This butternut squash ginger coconut milk soup is gourmet, all within the comforts of your home kitchen. Vegan, healthy, and completely loaded with flavor. It’s a soup connoisseurs dream with hints of ginger intertwined with rich, creamy, and delectable roasted butternut squash.
Updated on March 26, 2025
Table of contents
I love soup that is low effort and yet, so very restaurant worthy.
This is a homemade soup dream that starts with a quick sheet of vegetables only to be transformed into pure goodness.
Butternut soup is full of colorful vegetables, making this recipe nutrient dense and perfect for glowing skin and feeling good inside and out.
What is Good About Butternut Squash Ginger Coconut Milk Soup
This is beautiful dish with a method that only requires a few steps. The result is a vegetable, nutrient dense creamy soup with depth of flavor.
- Oven baking the squash first is healthier than boiling, gives the full flavor, and is a set-it-and-forget-method for delicious soup making.
- Savory-sweet, and beautifully seasoned with all natural ingredients.
- Vegan and Gluten Free
- Versatile for additions and adaptations.
- Colorful and nutritious
- As beautiful to look at as it is to eat.
Is Butternut Squash Healthy
Butternut squash just looks healthy! Better yet, it’s very healthy. It has high levels of fiber, vitamin A, vitamin C, and various other essential nutrients.
- High in fiber, aiding in digestion
- Rich in vitamin A, beneficial for eye health and immune function
- Contains vitamin C, contributing to collagen production and immune support
- Packed with essential nutrients, promoting overall health
Ingredients
- 1 whole Butternut Squash – medium size
- 1 large Shallot
- 4 cloves Fresh Garlic
- 1 cup Carrots
- 4 Small Tomatoes – such as cherry or mini San Marzano tomatoes
- 2 tbsp Ginger – chopped
- 1 can Coconut Milk
- 3 cups Vegetable Broth
- Salt – to taste
- Pepper – to taste
- 1/2 tsp Paprika
Optional:
Scallions – optional garnish
Thai Chilis – optional garnish
Equipment
- Baking Sheet Pan
- Parchment Paper
- Avocado Oil
- Pot or Dutch Oven
- Big Spoon
- Metal Strainer – Do NOT use an ultra-fine mesh; You can also USE A SOUP BLENDER
- Ladle
Instructions
- Preheat oven to 400 F and line the baking sheet with parchment paper.
- Cut the cleaned and halved butter nut squash to the sheet. Also add the shallot, carrot, garlic still inside the skin, and the tomatoes.
- Rub everything with avocado oil. Bake for 40-50 minutes or until the butternut squash is just fork tender (but not overly soft).
- Heat the pot and add a touch of avocado oil. Sauté the ginger till frangrant.
- Add the coconut milk and simmer for 10 minutes.
- Scoop the roasted butternut squash and add it to the pot. Place all the other vegetables straight into the pot.
- Lower the flame to the very low.
- Use an immersion hand blender or soup blender and mix all the ingredients. Blend until smooth.
- Add the vegetable broth and mix well.
- Add salt, pepper, and paprika. Mix well.
- Ladle over a strainer and strain over a bowl for a smooth and silkier soup mixture.
- Serve the strained, smooth soup and garnish to your preference.
Notes
- Be sure the squash is cooked through before scooping and adding to the coconut milk.
- Don’t skip pouring the soup mixture through the metal strainer or else it will be grainy.
- This soup can be stored in an airtight container in the refrigerator for up to 4 days.
- To freeze, allow the soup to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months.
- For added creaminess, a dollop of coconut cream or cashew cream can be swirled into each serving.
- Adjust the level of ginger to suit your taste preference, starting with less if you prefer a milder ginger flavor.
- This soup pairs deliciously with crusty bread, a fresh salad, or a sprinkle of toasted sesame seeds on top for added texture.
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Add Ins and Variations
Add Ins:
- Protein: Add cooked quinoa, lentils, or chickpeas for a protein boost and added texture. Use chicken stock instead of vegetable stock.
- Greens: Incorporate chopped spinach or kale for extra color, nutrients, and a pop of freshness.
- Nuts or Seeds: Sprinkle with toasted pumpkin seeds, crushed walnuts, or slivered almonds for a delightful crunch and nutty flavor.
- Fresh Herbs: Garnish with a handful of fresh cilantro, parsley, or chives for a burst of herbal fragrance.
