Soups & Drinks

Butternut Squash Soup with Coconut Milk

Name: Butternut Squash Soup with Coconut Milk
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 1 large butternut squash; 2 tbsp olive oil; 1 medium onion, chopped; 3 garlic cloves, minced; 1 piece -inch fresh ginger, grated; 1 tsp curry powder; 4 cups vegetable broth; Salt and black pepper, to taste; Juice of ½ lime; Fresh parsley or cilantro; Toasted pumpkin seeds; A swirl of coconut cream

Servings: 6 Total Time: 55 mins Difficulty: Beginner

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Introduction

There’s something deeply comforting about a warm bowl of soup, and this Butternut Squash Soup with Coconut Milk delivers just that—comfort, flavor, and nourishment in every spoonful. The natural sweetness of butternut squash pairs beautifully with the creaminess of coconut milk and the aromatic notes of garlic, ginger, and spices. Unlike traditional cream-based soups, this version is dairy-free, vegan-friendly, and lighter, while still maintaining that luscious, velvety texture we all crave.

Perfect for cozy fall and winter evenings, elegant enough for a dinner party starter, and wholesome enough for a nourishing lunch, this soup is a versatile dish you’ll want to make again and again.

Why I Love This Recipe ❤️

I love this recipe because it’s both nourishing and indulgent at the same time. Roasting the butternut squash brings out a deep caramelized sweetness, while the coconut milk adds a silky richness that makes every spoonful feel luxurious. The touch of garlic, ginger, and optional curry powder balances everything with warmth and spice.

It’s also a no-fuss recipe—most of the cooking time is hands-off while the squash roasts, and blending brings it all together quickly. I also love that it’s naturally gluten-free, vegan, and full of vitamins, making it a dish I can serve to almost anyone without worry.

Why It’s a Must-Try Dish

Healthy & Wholesome: Packed with vitamins A, C, and fiber from butternut squash.
Dairy-Free & Vegan: Creamy texture without any heavy cream.
Flavorful: Roasting enhances natural sweetness, while spices add depth.
Versatile: Works as a starter, side dish, or light main.
Make-Ahead Friendly: Stores and freezes beautifully.

Recipe Information

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories per Serving: ~220 kcal

Cuisine & Course

Cuisine: Fusion (American with Asian influence)
Course: Appetizer / Main Course

Ingredients

For the Soup

1 large butternut squash (about 3 lbs), peeled, seeded, cubed
2 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
1-inch piece fresh ginger, grated
1 tsp curry powder (optional, for warmth)
4 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
Salt and black pepper, to taste
Juice of ½ lime (for brightness)

For Garnish (Optional)

Fresh parsley or cilantro
Toasted pumpkin seeds
A swirl of coconut cream

Simple Directions

Roast squash until tender.
Sauté onion, garlic, ginger, and spices.
Add roasted squash and broth; simmer.
Blend until smooth.
Stir in coconut milk, season, and finish with lime juice.

Step-by-Step Preparation Method

Step 1: Roast the Butternut Squash

Preheat oven to 400°F (200°C).
Place squash cubes on a baking sheet, toss with olive oil, salt, and pepper.
Roast 25–30 minutes, flipping halfway, until golden and tender.

Step 2: Build the Flavor Base

In a large pot, heat 1 tbsp olive oil over medium heat.
Add onion and cook until soft and translucent (5–6 minutes).
Stir in garlic, ginger, and curry powder (if using); sauté 1–2 minutes until fragrant.

Step 3: Combine & Simmer

Add roasted squash and vegetable broth.
Bring to a simmer and cook for 10 minutes to let the flavors meld.

Step 4: Blend the Soup

Remove pot from heat. Use an immersion blender to puree until silky smooth. (Or carefully transfer to a blender in batches.)

Step 5: Make It Creamy

Stir in coconut milk and lime juice.
Adjust salt and pepper to taste.

How to Serve

Serve hot, garnished with fresh herbs, pumpkin seeds, or a drizzle of coconut cream.
Pair with crusty bread, garlic naan, or a light green salad.
For a heartier meal, serve alongside grilled chicken or roasted chickpeas.

Additional Recipe Tips

Use pre-cut butternut squash to save time.
Roast garlic cloves alongside the squash for a deeper flavor.
For a thinner soup, add more broth; for thicker soup, simmer longer.
Always blend carefully if using a stand blender—vent steam to avoid spills.

Variations

Spicy Kick: Add red chili flakes or cayenne.
Thai-Inspired: Add lemongrass, lime leaves, and a splash of fish sauce (if not vegan).
Extra Veggies: Roast carrots or sweet potatoes with the squash.
Protein Boost: Stir in cooked lentils or top with crispy chickpeas.

Freezing & Storage

Refrigeration: Store in an airtight container up to 4 days.
Freezing: Freeze for up to 2 months. For best results, freeze before adding coconut milk; stir it in after reheating.
Reheating: Warm on the stovetop over low heat, stirring occasionally.

Special Equipment Needed

Large pot or Dutch oven
Baking sheet
Immersion blender (or stand blender)
Ladle

Conclusion

This Butternut Squash Soup with Coconut Milk is more than just a cozy fall recipe—it’s a nourishing bowl of comfort that’s both wholesome and elegant. With its creamy texture, vibrant flavor, and versatility, it’s a dish you’ll return to all season long. Whether you enjoy it as a starter, a light main, or a make-ahead meal for the week, this soup is sure to become one of your go-to favorites.

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