Spicy Roasted Butternut Squash Soup with Creamy Coconut Milk

Created on August 8th, 2025 at 06:25 pm

Spicy Coconut Butternut Squash Soup

When the chill of fall sets in, nothing beats a silky bowl of roasted butternut squash soup. Roasting the squash deepens its natural sweetness, while coconut milk creates a velvety texture without the heaviness of cream. A touch of cayenne and cinnamon makes every spoonful feel like a warm hug. 🥄🍂

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⏱️ Time Breakdown:

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6

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📝 Ingredients List:

• 1 large butternut squash (about 3 pounds)
• 4 tbsp olive oil, divided
• 1 ½ tsp salt, divided
• ½ small sweet onion, finely diced
• 3 garlic cloves, finely minced
• 1 ¼ tsp fresh ginger, finely minced
• 1 (13.5 oz) can full-fat coconut milk (shake well before use)
• 1 ½ cups vegetable broth (or chicken broth if not vegan)
• ⅛ tsp cayenne pepper (optional for spice)
• ¼ tsp ground cinnamon
• Fresh flat-leaf parsley (optional, for garnish)
• Roasted salted pumpkin seeds (optional, for garnish)

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👩‍🍳 Step-by-Step Instructions:

1. Roast the squash 🥄
   • Preheat oven to 425°F (220°C).
   • Cut butternut squash in half lengthwise, remove seeds, and drizzle the flesh with 2 tbsp olive oil.
   • Sprinkle with 1 tsp salt, place cut-side down on a parchment-lined baking sheet, and roast for 40–45 minutes until fork-tender and caramelized.
2. Sauté the aromatics 🍲
   • While squash roasts, heat remaining 2 tbsp olive oil in a large pot over medium heat.
   • Add onion, cooking 3–4 minutes until softened.
   • Stir in garlic and ginger, cooking 30 seconds until fragrant.
3. Build the soup base
   • Pour in coconut milk and broth, scraping the pot to release any browned bits.
   • Add remaining ½ tsp salt, cayenne, and cinnamon.
   • Cover and simmer on low heat for 5 minutes.
4. Blend until creamy
   • Scoop roasted squash flesh into a high-speed blender with the soup base. Blend until silky smooth (2–3 minutes).
   • Return to pot and warm over medium-low heat.
5. Serve & garnish
   • Ladle into bowls, drizzle with extra coconut milk, and top with parsley or pumpkin seeds. Serve hot.

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💡 Pro Tips:

1. Make it milder – Skip the cayenne for a sweeter, kid-friendly version.
2. Storage magic – Keeps well in the fridge for up to 4 days or freezer for 2–3 months.
3. Boost the protein – Add cooked red lentils before blending for extra nutrition.
4. Serving idea – Pair with warm crusty bread or a simple green salad.

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📊 Nutrition Info (per serving):

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 bowl	250	3g	22g	18g	5g	6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.