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Creamy roasted butternut squash soup garnished with fresh cilantro and coconut milk swirl in white bowl

Creamy Roasted Butternut Squash Soup Recipe

This roasted butternut squash soup is velvety, nutrient-rich, and bursting with flavor. Roasted vegetables, coconut milk, and aromatic spices create a healthy, dairy-free comfort food perfect for any season.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings: 4 -6 servings
Course: Soup
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 1 small to medium butternut squash 2-3 lbs
  • 1-2 red onions or yellow
  • 1-2 bell peppers
  • 1-2 heads of garlic
  • 2 large tomatoes or 1 cup cherry tomatoes
  • 200 ml 7 fl oz coconut milk
  • 1½ cups 350ml vegetable broth
  • 1 tsp fresh grated ginger
  • Olive oil or avocado oil
  • Fresh cilantro or parsley for garnish
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1 tsp paprika or smoked paprika
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp chili flakes optional

Method
 

  1. Preheat oven to 390°F (200°C). Line a roasting pan with parchment.
  2. Prepare butternut squash: peel and cube or slice in half and remove seeds.
  3. Arrange squash, onions, bell peppers, garlic heads, and tomatoes on roasting pan.
  4. Mix spices in a bowl. Sprinkle over vegetables and drizzle with olive oil. Massage to coat evenly.
  5. Cover with foil and roast 80 minutes. Remove foil and roast 10 minutes more until caramelized.
  6. Scoop squash flesh if halved. Transfer vegetables to blender with broth and ginger. Blend 2-3 minutes until smooth.
  7. Pour mixture into saucepan. Stir in coconut milk gradually and warm through.
  8. Taste and adjust seasoning before serving.

Notes

Do not overcrowd the pan – vegetables need space for caramelization. Blend soup for at least 2 minutes for restaurant-quality smoothness.