As the cold nights draw in, out come my soup pans and with them the need to eat deliciously warming soups. I tend to start with the 10 minutes of effort ‘for a really lick my plate clean’ soups. And this roasted butternut squash soup, made even creamier with coconut and warmed up with cardamom and ginger is a huge favourite. A mish mash of my favourite things really.
It is a healthy recipe that does not sacrifice on taste. Roasting the butternut squash makes a difference. The flavour is deeper and sweeter and complements the spices very well. You can avoid peeling the butternut squash by just cutting it in half, scooping out the seeds and roast it whole. It is easy to tailor this soup with various different spices and vegetables. If you prefer your soup thinner then add in more stock and if you like it thicker then add in a little bit less. To please meat eaters feel free to top with some crispy pancetta.
This is an easy autumn or winter soup that tastes good at any time of the year and is suitable for vegetarians and vegans. So here is my roasted butternut squash soup recipe and don’t forget to leave me a comment to tell me what you think.
This is the first recipe in my pantry staple spotlight on butternut squash please be sure to check the others out.
How to peel and cook butternut squash.
This was entered into the no croutons required contest hosted by tinned tomatoes.
This is an update of an old recipe.
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Roasted Butternut Squash Soup With Coconut! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Roasted Butternut Squash Soup With Coconut
Ingredients
- 1 approx 800g (28oz) butternut squash
- 2 large onions
- 3 garlic cloves
- 1 tbsp vegetable oil
- Salt
- 750 ml (3 1/4 cup) vegetable stock
- ¾ tsp cardamom or to taste
- 3 tsp grated ginger
- 240 ml (1 cup) coconut milk
Instructions
- Preheat oven to fan assisted 160C / 180C / 350F / gas 4.
- Peel the butternut squash and onions, cut into chunks and transfer them to a baking dish.
- Roast the vegetables in the oven for up to 40 minutes until they caramelised.
- Do stir vegetables frequently during roasting so that they cook evenly on all sides.
- When vegetables are cooked switch off the oven and keep them warm.
- Heat the stock in a pot until it is boiling.
- Reduce the heat and then add the ginger, the cardamom and roasted vegetables and simmer for about 8 minutes for flavours to develop.
- Switch off heat and allow the soup to cool and then puree with hand blender.
- Then add in coconut milk, mix well and adjust the seasoning.
- Warm soup thoroughly and garnish with coconut milk and or roasted butternut squash seeds before serving.
Tina @ The Spicy Pear says
03/10/2013 at 11:51 amRoasted butternut squash soup is perfect autumnal food. I love the addition of coconut and cardamom in yours. Looks yummy. Just seen your post on how to cut and prepare the squash. I’d like to add a link about it to my soup post, if ok?
Bintu says
03/10/2013 at 12:15 pmYes please do add a link.
Tina @ The Spicy Pear says
03/10/2013 at 1:12 pmDone. Thank you 🙂
Bintu says
03/10/2013 at 1:32 pmThank you Tina
Janie says
03/10/2013 at 1:31 pmCorr, I bet that smells divine! I love using coconut milk in soups, that adds such a creamy, decadent element. Yum!
Janie x
Bintu says
03/10/2013 at 1:33 pmYeap, smells fab and seriously I could live on this forever.
Shazia says
03/10/2013 at 2:15 pmThis is one I’m definitely going to try. Bought a butternut squash and was looking for a soup recipe to try!!
Bintu says
03/10/2013 at 3:05 pmGlad to inspire you Shazia. Let me know how it goes.
Javelin Warrior says
03/10/2013 at 5:39 pmWith this mix of ingredients, how could this soup not be amazing? I love butternut squash just about any way, but coconut and cardamom sound truly inspired with the squash…
Bintu says
03/10/2013 at 5:51 pmThe flavours do work well together Javelin Warrior.
Tammy/Our Neck of the Woods says
03/10/2013 at 7:12 pmI agree that roasting the butternut squash makes a HUGE difference! There is just something about roasting that brings out the best in vegetables. Yum yum yum 🙂
Bintu says
03/10/2013 at 7:37 pmHey Tammy, I am going to be checking out your blog daily for all your butternut squash recipes.
Zainab @ Blahnik Baker says
03/10/2013 at 7:55 pmI love roasted butternut squash and this soup looks so delicious. Adding coconut takes it to a whole new level girl!!
Bintu says
03/10/2013 at 8:49 pmYou are sooooooo right Zainab.
Farrah says
03/10/2013 at 10:32 pmButternut squash AND coconut? Heaven in a bowl. Can’t wait to try this out!
Bintu says
04/10/2013 at 7:59 amHey Farrah. I hope you like it.
Akaleistar says
04/10/2013 at 2:52 amSounds interesting!
Debra Rose says
04/10/2013 at 8:51 pmButternut squash soup with cardamom, ginger and coconut milk – how delicious!
Bintu says
05/10/2013 at 8:17 amYeap, my favourite things really.
Jacqueline says
05/10/2013 at 7:48 amI don’t think there is anything nicer to eat than butternut squash soup at this time of year. It tastes of Autumn. Thanks so much for entering it into No Croutons Required 🙂
Bintu says
05/10/2013 at 8:17 amWith pleasure Jacqueline.
Glamorous Glutton says
05/10/2013 at 9:02 amThis looks really tasty. I bet the cardamom and coconut make it very special. Good idea to roast the butternut squash whole, so much easier to get out of the skin.
Bintu says
05/10/2013 at 11:55 amYeap I know a lot of people who prefer roasting it whole.
Lou @ Crumbs + Corkscrews says
08/10/2013 at 10:03 pmThis looks perfect for autumn! I definitely prefer to roast my butternut squash first before using to make soup, and love the addition of the cardamom 🙂
Bintu says
08/10/2013 at 10:23 pmHi Lou, Cardamom does elevate it to a whole other level.
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Moses Brodin says
09/08/2019 at 7:20 amMy daughter helps me cook just about everything but meat! Her favorite is anything that is baked
MOSES BRODIN says
09/08/2019 at 10:55 amWow, great idea! Definitely will give try this!
Alisha Ross says
17/01/2020 at 10:07 amSquash pairs perfeclty with Mexican flavors, so this was ingenious! I can’t wait to see what else you make with it and get cooking with it!