Anyone else living on soup lately? Winter is coming (*wink wink*) and we all need some decent comfort food to get through the cold season. This (vegan) Roasted Butternut Squash Soup with coconut, ginger, and chili is perfect for those winter days when you crave comfort food but still feel like eating healthy. Happy Cooking!
About this Recipe
What’s better than dishing up steaming hot soup and a fresh slice of bread? I can’t think of anything right now. I mean, come on, who doesn’t love a good bowl of soup on a cold winter night?! Today I’m sharing my truly-to-die-for homemade butternut squash soup recipe (@Christine: it’s the BEST pumpkin soup ever!). This soup makes the perfect HEALTHY (whoop whoop!) comfort food and leaves you wanting more. It’s thick, creamy AND flavourful… Mmmm… and the combination of coconut, ginger, and chili adds a little twist to the soup. Seriously, if you are a butternut squash addict and there’s a soup that you must try this winter, please let it be this one.
How to make Roasted Butternut Squash Soup
Ok, let’s do this. To make this comforting Roasted Butternut Squash Soup, you will need to: (1) roast the butternut squash (pssst… roasting until SLIGHTLY charred adds lots of extra flavour) and garlic, (2) sauté the onion, ginger, and chili, (3), combine all ingredients in a large pot, (4) boil, (5) blend. Done.
Now you’ve got the perfect meal to warm you up from the inside. Sounds simple, right? Trust me – it is! Other than the time that it takes to roast up the butternut squash, this soup is quick and easy to make and requires very little hands on time. I usually chop the onion, ginger, and chili while the butternut squash is roasting.
By the way, this is also a great soup recipe to make in bulk. I usually prepare a huge batch and divide it into containers to last for the week. Alternatively, you could freeze the soup for a couple of months and just defrost & reheat for a super quick meal.
How to serve Roasted Butternut Squash Soup
For serving, simply top the soup with a dash of cream and, if desired, garnish with roasted pumpkin seeds or croutons. Voila, dinner is served!
More Cooking Inspiration
If you love this Roasted Butternut Squash Soup, you might also like my version of Panera’s Broccoli Cheddar Soup. Happy Cooking!
Roasted Butternut Squash Soup
Yield 6 servings
- 1 butternut squash*
- 2 garlic bulbs
- 1 piece of fresh ginger, thumb-sized
- 1 chili pepper
- 1 onion
- 2 tbsp coconut oil
- 2 cups vegetable broth
- 400 ml coconut milk
- 100 ml cream**
- salt and pepper, to taste
- pumpkin seeds, croutons (optional)
- Preheat oven to 350F (approx. 180 Celsius).
- Prepare butternut squash: (1) Cut in half lengthwise. (2) Transfer to preheated oven and roast for about 30 minutes until soft (keep checking in between to make sure it doesn't burn!). (3) Remove from oven and let cool for about 5 minutes. (4) Peel skin, scrape out seeds, cut into big cubes, and set aside.
- Prepare the garlic bulbs: (1) peel of any loose skin parts; (2) cut off the top of garlic bulb; (3) drizzle olive oil on each exposed garlic clove; (4) wrap in tin foil; (5) put in oven and roast until golden in colour, (6) let cool for 15 minutes; (7) squeeze each of the roasted garlic cloves out of their skin and set aside.
- Meanwhile, (1) finely chop the ginger, chili pepper (remove seeds!), onion, and (2) prepare the vegetable broth.
- In a large pot, melt coconut oil and sauté the ginger, chili pepper, and onion until soft and slightly browned.
- Add butternut squash pieces, roasted garlic, vegetable broth, and coconut milk. Stir well.
- Bring soup to a boil and let it simmer for about 15 minutes.
- Blend soup until smooth.
- Add cream, salt, and pepper. Adjust spices to liking.
- If desired, garnish with pumpkin seeds or croutons.
- Serve with a fresh slice of bread and enjoy your homemade Roasted Butternut Squash Soup!
*Approx. 1 kg
**Use cream of choice to make it either vegan or non-vegan.
Cuisine vegan, vegetarian, gluten-free, nut-free
Serving Size 366 ml (1 serving)
Amount Per Serving
% Daily Value
Total Fat 22 g
Saturated Fat 18.8 g
Cholesterol 3 mg
Sodium 302 mg
Total Carbohydrates 19.2 g
Dietary Fiber 5.7 g
Sugars 5.9 g
Protein 4.6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.