Creamy Roasted Butternut Squash Soup with Coconut Milk and Ginger
Rate this:
No ratings yet
A silky, plant-based butternut squash soup featuring roasted squash, ginger, and creamy coconut milk. This warm, comforting soup is aromatic, naturally sweet, and spiced with cumin and nutmeg. Garnished with cilantro and pumpkin seeds, it makes a delicious and vibrant bowl perfect for chilly days, and is easily adaptable for different diets.
Prep time
20 min
Cook time
45 min
Servings
4
Calories
230 kcal
This creamy roasted butternut squash soup is the perfect comforting dish for chilly days. Roasting the squash brings out its natural sweetness and adds depth to the flavor, while a fragrant blend of ginger and garlic gives the soup a warm, slightly spicy undertone. Coconut milk adds rich creaminess without dairy, making this soup entirely plant-based and easy to adapt for various dietary needs. The recipe starts by roasting cubed butternut squash with olive oil, salt, and pepper until caramelized. Meanwhile, sauté onion, ginger, and garlic to build a flavorful foundation. The roasted squash is then blended with vegetable broth and coconut milk until smooth and silky. Seasonings like cumin and a touch of nutmeg provide additional warmth and vibrancy to the soup. Serve the finished soup garnished with fresh cilantro, toasted pumpkin seeds, and a drizzle of coconut milk for added texture and visual appeal. It's perfect as a hearty starter or a light yet satisfying meal when paired with crusty bread. This versatile soup can be prepared in advance and frozen for quick, nourishing lunches or dinners.
Ingredients
Servings
- 1 medium Butternut squash (peeled and cubed (about 4 cups))
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Yellow onion (chopped)
- 3 Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 1 teaspoon Ground cumin
- 0.25 teaspoon Nutmeg
- 4 cups Vegetable broth
- 1 cup Coconut milk (unsweetened, canned; plus extra for garnish)
- 2 tablespoons Pumpkin seeds (optional, for garnish)
- 2 tablespoons Fresh cilantro (chopped; optional, for garnish)
Directions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and black pepper. Spread on the prepared baking sheet.
3. Roast for 25–30 minutes, turning halfway, until squash is tender and caramelized.
4. Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add chopped onion and cook until soft, about 5 minutes.
5. Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
6. Stir in cumin and nutmeg, cook for another minute.
7. Add roasted squash to the pot, pour in the vegetable broth, and bring to a simmer. Simmer for 10 minutes.
8. Remove from heat, stir in coconut milk, and use an immersion blender (or transfer in batches to a blender) to puree the soup until smooth.
9. Return to pot, taste, and adjust seasoning as needed.
10. Serve hot, garnished with cilantro, pumpkin seeds, and a drizzle of coconut milk. Enjoy!
About the author
Jamie Oliver
Healthy cooking
Comments (0)
No comments yet. Be the first to share your thoughts!