Roasted Squash Soup with Coconut Milk
Although I love summer, the transition towards more autumnal temperatures and the first colours of fall have been refreshing. Fall is a season of many things: pumpkin spices lattes, apple desserts, and the official start of soup season – my favourite!
What I love about soup is how versatile it is. There are the classics like tomato, carrot, and chicken noodle, but there are also an infinite number of spinoff recipes based from those classics. I love a good “clean out the fridge” soup in which I use any ingredients I have on hand to make a unique creation.
This Roasted Squash Soup with Coconut Milk is simple and can be made with just a handful of pantry staples. Roasted squash, warming spices, onion, garlic, ginger, soothing broth, and creamy coconut milk come together to create the perfect soup for transitioning into autumn.
I’ve been making variations of this recipe since I was in third year university, so I am excited to finally share this warm-hug-in- a-bowl with you all! Every year as the weather begins to turn I crave a cozy soup and this checks all the boxes for me: easy, warming, delicious.
Recipe Details
Roast the Squash
I love the depth of flavour that roasted vegetables add to any dish, but especially a soup.
You’ll start your prep by peeling the squash and cutting it into cubes. There is the option here to use a butternut, kabocha, or red kuri squash. Any of these will work. You will just want to make sure the squash you choose is big enough to yield 4 cups of roasted squash.
Toss the cubed squash with olive oil, salt and pepper on a baking sheet, then transfer it to the oven to roast for 40 minutes, turning the squash at 20 minutes.
Pull the squash out of the oven and set aside while you make the soup base.
Make the Soup Base
In a large dutch oven, heat the coconut oil over medium heat, until melted and glistening.
Add the diced onion and sautรฉ for 5 minutes. Add the garlic and ginger and sautรฉ for a further 3 minutes. Sprinkle in the cinnamon, garam masala, and turmeric, stirring constantly to prevent burning. Add the roasted squash and stir well to insure an even dispersion of the spices.
Pour in the broth and coconut milk and season the soup with sea salt and fresh black pepper.
Puree the Soup
Transfer the soup to an upright, high-speed blender and blend until smooth. You may have to do this in two batches depending on the size of your blender.
Pour the pureed soup back into the dutch oven and bring to a simmer over medium heat. Simmer for 10 minutes, stirring occasionally. Taste the soup and adjust the seasoning as needed.
Soup’s Up!
Serve the soup warm with a side of rustic crusty sourdough bread. I like to top my soup with a bit of fresh parsley or cilantro and a swirl of creamy coconut milk to create a beautiful pattern.
The soup will keep for a week stored in an airtight container or jar in the fridge or a month in the freezer.
More Cozy Soup Recipes
Vegetarian “Sausage” & Noodle Soup
Curried Sweet Potato + Celeriac Soup
If you make this Roasted Squash Soup with Coconut Milk, be sure to leave a comment or review! I love to hear from you. And of course, if you do make this recipe, donโt forget to tag me onย Instagram!
xx
Ashley
Roasted Squash Soup with Coconut Milk
Ingredients
Roasted Squash
- 1 large squash (butternut, kabocha, red kuri)
- 1 tablespoon olive oil
Soup
- 1 tablespoon coconut oil
- 1 medium yellow onion
- 2 garlic cloves
- 1 tablespoon fresh ginger
- 1 teaspoon ground turmeric
- 1/2 teaspoon cinnamon
- 3/4 teaspoon garam masala
- sea salt + fresh black pepper (to taste)
- 2 cups vegetable broth
- 1 400ml can coconut milk
- 4 cups roasted squash
Instructions
Roasted Squash
- Preheat your oven to 400ยฐF and line a baking sheet with parchment. While the oven is preheating, peel the squash and cut it into cubes. Transfer the squash to the lined baking sheet and toss with the olive oil, salt and pepper. Roast for 40 minutes, turning the squash at the halfway point.
Soup
- In a large pot or dutch oven, melt the coconut oil over medium heat. Add the onion and sautรฉ until translucent, approximately 5 minutes. Add the ginger and garlic and cook for a further 3 minutes.
- Add the spices, stirring constantly to prevent burning. Add the roasted squash, stirring well to distribute the spices, then add the broth and coconut milk. Season the soup with sea salt and fresh pepper and give it a good stir.
- Transfer the soup to an upright blender and blend until smooth. Alternatively, you can use an emersion blender to blend the soup right in its pot.
- Reheat the soup to enjoy immediately, or transfer it to an airtight container to store in the fridge. The soup will keep for one week in the fridge or one month in the freezer.
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