Recipe

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This simple roasted butternut squash soup with coconut milk is packed with roasted flavors, creaminess, and goodness.

Your soup world is about to change! Make this easy roasted butternut squash soup with coconut milk and you’ll never crave any other!

a bowl with butternut squash soup and a slice of toast on top

Creamy Roasted Butternut Squash Soup

I love my chai spiced butternut squash soup, but when I need a version milder in flavor so everyone at home can enjoy it, this roasted butternut squash soup with coconut milk is second to none.

Creamy, smoky, and cozy, this soup tastes like home and smells like fall. While it takes about 1 hour from start to finish, you'll see that’s so easy that you don't have to do anything most of that time!

Ingredients

To make this soup, you’ll use butternut squash, sliced in half (no need to peel or cube), shallot or onion, garlic cloves, and ginger, all seasoned with olive oil and salt for incredible flavor. Canned coconut milk will turn the veggies into a creamy soup.

How to Make Roasted Butternut Squash Soup

Check out the steps and tricks to make this soup:

Prep
While the oven preheats, line a baking sheet and slice the butternut squash in half. Place the shallot, garlic, and ginger inside foil and create a packet; this retains their moisture and prevents them from burning in the oven.
Roast
The butternut squash takes about 50 minutes to tender. If the skin is easily pierced when you poke it with a fork, you'll know it's ready.
Blend
In the blender, place the butternut squash meat, shallot, garlic, and ginger. Add water and oil, and blend until smooth. It will be thick like a pureé, that's ok!
Thin it out
Heat up the mix in a soup pot, adding water and coconut milk to make it thinner and creamy. Once it simmers, the soup is ready to serve.

Storing Leftovers

Once the soup has cooled down, refrigerate any leftovers in an airtight container for up to 4 days. Since it’s made with coconut milk instead of dairy milk, this soup freezes very well and can be kept in the freezer for up to 3 months. I recommend freezing leftovers flat on zip bags on a baking sheet, making them easy to stack once frozen.

What to serve with Roasted Butternut Squash Soup

A bowl of roasted butternut squash soup is perfect for dipping almond flour biscuits, fluffy popovers, or grilled cheese dippers. You can also add other delicious dishes for a complete and balanced meal, like a winter salad or baked pesto salmon. SO delish!

Roasted Butternut Squash Soup with Coconut Milk

Servings: 4

Prep Time: 10

Roast:: 50

Cook Time: 10

Total Time: 1 10

This simple roasted butternut squash soup with coconut milk is packed with roasted flavors, creaminess, and goodness.

5 from 14 votes

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Ingredients

1 butternut squash
1 ½ tablespoons olive oil, divided
½ teaspoon salt
1 medium shallot or a small onion, coarsely chopped
2 cloves garlic
½ inch piece of ginger, peeled
1 cup canned coconut milk
4 cups water

Instructions

Prep:

Preheat the oven to 350F and line a baking sheet with foil or parchment paper.
Slice the butternut squash in half and scoop out the seeds. Place the butternut squash halves, cut side down, on the lined baking sheet.
Cut a piece of foil and place the garlic cloves, coarsely chopped shallot, and the piece of fresh ginger in the middle. Drizzle them with a little olive oil, about a teaspoon, and sprinkle a little salt. Wrap them with the foil into a packet and place it on the baking sheet next to the butternut squash.

Bake:

Roast the butternut squash in the preheated oven for about 50 minutes, until the butternut squash skin pierces easily when poked with a fork and the squash feels tender. Remove from the oven.

Make the soup:

Flip the butternut squash over and with a spoon, scoop out the meat inside a blender. Open the foil packet and add the roasted garlic, shallot, and ginger to the blender.
Add 2 cups of water to the blender, 1 remaining tablespoon of olive oil, and ½ teaspoon of salt, and blend until smooth. This will be thick.
Pour the roasted butternut squash pureé into a soup pot. Add the remaining 2 cups of water and 1 cup of coconut milk and with a whisk, combine. Heat the soup over medium heat and bring it to a simmer.