Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Herbs Recipe
If you’re anything like me, you know there’s something magical about a warm bowl of soup that just hits the spot—and this Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Herbs Recipe definitely brings that cozy vibe. It’s luscious, velvety, and subtly complex thanks to the spices and the richness of coconut milk. What makes this recipe really special is how the roasting brings out the natural sweetness of the squash and veggies, while the spiced herbs add that perfect little fragrant punch.
This soup works beautifully for chilly nights, casual dinners, or even when you want to impress friends with something both comforting and a bit different. Plus, it’s approachable—even if you’re not a seasoned cook. Once I made this for a family dinner, everyone was asking for seconds and even the picky eaters gave it a thumbs up. Trust me, once you try this Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Herbs Recipe, you’ll want it in your regular rotation too.
Ingredients You’ll Need
These ingredients might seem simple, but they work beautifully together to create layers of flavor. When shopping, look for a firm butternut squash with a vibrant orange flesh inside and fresh, firm vegetables to get the best sweetness and texture.
- Butternut Squash: The star of the show, roasting enhances its natural sweetness and creamy texture.
- Coconut Milk: Adds creaminess and a subtle tropical flavor that balances the spices.
- Red Onions: Roasting brings out their sweetness and depth.
- Carrots: Complement the squash with added natural sugars and body.
- Bell Peppers: For a subtle sweetness and colorful vibrancy.
- Garlic: Roasted garlic mellows and adds richness.
- Tomatoes or Cherry Tomatoes: Adds acidity and brightness to the soup’s profile.
- Vegetable Broth: The base to tie it all together—choose low sodium for better control.
- Fresh Ginger (optional): For a zingy warmth that wakes up the flavors.
- Olive Oil: Drizzled over the veggies to help roasting and add richness.
- Fresh Cilantro: For a fresh, herbal garnish that complements the spices.
- Seasonings—Black Pepper, Ground Cumin, Paprika, Dried Thyme, Dried Rosemary, Chili Oil: Together, these spiced herbs give the soup a warm, smoky complexity with just enough heat and a lovely aromatic finish.
Variations
I love how versatile this Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Herbs Recipe is. Feel free to swap in veggies you have on hand or adjust the spice mix based on your mood—the possibilities are endless and always satisfying.
- Add a kick: I sometimes toss in a pinch of cayenne or a jalapeño before roasting for extra heat—it wakes up the soup in a great way!
- Dairy twist: Swap coconut milk for heavy cream or cashew cream for a different richness if coconut’s not your thing.
- Herb swap: Try fresh sage instead of thyme or rosemary for a cozy fall-harvest vibe.
- Protein boost: Stir in some cooked lentils or chickpeas for a heartier soup perfect for lunch or light dinner.
- Make it spicy-sweet: Drizzle honey or maple syrup over the squash before roasting if you want a sweeter finish that contrasts the spices.
How to Make Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Herbs Recipe
Step 1: Roast Your Veggies to Sweet Perfection
Start by preheating your oven to 400°F (200°C). Peel and cube the butternut squash into roughly 1-inch pieces—this helps everything cook evenly. Chop the red onions, carrots, bell peppers, and tomatoes into similar sizes to roast alongside the squash. Toss all those veggies and whole garlic heads (yes, whole heads of garlic with the papery skin still on) on a baking sheet with a generous drizzle of olive oil and a sprinkle of salt. Pop them in the oven and roast for about 30-40 minutes, turning halfway through, until everything is golden and caramelized. Roasting is the secret—it brings out the natural sugars and layers of flavor that’ll make the soup sing.
Step 2: Blend and Spice It Up
Once the veggies are beautifully roasted, let them cool just a bit before squeezing the roasted garlic cloves out of their skins. Transfer everything to a blender or use an immersion blender right in your pot. Pour in the vegetable broth and coconut milk, then add in your spices—black pepper, cumin, paprika, thyme, rosemary—and a little chili oil for that subtle heat. If you like ginger, grate it right in here to brighten things up. Blend until perfectly smooth and creamy—this is when you’ll really see how those roasted flavors combine beautifully.
Step 3: Warm Through and Adjust Seasoning
Pour the blended soup into a pot and gently warm it over medium heat, stirring occasionally. This is your chance to taste and adjust—the seasoning, the spice levels, maybe a pinch of salt or a dash more chili oil. Keep it warm until you’re ready to serve.
How to Serve Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Herbs Recipe
Garnishes
I love topping this soup with fresh cilantro for a pop of green and a bright, herbal note. Sometimes I sprinkle a handful of toasted pumpkin seeds or a little swirl of extra chili oil for a vibrant look and an added crunch. And a squeeze of fresh lime always perks up the flavors if you want to finish with a citrusy twist!
Side Dishes
This soup pairs wonderfully with crusty bread or warm pita for dipping—trust me, you’ll want something to soak up all that silky goodness. A simple green salad dressed lightly with lemon vinaigrette balances the richness nicely, making for a well-rounded meal.
