Name: Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Herbs Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Vegetarian
Ingredients: 1 small to medium-sized Butternut Squash; 7 fl oz Coconut Milk; 1-2 Red Onions; 2 Carrots; 1-2 Bell Peppers; 1-2 heads of Garlic; 2 Tomatoes or 1 cup Cherry Tomatoes; 1 1/2 cups Vegetable Broth; 1 tsp Fresh Ginger, grated (optional); Olive Oil, enough to drizzle over vegetables; Fresh Cilantro, for garnish; 1 tsp Black Pepper; 1 tsp Ground Cumin; 1 tsp Paprika; 1 tsp Dried Thyme; 1 tsp Dried Rosemary; 1 tsp Chili Oil

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If you’re craving something rich, comforting, and a little bit exotic, this Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Herbs Recipe is exactly what you need. I’ve made it countless times, especially when the cooler months roll in, and it never fails to warm me up from the inside out. The roasted butternut squash gives it a naturally sweet, velvety base, while the coconut milk adds creaminess without heaviness – it’s like a hug in a bowl!

One of the things I love about this Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Herbs Recipe is how the blend of spices elevates it from your average squash soup to something vibrant and layered with flavor. Whether you’re making it for a cozy dinner or want to impress guests with a dairy-free twist, this soup is a winner. Plus, it’s fairly simple once you have your veggies prepped, so it’s perfect for both beginners and seasoned home cooks alike.

Ingredients You’ll Need

The ingredients in this recipe work beautifully together to balance sweetness, creaminess, and a touch of spice. I always recommend shopping for fresh produce and spices to get the most vibrant flavors, and if you can find organic butternut squash, even better!

Butternut Squash: The star ingredient that brings natural sweetness and creaminess when roasted.
Coconut Milk: Adds luscious richness and a subtle tropical note without any dairy.
Red Onions: A mild and slightly sweet onion that caramelizes beautifully when roasted.
Carrots: Sweet and earthy, they deepen the flavor profile.
Bell Peppers: I prefer red or orange for their sweetness, adding color and depth.
Garlic: Roasting garlic tames its sharpness, giving a mellow, buttery flavor.
Tomatoes or Cherry Tomatoes: Adds acidity and freshness to balance the richness.
Vegetable Broth: The base liquid that blends everything together; homemade or store-bought works.
Fresh Ginger (optional): Provides a zesty warmth when grated fresh, but you can skip it if you prefer.
Olive Oil: For roasting, it helps caramelize veggies and bring out their natural sugars.
Fresh Cilantro: Garnishes the soup with a fresh, herbaceous note.
Black Pepper, Ground Cumin, Paprika, Dried Thyme, Dried Rosemary, Chili Oil: This blend of spices brings warmth, earthiness, and a little kick that makes this recipe unique.

Variations

I love how flexible this Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Herbs Recipe is! Feel free to tweak it based on what you have at home or your flavor preferences. Here are a few ways I’ve personalized it over time.

Add a Touch of Heat: I sometimes swap the chili oil for a dash of cayenne pepper if I want a sharper heat that really wakes up my taste buds.
Make It Sweeter: Roasting a sweet potato or an apple alongside the squash adds an extra layer of natural sweetness.
Dairy Alternative: To keep it extra creamy, you can stir in a dollop of cashew cream just before serving.
Herb Swaps: Feel free to switch out dried thyme and rosemary for fresh herbs like sage or parsley if you prefer something greener.
Spice Mix Up: For an Indian twist, add garam masala in place of some of the dried herbs.

How to Make Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Herbs Recipe

Step 1: Prep and Roast the Vegetables

Start by peeling and cubing your butternut squash into roughly 1-inch pieces. The roasting stage is key—it caramelizes those natural sugars and gives your soup the deep, sweet flavor it’s known for. Toss the squash, sliced red onions, chopped carrots, bell peppers, whole garlic heads (cut in half), and halved tomatoes in olive oil along with the ground cumin, black pepper, paprika, dried thyme, and rosemary. Spread everything on a rimmed baking sheet and roast in a 400°F (200°C) oven for about 35-40 minutes, or until the veggies are tender and have golden edges. Keep an eye on the garlic; it should be soft and fragrant, not burnt.

