Butternut Squash Soup with Coconut Milk

A cozy, lightly sweet and creamy butternut squash soup made with coconut milk, perfect for chilly nights.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

1 medium butternut squash Choose a heavy, dense squash for best flavor.
1 medium onion Chopped.
2 to 3 cloves garlic Minced.
3 to 4 cups broth Vegetarian or chicken broth.
1 can coconut milk Full-fat for creaminess.
2 tablespoons olive oil For roasting and sautéing.
to taste salt
to taste black pepper

Optional Ingredients

1 teaspoon curry powder For additional flavor.
1 teaspoon ginger Fresh or ground, adds warmth.
to taste chili flakes For heat.
1 tablespoon lime juice Optional, for brightness.

Method

Preparation

Preheat your oven to 400°F (200°C).
Slice the butternut squash in half lengthwise and scoop out the seeds.
Rub the cut sides with olive oil and sprinkle with salt and pepper.
Place the squash cut side down on a baking sheet and roast for 40 to 50 minutes, until very soft.

Cooking

While the squash roasts, heat a little olive oil in a soup pot over medium heat and sauté the chopped onion for 5 to 7 minutes until soft.
Add minced garlic and sauté for an additional 30 seconds.
Scoop the roasted squash flesh into the pot, then add the broth and bring to a gentle simmer for 10 minutes.
Blend the soup until smooth, using an immersion blender or a regular blender in batches.
Stir in the coconut milk and adjust seasoning with more salt, pepper, or optional curry powder.

Notes

This soup can be frozen. Store cooled soup in freezer-safe containers and label with the date. To reheat, thaw overnight in the fridge and warm on the stove. Add broth if the soup is too thick.