Warm and Creamy Butternut Squash Soup with Coconut Milk

This Creamy Butternut Squash Soup with Coconut Milk is a cozy dish filled with autumn flavors, perfect for chilly days.

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Prep Time 15

Cook Time 30

Total Time 45

Course Soup

Cuisine American

Servings servings

Calories 250 kcal

Equipment

Oven
large pot
Immersion blender

Ingredients

For the Soup

1 medium Butternut squash peeled and diced
1 can Coconut milk full-fat
1 medium Onion chopped
2 cloves Garlic minced
4 cups Vegetable broth
1 inch Fresh ginger peeled and grated
to taste Salt
to taste Pepper
2 tablespoons Olive oil for roasting

Instructions

Step-by-Step Instructions

Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into bite-sized pieces, toss with olive oil, salt, and pepper, then roast for 25–30 minutes until tender.
In a large pot over medium heat, warm a drizzle of olive oil. Sauté the chopped onion for 5 minutes until translucent, then add minced garlic and fresh ginger, cooking for an additional minute.
Add the roasted butternut squash, vegetable broth, and coconut milk to the pot. Stir and bring to a gentle simmer for about 10 minutes.
Blend the soup until smooth and velvety with an immersion blender, or in batches using a stand blender.
Return the blended soup to heat, season with salt and pepper to taste, and serve warm in bowls, garnishing with extra coconut milk or fresh herbs if desired.

Notes

This soup is great served with crusty bread and can be stored in the fridge for up to 5 days or frozen for up to 3 months.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 500mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 12000IUVitamin C: 20mgCalcium: 30mgIron: 1.5mg

Keyword Autumn Recipes, Coconut Milk, comfort food, Creamy Butternut Squash Soup, Healthy Recipe, Vegan Soup

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