Best Roasted Butternut Squash Soup
Ingredients
- 3 lb butternut squash
other winter squash or pumpkin will also work
- 6 cups vegetable stock )
or water (more if you prefer it thinner
- 1/2 cup canned coconut milk/coconut cream
or dairy cream
- 6 garlic cloves
for roasting; if you use raw, you'll only need 2 cloves
- 0.4 oz ginger
- 2 Tbsp olive oil
or another neutral cooking oil
- 1/2 tsp salt)
if needed (depending on how salty the vegetable stock is
- 1/2 tsp black pepper
- 1/4 tsp ground turmeric powder
optional
- toasted mixed seeds
- herbs of choice
optional
Directions
- 1
Preheat the oven to 400ºF/200ºC.
- 2
There are two ways to blend the soup. The first is in a blender jug, the second is with an immersion blender in a large pan/bowl. If you're using the former, you may need to do so in batches to leave plenty of space at the top of the blender.Simply add the roasted butternut squash and all the remaining ingredients (apart from the salt & pepper) to the jug/bowl and blend until smooth and creamy.It’s best to heat the veg stock up if it isn't already warm so it won't make your soup cold.
Best Roasted Butternut Squash Soup
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Ratings & Reviews
Based on 34 ratings
Rating Breakdown
About this Recipe
Craving a comforting bowl of soup that's both deeply flavorful and incredibly simple to make? This Best Roasted Butternut Squash Soup delivers a nourishing, creamy experience that the whole family will adore, perfect for a cozy weeknight meal or a special occasion.
Why This Soup Works
What makes this roasted butternut squash soup truly shine is the simple yet transformative act of roasting. It coaxes out the squash's natural sweetness and adds a depth of flavor you just can't get from boiling. Coupled with aromatic ginger and garlic, plus the luxurious touch of coconut milk, you get a rich, creamy texture and a perfectly balanced taste that feels both decadent and wholesome.
What to Expect
Prepare for a velvety smooth soup with a beautiful golden hue, brimming with the sweet, earthy notes of roasted butternut squash. Each spoonful offers a harmonious blend of savory and subtly sweet, with a gentle warmth from the ginger and a hint of richness from the coconut milk. It’s wonderfully satisfying and surprisingly light, making it a delicious way to enjoy your vegetables.
Customization & Variations
This recipe is wonderfully adaptable to what you have on hand or your dietary preferences. Feel free to swap the butternut squash for other winter squash varieties or even pumpkin. If you prefer a dairy-based creaminess, dairy cream can easily replace the coconut milk or coconut cream. For a more pronounced kick, you can increase the amount of fresh ginger, and if you're not roasting the garlic, remember to use fewer raw cloves. A dash of ground turmeric powder is optional but adds a lovely color and subtle earthy note. Don't forget to adjust the salt to taste, depending on how salty your vegetable stock is.
Serving & Context
Serve this delightful soup warm in individual bowls, perhaps garnished with a sprinkle of toasted mixed seeds for texture and a flourish of your herbs of choice. It makes a wonderful starter or a light yet fulfilling main course for any family dinner.