Description

This creamy roasted butternut squash soup with coconut milk is the ultimate fall comfort food. Roasted squash, onion, and garlic are blended with coconut milk and warm spices for a velvety, dairy-free soup that’s perfect for cozy nights.

Ingredients

Scale

1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
1 medium yellow onion, cut into 8 wedges
1 whole head garlic, top cut off to expose cloves
1 can (13.5 oz) full-fat coconut milk
4 cups low-sodium vegetable broth
3 tablespoons olive oil, divided
1-inch piece fresh ginger, peeled and grated or minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt and black pepper to taste
Optional garnishes: toasted pumpkin seeds, coconut cream, fresh thyme, chili oil

Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
On the prepared baking sheet, toss cubed squash and onion wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Spread in a single layer.
Place the whole head of garlic cut-side up on a small piece of foil, drizzle with 1 teaspoon olive oil, and wrap loosely. Place on the baking sheet.
Roast for 35-40 minutes, flipping vegetables halfway through, until squash is tender and edges are caramelized. Garlic should be soft when squeezed.
Remove from oven and let cool 5 minutes. Squeeze roasted garlic cloves out of skins into a large Dutch oven or pot.
Add roasted squash and onions to the pot. Pour in vegetable broth and coconut milk. Add grated ginger, cinnamon, and nutmeg.
Use an immersion blender to puree until smooth. If using a regular blender, work in batches, filling no more than halfway, and blend until smooth. Return to pot.
Place pot over medium heat and bring to a gentle simmer. Cook 5-7 minutes, stirring occasionally. Taste and adjust seasoning with additional salt and pepper as needed.
If soup is too thick, add more broth or water. If too thin, simmer a few more minutes to reduce.
Ladle into bowls and garnish as desired. Serve hot.

Notes

The soup will thicken as it sits, so don’t worry if it seems thin after blending. For best flavor, make ahead and refrigerate overnight. To freeze, cool completely and store in freezer-safe containers for up to 3 months. Reheat gently on stovetop or microwave.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1.5 cu
Calories: 220
Sugar: 6
Sodium: 480
Fat: 14
Saturated Fat: 8
Carbohydrates: 22
Fiber: 5
Protein: 4

Keywords: butternut squash soup, creamy soup, coconut milk soup, fall soup, vegan soup, gluten-free soup, dairy-free soup