Butternut Squash Soup with Coconut Milk

This curried Butternut Squash Soup with Coconut Milk is the perfect cozy fall soup. The spices and hint of coconut flavor bring new life to a classic!

Table of Contents

• Butternut Squash Soup with Coconut Milk
• Butternut Squash Soup with Coconut Milk Ingredients
• Ingredient Substitution and Additions
• Butternut Squash Soup Toppings
• Butternut Squash Soup FAQs
• See all of our 2022 Freaky Friday Fall Edition Recipes
• What to Serve with Butternut Squash Soup
• How to make Butternut Squash Soup with Coconut Milk

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Butternut Squash Soup with Coconut Milk

Fall is upon us which is prime soup season! There isn’t much better than some soup when the air is crisp and the leaves turn colors.

Roasted butternut squash soup is one of my favorites and this vegan version might be my new favorite. The addition of coconut milk and warming spices like curry powder, cumin, cinnamon, and cayenne pepper make it even cozier!

Fall squash season is always something to look forward to. Be sure to check out this Roasted Butternut Squash and Kale Salad or this Roasted Acorn Squash with Sausage, Fennel, and Mushrooms.

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Butternut Squash Soup with Coconut Milk Ingredients

You’ll need a few ingredients to make this butternut squash soup:

• Butternut squash
• Olive oil
• Salt and pepper
• Yellow onion
• Garlic
• Curry powder
• Cumin
• Cinnamon
• Cayenne pepper
• Vegetable broth
• Applesauce
• Canned coconut milk
• Brown sugar

Ingredient Substitution and Additions

If you don’t have vegetable broth, you can use water or even chicken broth if you’re not trying to keep it vegan.

If you want to add even more warmth and brightness to the dish to give it a Thai-inspired kick, try adding a bit of lime juice and fresh ginger.

Butternut Squash Soup Toppings

• Roasted chickpeas
• Cilantro
• Pepitas or roasted pumpkin seeds
• Coconut milk
• Crusty bread or croutons
• Chopped pecans or walnuts

Butternut Squash Soup FAQs

I’m excited to join back up with my friends over at the Freaky Friday blog hop where we get to make recipes from another one of the blogger’s site. It’s all a surprise until Friday morning where everyone gets to see the fun recipes we’ve all made.

Michaela from An Affair from the Heart continues to do an amazing job coordinating the whole blog hop and has created such a fun experience for everyone involved. It’s definitely one of my favorite blogger events I’ve gotten to take part in!

This fall event I got Susan from The Wimpy Vegetarian! She’s tapped into her culinary school training to develop amazing flavors in her vegetarian dishes. They’re enough to convince her husband (and me!) that eating vegetarian can be delicious! I love how she bridges the gap between vegetarian and omnivores.

As someone who has been dipping my toe into eating more plant based meals, I absolutely loved her 10 Beginner’s Tips for Going Vegetarian! The roasted chickpeas in this dish are delicious so I can’t wait to try her Foolproof Cooked Chickpeas. These Sweet Potato and Chickpea Curry and Stuffed Delicata Squash recipes are printed and ready for fall, too!

See all of our 2022 Freaky Friday Fall Edition Recipes

1. An Affair from the Heart – Pepperoni Pizza Bread
2. Aunt Bee’s Recipes –  Easy Chicken Tortilla Soup
3. The Culinary Compass – Butternut Squash Soup with Coconut Milk
4. Devour Dinner – Instant Pot Chicken and Wild Rice
5. Family Around the Table – White Chocolate Pumpkin Spice Martini
6. Feast + West – Bourbon Caramel Sauce
7. Fresh April Flours – Butterfinger Poke Cake
8. Home Cooked Harvest – Cinnamon Swirl Pancakes
9. Hostess at Heart – The BEST Pumpkin Pie Recipe
10. Kathryn’s Kitchen Blog – Soft Pumpkin Chocolate Chip Cookies
11. Life Currents – French Onion Bruschetta 
12. Off the Eaten Path –  Jalapeño Cream Cheese Dip
13. The Speckled Palate – German Pancake
14. Sue Bee Homemaker – Pumpkin Cheesecake Bites
15. Take Two Tapas – Crockpot Pizza Dip
16. The Wimpy Vegetarian – Air Fryer Brussels Sprouts

What to Serve with Butternut Squash Soup

Butternut squash soup makes a perfect addition to your Thanksgiving dinner menu so be sure to try pairing it with one or more of the following side dishes.

