This Roasted Butternut Squash Soup with Coconut Cream is warm, velvety, and full of deep roasted flavor. The squash caramelizes in the oven, then blends beautifully with garlic, onions, spices, and creamy coconut milk for a naturally sweet, dairy-free, tried-and-tested winter soup. Perfect for chilly evenings, meal prep, or a light yet comforting dinner.

📋 Ingredients

1 large butternut squash, peeled and cubed

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon curry powder (optional but recommended)

1 onion, chopped

3 garlic cloves, minced

3 cups vegetable or chicken broth

1 cup coconut milk (full-fat for creaminess)

½ teaspoon paprika

Optional toppings: toasted pumpkin seeds, coconut cream swirl, chili flakes, herbs

🍲 Instructions

Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, pepper, and curry powder. Spread on a baking sheet and roast for 25–30 minutes until soft and caramelized.

In a pot, sauté onion in a little olive oil for 3–4 minutes. Add garlic and cook 30 seconds. Add roasted squash, broth, and paprika. Simmer 5 minutes.

Blend the soup with an immersion blender until smooth. Stir in coconut milk and warm through (don’t boil). Adjust salt and pepper.

Serve hot with a swirl of coconut cream and crunchy toppings.

💡 Tips

Roasting the squash gives richer flavor than boiling. Use full-fat coconut milk for silkiness. Add a splash more broth if you want a thinner soup. This soup freezes beautifully for up to 2 months.

🍴 Details

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Serves: 4

Calories: ~230 per bowl