Description
This velvety, plant-based soup is a bowl of pure comfort. By roasting the butternut squash beforehand, you unlock a deep, caramelized sweetness that is perfectly complemented by the silky richness of coconut milk. Infused with aromatic ginger, garlic, and a hint of warming cinnamon, this soup represents a harmonious fusion of Western roasting techniques and tropical indulgence. It is naturally dairy-free, gluten-free, and perfect for cozy evenings when you want a meal that is both nourishing and deeply satisfying.
Ingredients
1 large butternut squash (about 2-3 lbs), peeled and cubed
2 tablespoons olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon ground cinnamon
4 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
Salt and black pepper to taste
Optional: toasted pumpkin seeds for garnish
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper on a baking sheet.
Roast for 30-35 minutes until the squash is tender and slightly caramelized.
In a large pot, sauté the onion in the remaining olive oil until soft and translucent.
Add the minced garlic, ginger, and cinnamon, cooking for 1-2 minutes until fragrant.
Add the roasted squash to the pot and pour in the vegetable broth.
Bring to a simmer for 5 minutes, then remove from heat.
Use an immersion blender or standard blender to process until completely smooth.
Stir in the coconut milk and return to low heat if needed to warm through.
Season with additional salt and pepper to taste before serving.
Notes
Leftovers store beautifully in an airtight container in the refrigerator for up to 4 days, as the flavors often deepen over time. You can also freeze this soup for up to 3 months. If the soup is too thick, add a splash of vegetable broth to reach your desired consistency.