Roasted Butternut Squash Soup with Coconut Milk
User Reviews
5
Roasted Butternut Squash Soup with Coconut Milk
Description
Roasted Butternut Squash Soup with Coconut Milk begins by roasting halved butternut squash after seasoning with olive oil and salt. Baking until caramelized and soft brings depth of flavor to the base. Separately, onion, garlic, and fresh ginger are sautéed for aroma before adding coconut milk, vegetable broth, and warming spices including cayenne pepper and cinnamon. Once the squash is tender and cool enough, it is combined into the soup and pureed to a smooth consistency.
The soup balances natural sweetness from roasted squash with spicy warmth and rich creaminess from coconut milk. The texture is velvety and smooth, with a vibrant color. The flavors meld gently over a brief simmer.
It can be served simply garnished or with optional fresh parsley and roasted pumpkin seeds for texture and visual contrast. The recipe yields about six appetizer servings or four full meal portions.
The soup improves in flavor after a day refrigerated and can be stored sealed for up to 3-4 days. Reheating should be done gently on the stove or in short intervals in a microwave. It freezes well for up to 2-3 months when fully cooled and stored properly.
Ingredients
- 1 butternut squash about 3 pounds, large
- 4 tablespoons olive oil divided
- 1 ½ teaspoons salt divided
- ½ sweet onion finely diced, small
- 3 garlic finely minced, cloves
- 1 ¼ teaspoons ginger finely minced, fresh
- 1 coconut milk 13.5-ounce can, full-fat
- 1 ½ cups vegetable broth
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon cinnamon
- flat-leaf parsley optional, fresh
- pumpkin seeds optional, roasted and salted
Instructions
- Preheat the oven to 425°F.
- Cut the butternut squash in half, lengthwise. Scrape out and discard the seeds. Drizzle squash with 2 tablespoons of the olive oil and use your hands to rub it all over the flesh. Sprinkle with 1 teaspoon salt. Meanwhile, line a large baking sheet with parchment paper.
- Place the butternut squash flat side down on the baking sheet. Bake for 40-45 minutes, or until the squash is tender and the edges begin to caramelize. Remove the squash from the oven and flip.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a large pot over medium heat. Add the onion and cook 3-4 minutes, or until translucent. Add garlic and ginger and continue cooking for 30 seconds, or until fragrant.
- Pour in the coconut milk (see Note) and broth, scraping along the bottom of the pot to release any bits. Mix in 1⁄2 teaspoon salt, as well as the cayenne pepper and cinnamon. Cover, reduce heat to low, and simmer for 5 minutes.
- Once the squash is done cooking and cool enough to the touch, remove as much flesh as you can and discard the skin. Add all of the squash meat and coconut milk mixture to a high-speed blender or large food processor and blend for 2-3 minutes, or until completely smooth.
- Pour soup back into the pot and cook over medium-low heat, stirring occasionally, for 2-3 minutes, or until heated through.
Notes
- This recipe serves 6 appetizer bowls or 4 full meal portions.
- Reserve 2 tablespoons of coconut milk to drizzle on the soup before serving for added richness.
- Full-fat coconut milk gives the creamiest texture; lite coconut milk can be used but results in a less creamy soup.
- Store leftover soup in an airtight container in the refrigerator for 3-4 days; flavor improves after sitting overnight.
- Reheat stovetop over medium-low heat or in short microwave intervals, stirring between each.
- Freeze cooled soup for 2-3 months in a freezer-safe container for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 826mg | 34% |
| Potassium | 821mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 24251IU | 485% |
| Vitamin C | 49mg | 54% |
| Calcium | 115mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
