Roasted Butternut Squash Soup
Roasted butternut squash, ginger and coconut milk blend into a smooth autumn soup. Includes roasting cues and a make-ahead guide.
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20m
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Ingredients
- 2 lb (900 g) peeled, seeded butternut squash, cut into 1-inch cubes (from about 3 lb whole squash)
- 2 tablespoons (30 ml) olive oil, divided
- 1 medium yellow onion (150 g), diced
- 1 medium carrot (100 g), peeled and thinly sliced
- 3 garlic cloves, minced
- 2 teaspoons finely grated fresh ginger
- 3 cups (720 ml) low-sodium vegetable broth
- 1/2 cup (120 ml) unsweetened canned full-fat coconut milk, stirred smooth, divided
- 1/2 teaspoon fine table salt
- 1/4 teaspoon freshly ground black pepper, divided
Instructions
- 1
Prepare the squash
Heat the oven to 425°F (220°C) with racks in the upper and lower thirds. Line two rimmed sheet pans with parchment rated for that temperature. Wash and dry the squash, then carefully halve it on a stable cutting board, remove the seeds, peel and cut into 1-inch cubes. Weigh 900 g of prepared squash. Dice the onion, slice the carrot and prepare the garlic and ginger. Allow about 20 minutes for preparation and preheating.
- 2
Roast until tender
Toss the squash with 1 tablespoon olive oil, all the salt and half the pepper. Divide between the pans in a single layer with space between pieces. Roast for 30 to 35 minutes, turning the cubes and swapping the pans halfway through, until browned at the edges and completely tender when pierced. Plan on 35 minutes and start the stovetop base while it roasts.
- 3
Cook the soup base
While the squash roasts, heat the remaining 1 tablespoon oil in a large soup pot over medium heat. Add the onion and carrot and cook for 8 to 10 minutes, stirring, until the onion is soft. Add the garlic and ginger and stir for 1 minute. Pour in the broth, bring to a gentle simmer and cook partly covered for 12 to 15 minutes, until the carrot crushes easily with a fork. Keep the base warm if the squash needs more time.
- 4
Blend safely
Add all the roasted squash to the pot, remove from the heat and let stand for 5 minutes. Reserve 2 tablespoons of the coconut milk for serving and add the rest to the pot. Puree with an immersion blender, keeping its head submerged to prevent splashing, until smooth, about 5 minutes. If using a countertop blender, follow its hot-liquid instructions, work in small batches and vent as directed; never seal hot soup in a personal blender.
- 5
Warm and serve
Return the soup to low heat and warm gently for about 5 minutes, stirring; avoid a hard boil. If it is thicker than you prefer, stir in hot water 1 tablespoon at a time. Divide evenly among four bowls. Swirl 1 1/2 teaspoons of the reserved coconut milk into each bowl and divide the remaining pepper over the top. The planned 70-minute total includes 20 minutes preparation, 40 minutes cooking with the soup base overlapping the 35-minute roast, a 5-minute cooling pause and about 5 minutes blending. Allow longer if the squash is not yet tender.
Chef's Tips
Weigh the peeled, seeded squash because whole squash vary in size and yield. Spread it across two pans so it browns rather than steams. Use canned unsweetened coconut milk, not a sweetened coconut drink. This soup contains coconut; check broth labels for wheat, soy, celery and other allergens. It is vegan and dairy-free as written with vegan broth; choose certified gluten-free broth if needed. Nutrition is estimated per one-quarter batch, including the coconut swirl and about 430mg sodium, using broth with roughly 140 mg sodium per cup. Brands, added seasoning, dilution and serving size change these estimates; sides are not included. Refrigerate promptly in shallow containers within 2 hours and use within 3 days, or freeze for up to 3 months. Reheat until steaming hot throughout, stirring well. This recipe has not been kitchen-tested; follow the tenderness cues and adjust thickness to your preference.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this roasted butternut squash soup
How long does it take to make Roasted Butternut Squash Soup?
The listed total time is 70 minutes. Prep time is 20 minutes and cooking time is 40 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Roasted Butternut Squash Soup recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Roasted Butternut Squash Soup recipe?
The listed difficulty level is easy.