Creamy Butternut Squash Soup With Coconut Milk
Roasted butternut squash, vegetable broth, coconut milk and spices all puréed into a delicious, healthy soup. The ultimate cold weather comfort food!
Servings: 5
Calories: 273kcal
Ingredients
- 1 large butternut squash *around 4 lbs.
- 2 tablespoons extra virgin olive oil
- Salt, black pepper & rosemary
- 1 14.5oz can (or 1 & ¾ cup) vegetable broth *see note below
- 1 5.5oz can (or ⅔ cup) full fat coconut milk *canned, unsweetened *see note below
- 1 bay leaf
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- Whole cinnamon sticks (optional)
- Whole star anise (optional)
- Roasted pumpkin seeds *optional for topping
Recipe notes:
Vegetable broth: chicken stock will also work if you're not worried about keeping this recipe vegan. Unsweet full fat coconut milk: use canned coconut milk, boxed isn't as creamy. It can be hard to find a 5.5oz can of coconut milk. If you have to buy a larger one, use the leftovers to make another batch of soup or this yummy Pumpkin Chia Pudding! I've had good luck finding 5.5oz cans at Sprouts and on Amazon! Coconut cream can also be substituted and if you're not worried about keeping this recipe vegan, half and half or heavy cream also work. *Canned coconut milk is usually located in the baking or Asian foods isle at your local grocery store.Instructions
- Preheat oven to 400°F
- Cut butternut squash in half, lengthwise, and brush with olive oil. Sprinkle generously with salt, pepper and rosemary.
- Roast squash for about 60 minutes. Once fork tender, remove from the oven.
- Allow squash to cool until you can handle it comfortably. Scoop flesh into a large pot on the stovetop and turn heat to medium-high.
- Add broth, coconut milk, bay leaf and spices to the pot. Cover, turn heat to high and bring ingredients to a boil. Reduce heat to low and simmer 10-15 minutes, stirring occasionally.1 14.5oz can (or 1 & ¾ cup) vegetable broth, 1 5.5oz can (or ⅔ cup) full fat coconut milk, 1 bay leaf, ¾ teaspoon ground cinnamon, ⅛ teaspoon ground cloves, Whole cinnamon sticks (optional), Whole star anise (optional)
- Remove bay leaf, cinnamon sticks and star anise. Puree soup until smooth. You can use an immersion blender or transfer soup to a regular high-speed blender for pureeing if necessary.
- Portion soup into serving bowls and top with roasted pumpkin seeds and a dash of cinnamon if desired!
- Enjoy!
Storage
- Allow leftovers to cool and place them in an airtight food-storage container. Refrigerate for 3-5 days or freeze for up to 6 months.
Reheat
- Reheat using the microwave. You can also heat your soup in a pot on the stovetop over medium heat!
Nutrition
Serving: 1/5th of recipe (all values are approximate). | Sugar: 9.1g | Fiber: 8.3g | Calories: 273kcal | Fat: 11.4g | Protein: 4.4g | Carbohydrates: 42.3g