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There’s nothing more pleasing than the comfort of a warm bowl of butternut squash soup, especially during the winter months. My recipe boasts a rich, creamy texture and a deep, roasted squash flavor that just about anyone will love.
To add a twist, I incorporated creamy coconut milk, which enhances the dish’s flavors while maintaining its vibrancy and healthiness. The combination of sweet, nutty butternut squash and coconut milk creates the most perfect blend of flavors.
And it’s surprisingly easy to make, with the most challenging part being prepping the squash. With just a handful of simple ingredients and easy steps, you’ll have a delicious soup ready in no time.
Why we love this recipe
- It is very simple with basic ingredients.
- Quite frankly, it’s delicious.
- Whip it up in no time.
- It’s great to add the perfect amount of coziness during the fall and winter months.
- A dish everyone will love.
Ingredients
Here’s what you’ll need :
- 1 medium to large size butternut squash (3 pounds)
- 1 tablespoon olive oil
- Sprig of Rosemary
- 1 medium onion
- 3 cloves of garlic
- 1/2 teaspoon ground cinnamon
- Bay Leaf
- Ginger
- 3 cups of chicken broth or vegetable broth
- 1 cup coconut milk
- 1 teaspoon Salt
- 1/4 teaspoon pepper to taste
Equipment
- Crockpot
- Large Wooden Spoon
How to Make Butternut Squash Soup
- Start by preparing the butternut squash. Cut off both ends. Peel the squash using a vegetable peeler or knife, then chop it into small cubes.
- Preheat the oven to 375 degrees Fahrenheit.
- Place the butternut squash in a baking pan and roast it for 25-30 minutes.
- Once the butternut squash is complete, heat the olive oil in a large Dutch pot over medium heat.
- Add the diced onion and minced garlic, and sauté until translucent and fragrant.
- Add the roasted butternut squash to the pot.
- Pour in the chicken stock and coconut milk, followed by the spices, cinnamon, rosemary, bay leaf, salt, pepper and a pinch of grated ginger.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes or until the squash becomes tender and easily mashed with a fork.
- Once the squash is cooked, remove the pot from the stove and let it cool slightly. Transfer the soup to a blender and blend in batches until it reaches the desired consistency. Once blended, pour into a container or return to the pot.
Now, it is ready to be served.
Garnish with fresh herbs like thyme, rosemary, parsley, or cilantro if desired. Serve the soup warm and enjoy!
Variations and Substitutions for Butternut Squash Soup
Although this recipe is already delicious, feel free to tailor it to your taste preferences or dietary needs. Here are some simple variations and substitutions you can experiment with:
- For added crunch, sprinkle a handful of roasted pumpkin seeds or croutons on top of each serving.
- Don’t have coconut milk? No problem. You can substitute it with half and half, heavy cream, or Greek yogurt for a creamier texture.
What to Pair with Butternut Squash Soup
To complement the flavors of this butternut squash soup with coconut milk, consider serving it with some delicious accompaniments. Here are a few ideas:
- Freshly baked bread dinner rolls or No Knead Bread
- A side salad or Brussels Sprout Salad With Maple Vinaigrette
- Veggie Sandwich
How to store and reheat butternut squash soup
If you have any leftovers, store the butternut squash soup in an airtight container in the refrigerator for 3-4 days.
When reheating, transfer the desired amount of soup to a pot and warm it over low heat, occasionally stirring until heated through.
You can also reheat the soup in a bowl in the microwave for 1-2 minutes.
Other recipes you might like:
Frequently Asked Questions
Can I freeze butternut squash soup?
Yes, you can freeze butternut squash soup for up to 3 months. Allow the soup to cool completely before transferring it to freezer-safe containers or freezer bags. Leave some room for expansion, as the soup will expand when frozen. Thaw the soup in the refrigerator overnight before reheating.
Can I use other types of squash for this recipe?
Absolutely! While butternut squash is the star of this recipe, you can experiment with other squash varieties, such as acorn squash or kabocha squash, for a slightly different flavor profile. Adjust the cooking time accordingly, as different types of squash may require more or less time to become tender.
How do I spice up bland butternut squash soup?
You can incorporate some cayenne pepper or hot sauce to give it a bit more spice.
Does butternut squash need to be peeled for soup?
Yes, peeling the skin of the butternut squash before adding it to the soup is recommended.
Roasted Butternut Squash Soup with Coconut Milk
Equipment
- Crockpot
- Large Wooden Spoon
Ingredients
- 1 medium to large size butternut squash
- 1 tbsp olive oil
- sprig of rosemary
- 1 medium onion
- 3 cloves garlic
- ½ tsp ground cinnamon
- bay leaf
- ginger
- 3 cups chicken broth or vegetable broth
- 1 cup coconut milk
- 1 tsp salt
- ¼ tsp pepper to taste
Instructions
- Start by preparing the butternut squash. Cut off both ends. Peel the squash using a vegetable peeler or knife, then chop it into small cubes.
- Preheat the oven to 375 degrees Fahrenheit (℉).
- Place the butternut squash in a baking pan and roast it for 25-30 minutes.
- Once the butternut squash is complete, heat the olive oil in a large Dutch pot over medium heat.
- Add the diced onion and minced garlic, and sauté until translucent and fragrant.
- Add the roasted butternut squash to the pot.
- Pour in the chicken stock and coconut milk, followed by the spices, cinnamon, rosemary, bay leaf, salt, pepper and a pinch of grated ginger.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes or until the squash becomes tender and easily mashed with a fork.
- Once the squash is cooked, remove the pot from the stove and let it cool slightly. Transfer the soup to a blender and blend in batches until it reaches the desired consistency. Once blended, pour into a container or return to the pot.
