakes if you’d like extra heat.

Servings And Timing

Serves: Approximately 4
Prep time: 10 minutes
Cook time: 90 minutes (including roasting)
Total time: About 1 hour 40 minutes

Variations

Spice it up: Add extra chili flakes or a dash of cayenne for heat.
Herb swap: Use fresh thyme or sage in place of dried seasonings.
Lighter version: Substitute coconut milk with unsweetened almond milk or omit for a broth-forward soup.
Add-ins: Stir in cooked chickpeas for protein, or top with pumpkin seeds for crunch.

Storage/Reheating

Storage: Refrigerate cooled soup in an airtight container for up to 4 days.
Freezing: Freeze in portions for up to 2 months. Thaw in the fridge before reheating.
Reheating: Warm gently on the stovetop over low heat, stirring occasionally to retain smooth consistency.

FAQs

1. Can I skip roasting and cook everything on the stovetop?

Yes, but roasting adds rich depth and sweetness that stovetop cooking won’t achieve.

2. Can I use another squash?

Absolutely—kabocha or acorn squash are excellent alternatives.

3. Is fresh ginger necessary?

No, it’s optional. It adds warmth, but the soup remains flavorful without it.

4. Can I make this vegan?

Yes—this recipe is already vegan. Use a plant-based broth to ensure it stays dairy-free.

5. How do I remove garlic from roasted heads?

After roasting, allow them to cool slightly, then squeeze the softened cloves out of the papery heads.

6. What if my soup is too thick?

Add more vegetable broth (or coconut milk) until you reach your preferred consistency.

7. Can I use canned coconut milk?

Yes—full-fat canned coconut milk will make the soup even richer. Adjust salt to taste if it’s sweetened.

8. Can I prep in advance?

Yes—roast in advance and store in the fridge. Blend and warm just before serving.

9. What garnishes work well besides cilantro?

Croutons, toasted pumpkin seeds, chopped parsley, or a drizzle of olive oil are great options.

10. How to make the soup spicier?

Increase chili flakes, or add a small diced jalapeño or chipotle pepper before blending.

Conclusion

This Roasted Butternut Squash Soup brings warmth, complexity, and comfort to your table with rich roasted flavors, creamy coconut milk, and layered spices. It’s a nourishing, inviting dish that balances elegance with ease—ideal for any season that calls for a bowl of cozy goodness.

Ezabella