- Spices: A little extra pepper, garlic, paprika, or Thai red curry paste like in this Butternut Red Curry Soup gives a lot of bold, deep flavor to wholesome dishes.
Variations:
- Indian Curry Twist: Introduce a teaspoon of curry powder or paste for a hint of exotic warmth and depth of flavor.
- Citrus Infusion: Squeeze in a splash of fresh lime or lemon juice to brighten the soup’s flavor profile.
- Spicy Kick: Enhance with a pinch of cayenne pepper or a finely chopped jalapeño for a spicy kick.
- Cozy Comfort: For a heartier version, stir in cooked wild rice, pork belly, or diced sweet potatoes adding a comforting element to the soup.
Enjoy experimenting with these delightful add ins and variations to elevate the flavors and textures of your butternut squash ginger coconut milk soup!
How to Serve Butternut Squash Ginger Coconut Milk Soup
- Try with a scoop of jasmine rice or black forbidden rice and ladle the soup all around it in a bowl.
- Garnish with scallions and chilis for added zest and spice.
- Serve with toasted, butter baguette slices.
- Make a gooey grilled gruyere cheese sandwich to dip into the soup.
- Add blistered tomatoes and some fresh basil.
- Spoon crunchy chili garlic sauce and add crispy fried onions as flavorful toppings.
Questions
How long do I roast butternut squash?
To roast butternut squash, you should preheat the oven to 400°F and then bake it for 40-50 minutes or until the butternut squash is just fork-tender, but not overly soft. If you have a large squash then add more time.
Can I use other squash?
This recipe is certainly versatile to add different vegetables and if you use a different squash, try for a flavorful and sweet-profile squash.
Is this soup healthy?
Yes, it is vegan and gluten free as well. Oven baking vegetables helps maintain the nutrients integrity.
Is this soup fat free?
Coconut milk has fat. You can use lowfat coconut milk, also sometimes called lite coconut milk at the store.
How do I make the soup smooth?
Use a mesh strainer or colander and take a spoon to help the soup through so it becomes smooth and velvety.
Can I freeze this soup?
Yes! Souper cubes for freezing work well, or freezer safe containers. Reheat and serve.
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Butternut Squash Ginger Coconut Milk Soup
Equipment
- Baking Sheet Pan
- Parchment Paper
- Avocado Oil
- Pot or Dutch Oven
- Big Spoon
- Metal Strainer Do NOT use an ultra-fine mesh; If you have a soup blender then USE A SOUP BLENDER
- ladle
Ingredients
- 1 whole Butternut Squash medium size
- 1 large Shallot
- 4 cloves Fresh Garlic
- 1 cup Carrots
- 4 Small Tomatoes such as cherry or mini San Marzano tomatoes
- 2 tbsp Ginger chopped
- 1 can Coconut Milk
- 3 cups Vegetable Broth
- Salt to taste
- Pepper to taste
- 1/2 tsp Paprika
- 2 tbsp Avocado Oil
Optional:
- Scallions – optional garnish
- Thai Chilis – optional garnish
Instructions
- Preheat oven to 400 F and line the baking sheet with parchment paper.
- Cut the cleaned and halved butter nut squash to the sheet. Also add the shallot, carrot, garlic still inside the skin, and the tomatoes.1 whole Butternut Squash, 1 large Shallot, 4 cloves Fresh Garlic, 1 cup Carrots, 4 Small Tomatoes
- Rub everything with avocado oil. Bake for 40-50 minutes or until the butternut squash is just fork tender (but not overly soft).2 tbsp Avocado Oil
- Heat the pot and add a touch of avocado oil. Sauté the ginger till frangrant.2 tbsp Ginger
- Add the coconut milk and simmer for 10 minutes.1 can Coconut Milk
- Scoop the roasted butternut squash and add it to the pot. Place all the other vegetables straight into the pot.
- Lower the flame to the very low.
- Use an immersion hand blender or soup blender and mix all the ingredients. Blend until smooth.
- Add the vegetable broth and mix well.3 cups Vegetable Broth
- Add salt, pepper, and paprika. Mix well.Salt, Pepper, 1/2 tsp Paprika
- Ladle over a strainer and strain over a bowl for a smooth and silkier soup mixture.
- Serve the strained, smooth soup and garnish to your preference.Scallions – optional garnish, Thai Chilis – optional garnish
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