Description
This creamy, aromatic butternut squash soup is a fall favorite made with roasted squash, savory aromatics, and warm spices like cinnamon and ginger. Blended with coconut milk for richness, it’s both vegan and gluten-free, offering cozy comfort with each spoonful.
Ingredients
- 1 medium butternut squash (about 2–3 pounds), peeled and cubed
- 2 tablespoons olive oil, divided
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk (canned, unsweetened)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom (optional)
- Salt and freshly ground black pepper, to taste
- Optional garnishes:
- Toasted pumpkin seeds
- Swirl of coconut milk or crème fraîche
- Fresh sage leaves
- Sprinkle of paprika
Instructions
1. Preheat oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch pieces. Toss with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, until tender and slightly browned.
2. While the squash roasts, heat remaining 1 tablespoon of olive oil in a large pot over medium heat. Add chopped onion and cook for 5-7 minutes until softened.
3. Add garlic, ground ginger, cinnamon, and optional cardamom. Cook for 1-2 minutes until fragrant.
4. Add the roasted squash to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 10-15 minutes.
5. Transfer soup to a blender in batches. Add the coconut milk and blend until smooth and creamy. Use caution with hot liquids.
6. Return the soup to the pot and warm over low heat. Season with salt and pepper to taste.
7. Ladle into bowls and garnish with pumpkin seeds, a swirl of coconut milk, fresh sage, or paprika as desired.
8. Serve immediately and enjoy!
Notes
You can substitute honeynut squash or pumpkin for butternut squash for different flavor profiles.
Use avocado oil or coconut oil in place of olive oil if preferred.
For extra spice, add cayenne pepper or minced jalapeño while sautéing aromatics.
Use light coconut milk or reduce quantity for a lower-fat option.
Cashew cream or heavy cream can replace coconut milk for dietary variations.
Be cautious when blending hot liquids – fill only halfway and blend in batches.
Always taste and adjust seasoning before serving for best flavor.
Nutrition
- Serving Size: 1.5 cups
- Calories: 275
- Fat: 17
- Saturated Fat: 12
- Carbohydrates: 32
- Fiber: 8
- Protein: 5
- Cholesterol: 0