Creamy Roasted Butternut Squash Soup
A cozy fall soup made with roasted butternut squash, fresh ginger, and creamy coconut milk. Simple to make and perfect for meal prep, with a naturally sweet flavor and a savory finish.
Servings: 6
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 65 minutes
Ingredients
1 large butternut squash, about 3 pounds, peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil, divided
1 medium yellow onion, diced
3 garlic cloves, minced
1 tablespoon freshly grated ginger
½ teaspoon dried thyme
½ teaspoon ground cinnamon
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
3 cups vegetable or chicken broth, plus more as needed
½ cup unsweetened canned coconut milk
1 tablespoon lemon juice, or to taste
Instructions
Roast the squash. Preheat the oven to 425°F. Spread squash on a large baking sheet and toss with 1 tablespoon olive oil, salt, and pepper. Roast for 30–40 minutes, tossing halfway through, until tender and lightly caramelized.
Cook the aromatics. When the squash is almost ready, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add onion and cook for 6–8 minutes, until softened. Stir in garlic, ginger, thyme, and cinnamon; cook for another minute.
Simmer. Add roasted squash and broth. Bring to a gentle simmer and cook for 10 minutes.
Blend. Remove from heat and blend with an immersion blender until smooth. If using a countertop blender, work in small batches, vent the lid according to the manufacturer’s instructions, and carefully release steam.
Finish. Stir in coconut milk and lemon juice. Add more broth for a thinner consistency, then taste and adjust salt and pepper. Warm gently before serving.
Make it a meal: Pair with sourdough and shredded chicken or a white bean salad for added protein.
Optional toppings: Toasted pumpkin seeds, fresh thyme, cracked pepper, or a swirl of coconut milk.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Add a splash of broth when reheating if needed.
