Name: Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Vegetables Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Vegetarian
Ingredients: 1 small to medium-sized Butternut Squash; 1-2 Red Onions; 2 Carrots; 1-2 Bell Peppers; 1-2 heads of Garlic; 2 Tomatoes or 1 cup of Cherry Tomatoes; 7 fl oz Coconut Milk; 1 1/2 cups Vegetable Broth; 1 tsp Black Pepper; 1 tsp Ground Cumin; 1 tsp Paprika; 1 tsp Dried Thyme; 1 tsp Dried Rosemary; 1 tsp Chili Oil; Olive Oil, enough to drizzle over vegetables; Fresh Cilantro for garnish; 1 tsp Fresh Ginger, optional, grated

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If you’re looking for a cozy, soul-warming soup to dive into this season, this Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Vegetables Recipe is truly something special. The way the roasted squash blends with the smooth coconut milk creates a silky texture that just melts in your mouth. Plus, those layered spices give it a subtle kick and depth, making each spoonful a delightful little adventure.

I’ve made this soup so many times, especially when the weather cools down and I want something comforting but also packed with flavor and nutrients. It’s a great recipe for when you want a wholesome meal without a ton of fuss — just some simple roasting, blending, and seasoning magic. You’re going to love how easy it is to customize and make your own.

Ingredients You’ll Need

These ingredients work beautifully together to create a sweet, earthy, and warmly spiced soup. Keep an eye out for a firm, unblemished butternut squash — it makes all the difference once roasted. Fresh veggies and a good quality coconut milk bring everything together perfectly.

Butternut Squash: Choose a small to medium-sized squash for perfect roasting and natural sweetness.
Coconut Milk: Use full-fat for that creamy richness essential to this soup’s texture.
Red Onions: Bring a mild sweetness that balances the spices well.
Carrots: Add natural sweetness and a lovely color.
Bell Peppers: I like to use colorful ones for a subtle tang and extra nutrients.
Garlic: Roasting whole heads mellows the garlic flavor – don’t skip it!
Tomatoes or Cherry Tomatoes: Provide a slight acidity to brighten up the soup.
Vegetable Broth: Homemade or store-bought, it’s the comforting base of this soup.
Fresh Ginger (optional): A little grated ginger brings a lovely warmth if you want to experiment.
Olive Oil: For roasting the vegetables, it helps caramelize and deepen flavors.
Seasonings (Black Pepper, Ground Cumin, Paprika, Dried Thyme, Dried Rosemary, Chili Oil): This spice blend is what transforms simple veggies into a flavorful bowl of goodness.
Fresh Cilantro: A bright, fresh garnish that lifts the whole dish.

Variations

I love making this Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Vegetables Recipe my own, and you absolutely should too! Don’t hesitate to tweak the spice levels or add whatever veggie scraps you’ve got on hand to keep it fresh and exciting every time.

Variation: Adding a touch of fresh chili or red pepper flakes ups the heat, which I’ve found complements the coconut milk’s creaminess beautifully.
Dairy-Free and Vegan: This recipe is naturally dairy-free thanks to coconut milk, making it perfect for plant-based diets.
Seasonal Twist: In colder months, I sometimes swap bell peppers for a roasted sweet potato for more sweetness and thickness.

How to Make Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Vegetables Recipe

Step 1: Roast Your Vegetables for Maximum Flavor

Start by preheating your oven to 400°F (200°C). Peel and cube your butternut squash and chop your carrots, bell peppers, and onions into similar-sized pieces so everything cooks evenly. Cut the tops off the heads of garlic to expose the cloves inside, drizzle everything generously with olive oil, season lightly with salt, and spread everything out on a baking sheet. Pop the tomatoes on there, too. Roast for 30-40 minutes, turning once halfway through, until the veggies are tender and caramelized on the edges. This caramelization brings out a natural sweetness I think you’ll appreciate in the soup.

