Ever since I was a little girl standing on a stool in my grandmother’s cozy kitchen, I’ve believed that cooking brings people together. Today, I’m the voice behind Simply Taster, sharing recipes that blend nostalgia with simple, wholesome ingredients. As a busy mom, I turn to dishes that nourish both body and soul—often with my little helpers at my side. Cooking became my therapy after college, and later, crafting protein-packed desserts sparked my creativity even more. My dream? To open a family cooking school one day. Until then, I’ll keep inspiring you online and in workshops. Let’s cook memories together!
When autumn leaves start to fall, nothing warms the heart like a bowl of Roasted Butternut Squash Soup. I still recall my first time roasting squash in my grandmother’s oven—it smelled like caramelized sweetness and cozy evenings by the fire. Ever since, I’ve tweaked that classic into a silky vegan Coconut Milk Squash Soup, layering in red onions, bell peppers, and a hint of fresh ginger. Furthermore, this Squash Coconut Milk Soup balances savory spices and creamy coconut milk for a velvety finish. In addition to being gluten-free, it doubles as a protein-rich lunch or a starter at dinner parties. Each spoonful tastes like home, yet it feels modern and vibrant.
Table of Contents
The Story & Inspiration Behind Roasted Butternut Squash Soup
A Personal Memory
One crisp October afternoon, I watched my grandmother slice open a giant butternut squash. She drizzled olive oil over the exposed flesh, sprinkled paprika and thyme, and slid it into the oven. The kitchen transformed into a realm of golden hues and fragrant warmth. In that moment, I learned that roasting vegetables unlocks deep, caramelized flavors. Decades later, I still cherish that childhood memory every time I serve this Roasted Butternut Squash Soup. Moreover, it reminds me that food builds connections across generations and comforts our hearts.
Why This Recipe Matters
This Roasted Squash Soup Coconut Milk version matters because it marries tradition with fresh, plant-based twists. By adding Coconut Milk Soup’s creamy richness, I elevate a classic into a Vegan Butternut Squash Soup With Coconut Milk masterpiece. Additionally, the optional ginger adds a zesty kick that soothes and invigorates. This recipe also offers flexibility: you can swap ingredients or adjust spices to suit dietary needs. Therefore, it fits into balanced diets, keto-friendly menus, and family-friendly gatherings alike. In short, it turns simple butternut squash into a memorable meal.
Ingredients & Instructions
Roasted Butternut Squash Soup
Ingredients
Equipment
Method
- Preheat oven to 390°F (200°C) and line a baking sheet with foil.
- Cut squash in half (or cube for faster roasting), and place on the baking sheet with sliced onion, bell pepper, garlic, and tomatoes. Drizzle with olive oil.
- Sprinkle with black pepper, cumin, paprika, thyme, rosemary, and chili flakes. Toss everything to coat well.
- Cover with foil and roast for 1½ hours (check at 45 minutes if using small pieces). Remove foil for last 10 minutes to caramelize.
- Cool slightly. Scoop squash flesh (if halved) and transfer all roasted ingredients to a blender. Add broth and ginger (if using).
- Blend until smooth and creamy. Pour into a pot over medium heat.
- Stir in coconut milk. Heat for 2 minutes, stirring constantly. Adjust seasoning.
- Serve hot, garnished with cilantro, a drizzle of coconut milk, and extra chili flakes.
Nutrition
Notes
Tried this recipe?
Let us know how it was!
Ingredients You Need for Roasted Butternut Squash Soup
| Ingredient | Quantity |
|---|---|
| Butternut Squash (small to medium) | 1 |
| Coconut Milk | 7 fl oz (200 ml) |
| Red Onions | 1–2 |
| Bell Peppers | 1–2 |
| Garlic Heads | 1–2 |
| Tomatoes or Cherry Tomatoes | 2 or 1 cup |
| Vegetable Broth | 1½ cups (350 ml) |
| Fresh Ginger (optional, grated) | 1 tsp |
| Olive Oil | Drizzle |
| Fresh Cilantro (for garnish) | As needed |
| Black Pepper | 1 tsp |
| Ground Cumin | 1 tsp |
| Paprika | 1 tsp |
| Dried Thyme | 1 tsp |
| Dried Rosemary | 1 tsp |
| Chili Flakes (optional) | 1 tsp or to taste |
Step-by-Step Instructions for Roasted Butternut Squash Soup
- Preheat your oven to 390°F (200°C). Meanwhile, wash all vegetables.
