Coconut Winter Squash Soup
Immerse yourself in cozy comfort with this Coconut Winter Squash Soup, a velvety blend of roasted butternut squash, creamy coconut milk, and warming spices like cinnamon and cumin. This easy-to-make recipe transforms simple pantry staples into a luxurious, dairy-free delight that’s perfect for chilly weather. The roasted squash’s natural sweetness pairs beautifully with zesty lime juice and the hint of aromatic ginger in every spoonful. Garnish with fresh cilantro and crunchy pumpkin seeds for a vibrant finish that adds texture and a pop of color. Ready in under an hour, this hearty, nutrient-rich soup makes an ideal plant-based main or starter that’s sure to impress your guests. Perfect for fall gatherings, weeknight meals, or holiday menus, this soup is your go-to for comfort food with a gourmet twist.
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Recipe Information
Ingredients
- 2 pounds butternut squash (or any winter squash)
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 4 cups vegetable broth
- 1 cup coconut milk (full-fat)
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.25 teaspoons black pepper
- 1 tablespoon lime juice
- 2 tablespoons cilantro, chopped (optional for garnish)
- 2 tablespoons pumpkin seeds (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise, scoop out the seeds, and brush the flesh with 1 tablespoon of olive oil. Place the squash halves cut side down on a baking sheet lined with parchment paper.
Roast the squash for 30-35 minutes, or until the flesh is tender and can be easily pierced with a fork. Remove from the oven and allow it to cool slightly.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes, until translucent.
Add the minced garlic and grated ginger to the pot, stirring until fragrant, about 1 minute.
Scoop the roasted squash flesh out of its skin and add it to the pot. Stir to combine.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Add the ground cinnamon, ground cumin, salt, and black pepper. Stir to combine and let simmer for 10 minutes.
Use an immersion blender to puree the soup until smooth (or transfer the soup to a blender and blend in batches, then return it to the pot).
Stir in the coconut milk and lime juice, then heat the soup gently, ensuring it doesn’t boil.
Taste and adjust seasoning if needed. If the soup is too thick for your liking, thin it out with a bit of additional vegetable broth or water.
Serve the soup hot, garnished with chopped cilantro and pumpkin seeds, if desired.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1066 mg | 46% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 11.5 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1352 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
