Butternut Squash Soup With Coconut Milk Recipe (With Video)

Prep Time:

40 mins

Total Time:

2 hrs 20 mins

Servings:

6 to 8

Yield:

8 cups

We’re butternut squash fans, and this recipe for butternut squash soup with coconut milk and ginger is one of our favorite ways to use the popular winter squash. It’s a little different from other butternut squash soups because, although it has a delicious creamy taste, it's vegan. Canned coconut milk is the not-so-secret ingredient that makes the soup extra creamy and tempers the heat from the ginger and garlic. The butternut squash is roasted in the oven until tender and slightly caramelized, which brings out even more of the squash’s sugar-kissed flavor. Finish everything off with another drizzle of coconut milk and some squash seeds if desired.

Vegan Butternut Squash Soup — BRYAN GARDNER

How to Prep Butternut Squash

Prepping a butternut squash can seem a little daunting, but it’s doable if you don't have access to pre-cut squash. Here's how to safely halve, seed, and chop butternut squash for this recipe:

Halve: Use a sharp chef's knife to cut away both ends from the squash, then stand it upright. Gently wedge the knife into the squash and slice it in half lengthwise.
Seed: Use a spoon to scoop out the butternut squash seeds. Save them for roasting so you can snack on them later.
Chop: Cut the squash into more manageable pieces, then cut or slice into the shape and size you need for the recipe. If you're not using the cut-up squash immediately, store it in an airtight container with a damp paper towel to keep it from drying out.

For this soup, we roast the squash halves, then scoop out the flesh once it’s cooked. When a recipe calls for peeled squash, simply run a vegetable peeler down the squash to remove the skin. You may need to remove a few layers, so keep peeling until you reach the bright orange flesh of the squash.

Save the Squash Seeds

Don’t let the seeds from butternut squash go to waste. You can toast them with your favorite seasonings just like you would do with pumpkin seeds. They are a healthy, crunchy snack—and also a great topping for this butternut squash soup.

Start by soaking the seeds in a bowl of water for a few minutes. This will help separate the seeds from the pulp. Pat the seeds dry with a clean dish towel or paper towels, then toss with olive oil, salt, pepper, and whatever spices (sweet or savory) you like before roasting.

Using Other Squash for This Soup

You can substitute honeynut, acorn squash, and sugar pumpkin for the butternut squash in this soup. Each has a similarly sweet, creamy texture and cooks in the same amount of time.

Directions

Grant Webster

Preheat oven and prep squash:

Preheat oven to 400°F. Cut squash in half lengthwise and scoop out seeds; reserve, if desired.

Grant Webster
Drizzle with oil:

Drizzle cut side of squash with 1 tablespoon oil and season with salt and pepper.

Grant Webster
Roast, and cool squash:

Place, cut-side down, on a foil-lined rimmed baking sheet. Roast until squash is very tender when pierced with the tip of a knife, 50 to 55 minutes. Let cool slightly, about 15 minutes.

Grant Webster
Cook shallots and garlic:

In a 6-quart pot or Dutch oven, heat remaining 2 tablespoons oil over medium. Add shallots and garlic, season with salt and pepper, and cook until shallots are soft and translucent, 6 to 8 minutes.

Grant Webster
Add spices:

Add ginger and coriander; cook until very fragrant, 2 minutes.

Grant Webster
Stir in broth:

Stir in broth, 1 cup water, and 1 teaspoon salt.

Grant Webster
Scoop out squash flesh and add:

Scoop flesh from cooled squash into pot. Bring to a boil, then reduce heat to medium-low and simmer, stirring a few times, 30 minutes. Let cool 5 minutes.

Grant Webster
Puree soup:

Working in batches, puree soup in a blender until smooth.

Grant Webster
Add coconut milk and warm through:

Return to pot; heat over medium. Whisk in coconut milk. Cook until warmed through, 5 minutes.

Grant Webster
Add lime juice, season, and serve:

Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve, drizzled with more coconut milk and sprinkled with toasted squash seeds, if desired.

Grant Webster

Storing Butternut Squash Soup

If you have any leftover soup, it can be cooled to room temperature and stored in airtight containers. It will stay fresh in the refrigerator for up to one week, or in the freezer for up to four months.

Reheat it by warming it up on the stove over medium heat. (If you have frozen soup, allow it to defrost in the refrigerator overnight before reheating.)

Serving Suggestions

Our butternut squash soup is super smooth, creamy, and perfect for dipping with warm bread. Pull off a piece of baguette or use soft flatbreads like pita or naan.
Any type of salad is a great pairing for soup. Keep it light with a simple green salad or serve something more hearty, like a kale salad or Brussels sprouts.
Try fun toppings such as fried sage leaves, toasted coconut flakes, or a drizzle of brown butter.

Frequently Asked Questions

Why is my butternut squash soup grainy?

If your butternut squash is grainy, the cause may be undercooked squash. If the squash is undercooked, even blending it in the food processor won't make it totally smooth. When you roast squash, make sure the flesh is tender all the way through when pierced with a knife.
How do I make butternut squash soup creamy?

There are a few ways to make butternut squash soup creamy. One is to blend the soup, but in this recipe, we take it one step further and add canned coconut milk for a creamy feel. You could also use heavy cream or softened cream cheese if you prefer.
Do I have to peel the squash for butternut squash soup?

Whether you need to peel the squash for butternut squash soup or not depends on how you're cooking the squash. For this recipe, we roast it with the skin on, then peel it off after it’s cooked when it is easy to remove. If you're simmering the butternut squash in the soup, you'll want to peel it first. While the skin is technically edible, it can be a bit tough and bitter.
How do you thicken butternut squash soup?

To thicken butternut squash soup, you can blend it or use a slurry of water and cornstarch and stir it gently into the soup as you heat it. If you are making our soup recipe, there should be no need to thicken it. The squash itself is enough to thicken the soup; its texture adds body and depth.
Can I make butternut squash soup using another squash?

Yes, you can substitute another type of winter squash, such as acorn, delicata, or kabocha, in most butternut squash soup recipes. Use the same amount of squash and cut the squash into the same size pieces as the recipe specifies. Check as it cooks because some types of squash will cook faster than butternut, and others, notably kabocha, will take longer to become tender.