Go Back
butternut squash soap recipe ingredients

Roasted Butternut Squash Soup with Coconut Milk

Warm up with a comforting bowl of rich and creamy butternut squash soup enhanced with coconut milk for a delightful twist. Easy to make with just a few simple ingredients, this soup is perfect for cozy winter evenings.
Print Recipe Pin Recipe

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.
Tried this recipe?Let us know how it was!