Creative Ways to Present
For special occasions, I like serving the soup in hollowed-out mini pumpkins or squash—it’s festive and adds an extra touch that guests love. You can also drizzle coconut cream in pretty swirls on top and sprinkle toasted coconut flakes to tie in the coconut milk flavor visually and texturally.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge for up to 4 days. It actually tastes even better the next day once the flavors have had a chance to mingle more fully. Just give it a good stir before reheating.
Freezing
This soup freezes beautifully. I portion it into freezer-safe containers or zip bags, leaving some room for expansion. It’ll keep well for up to 3 months, making it a perfect make-ahead meal for busy days when you want something cozy and quick.
Reheating
To reheat, I thaw the soup overnight in the fridge and warm it gently on the stove over low heat. Stir regularly to avoid scorching, adding a splash of broth or coconut milk if it feels too thick. This keeps the soup silky smooth and tasty every time.
FAQs
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Can I make this Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Herbs Recipe vegan?
Absolutely! This recipe is naturally vegan since it uses vegetable broth and coconut milk. Just be sure to check your broth label or make your own to keep it fully plant-based.
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Can I use canned butternut squash instead of fresh?
While fresh roasted squash really shines here, canned or frozen butternut squash can be a shortcut. Just roast or sauté them briefly to add some caramelization before blending for better flavor depth.
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How spicy is this soup?
The spice level is mild-to-medium thanks to the chili oil and warm spices like paprika and cumin. You can easily adjust by adding more chili oil or a pinch of cayenne if you want more heat, or skip it to keep things gently spiced.
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Can I use a regular blender instead of an immersion blender?
Definitely! A regular blender works great here. Just be careful not to overfill it and blend in batches if you need to. Immersion blenders are just convenient because you can blend right in the pot.
Final Thoughts
This Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Herbs Recipe is close to my heart—it’s that perfect mix of simple ingredients transformed into something soul-satisfying. Whether you’re cozying up on a chilly night or want a nourishing meal that doesn’t feel heavy, this soup delivers every time. I hope you enjoy making and sharing it as much as I do—it’s truly a bowl of happiness in every sip!
Print
Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: Fusion
- Diet: Vegan
Description
This Roasted Butternut Squash Soup is a creamy, comforting dish that combines the natural sweetness of roasted butternut squash with vibrant vegetables and warming spices. Enhanced by coconut milk and a medley of seasonings like cumin, paprika, and thyme, this soup is perfect for chilly days. Garnished with fresh cilantro, it offers a rich flavor profile with a smooth, velvety texture.
Ingredients
Main Ingredients
- 1 small to medium-sized Butternut Squash
- 7 fl oz Coconut Milk
- 1–2 Red Onions
- 2 Carrots
- 1–2 Bell Peppers
- 1–2 heads of Garlic
- 2 Tomatoes or 1 cup of Cherry Tomatoes
- 1 1/2 cups Vegetable Broth
- 1 tsp Fresh Ginger (optional; grated)
- Olive Oil (enough to drizzle over vegetables)
- Fresh Cilantro (for garnish)
Seasoning
- 1 tsp Black Pepper
- 1 tsp Ground Cumin
- 1 tsp Paprika
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1 tsp Chili Oil
Instructions
- Prepare the Vegetables: Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into cubes. Peel and chop the red onions and carrots. Core and chop the bell peppers. Peel the heads of garlic to separate cloves but leave them unpeeled for roasting. Chop the tomatoes or prepare cherry tomatoes for roasting.
- Roast the Vegetables: On a large baking sheet, spread the butternut squash, red onions, carrots, bell peppers, garlic cloves, and tomatoes evenly. Drizzle olive oil generously over the vegetables, then sprinkle black pepper, ground cumin, paprika, dried thyme, and dried rosemary. Toss to coat everything evenly. Roast in the oven for 30-40 minutes or until the vegetables are tender and caramelized.
- Sauté Ginger (Optional): While roasting, you can grate the fresh ginger if using. In a large pot or deep saucepan, lightly sauté the grated ginger in a small amount of olive oil over medium heat to release its aroma. This step is optional but adds a fresh touch to the soup.
- Combine and Simmer: Once the roasted vegetables are done, remove them from the oven. Carefully squeeze the roasted garlic cloves out of their skins into the pot with sautéed ginger. Add the roasted vegetables and pour in the vegetable broth. Using an immersion blender or transferring to a blender in batches, blend the mixture until smooth and creamy. Return the soup to the pot if blended separately.
- Add Coconut Milk and Seasoning: Stir in the coconut milk and chili oil into the blended soup. Heat gently over medium-low heat to warm through and meld the flavors. Adjust seasoning with salt or additional spices if needed.
- Serve and Garnish: Ladle the soup into bowls, garnish with fresh cilantro leaves, and serve warm. Enjoy your delicious and nutritious roasted butternut squash soup!
Notes
- For a thicker soup, reduce the amount of vegetable broth or simmer the soup longer to concentrate flavors.
- Fresh ginger adds a nice warmth but can be omitted for a simpler flavor profile.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust chili oil quantity to control the spice level according to your preference.
- Using an immersion blender makes blending easier and less messy.
Keywords: roasted butternut squash soup, vegan squash soup, creamy squash soup, coconut milk soup, healthy autumn soup, vegetable soup, cozy soup recipe