• Red Skin Mashed Potatoes
• Green Bean and Bacon Casserole
• Honey Braised Carrots
• Loaded Scalloped Potatoes
• Air Fryer Bacon Wrapped Asparagus

How to make Butternut Squash Soup with Coconut Milk

Preheat your oven to 425˚F and prepare a cookie or baking sheet with aluminum foil then place cubed butternut squash cubes on it in an even layer.

Drizzle 1 tablespoon of the oil, some of the kosher salt and pepper on top and toss to coat. Roast the squash for 25 minutes, or until tender and slightly caramelized on the edges.

Heat your remaining oil in a large pot over medium heat. Add the onion and sauté for 3-5 minutes until it’s fragrant and softened a bit. Add the roughly chopped garlic and cook another 1-2 minutes.

Pour in the spices and remaining salt then stir it all together to ensure everything is combined and let cook for a few more minutes. Carefully dd the roasted squash, vegetable broth, and apple sauce. Bring to a simmer and let simmer for 3-4 minutes.

Using a blender, immersion blender, or food processor, puree the mixture. Depending on the size of your tool, you may need to do it in batches.

Add the pureed soup to the pot then stir in the coconut milk and brown sugar. To serve, add your toppings of choice and enjoy!

Continue to Content

Butternut Squash Soup with Coconut Milk

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This curried Butternut Squash Soup with Coconut Milk is the perfect cozy fall soup. The spices and hint of coconut flavor bring new life to a classic!

4.9 Stars (16 Reviews)

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Ingredients

• 2 pounds butternut squash, peeled, seeded and cubed.
• 3 tablespoons olive oil, divided
• ¾ teaspoon salt, divided
• ⅛ teaspoon ground black pepper
• 1 cup chopped yellow onion
• 4 cloves garlic, finely chopped
• 2 teaspoons curry powder
• ½ teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ⅛ teaspoon cayenne
• 4 cups vegetable broth or water
• ½ cup applesauce
• ½ cup coconut milk
• 1 tablespoon brown sugar

To Top

Toggle ingredient group

• Roasted chickpeas, recipe below
• Chopped cilantro
• Pepitas
• Coconut milk

Roasted Chickpeas

Toggle ingredient group

• 1 cup canned chickpeas
• 1 tablespoon olive oil 
• ½ teaspoon salt 
• ½ teaspoon smoked paprika
• ¼ teaspoon curry powder
• ⅛ teaspoon ground black pepper

Instructions

For Soup

• Preheat oven to 425˚F. Prepare a cookie sheet with aluminum foil and place cubed butternut squash cubes on. Drizzle 1 tablespoon of the olive oil, ¼ teaspoon of the kosher salt, and black pepper on top and toss to coat.
• Roast for 25 minutes, or until tender and slightly caramelized on the edges.
• Heat your remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onions and sauté for 3-5 minutes, or until slightly softened and fragrant. Add the chopped garlic and cook another 1-2 minutes. Add the spices and remaining salt then stir all together to ensure everything is combined. Cook for an additional 1-2 minutes.
• Add the roasted squash, vegetable broth, and apple sauce. Bring to a simmer and let simmer for 3-4 minutes.
• Using a blender, immersion blender, or food processor, puree the mixture. Depending on the size of your tool, you may need to do it in batches.
• Add the pureed soup to the pot then add the coconut milk and brown sugar.
• To serve, add your toppings of choice and enjoy!
  

For Roasted Chickpeas

• Preheat oven to 400˚F. Prepare a baking sheet with aluminum foil.
• Place your chickpeas on a paper towel or tea towel to make sure chickpeas are completely dry then place in a small mixing bowl.
• Drizzle in your olive oil and spices. Toss to coat the chickpeas.
• Evenly spread chickpeas on a baking sheet and roast for 20 minutes. Remove from the oven, stir the chickpeas then bake for an additional 10 minutes until crispy.

Notes

• Frozen butternut squash can be used if you can't find fresh!
• Brown sugar is optional, so try tasting beforehand if you're looking for a lower sugar meal.
• Avoid highly sweetened applesauce.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nordic Ware Baker's Big Baking Sheet
• 
  Ninja Blender
• 
  Le Creuset Enameled Cast Iron Signature Round Dutch Oven, 5.5 qt., Cerise

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 315Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 1083mgCarbohydrates: 43gFiber: 9gSugar: 16gProtein: 4g

Nutrition provided is only an estimate.

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