This Spiced Butternut Squash & Coconut Soup is a warm, comforting bowl of goodness that brings together the sweet earthiness of butternut squash with the creamy richness of coconut milk. Perfect for chilly days, this soup is spiced just right, making it a delightful addition to your fall and winter meals.
Butternut squash is the star of this dish, offering a naturally sweet and nutty flavor. Roasting it enhances these flavors, making the soup even more delicious. Olive oil is used to roast the squash and sauté the aromatics, adding a subtle richness. Onion, garlic, and ginger form the aromatic base, providing depth and warmth. The ground cumin, coriander, cinnamon, and cayenne pepper introduce layers of spice without overwhelming heat. Vegetable broth keeps the soup light yet flavorful, while coconut milk adds a creamy texture and a hint of sweetness. Lime juice brightens the dish, and fresh cilantro and toasted coconut flakes make for vibrant, flavorful garnishes.
This soup pairs beautifully with a fresh green salad dressed with a simple vinaigrette. Consider serving it with crusty bread or warm naan to soak up every last drop. For a heartier meal, add a side of quinoa or brown rice.
Start by preheating your oven to 400°F (200°C). You'll want to peel and cube your butternut squash, then toss it with olive oil, a pinch of salt, and some black pepper. Spread these cubes out on a baking sheet, aiming for a single layer, and pop them in the oven for about 25-30 minutes. They should be tender and slightly caramelized.
While the squash is roasting, grab a large pot and heat a tablespoon of olive oil over medium heat. Add the chopped onion, garlic, and grated ginger, giving them a good stir until the onion turns translucent. This should take about 5 minutes.
Next, stir in the ground cumin, coriander, cinnamon, and cayenne pepper. Let them cook for about a minute until they're fragrant. You should start to smell a lovely blend of spices.
Once your squash is ready, add it to the pot along with the vegetable broth. Bring everything to a boil, then lower the heat and let it simmer gently for 10-15 minutes, allowing the flavors to meld.
Remove the pot from heat and blend the soup until smooth using an immersion blender. If you don't have one, a regular blender works too, just be careful with hot liquids.
Stir in the coconut milk and lime juice, then reheat gently over low heat. Taste and adjust the seasoning with salt and pepper to your liking.
Serve the soup hot, garnished with fresh cilantro and toasted coconut flakes for an extra pop of flavor and texture.
Share