This Roasted Butternut Squash Soup with coconut milk and a touch of fresh ginger is velvety smooth, full of fall flavor, and SO easy to make! How easy? Just 10 minutes hands-on time and 6 ingredients easy!

Velvety butternut squash soup in a pot with a ladle scooping it out.

My favorite thing about this easy butternut squash soup recipe is that you don’t need to peel and dice your butternut squash. Just cut it in half, de-seed it, and roast it. Then just scoop out the creamy squash and puree it into your soup.

Table of Contents

A top view of a wooden tray with bread and a bowl of butternut squash soup with coconut milk. Roasted seeds, more bread, and a blue and white towel are in the background.

About the Recipe

If you’re looking for a simple and straightforward dinner recipe, I’ve got you covered with this easy and delicious roasted butternut squash soup with coconut milk.

This easy butternut squash soup with coconut milk and ginger happens to be vegan, but it’s another one of those happily vegan recipes that tastes so delicious that carnivores love it just as much.

A side view of a white bowl with teal rim full of butternut squash soup. The soup is on a wooden tray and is garnished with parsley, roasted seeds, and a drizzle of coconut milk.

Ginger and coconut milk pair magically with creamy butternut squash, and the tiny kiss of sweetness from the maple syrup gives this butternut squash soup recipe a special little boost.

And the list of ingredients? Pretty short!

Butternut squash cut in half on a wooden cutting board.

Butternut Squash Soup with Coconut Milk Ingredients

We only have nine ingredients, and that’s if I include the olive oil, salt, and pepper. Six if I don’t!

  • Butternut squash – of course! You’ll want a medium one, about 2 1/2 pounds.
  • Olive oil – for sauteing the onion.
  • Yellow onion – feel free to use any kind of onion you prefer.
  • Veggie broth – I like to go with low-sodium vegetable broth so that I can better control the overall salt content of this butternut squash soup. Go with your favorite store-bought broth or make your own veggie broth in the slow cooker (it’s so easy!)
  • Fresh ginger – The ginger flavor pairs SO well with the butternut squash and coconut milk.
  • Salt & pepper
  • Pure maple syrup – just a little for an irresistible touch of sweetness
  • Coconut milk – I prefer full-fat coconut milk here, but you can swap in unsweetened oat milk or coconut milk or even heavy whipping cream or half and half if you’re okay with some dairy.
A close-up top view of butternut squash soup in a white and teal bowl, garnished with roasted seeds, coconut milk, and parsley.

How to Make Roasted Butternut Squash Soup

So what makes this dairy-free roasted butternut squash soup recipe so simple? Well, first, you hardly have to touch your butternut squash. No peeling, no dicing. Can I get a huzzah?!

  1. Simply cut that bad boy in half, scoop out the seeds, and roast each half in the oven. SO EASY.
  2. While your butternut squash is roasting, go ahead and start the rest of the soup in your pot. Sauté onion in olive oil, then add the broth, ginger, pure maple syrup, and salt and pepper.
  3. Scoop in that glorious roasted butternut squash once it’s done, and puree until velvety smooth. YUM.
  4. Then, stir in your coconut milk and gently warm. Taste, adjust salt and pepper if you like, and enjoy.
Top view of butternut squash soup on a wooden tray.

I hope you love this easy roasted butternut squash soup with coconut milk recipe as much as we do. It’s definitely earned immediate keeper status around here.

Can I Freeze Roasted Butternut Soup?

Yes, this soup freezes really well! Just let it cool and transfer it to an airtight container or freezer bag. Label and freeze for up to 3 months! To reheat, let it thaw in the fridge overnight then heat gently over the stove until hot.

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Roasted Butternut Squash Soup with Coconut Milk Recipe

Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Author: Kare
Yield: 4
A gorgeous, velvety soup that’s full of flavor. It’s oh-so easy to make, too – no peeling or dicing, just roast your butternut halves, peel off the skin, an blend the squash with ginger, vegetable broth, coconut milk, and a tiny splash of maple syrup. Yummmm.
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Ingredients

  • 1 medium butternut squash (approximately 2 1/2 pounds, rinsed, halved and seeded)
  • 3 tablespoons olive oil (divided)
  • 1/2 medium yellow onion (diced (about 1 cup))
  • 1 1/2 cups low-sodium vegetable broth (plus an extra 1/2 cup if needed for thinning)
  • 1 tablespoon minced fresh ginger (about 1 thumb-sized piece)
  • 1/2 teaspoon kosher salt or sea salt ( + more to taste)
  • 1/4 teaspoon ground white pepper ( + more to taste*)
  • 2 teaspoons pure maple syrup
  • 15 ounces coconut milk (1 can; full fat recommended thought lite works too, the soup will just be a bit thinner/less rich overall)

Garnish ideas:

  • pepitas
  • roasted butternut squash seeds that you scooped out (using these directions)
  • croutons
  • parsley
  • coconut milk
  • dash of smoked paprika

Instructions

  • Preheat oven to 400 degrees Fahrenheit. Using a sharp, sturdy knife, carefully cut off the stem of the butternut squash, then cut the squash in half vertically. Scoop out the seeds and either discard or save for roasting. Brush the inside of each half with 1 tablespoon olive oil and place cut side down on a rimmed baking sheet. Bake until a fork easily pierces the flesh, about 45 minutes. Remove squash halves from oven and set aside to cool a bit.
  • Set a medium pot over low heat. When hot, add the olive oil and then the onion. Sweat the onion, stirring occasionally, until tender and translucent but not golden, about 8 minutes. (To sweat onion, make sure your heat is low and you can barely hear a sizzle). Add 1 1/2 cups of the broth, ginger, 1/2 teaspoon salt, 1/4 teaspoon pepper, and maple syrup. Bring to a simmer. Simmer, covered, for 5 minutes.
  • Peel the skins off of the cooked butternut squash and add cooked flesh to the pot. Using an immersion blender or working with a countertop blender in batches, puree the entire mixture.
  • Return the puree to the pan (if you are using a countertop blender; if you used an immersion blender, you’re already there!) Stir in the coconut milk. Bring back to a simmer. Taste and add additional salt and pepper if desired. If you prefer your soup to be thinner, add the remaining broth.
  • Remove from heat, ladle into bowls, and add garnishes if desired. Serve.
  • Store leftovers in an airtight container in the refrigerator. Keeps for about 3 days. Freeze in an airtight container for up to 3 months; to reheat, thaw overnight in the fridge and heat gently in a pan over the stove.

Notes

Nutrition information does not include optional toppings.
10/7/2024 recipe update: Updated quantity of olive oil to 3 tablespoons instead of 2 teaspoons + 2 tablespoons. You’ll brush the butternut squash with 1 tablespoon of olive oil and sauté the onion with the other two. I updated these numbers so that the recipe and measurements will be simpler. If you want to use less olive oil, you can probably get away with half the amount.

Nutrition Facts

Serving: 1g, Calories: 409kcal, Carbohydrates: 30g, Protein: 5g, Fat: 33g, Saturated Fat: 22g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Sodium: 313mg, Potassium: 929mg, Fiber: 4g, Sugar: 7g, Vitamin A: 19932IU, Vitamin C: 42mg, Calcium: 117mg, Iron: 5mg

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