This roasted butternut squash soup is the ultimate comfort meal for fall and winter. I love how it blends the natural sweetness of squash with the savory depth of roasted vegetables, creating a warm, creamy, and nourishing bowl. Whether I’m making it for a cozy weeknight dinner or a festive holiday starter, this soup always hits the spot.
Why You’ll Love This Recipe
I make this soup again and again because of its rich, velvety texture and deeply developed flavor thanks to roasting the vegetables first. It’s naturally vegan and gluten-free, making it ideal for just about anyone at the table. The combination of creamy coconut milk and warming spices creates a balanced, satisfying soup I can enjoy as a main or a hearty starter. Plus, it’s easy to batch-cook and freeze for later.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 small to medium-sized butternut squash
7 fl oz coconut milk (200 ml)
1–2 red onions
1–2 bell peppers
1–2 heads of garlic
2 tomatoes or 1 cup of cherry tomatoes
1½ cups vegetable broth (350 ml)
1 tsp fresh ginger (optional, grated)
Olive oil (enough to drizzle over vegetables)
Fresh cilantro, for garnish
Seasoning:
1 tsp black pepper
1 tsp ground cumin
1 tsp paprika
1 tsp dried thyme
1 tsp dried rosemary
1 tsp chili flakes (optional, to taste)
Directions
Preheat the Oven: I start by preheating my oven to 390°F (200°C).
Prepare the Vegetables: I either peel and chop the squash or simply halve it, depending on my time and patience. Chopping makes roasting faster.
Season the Veggies: I toss all the chopped vegetables with olive oil and the spices. When halving the squash, I drizzle the oil right onto the exposed flesh. Everything gets covered with foil.
Roast: I roast for about 1½ hours. If my squash is chopped, the time can be shorter. I remove the foil for the final 10 minutes to get that golden caramelization.
Blend: Once roasted, I scoop the squash flesh (if halved), then blend everything with the broth and optional ginger until smooth.
Warm the Soup: I transfer the blended mixture to a pot, stir in the coconut milk, and gently heat it until everything is nicely combined.
Taste and Garnish: I adjust the seasoning if needed, then garnish with cilantro, a drizzle of coconut milk, or even a dash of chili oil if I want some heat.
Add Carrots: I sometimes throw in a carrot or two for extra sweetness and body.
Spicy Kick: When I’m in the mood for heat, I roast a jalapeño along with the other veggies or add a bit of Thai red curry paste.
Make it Creamier: I’ve used coconut cream instead of milk for a richer soup.
No Bell Peppers: I’ve swapped them with sweet potatoes or just left them out entirely.
Different Herbs: Fresh rosemary or thyme added during roasting infuses extra earthy flavors.
Storage/Reheating
I let the soup cool before storing it in airtight containers. It keeps in the refrigerator for up to 5 days and freezes beautifully for up to 3 months. When reheating, I do it gently on the stove, adding a splash of broth or coconut milk to bring it back to its original consistency.
FAQs
How do I know when the vegetables are fully roasted?
I check if the squash and other veggies are fork-tender and lightly caramelized. If they’re not soft enough to blend, I leave them in longer.
Can I use pre-cut butternut squash?
Absolutely. I sometimes buy cubed squash to save time. It roasts faster and makes prep easier.
What can I use instead of coconut milk?
I’ve tried oat milk and even regular milk for non-vegan versions. Coconut cream gives the richest flavor, but other plant-based milks work too.
Can I freeze this soup?
Yes! I freeze it in portions. When I’m ready, I thaw overnight in the fridge and reheat gently on the stove.
Is peeling the squash necessary?
Not always. When I roast the squash halved, I just scoop the flesh out after it’s cooked—no peeling needed.
Conclusion
This roasted butternut squash soup is one of those recipes I keep returning to. It’s simple, wholesome, and customizable. The depth of flavor from roasted vegetables, the creamy texture from coconut milk, and the warmth of spices make it a seasonal favorite in my kitchen. Whether I enjoy it solo or with a grilled cheese sandwich, it never disappoints.
A creamy, comforting roasted butternut squash soup made with coconut milk, roasted vegetables, and warming spices. Perfect for cozy dinners or as a festive starter, naturally vegan and gluten-free.
Ingredients
1 small to medium-sized butternut squash
7 fl oz (200 ml) coconut milk
1–2 red onions
1–2 bell peppers
1–2 heads of garlic
2 tomatoes or 1 cup cherry tomatoes
1½ cups (350 ml) vegetable broth
1 tsp fresh ginger, grated (optional)
Olive oil, for drizzling
Fresh cilantro, for garnish
1 tsp black pepper
1 tsp ground cumin
1 tsp paprika
1 tsp dried thyme
1 tsp dried rosemary
1 tsp chili flakes (optional, to taste)
Instructions
Preheat the oven to 390°F (200°C).
Peel and chop the squash, or halve it depending on preference.
Toss chopped vegetables with olive oil and spices, or drizzle oil directly on halved squash. Cover with foil.
Roast for about 1½ hours (less if chopped). Remove foil in the last 10 minutes for caramelization.
If halved, scoop out the squash flesh. Blend roasted vegetables with vegetable broth and optional ginger until smooth.
Transfer mixture to a pot, stir in coconut milk, and gently heat until combined.
Taste and adjust seasoning. Garnish with cilantro, extra coconut milk, or chili oil if desired.
Notes
Add carrots for extra sweetness.
For spice, roast a jalapeño or add Thai red curry paste.
Swap coconut milk with coconut cream for a richer texture.
Bell peppers can be replaced with sweet potatoes.
Soup can be stored in the fridge up to 5 days or frozen for 3 months.
