Easy Butternut Squash Soup With Coconut Milk Recipe

Butternut squash soup with coconut milk is the epitome of comfort food, offering the perfect blend of natural sweetness, creaminess, and warmth. It’s a soup that can easily turn a chilly evening into a cozy, soul-soothing experience. The combination of roasted butternut squash and rich coconut milk creates a velvety texture that feels indulgent without being overwhelming. Whether you’re making this for a family dinner, a cozy lunch, or as a starter for a holiday meal, it’s bound to become a favorite in your recipe arsenal.

What makes this recipe so irresistible, aside from its flavor, is its simplicity. It’s straightforward enough for beginners but delivers the kind of depth and complexity that seasoned cooks appreciate. So, if you’ve ever been intimidated by the idea of making soup from scratch, don’t worry! This butternut squash soup recipe is as easy as it is delicious.

Let’s dive right into it and break down what you’ll need and how to make it!

Easy Butternut Squash Soup With Coconut Milk Recipe

This recipe for butternut squash soup with coconut milk is as simple as it gets. The magic lies in roasting the squash first, which enhances its natural sweetness and creates a wonderful, caramelized flavor. The coconut milk then adds a creamy richness that takes the whole thing to the next level. It’s a balanced combination of earthy, sweet, and slightly nutty, with a creamy texture that makes each spoonful feel like a warm hug.

Ingredients Needed

Here’s what you’ll need to whip up this amazing butternut squash soup:

• 1 medium butternut squash – About 3-4 cups of squash cubes, peeled and seeded. Butternut squash is naturally sweet, and roasting it enhances this flavor, giving the soup a lovely depth.
• 1 can (14 oz) full-fat coconut milk – The coconut milk adds a rich, creamy texture and a subtle tropical flavor that pairs beautifully with the squash.
• 1 large onion – Chopped. The onion will add a savory base note to balance the sweetness of the squash.
• 2 cloves garlic – Minced. Garlic brings warmth and a little zing to the soup.
• 4 cups vegetable broth – This helps create the soup base, adding both flavor and body.
• 2 tablespoons olive oil – For roasting the squash and sautéing the onion and garlic.
• 1 teaspoon ground ginger – This gives a bit of spicy warmth, perfect for complementing the sweetness of the squash.
• ½ teaspoon ground cinnamon – A warm, earthy spice that enhances the autumnal vibe of the soup.
• Salt and pepper to taste – These will help balance all the flavors, rounding out the soup perfectly.

Optional:

• Fresh cilantro or parsley – For garnish, adding a pop of color and freshness.
• Chili flakes – If you want to add a little heat to contrast the sweetness.

Cooking Instructions

Now that you’ve got all your ingredients, let’s walk through the steps of making this simple yet decadent butternut squash soup.

1. Preheat The Oven & Prepare The Squash

   • Preheat your oven to 400°F (200°C).
   • Peel the butternut squash, slice off the ends, and carefully cut it in half lengthwise. Scoop out the seeds with a spoon.
   • Cut the squash into 1-inch cubes. Place the cubes on a baking sheet, drizzle with olive oil, and season with salt, pepper, and a sprinkle of cinnamon.
   • Roast in the oven for about 25-30 minutes or until the squash is tender and slightly caramelized. You’ll know it’s done when a fork easily slides through the cubes.

2. Cook The Aromatics

   • While the squash is roasting, heat a tablespoon of olive oil in a large pot over medium heat.
   • Add the chopped onion and sauté for about 5 minutes, until it softens and becomes translucent.
   • Add the minced garlic, ginger, and a pinch of cinnamon. Sauté for an additional minute until fragrant.

3. Blend The Soup

   • Once the squash is roasted and tender, add it to the pot with the onions and garlic.
   • Pour in the vegetable broth and bring to a simmer.
   • Let everything cook together for 10 minutes, allowing the flavors to meld.
   • Use an immersion blender to blend everything directly in the pot, or transfer the soup in batches to a regular blender. Blend until smooth and creamy.

4. Add The Coconut Milk

   • Stir in the coconut milk, and let the soup heat through for another 3-5 minutes, ensuring everything is well combined.
   • Taste and adjust seasoning with more salt, pepper, or even a little extra cinnamon, depending on your preference.

5. Serve And Garnish

   • Ladle the soup into bowls, garnish with fresh cilantro or parsley, and maybe a sprinkle of chili flakes if you want to add a bit of heat.

Ingredient Insights

Let’s take a deeper look at some of the key ingredients and what they bring to the table:

• Butternut Squash: Naturally sweet with a velvety texture, butternut squash provides the backbone for this soup. It’s rich in vitamins A and C, which are great for skin health and immune function. Roasting the squash caramelizes the sugars, making it even sweeter and more flavorful.
• Coconut Milk: The full-fat version of coconut milk is rich and creamy, making it the perfect choice for this soup. Not only does it enhance the texture, but it also adds a subtle tropical flavor. Coconut milk contains healthy fats that can support brain function and energy levels.
• Onion & Garlic: These two are the backbone of so many dishes, and they shine here as well. Onion provides sweetness and depth, while garlic adds aromatic warmth, creating a perfect balance against the sweetness of the squash.
• Ginger & Cinnamon: These spices bring warmth and a touch of earthiness, complementing the squash’s natural flavor. They also add a health boost-ginger is great for digestion, and cinnamon is rich in antioxidants.

Expert Tips

• Roast the Squash for Extra Flavor: Roasting the squash before making the soup adds a layer of caramelization that really elevates the flavor. Don’t skip this step!
• Make It Ahead: This soup can be made in advance and stored in the fridge for up to 4 days. In fact, like many soups, it tastes even better the next day as the flavors continue to meld together.
• Add a Little Heat: If you like a bit of spice, consider adding a pinch of chili flakes to the soup base or even a dash of hot sauce when serving.
• For Extra Creaminess: If you want an ultra-creamy texture, you can add a dollop of sour cream, Greek yogurt, or even more coconut milk right before serving.
• Blend it Well: Ensure the soup is completely smooth by blending well. If you don’t have an immersion blender, a regular blender works perfectly fine. Just be careful when blending hot liquids-blend in small batches, and let it cool slightly to avoid splattering.

Recipe Variations

While this butternut squash soup is delicious as is, there are plenty of ways to customize it:

• Add Roasted Carrots: Roasted carrots would complement the sweetness of the squash perfectly. Just toss them in with the squash for the last 10 minutes of roasting.
• Add Apple: A chopped apple added to the roasted squash can give a nice fruity note that pairs beautifully with the spices.
• Try Other Plant-Based Milks: If you’re not a fan of coconut milk, you can swap it with other plant-based milks like cashew or almond milk. These won’t give you the same creamy richness as coconut milk but will still result in a tasty soup.
• Spices and Herbs: Experiment with different spices like turmeric, nutmeg, or allspice. A little fresh thyme or sage added during cooking can also elevate the soup’s flavor.

Final Words

This butternut squash soup with coconut milk is the perfect recipe for any season, but especially when the weather turns cooler. It’s warm, velvety, and full of flavor, yet light enough to feel like a healthy meal. The ingredients are easy to find, and the preparation is simple. Plus, it’s a crowd-pleaser!

Whether you’re cooking for yourself or entertaining friends and family, this soup will bring a touch of gourmet to your kitchen without a lot of fuss.