Step 2: Blending It All Together

After roasting, squeeze the softened garlic cloves from their skins into your blender or food processor. Add the roasted vegetables, coconut milk, vegetable broth, and all the spices (black pepper, cumin, paprika, thyme, rosemary, and chili oil). If you’re using fresh ginger, grate it in now for that extra warmth. Blend everything until super smooth — I like to blend on high for a minute or two to get that luscious, creamy texture. Thin it out with more broth if needed, but you want it thick enough to feel rich.

Step 3: Warm It Back Up and Taste

Pour the blended soup back into your pot over low heat, stirring gently while it warms through. Take this moment to taste and adjust the seasoning—maybe a little extra salt, a pinch more chili oil, or another grind of black pepper. Keep it cozy and warm, but don’t let it boil once the coconut milk is in.

How to Serve Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Vegetables Recipe

A black baking tray lined with parchment paper holds a colorful roasted vegetable mix arranged neatly. On the top right, two halves of bright orange butternut squash with a carved diamond pattern on the flesh each hold a round, brownish-purple roasted onion half. To the left, a whole red pepper is charred with blackened spots. Below the squash, three roasted whole carrots lie side by side, showing a deep orange color with slightly charred skins. At the bottom of the tray, there are browned roasted garlic heads with golden cloves exposed, and clusters of small roasted cherry tomatoes in shades of red and orange, blistered and darkened from roasting. The tray rests on a light wood surface and the photo was taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of fresh cilantro sprinkled over the top. It adds a fantastic brightness that balances the soup’s richness. Sometimes I add a drizzle of extra chili oil or a small dollop of coconut yogurt for creaminess and visual contrast — it’s those little details that make it feel special.

Side Dishes

This soup pairs so well with crusty bread or warm naan — perfect for dipping and soaking up every last drop. I also love serving it alongside a lightly dressed green salad to bring some crunch and freshness to the meal.

Creative Ways to Present

For a dinner party, I like to serve this soup in individual ramekins with a sprinkle of toasted pumpkin seeds on top for added texture. It’s always a hit, and making little bowls feels cozy and inviting. Plus, adding a swirl of vibrant chili oil on the surface makes it look stunning and appetizing.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge, and it stays fresh for about 3 to 4 days. The flavors actually deepen overnight, so sometimes it tastes even better the next day — perfect for easy lunches.

Freezing

This Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Vegetables Recipe freezes beautifully. Just pour it into freezer-safe containers or bags, leaving a little space for expansion. It keeps well for up to three months — ideal for those days you want a hassle-free, healthy meal ready to go.

Reheating

I recommend thawing frozen soup overnight in the fridge, then gently reheating it on the stove over low heat. Stir frequently to prevent it from sticking, and add a splash of broth or water if it feels too thick. Avoid boiling once it’s warmed to keep that smooth, creamy texture intact.

FAQs

Can I make this Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Vegetables Recipe nut-free?

Absolutely! This recipe is already nut-free since it uses coconut milk instead of dairy or nut-based milks. Just double-check that any chili oils or spice mixes you use don’t contain nuts if allergies are a concern.
Can I use canned butternut squash instead of fresh?

Fresh roasted butternut squash gives the best flavor and texture, but if you’re short on time, canned squash puree can work. Just reduce the added broth and adjust the seasonings carefully to avoid a watery soup.
How spicy is this Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Vegetables Recipe?

The spice level is moderate with warmth from cumin, paprika, and chili oil but not overwhelming heat. You can always adjust the chili oil amount based on your personal heat preference.
Can I make this soup in a slow cooker?

Yes! Roast the vegetables first for best flavor, then transfer everything including the broth, coconut milk, and spices to a slow cooker. Cook on low for 4-6 hours before blending.

Final Thoughts

This Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Vegetables Recipe feels like a warm hug on chilly days — and that’s why it’s become a regular in my kitchen. It’s comforting, nutritious, and just flexible enough to always feel new depending on how you tweak it. Give it a try soon; I promise it’ll become one of your go-to recipes whenever you need something both cozy and full of flavor.