Description

Butternut squash soup with coconut milk is a creamy, velvety delight that warms the soul with every spoonful. The natural sweetness of roasted butternut squash pairs beautifully with rich coconut milk, creating an inviting dish perfect for chilly evenings or casual gatherings. With its vibrant color and comforting flavors, this easy-to-make soup is sure to impress family and friends alike.

Ingredients

Scale

2 cups butternut squash, peeled and diced
1 can (13.5 oz) full-fat coconut milk
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 tbsp fresh ginger, grated
Salt and pepper to taste
2 tablespoons olive oil

Instructions

Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for about 25-30 minutes until tender.
In a large pot over medium heat, sauté the chopped onion in olive oil until translucent (about 5 minutes). Add minced garlic and grated ginger and cook until fragrant.
Stir in the roasted butternut squash along with vegetable broth and coconut milk. Combine well and bring to a gentle simmer.
Blend the mixture until smooth using an immersion blender or in batches with a stand blender.
Season with salt and pepper as needed; serve warm garnished with extra coconut milk or herbs.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking/Sautéing
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 200
Sugar: 6g
Sodium: 300mg
Fat: 12g
Saturated Fat: 9g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg

Keywords: For added flavor, sprinkle in red pepper flakes or swap in sweet potatoes for a different twist. This soup can be stored in an airtight container for up to five days or frozen for three months.