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Creamy Butternut Squash Soup

A velvety, dairy‑free butternut squash soup packed with coconut milk, ginger, and toasted almonds. Quick to make and comforting for winter nights.
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Prep Time 10 minutes
Cook Time 49 minutes
Total Time 59 minutes
Course Main Course
Cuisine American
Servings 4 Servings
Calories 220 kcal

Equipment

  • Oven
  • Baking sheet
  • Large pot or Dutch oven
  • Immersion blender or countertop blender
  • Wooden spoon or spatula

Ingredients
  

For the Base

  • 1 medium butternut squash (about 2.5 lb / 1.1 kg)
  • 2 Tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper

For the Cream

  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 inch piece fresh ginger, minced
  • 4 cups low‑fat vegetable broth (or water)
  • 1 cup coconut milk (or heavy cream for a richer version)
  • ¼ cup fresh parsley, chopped

Instructions
 

Step 1: Roast the Squash

  • Peel the squash, cut it into 1‑inch cubes, and spread on a baking sheet. Drizzle with olive oil and season with salt and pepper.
  • Roast at 400 °F (200 °C) for 25–30 minutes until edges turn golden amber and the flesh is tender.
  • Tip: For a deeper flavor, add a pinch of smoked paprika before roasting.

Step 2: Sauté Aromatics

  • While the squash roasts, heat a tablespoon of oil in a large pot over medium heat.
  • Add the diced onion and sauté until translucent, about 4 minutes.
  • Stir in garlic and ginger, cooking for another 30 seconds until fragrant.
  • Tip: Keep the heat low to prevent the onions from browning too quickly.

Step 3: Combine and Simmer

  • Add the roasted squash to the pot, followed by the vegetable broth.
  • Bring to a gentle simmer and let cook for 10 minutes, allowing the squash to soften further and the flavors to meld.
  • Tip: For a thicker soup, reduce the liquid by an additional 5 minutes before blending.

Step 4: Blend and Finish

  • Using an immersion blender, purée the mixture until silky smooth.
  • Transfer to a blender if necessary, blending in batches.
  • Return the soup to the pot, stir in coconut milk, and season with salt and pepper to taste.
  • Warm through on low heat for 5 minutes.
  • Tip: If you prefer a chunkier texture, reserve a handful of squash pieces to stir back in before serving.

Step 5: Serve

  • Ladle the soup into bowls, drizzle a swirl of coconut milk, and sprinkle with chopped parsley.
  • Add a few toasted almonds or a dash of nutmeg for extra depth.
  • Tip: For an extra burst of color, garnish with a few pomegranate seeds or a sprinkle of smoked sea salt.
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