Butternut Squash Soup With Coconut Milk and Ginger

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.

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.