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–+ servings
Bowl of creamy roasted butternut squash soup with garnishes
Clara Whitley

Roasted Butternut Squash Soup

A warm and comforting soup made from roasted butternut squash, enhanced with aromatics and creamy coconut milk, perfect for chilly autumn evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash (about 2-3 lbs), peeled and cubed
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2-3 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth for a non-vegetarian option)
  • 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
  • ½ teaspoon ground nutmeg (optional) for a warm spiced flavor
  • ½ cup coconut milk for creaminess
Optional Toppings
  • toasted pumpkin seeds for added crunch
  • drizzle of olive oil for richness
  • fresh herbs for garnish
  • dollop of yogurt for creaminess

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Peel the butternut squash, slice it in half and scoop out the seeds. Cube the flesh into bite-sized pieces.
  3. Toss the cubed squash in a bowl with olive oil, salt, and pepper.
  4. Spread the cubes out on a baking sheet in a single layer and roast for about 25-30 minutes until tender and lightly browned.
Cooking
  1. In a large pot, heat a drizzle of olive oil over medium heat. Sauté the onion until soft and translucent, about 5 minutes.
  2. Add minced garlic and cook for an additional minute until fragrant.
  3. Add the roasted butternut squash, vegetable broth, thyme, and nutmeg to the pot. Bring to a gentle simmer and let it cook for about 10 minutes.
Blending
  1. Using an immersion blender, purée the soup until smooth. If using a countertop blender, transfer in batches and let steam escape.
  2. Stir in the coconut milk and adjust seasoning with salt or pepper as desired.
Serving
  1. Serve the soup hot, garnished with toasted pumpkin seeds and a drizzle of olive oil.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 6gSodium: 500mgFiber: 4gSugar: 6g

Notes

This soup can be made ahead of time and keeps well in the fridge for up to a week. It freezes beautifully too. Adjust flavors with ginger, curry powder, or different milk options for creaminess.

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