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.
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.
- Add in the garlic and the vegetable oil, season with salt and mix well.
- 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.
Roasted 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?
Yes please do add a link.
Done. Thank you 🙂
Thank you Tina
Corr, I bet that smells divine! I love using coconut milk in soups, that adds such a creamy, decadent element. Yum!
Janie x
Yeap, smells fab and seriously I could live on this forever.
This is one I’m definitely going to try. Bought a butternut squash and was looking for a soup recipe to try!!
Glad to inspire you Shazia. Let me know how it goes.
With 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…
The flavours do work well together Javelin Warrior.
I 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 🙂
Hey Tammy, I am going to be checking out your blog daily for all your butternut squash recipes.
I love roasted butternut squash and this soup looks so delicious. Adding coconut takes it to a whole new level girl!!
You are sooooooo right Zainab.
Butternut squash AND coconut? Heaven in a bowl. Can’t wait to try this out!
Hey Farrah. I hope you like it.
Sounds interesting!
Butternut squash soup with cardamom, ginger and coconut milk – how delicious!
Yeap, my favourite things really.
I 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 🙂
With pleasure Jacqueline.
This 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.
Yeap I know a lot of people who prefer roasting it whole.
This 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 🙂
Hi Lou, Cardamom does elevate it to a whole other level.
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