Warm up with this creamy, comforting butternut squash soup with coconut milk—a perfect blend of roasted butternut squash, coconut milk, and warming spices for a smooth and subtly sweet flavor. Perfect for cozy weeknights or a holiday starter.
Table of Contents
- Summary of Ingredients
- Additions, Variations, and Substitutions
- Expert Tips for Making Butternut Squash Soup
- How To Make This Butternut Squash Recipe
- Recipe FAQ’s
- Tips for Making Ahead, Leftovers, and Storage
- Serving Suggestions
- Why Butternut Squash and Coconut Milk Make the Perfect Pair
- Recipe Recap
- Connect with Me!
Butternut squash soup is a classic recipe that comes alive with the rich creaminess of coconut milk, creating a soup that’s both soothing and elegant. As a recipe developer and lover of seasonal ingredients, I’ve found that adding coconut milk and a hint of coriander elevates the natural sweetness of the squash, giving it a smooth, velvety texture that’s perfect for any occasion. I also wanted to add a little crunch to this soup, so I added my Homemade Croutons on top. They are so simple to make and you can find the easy recipe here.
Whether you’re looking for a cozy family dinner or a vibrant appetizer, this recipe will be a favorite.
Summary of Ingredients
This recipe keeps things simple with a handful of ingredients that bring out the best in butternut squash:
- Butternut squash – Roasting brings out its natural sweetness.
- Red onion and garlic – Adds depth and flavor.
- Coconut milk – Makes the soup creamy without dairy.
- Ground coriander – Enhances the squash’s earthiness with a hint of citrus.
- Vegetable broth – A hearty base that keeps this soup plant-based.
- Croutons for garnish (recipe here)
Additions, Variations, and Substitutions
Additions
- Curried Flavor: Add a teaspoon of curry powder or a dab of curry paste to give the soup an earthy, spiced touch.
- Maple Syrup: A small drizzle of maple syrup can enhance the natural sweetness of the squash.
Variations
- Curried Butternut Squash Soup: For a curried version, stir in a teaspoon of curry powder or a dab of curry paste when adding the coconut milk.
- Instant Pot Version: If you’re short on time, sauté the onions and garlic on the sauté setting, then add all ingredients (except coconut milk) and pressure cook on high for 12 minutes.
Substitutions
- Pumpkin: Swap out butternut squash for canned pumpkin or fresh sugar pumpkins for a twist.
- Dairy: Replace coconut milk with heavy cream or cashew milk for different textures.
Expert Tips for Making Butternut Squash Soup
- Roast the Squash: Roasting the squash at a high temperature enhances its natural sugars and deepens the flavor, giving the soup a richer taste.
- Low and Slow for Caramelization: When cooking the onions, start on medium heat and let them soften until they’re golden and caramelized. This creates a more robust flavor.
- Immersion Blender: If you have an immersion blender, it makes pureeing the soup easier directly in the pot, but a regular blender works just as well.
How To Make This Butternut Squash Recipe
- Roast the Squash: Preheat oven to 400°F (200°C). Rub the cut sides of the squash with 1 tbsp of olive oil, salt, and pepper. Place cut side down on a foil-lined baking sheet and roast for about 50-55 minutes until fork-tender.
- Cook the Aromatics: Heat the remaining 2 tbsp of olive oil in a large pot over medium heat. Add the onions, garlic, salt, and pepper, and cook until soft and golden, about 10 minutes. Add the coriander and cook for another 2 minutes.
- Simmer the Soup: Scoop the roasted squash flesh into the pot, then add the vegetable broth and water. Bring to a boil, then reduce to a simmer for about 20 minutes.
- Blend: Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender to blend in batches.
- Add Coconut Milk: Stir in the coconut milk and adjust seasoning to taste. Let simmer for another 5 minutes to incorporate flavors.
- Serve: Garnish with croutons or a swirl of extra coconut milk.
Recipe FAQ’s
What if I don’t have an immersion blender?
You can blend the soup in batches in a regular blender. Just be sure to leave space for steam to escape to avoid splattering.
Can I make this soup vegan?
This soup is already vegan as long as vegetable broth and coconut milk are used.
What if I want it spicier?
Add red pepper flakes or a dash of hot sauce when simmering the soup.
Tips for Making Ahead, Leftovers, and Storage
- Make Ahead: This soup can be made a day in advance to allow flavors to meld. Simply reheat on the stove.
- Storage: Store in an airtight container in the refrigerator for up to five days.
- Freezing: This soup freezes well for up to two months. Store in freezer-safe containers and reheat gently on the stovetop.
Serving Suggestions
- Garnish Options: Top with croutons, toasted pumpkin seeds, or a drizzle of coconut milk for extra richness.
- Side Pairings: Pair with crusty bread or a simple salad for a complete meal.
- Holiday Appetizer: This makes a beautiful starter for fall gatherings or Thanksgiving.
Why Butternut Squash and Coconut Milk Make the Perfect Pair
Butternut squash has a naturally creamy, sweet flavor that pairs perfectly with coconut milk’s richness. This plant-based combination brings out a velvety texture that doesn’t need any added dairy, making it a perfect comfort food for those who prefer a dairy-free option. Additionally, the subtle earthiness of coriander adds an aromatic warmth, making this soup not only comforting but also nutritious.
Recipe Recap
With its smooth, rich flavor and a hint of coconut, this butternut squash soup is perfect for autumn and winter. Enjoy it for a cozy dinner, serve it as a holiday starter, or make it in a large batch and freeze for a quick, warming meal anytime. Whether you’re making it for the first time or adding it to your list of fall favorites, this soup is sure to impress!
Connect with Me!
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Butternut Squash Soup with Coconut Milk
A cozy, creamy butternut squash soup with coconut milk, perfect for fall dinners or holiday gatherings.
Ingredients
- 1 medium butternut squash, halved and seeds removed
- 3 tbsp olive oil, divided
- 1 red onion, chopped
- 3 garlic cloves, smashed
- 1 tbsp ground coriander
- 4 cups vegetable broth
- 1 cup water
- 1/2 cup coconut milk
- Salt & pepper, to taste
- Croutons or fresh herbs, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Rub cut sides of the butternut squash with 1 tbsp of olive oil, salt, and pepper.
- Place squash cut side down on a foil-lined baking sheet. Roast for 50-55 minutes or until tender.
- Heat the remaining 2 tbsp of olive oil in a large pot over medium heat.
- Add onion, garlic, salt, and pepper. Sauté for about 10 minutes until onions are soft and caramelized.
- Add coriander, cook for another 2 minutes.
- Scoop the roasted squash flesh into the pot.Add vegetable broth and water, bring to a boil, then reduce heat to a simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth, or blend in batches.
- Stir in the coconut milk, adjust salt and pepper to taste, and simmer for 5 minutes.
- Ladle into bowls, garnish with croutons or fresh herbs, and enjoy!
Notes
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
