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Creamy Spiced Butternut Squash Soup Recipe Easy Homemade Coconut Milk Version

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A cozy, creamy butternut squash soup made with coconut milk and warming spices, perfect for quick and comforting dinners.

Ingredients

Scale
  • 2 pounds (900g) butternut squash, peeled, seeded, and cubed
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 3 cups (720 ml) vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon smoked paprika (optional)
  • Pinch of red chili flakes, or to taste
  • Salt and black pepper, to taste
  • 1 tablespoon fresh lime juice
  • Chopped fresh cilantro or parsley for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Peel, seed, and cube the butternut squash into roughly 1-inch pieces. Toss with 1 tablespoon olive oil, a pinch of salt, and smoked paprika if using. Spread evenly on the baking sheet.
  3. Roast the squash for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
  4. While the squash roasts, heat the remaining tablespoon of olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook for 5-7 minutes until translucent and fragrant.
  5. Add minced garlic and grated ginger, cooking for another 1-2 minutes without burning.
  6. Sprinkle in cumin, cinnamon, coriander, and red chili flakes. Stir constantly for about 30 seconds to toast the spices.
  7. Add the roasted squash to the pot along with the vegetable broth. Stir well and bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes.
  8. Remove from heat and puree the soup using an immersion blender until smooth and creamy. If using a countertop blender, blend in batches carefully.
  9. Return the soup to low heat and stir in the coconut milk. Warm gently without boiling.
  10. Season with salt and black pepper to taste, then stir in fresh lime juice.
  11. Ladle into bowls, garnish with chopped cilantro or parsley if desired, and serve warm.

Notes

Roasting the squash adds caramelized sweetness and depth. Toast spices gently to avoid bitterness. Use an immersion blender for easier cleanup and control over texture. Adjust thickness with extra broth or water if needed. Warm coconut milk gently to maintain silky texture. Lime juice adds a bright finishing touch.

Nutrition

Keywords: butternut squash soup, creamy soup, coconut milk soup, spiced soup, vegan soup, gluten-free soup, easy soup recipe, cozy dinner

Find it online: https://eliplate.com/creamy-spiced-butternut-squash-soup-recipe-easy-homemade-coconut-milk-version/