Butternut Squash Soup With Coconut Milk and Ginger

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This hearty vegan soup is a bowl full of comfort.

Prep Time:
40 mins
Total Time:
2 hrs 20 mins
Yield:
Serves 6 to 8; Makes about 8 cups

This time of year, butternut squash takes a back seat to everything pumpkin-flavored. In our opinion, it deserves center stage every now and then, particularly during soup season. There is a vast array of squash varieties to choose from during the cooler months, but butternut holds a special place in our hearts. The flavor can’t be beat—it’s sweet and earthy, making it perfect for everything from soups to roasting. When it’s baked, the squash flesh starts to melt and the texture becomes soft and creamy. 

Our recipe for butternut squash soup with coconut milk is a little different from the others. Canned coconut milk makes the soup extra creamy and it 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 well worth doing it yourself and skipping the pre-packaged stuff at the grocery store. Here's how to safely halve, seed, and chop butternut squash for this recipe: 

  1. Halve: Before you cut the squash in half, you want to have a flat surface to work with. 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.
  2. Seed: Use a spoon to scoop out the butternut squash seeds. They aren't edible as is, but save them for snacking later.
  3. Chop: Cut the squash into more manageable pieces, then cut or slice into the shape and size you need for the recipe. Use immediately or store in an airtight container with a damp paper towel to keep the squash from drying out.

For this recipe, 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 up with your favorite seasonings just like you would do with pumpkin seeds. They are a healthy, crunchy snack—and also a great topping for 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 some olive oil, salt, pepper, and whatever spices (sweet or savory) that you like before roasting.

Using Other Squash for This Soup

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

Serving Suggestions

  • Our butternut squash soup is super 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 salad made with kale or Brussels sprouts.
  • Try fun toppings like cooked bacon, fried sage leaves, toasted coconut flakes, or a drizzle of brown butter.

Ingredients

  • 1 medium butternut squash (3 pounds)

  • 3 tablespoons safflower or other neutral-flavored oil

  • Kosher salt and freshly ground pepper

  • ¾ cup thinly sliced shallots (3 medium)

  • 3 cloves garlic, smashed and peeled

  • 2 tablespoons minced ginger (from a 2-inch piece)

  • ¾ teaspoon ground coriander

  • 4 cups low-sodium vegetable broth

  • ½ cup coconut milk, plus more for serving

  • 1 tablespoon fresh lime juice (from ½ lime)

Directions

  1. ingredients for butternut squash soup

    Grant Webster

    Preheat oven and prep squash:

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

    overhead view of raw butternut squash on a cutting board

    Grant Webster

  2. Drizzle with oil:

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

    overhead view of cooked butternut squash on a cutting board

    Grant Webster

  3. 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.

    overhead view of butternut squash on tin foil in pan

    Grant Webster

  4. 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.

    overhead view of vegetables cooking in a pot on marble surface

    Grant Webster

  5. Add spices:

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

    overhead view of vegetables and orange spice cooking in a pot on marble surface

    Grant Webster

  6. Stir in broth:

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

    overhead view of a pot of soup cooking

    Grant Webster

  7. 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.

    butternut squash halves next to cooking soup

    Grant Webster

  8. Purée soup:

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

    pot of soup next to blender with puree

    Grant Webster

  9. Add coconut milk and warm through:

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

    soup on burner with whisk

    Grant Webster

  10. 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.

    butternut squash soup with bowls

    Grant Webster

Storage Instructions

If you have any leftover soup, it can be cooled down 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 straight by warming it up on the stove over medium heat.

Frequently Asked Questions

Why is my butternut squash soup grainy?

Undercooked squash is the most likely culprit. We roast the squash for this recipe, so make sure the flesh is tender all the way through when pierced with a knife. If the squash is undercooked, even blending it in the food processor won't get totally smooth.

How do I make butternut squash soup creamy?

Blending the soup will make it creamy. With this recipe we take it one step further and add some canned coconut milk. You could also use heavy cream or softened cream cheese.

Do I have to peel the squash for butternut squash soup?

It 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. If you're simmering it in the soup, you'll want to peel it. While the skin is technically edible, it can be a bit tough and bitter.

How do you thicken butternut squash soup?

There should be no need to thicken this butternut squash soup. The squash itself is enough to thicken the soup; its texture adds body and depth.

More Butternut Squash Soup Recipes to Try:

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