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Creamy Roasted Butternut Squash Soup with Coconut Milk and Ginger

creamy roasted butternut squash soup with coconut milk and ginger - featured image
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This creamy roasted butternut squash soup with coconut milk and ginger is a comforting, velvety soup that combines caramelized roasted squash with rich coconut milk and warm ginger. It’s quick, easy, and perfect for cozy nights.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 1 tablespoon fresh ginger, grated
  • 1 can (14 ounces) full-fat coconut milk
  • 3 cups vegetable broth (low-sodium preferred)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/4 teaspoon pepper)
  • Optional garnishes: toasted pumpkin seeds, coconut cream, fresh cilantro, chili oil

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Peel and cube the butternut squash into 1-inch cubes.
  3. Toss the squash with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
  4. Roast for 25-30 minutes, flipping halfway through, until golden-brown and fork-tender.
  5. While the squash roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes until translucent.
  6. Add the smashed garlic and grated ginger, cook for 1 minute until fragrant.
  7. Add the roasted squash, cumin, and turmeric to the pot. Stir and toast spices for 30 seconds.
  8. Pour in the vegetable broth and coconut milk. Bring to a gentle simmer, then reduce heat to low and simmer for 10 minutes.
  9. Blend the soup until smooth using an immersion blender or regular blender (work in batches, remove center cap, and cover with a towel).
  10. Taste and adjust seasoning with salt and pepper. Serve hot with desired garnishes.

Notes

Don’t skip roasting the squash—it caramelizes the natural sugars for deeper flavor. For a thicker soup, simmer longer after blending or add a cooked potato. For a thinner soup, add more broth or coconut milk. The soup can be made ahead and tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, coconut milk, ginger, roasted squash, fall soup, vegan soup, gluten-free soup

Find it online: https://lenatable.com/creamy-roasted-butternut-squash-soup-with-coconut-milk-and-ginger/