Creamy Butternut Squash Soup
A smooth and creamy roasted butternut squash soup, blended with coconut milk and seasoned with warming spices. Topped with crunchy pumpkin seeds, it’s a wholesome, plant-based soup that’s perfect for weeknight dinners or meal prep.
Equipment
- 1 knife
- 1 Cutting board
- 1 Measuring Cups & Spoons Set
- 1 Garlic press
- 1 Rimmed Baking Sheet (lined with parchment paper)
- 1 Large Pot
- 1 Immersion Blender (or high-speed blender)
Ingredients
- 1 large butternut squash peeled, seeded, and cut into chunks
- 2 tablespoons olive oil divided
- ½ teaspoon salt plus extra to taste
- ¼ teaspoon black pepper plus extra to taste
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 medium onion chopped
- 2 garlic cloves minced
- 4 cups low-sodium vegetable broth
- ½ cup coconut milk plus extra for serving
- ½ cup roasted pumpkin seeds for garnish
Instructions
- Preheat Oven and Prepare Pan: Begin by setting your oven to 425°F (220°C). While the oven warms, line a rimmed baking sheet with parchment paper to prevent the squash from sticking and to make cleanup easier.A rimmed sheet is ideal as it keeps the squash juices contained during roasting.
- Prepare Butternut Squash: Peel the butternut squash carefully with a vegetable peeler, then cut it in half lengthwise and scoop out the seeds using a spoon. Chop the squash into uniform 1–2-inch chunks to ensure even cooking. The more uniform the pieces, the more consistent the texture of your soup.
- Season the Squash: Place the chopped squash on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon cinnamon, and ½ teaspoon ground ginger. Use your hands or a spatula to toss the squash until every piece is coated evenly with oil and spices. This step infuses the squash with flavor during roasting.
- Roast the Squash: Spread the seasoned squash in a single layer on the baking sheet, ensuring the pieces aren’t overcrowded. Roast in the preheated oven for 40 minutes, flipping the squash halfway through with a spatula to achieve a golden-brown exterior and tender interior. You’ll know it’s done when a knife pierces the squash easily and the edges have a slight caramelization.
- Sauté Aromatics: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and a pinch of salt and pepper. Cook, stirring occasionally, for 5–7 minutes until the onion softens and turns translucent. This step builds a rich base flavor for your soup.
- Add Garlic: Once the onions are soft, stir in the minced garlic and cook for 1 more minute.Be careful not to burn the garlic, as it can turn bitter. Cooking garlic with the softened onions ensures a fragrant and flavorful foundation for the soup.
- Incorporate Vegetable Broth: Pour in the 4 cups of low-sodium vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer. Simmering allows the flavors from the onions and garlic to infuse the broth, creating a deeper, more complex taste in your final soup.
- Blend Roasted Squash into Soup: Carefully transfer the roasted butternut squash from the baking sheet into the pot with the simmering broth. Remove the pot from heat and use an immersion blender to puree the mixture until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a high-speed blender, then return it to the pot.
- Add Coconut Milk: Stir in ½ cup of coconut milk to the blended soup. This adds a subtle creaminess and rich flavor, balancing the natural sweetness of the roasted squash and warming spices.Taste and adjust seasoning with additional salt or pepper if desired.
- Serve and Garnish: Ladle the soup into bowls and garnish each serving with a drizzle of coconut milk and a sprinkle of roasted pumpkin seeds. The coconut milk adds a luscious swirl, while the pumpkin seeds contribute a satisfying crunch and additional nutrients.
- Optional Make-Ahead and Storage Tips: If preparing ahead, the roasted squash can be made 3 days in advance or even frozen for up to 3 months. When ready, combine with broth and follow the blending steps as usual. Leftover soup can be stored in an airtight container in the refrigerator for 3–4 days or frozen for up to 3 months. Reheat gently on the stovetop, stirring occasionally.
Notes
- Roast squash evenly: Cut pieces to uniform size for consistent cooking.
- Spice adjustments: Cinnamon and ginger can be adjusted to taste or substituted with nutmeg or allspice.
- Coconut milk options: Use canned, carton, or other plant-based milk depending on creaminess preference.
- Broth flexibility: Vegetable broth can be replaced with chicken or mushroom broth for added depth.
- Garnish ideas: Pumpkin seeds can be toasted, or swap with sunflower seeds or a sprinkle of fresh herbs.
- Make-ahead friendly: Roasted squash can be prepared in advance and frozen for convenience.
- Blending tip: Use an immersion blender for smooth results, or a high-speed blender in batches.
- Soup thickness: Adjust thickness by adding more broth for a lighter soup or less for a richer texture.
