Roasted Butternut Squash Soup with Coconut Milk

If you're looking for a delicious, creamy, and flavourful soup, this roasted butternut squash soup recipe with coconut milk is for you! It's perfect on a cold winter night, with some nice crusty bread.

Simple and elegant, this soup is packed with healthy ingredients and a rich flavor that won't leave you wanting more. With one easy substitute, you can have a vegan squash soup if you desire.

Looking for another healthy lunch idea? These rainbow sandwiches were designed for kids but I think its a great way to increase your nutrient intake….and who doesn't love a rainbow?!?

Ingredients

  • Roasted butternut squash – I like to roast my squash in the slow cooker so it's ready for dinner and I don't have to use any hand strength or bribery to chop it up.
  • Fresh ginger – If you don't have fresh ginger available, you can use ginger stir-in paste from the store. I like to keep a tube on hand in case I run out of ginger or the kids hide it from me.
  • Turmeric – I love to use fresh turmeric in this. It tastes amazing, provides a better colour, and I love the smell of it sauteing with the ginger. You can use ground if you cannot find a turmeric knot at your store though.
  • Coconut oil – If you like the coconut taste, use virgin coconut oil. If not, refined coconut oil is your best bet.
  • Broth – I typically use chicken broth because I make and freeze my own often but you can use vegetable stock if you prefer or will have a vegan guest.
  • Canned coconut milk – I love the extra creaminess and flavour from the coconut milk but you could leave it out. I ran out of coconut milk once & tested it without while waiting for Nick to get back to the store with it. It was good, just slightly different than what I prefer.
  • Sea salt & black pepper  – I use a grinder for both of these. I season while cooking and then again after blending.
  • Plain yogurt – This is optional for a topping, but I think a thin little swirl of yogurt on the top of your bowl just makes it look yummier! You can use regular, greek, or plain coconut yogurt.
  • Fresh cilantro – The pop of a little green cilantro on top seems to make my kids more likely to try any pureed soup and I like the little change in flavour when I add it.

How to Make Roasted Butternut Squash Soup with Coconut Milk

  1. In a large pot, heat coconut oil over medium heat until melted. 
  2. Sauté the ginger and turmeric until softened, about 3 minutes.
  3. Add the chicken broth and bring to a boil.
  4. Add the cooked butternut squash.
  5. Stir in the can of coconut milk.
  6. Season with salt and pepper.
  7. Use an immersion blender to blend to a smooth puree. 
  8. Taste and adjust seasonings as needed.
  9. Serve topped with yogurt and fresh cilantro, if desired.

Note: I've made this multiple times and my yield varies a bit. I've had it make anywhere from 6 to 8 cups when using a single whole squash & only 10 cups when using 2. If you are tracking macros or other nutrients carefully, make sure to measure out how many servings yours makes.

Possible Variations

  • Use butter instead of coconut oil to saute the ginger & turmeric.
  • Change out the turmeric for sage & rosemary.
  • Add roasted carrot with the squash.
  • Saute onions with ginger and turmeric.
  • Substitute green apple and onion for the ginger & turmeric. Add cinnamon, nutmeg, and thyme.

How To Make Vegan Butternut Squash Soup

This soup is so easy to make vegan! Simply switch out the chicken broth for vegetable stock.

Can This Butternut Squash Soup Be Frozen?

Yes! I love to make a larger batch and freeze it in individual serving sizes. Thaw in the fridge then reheat on the stove until warm.

Do you need to peel butternut squash for soup?

Yes. You do not want the texture of butternut squash peel in your soup. Peeling it is super easy though, especially if you roast it in the slow cooker first!

What can I add to bland butternut squash soup?

You can add extra pepper if it is a little bland. Instead of adding more salt, try adding a little yogurt, crème fraîche, or even a little squeeze of lemon juice.

More Soup Recipes

Not a fan of pureed soups? This Creamy Tomato Tortellini Soup has more varied textures plus both stovetop and instant pot instructions!

A bowl of savory butternut squash soup topped with shredded with fresh cilantro and yogurt with a cut squash in the background.

Roasted Butternut Squash Soup with Coconut Milk

If you're looking for a soup that packs a little more flavor, this squash soup recipe with coconut milk is for you. Filling and creamy, it's perfect on a cold night.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 25 minutes
Servings: 6 cups
Author Savanah

Ingredients

  • 1 medium roasted butternut squash
  • 1.5 tablespoons fresh ginger peeled and chopped
  • 1 small turmeric knob peeled and chopped
  • 1 tablespoon coconut oil
  • 2 cups chicken broth
  • 13.66 oz. canned coconut milk
  • Sea salt to taste
  • Black pepper to taste

Instructions

  • In a large pot, heat coconut oil over medium heat until melted. 
  • Sauté the ginger and turmeric until softened, about 3 minutes.
  • Add the chicken broth and bring to a boil.
  • Add the cooked butternut squash.
  • Stir in the can of coconut milk.
  • Season with salt and pepper.
  • Use an immersion blender to blend to a smooth puree. 
  • Taste and adjust seasonings as needed.
  • Serve topped with yogurt and fresh cilantro, if desired.

Nutrition

Serving: 1cup | Calories: 182kcal | Carbohydrates: 6g | Protein: 2g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 431mg | Fiber: 1g | Sugar: 1g
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