Winter Squash Soup with Coconut Milk Recipe
A silky, golden winter squash soup swirled with coconut milk—creamy comfort in a bowl that’s both cozy and nutritious.
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Why This Coconut Winter Squash Soup Always Hits the Spot
There’s something about a steaming bowl of squash soup in the heart of winter that keeps me coming back. Roasting the squash brings out a deep, rich sweetness that, when combined with the creamy texture of coconut milk, creates this luscious, almost decadent flavor. It’s the kind of meal that makes cold evenings something to look forward to.
If you want to personalize the recipe or make it a weekly staple, you have a ton of options. Sometimes I change it up depending on what’s in the pantry. Here are a few ways I love to riff on this classic:
- Add a sprinkle of curry powder or a thumb of fresh ginger during the sauté for a punch of warmth and spice.
- Toss on fresh cilantro or parsley at serving for a pop of flavor and color.
- Serve it alongside a thick slice of toasted sourdough—nothing soaks up soup like a crusty bread.
On busy weeknights, I’ll double the batch because this soup reheats beautifully. I top it off with a sharp squeeze of lime or a dash of chili flakes for a new spin each day.
This recipe is great for anyone trying to eat plant-based, keep things gluten-free, or just wanting a lighter but hearty bowl of comfort. Give it a shot the next time squash is in season—it’s definitely become a staple at my table.
Creamy Winter Squash Soup with Coconut Milk
Roasted winter squash blended into a velvety soup with creamy coconut milk, delivering warmth and comfort in every spoonful.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Toss the cubed winter squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes, or until tender.
- 3
In a large pot, heat a bit of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, cumin, and ginger, cooking for another minute until fragrant.
- 4
Add the roasted squash to the pot along with the broth. Simmer for about 10 minutes. Then, use an immersion blender to puree the soup until smooth. Alternatively, transfer it in batches to a blender.
- 5
Stir in the coconut milk and heat gently over low heat. Adjust seasoning with salt and pepper.
- 6
Ladle into bowls and garnish with fresh cilantro or parsley if desired.
Notes
If using standard blender, allow soup to cool slightly before blending to avoid splatters.
Feel free to add more spices (e.g., curry powder, smoked paprika) for a twist.
Soup thickens as it sits; loosen with extra broth as needed upon reheating.
Nutrition Facts
Serves: 4 bowls
Calories Per Serving: 250
Frequently Asked Questions About This Recipe
Yes, you can use butternut, acorn, kabocha, or even delicata squash. Butternut is a popular choice for its creamy texture and sweetness.
Yes, when using vegetable broth, this soup is naturally vegan and gluten-free.
Absolutely! Allow the soup to cool completely before transferring to airtight containers. It can be frozen for up to 3 months.
You can substitute coconut milk with another dairy-free milk like oat or almond, or use regular cream if not keeping it vegan.
Add a pinch of red pepper flakes, a drizzle of hot sauce, or a bit of fresh ginger for extra heat.
