Roasted Butternut Squash & Coconut Soup

Squash soup with toasted baguette and pumpkin seeds

Soup season is upon us, and with Thanksgiving fast approaching, I was really craving some butternut squash soup! This version has roasted squash, coconut milk, and is brightened with a hint of lemon zest. SO creamy and delicious!

I love love love squash soup. There is something innately fall about it that makes me crave it every year as soon as the leaves start changing! The addition of coconut milk adds creaminess and just a bit of a more dimensional flavour.  J and I both thought it turned out great!

I made this recipe with some squash from my mumsy’s garden that she gave me last time I saw her. I ended up cubing and roasted it before adding to the soup which I think adds a bit more flavour, but if you want to shortcut the recipe, you can also use frozen squash and skip the roasting step, or leave the skin on and just remove the seeds and roast whole with the skin before scooping out the cooked flesh (I really hate peeling squash!). This would take a bit extra time but would save on prep :).

Roasted Butternut Squash & Coconut Soup

Print Recipe
Serves: 4 to 6 Cooking Time: 30 minutes


  • 2 tablespoons of oil, divided
  • 6 cups squash, 1 large squash, peeled and diced
  • 1 large onion, diced
  • 1 large carrot, diced
  • 1 potato, diced
  • 1 tablespoon grated ginger
  • 2 teaspoons lemon zest
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked pepper
  • 2 litres low sodium vegetable or chicken stock
  • 1 cup canned coconut milk

  • Topping:
  • Roasted pumpkin seeds
  • Swirl of canned coconut milk



Preheat oven to 425 degrees F. Toss squash with oil, and bake on baking sheet for 20-30 minutes or until starting to brown on edges, and soft. Set aside.


Meanwhile, heat a large pot over medium heat. Sauté onion and carrot with 1 tablespoon oil until onion is softened and translucent. Add potato, roasted squash, ginger, lemon zest, salt, and pepper. Stir in the vegetable stock. Bring to a boil before reducing to a simmer and cooking for 20 to 30 minutes.


Add coconut milk, and purée soup in a blender or with a hand blender until smooth. Adjust seasoning to taste. Serve with roasted pumpkin seeds and a swirl of coconut milk for garnish.


You can also roast the squash whole without peeling after removing the seeds. Simply drizzle with oil, and place face down on a foil-lined baking sheet. Bake for 40 to 50 minutes. You can skip the roasting step entirely and also add the squash (cubed and peeled) with the potatoes!

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