Step 2: Blend and Add Coconut Milk

Once your veggies are roasted, transfer them to a large pot or blender—depending on your method. Add the vegetable broth and a little grated fresh ginger, if you’re using it. Blend until smooth and creamy. Now stir in the coconut milk slowly, tasting as you go to achieve that perfect silky texture and subtle richness. This part is all about balancing creaminess without overwhelming the vibrant roasted flavors.

Step 3: Final Touches and Simmer

Put your soup back into the pot, bring it to a gentle simmer on low heat, and let all those flavors marry for around 10 minutes. If it feels too thick, add a splash more veggie broth or water. And this is when you can adjust seasoning—more salt, pepper, or even a little extra chili oil if you like things spicy.

How to Serve Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Herbs Recipe

The image shows a black roasting pan filled with a colorful mix of roasted vegetables. On the top right are two large halves of orange butternut squash with a golden-brown crust and a small roasted red onion tucked into each hollow center. To the left of the squash, two long roasted red peppers are charred in spots, giving a wrinkled texture. Below the squash, whole roasted carrots lay side by side with a bright orange color and slightly browned patches. At the bottom left, there are two roasted heads of garlic with golden cloves visible. Surrounding the garlic, roasted cherry tomatoes in red and yellow hues are soft and slightly blackened on top. The pan sits on a wooden board with a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish this soup with a sprinkle of freshly chopped cilantro because it adds a refreshing pop and a lovely herbal brightness. Sometimes I drizzle a tiny bit of extra chili oil on top for heat, or scatter some toasted pumpkin seeds to give a little crunch. And if I’m feeling indulgent, a swirl of coconut cream or a squeeze of fresh lime juice brightens it all up beautifully.

Side Dishes

This soup feels like a complete meal on its own, but I love pairing it with warm crusty bread or homemade garlic naan to soak up every last drop. A simple green salad with a tangy vinaigrette balances the richness, and if you want to add protein, some roasted chickpeas or grilled tofu work wonderfully alongside.

Creative Ways to Present

For dinner parties or holidays, I like serving this soup in rustic bread bowls—just hollow out small round loaves and ladle the soup inside for a cozy, eye-catching presentation. You could also garnish with a homemade herb-infused coconut yogurt drizzle or sprinkle pomegranate seeds to add a pop of color and festive flair.

Make Ahead and Storage

Storing Leftovers

I store leftover Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Herbs Recipe in airtight containers in the fridge for up to 4 days. Make sure to cool it down quickly before refrigerating—it keeps the flavors fresh and vibrant really well.

Freezing

I’ve had great success freezing this soup in portion-sized containers or freezer bags. Just leave a little space at the top for expansion. When you’re ready to enjoy, thaw overnight in the fridge and you’ll barely notice the difference. Coconut milk sometimes can separate a bit after freezing, but a quick whisk solves that easily.

Reheating

To reheat, I warm the soup gently on the stove over low to medium heat, stirring occasionally to prevent sticking and bring back that silky texture. Avoid boiling as it can break the coconut milk and change the consistency. Adding a splash of broth or coconut milk during reheating helps keep it creamy and smooth.

FAQs

Can I make this Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Herbs Recipe vegan?

Absolutely! This soup is naturally vegan since it uses vegetable broth and coconut milk instead of dairy. Just ensure your broth is veggie-based, and you’re good to go.
What if I can’t find butternut squash?

You can substitute with other winter squashes like kabocha, acorn squash, or even pumpkin. Each will give a slightly different texture and sweetness but will still taste delicious.
How spicy is this soup?

The chili oil adds a gentle warmth and a little kick. If you prefer it milder, just reduce the chili oil or skip it altogether. You can always add more spice later if you like.
Can I prepare this soup in advance?

Yes, it’s perfect for making ahead. The flavors often deepen overnight. Just reheat gently before serving and adjust seasoning as needed.
What kitchen tools do I need?

A good sharp knife for prepping vegetables, a baking sheet for roasting, a blender or immersion blender for pureeing, and a large pot for simmering will cover everything.

Final Thoughts

This Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Herbs Recipe holds a special place in my kitchen because it strikes the perfect balance between comforting and exciting. It’s the kind of soup I reach for when I want something nourishing yet full of flavor, and it always delivers. I can’t recommend giving it a try enough – once you make it, you’ll understand why it’s become one of my go-to recipes for chilly evenings and casual entertaining alike. Trust me, you’ll love the warmth and creaminess it brings to your table!