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Roasted Butternut Squash Soup with Coconut Milk
This simple roasted butternut squash soup with coconut milk is packed with roasted flavors, creaminess, and goodness.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 10 mins
Servings:
4
Calories:
276 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 butternut squash
- 1 ½ tablespoons olive oil divided
- ½ teaspoon salt
- 1 onion coarsely chopped, or shallot, medium shallot or small onion
- 2 cloves garlic
- ½ inch ginger peeled, piece
- 1 cup coconut milk canned
- 4 cups water
Instructions
Prep:
- Preheat the oven to 350F and line a baking sheet with foil or parchment paper.
- Slice the butternut squash in half and scoop out the seeds. Place the butternut squash halves, cut side down, on the lined baking sheet.
- Cut a piece of foil and place the garlic cloves, coarsely chopped shallot, and the piece of fresh ginger in the middle. Drizzle them with a little olive oil, about a teaspoon, and sprinkle a little salt. Wrap them with the foil into a packet and place it on the baking sheet next to the butternut squash.
Cup of Yum
Bake:
- Roast the butternut squash in the preheated oven for about 50 minutes, until the butternut squash skin pierces easily when poked with a fork and the squash feels tender. Remove from the oven.
Make the soup:
- Flip the butternut squash over and with a spoon, scoop out the meat inside a blender. Open the foil packet and add the roasted garlic, shallot, and ginger to the blender.
- Add 2 cups of water to the blender, 1 remaining tablespoon of olive oil, and ½ teaspoon of salt, and blend until smooth. This will be thick.
- Pour the roasted butternut squash pureé into a soup pot. Add the remaining 2 cups of water and 1 cup of coconut milk and with a whisk, combine. Heat the soup over medium heat and bring it to a simmer.
Serve:
- Ladle the soup into 4 bowls.
Nutrition Information
Serving
1 serving
Calories
276kcal
(14%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Sodium
320mg
(13%)
Potassium
846mg
(18%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
19932IU
(399%)
Vitamin C
42mg
(47%)
Calcium
112mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 276
% Daily Value*
| Serving | 1 serving | |
| Calories | 276kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 320mg | 13% |
| Potassium | 846mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 19932IU | 399% |
| Vitamin C | 42mg | 47% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.