- If halving the squash, cut it lengthwise and scoop out seeds. Otherwise, peel and chop into cubes.
- Place squash, onions, peppers, garlic, and tomatoes on a baking sheet. Drizzle with olive oil.
- Sprinkle black pepper, cumin, paprika, thyme, rosemary, and chili flakes over vegetables. Toss thoroughly.
- Cover with foil and roast for 1½ hours until vegetables soften. Then remove foil for the last 10 minutes to caramelize.
- Transfer roasted vegetables to a blender. Add broth and ginger. Blend until completely smooth.
- Pour the puree into a pot over medium heat. Stir in coconut milk and simmer for 2 minutes.
- Taste and adjust seasoning. Ladle into bowls, garnish with cilantro, extra coconut milk drizzle, and a pinch of chili flakes.
Tips, Variations, and Serving Ideas
Smart Swaps & Variations
You can make this soup even more flavorful by trying different spices. For instance, curry powder transforms it into a Vegan Coconut Curry Butternut Squash Soup. Alternatively, swap bell peppers for sweet potatoes or carrots to create a Butternut Squash Recipes Soup twist. If you follow a low-carb plan, omit tomatoes and add extra broth. In addition, you can replace coconut milk with cashew cream for a nut-free option.
Serving Suggestions
Serve this Roasted Butternut Squash Soup with crusty bread or garlic croutons for crunch. Also, pair it with a fresh green salad or grain bowl for a complete meal. To make ahead, store in an airtight container in the fridge for up to 4 days. Furthermore, freeze leftover soup in portions for up to 3 months. Reheat gently on the stove with a splash of broth to restore its creamy texture.
Health Benefits of Roasted Butternut Squash Soup
Butternut squash delivers fiber, vitamin A, and antioxidants that support eye health and digestion. Moreover, coconut milk offers healthy fats and a creamy texture without dairy. In addition, garlic and ginger add anti-inflammatory properties, while spices like cumin and paprika boost metabolism. This nutrient-dense Squash Soup Recipe fits into balanced, plant-based, and low-carb lifestyles. Plus, it hydrates and nourishes with each spoonful. By choosing fresh ingredients, you also minimize additives and enjoy full control over sodium levels. Ultimately, this soup promotes wellness without sacrificing flavor.
Conclusion
Now that you’ve mastered this Roasted Butternut Squash Soup, you can serve up comfort any day of the week. It blends nostalgia, health benefits, and modern vegan flair into a single bowl. Remember, you can always customize spices, swap ingredients, or add your favorite toppings. Whether you’re feeding a hungry family or entertaining friends, this soup delivers warmth and satisfaction. So tie on your apron, embrace the cozy aromas, and enjoy every creamy, savory spoonful. Happy cooking from Simply Taster!
Follow me on Pinterest for recipes that feel like home.
FAQs About Roasted Butternut Squash Soup
How do I store leftover soup?
Refrigerate cooled soup in an airtight container for up to 4 days. For longer storage, freeze in meal-size portions for up to 3 months.
Can I make this soup nut-free?
Yes. Simply use full-fat coconut milk instead of cashew cream. Also, ensure your spices don’t contain hidden nut traces.
What can I serve with this soup?
Pair it with crusty bread, garlic croutons, or a light salad. Additionally, top it with pumpkin seeds or fresh herbs for extra texture.
Is this recipe suitable for keto?
To make it keto-friendly, reduce tomatoes and peppers. Then add more broth and coconut milk to maintain a creamy texture.
