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Two bowls of creamy orange butternut squash soup with a swirl of coconut milk, topped with pumpkin seeds, chili flakes and cilantro, lime half beside

Butternut Squash Soup with Coconut Milk

Creamy, dairy-free butternut squash soup made with roasted squash, onion and garlic, simmered with ginger and blended with coconut milk and lime.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

To roast
  • 1 large butternut squash about 3 lb (1.4 kg), peeled, seeded and cut into 1-inch cubes
  • 1 medium yellow onion cut into wedges
  • 1 small head garlic halved crosswise
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
For the soup
  • 1 tbsp olive oil or coconut oil
  • 1 tbsp fresh ginger grated
  • 1/2 tsp ground cumin optional
  • 1/4 tsp ground cinnamon optional
  • 3 cups vegetable broth low sodium (720 ml)
  • 1 can full-fat coconut milk 13.5 oz / 400 ml, shaken; reserve 2 tbsp for serving
  • 1 tbsp lime juice
To serve
  • toasted pumpkin seeds
  • chili flakes
  • fresh cilantro leaves

Method
 

  1. Heat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Peel, halve and seed the squash, then cut it into 1-inch cubes.
  2. Spread the squash, onion wedges and garlic halves (cut side up) on the sheet in a single layer. Toss with the olive oil, salt and pepper. Roast 35 to 40 minutes, stirring once, until fork-tender and caramelized at the edges.
  3. Heat the oil in a large pot over medium heat. Add the ginger, cumin and cinnamon and stir for about 1 minute, until fragrant.
  4. Squeeze the roasted garlic out of its skins into the pot, add the squash, onion and broth, bring to a boil and simmer uncovered for 10 minutes.
  5. Take the pot off the heat, stir in the coconut milk (keeping 2 tablespoons aside) and blend until completely smooth. If using a countertop blender, work in batches, fill it no more than halfway and vent the lid.
  6. Stir in the lime juice and adjust the salt. Thin with a little broth if needed. Serve with a swirl of the reserved coconut milk, pumpkin seeds, chili flakes and cilantro.

Notes

Storage: refrigerate in airtight containers for 3 to 4 days, or freeze for 2 to 3 months, leaving 1 inch of headspace. Thaw overnight in the refrigerator and reheat over medium-low heat, whisking until smooth.
Make ahead: roast the vegetables up to 2 days ahead and keep them refrigerated, then finish the soup in 15 minutes.
Substitutions: light coconut milk works (use 1/2 cup less broth); kabocha squash or pie pumpkin can replace the butternut; add 1 to 2 tbsp red curry paste with the ginger for a Thai-style version.
Without a blender: mash the soup thoroughly with a potato masher for a rustic, slightly chunky texture.
Nutrition is an estimate calculated from standard ingredient values, without toppings, not a laboratory analysis.