Roasted Coconut Butternut Squash Soup

If this veggie-loaded Roasted Coconut Butternut Squash Soup could talk, it would be saying, "Healthy!" but it would be screaming"DELICIOUS"  at the top of its lungs!

I decided to go all out with the veggies when creating this Roasted Coconut Butternut Squash Soup. With butternut squash, bell pepper, onion, garlic, carrots, apple and sweet potato, it might just be one of the healthiest soups that you'll ever have the pleasure of meeting. But even better than that, this soup SINGS with fabulous flavor!

The butternut squash, onion, bell pepper and garlic are roasted for a fabulous depth of flavor before joining the remaining cast of characters. Flavorful ingredients like red curry paste, fresh ginger, peanut butter, ground coriander and creamy coconut milk pair and pair deliciously with the array of veggies.

A simmer on the stovetop melds and marries all the ingredients together and the mixture is then blended with an immersion (or regular) blender to create a silky smooth soup.

Do I have to peel the butternut squash?

Nope! The squash is halved and roasted on a sheet pan along with the other veggies. The oven will soften and caramelize all of the veggies a bit, including the squash. After being roasted, it's super easy to scoop out the seeds and flesh and discard the skin.

If you've ever tried to cut a butternut squash in half, you are probably aware that it can be a little tricky as winter squashes are dense and very hard. But we have a little trick for that. Simply place the squash in the microwave for 2-3 minutes which will soften it up a bit. Cutting through the squash will be much easier!

Serve it simple or dress it up!

This Coconut Butternut Squash Soup makes a nutritious and super delicious meal on its own, but you can also dress it up a bit. Here are a few ideas:

• I like to serve this soup with a drizzle of yogurt, topped with salted, roasted cashews, lots of fresh herbs and lime wedges. Mint, basil and/or cilantro pair deliciously with this soup.
• Peanuts are a great sub for cashews.
• You can also serve this Coconut Butternut Soup with a scoop of rice, either at the bottom of the bowl before filling or over to the side after the soup is ladled out.
• Stir in some shredded rotisserie chicken for a delightful dinner entreé.
• Pile a few jumbo steamed shrimp in the center of the bowl and top with fresh herbs.
• If you like a little extra heat, drizzle it with Sriracha and yogurt and swirl the two together with a toothpick for a beautiful presentation.
• Add cooked ramen noodles for a delicious, hearty variation.
• Place a handful of crispy fried onions (canned) on a plate and microwave for 10-20 seconds to freshen. Serve as a tasty topping option.
• Top with crispy, roasted spiced chickpeas (like the ones in this recipe).
• Have a party and set up bowls of the toppings and additions listed above and let everyone make their own unique version of this Roasted Coconut Butternut Squash Soup!

Fabulous leftovers!

This soup rewarms beautifully either on the stovetop or in the microwave so the leftovers are great for work or school lunches and quick, nutritious meals on the run. There's lots of fiber with all the veggies so you'll find this soup keeps you satiated for hours.

Listen

So if you're in the mood for an Asian-inspired, crazy delicious, super healthy, silky smooth soup, put the ingredients on your shopping list and make this Roasted Coconut Butternut Squash Soup. And if it starts talking, listen carefully... but then again, you know exactly what it will say!

Café Tips for making this Roasted Coconut Butternut Squash Soup

• This recipe calls for coconut milk. You'll find coconut milk in the Asian aisle at most larger grocery stores. It usually comes in full-fat and light selections. Either one will work for this Coconut Butternut Squash Soup. If you're watching your fat intake, the light version has a lot fewer calories.
• If you don't have an immersion blender, you might want to put one on your Christmas wish list. Immersion blenders are reasonably priced and are so useful in the kitchen. I love that in this Coconut Butternut Squash Soup recipe, the immersion blender saves dirtying a blender container as the soup is pureed right in the pot. I love this Mueller 9-Speed Immersion Blender as it can be also used to whip cream and make smoothies, milkshakes, baby food...
• This recipe calls for red curry paste. You will find red curry paste in the Asian section of most larger grocery stores. Red curry paste is a really nice condiment as it has adds a whole series of flavorful ingredients in one spoonful. Red curry paste is generally some combination of red chili peppers, shallots, garlic, lemongrass, galangal, turmeric and other spices.
• I use Thai Kitchen Red Curry Paste which is probably the most readily available red curry paste here in the U.S. It has some heat but it's not over the top hot as some brands are.

Thought for the  day:

And whatever you do, whether in word or deed,
do everything in the name of the Lord Jesus,
giving thanks to God the Father through him.
Colossians 3:17

What we're listening to for inspiration:

At the Feet of Jesus

If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations, and ideas for variations.

5 from 3 votes

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Roasted Coconut Butternut Squash Soup

If this veggie-loaded Roasted Coconut Butternut Squash Soup could talk, it would be saying, "Healthy!" but it would be screaming"DELICIOUS" at the top of its lungs!

Author: Chris Scheuer

Course: Main Course, Soup

Cuisine: Asian, Thai-inspired

Keyword: Coconut Butternut Squash Soup

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

Servings: 10

Calories: 134 kcal

Ingredients

For the roasted veggies

• 1 large butternut squash about 1½ pounds
• 1 large sweet onion coarsely chopped
• 1 large yellow bell pepper cored, seeded and roughly cut
• 3 medium carrots peeled and roughly chopped
• 6 cloves garlic unpeeled
• 2 tablespoons extra virgin olive oil
• 2 teaspoon ground coriander
• 1 teaspoon kosher salt
• fresh ground black pepper to taste

For the soup:

• 4 cups low sodium chicken broth more to thin, if needed
• 2 13.5-ounce cans coconut milk
• 2 tablespoon red curry paste I use Thai Kitchen
• 2 tablespoon finely grated fresh ginger or ginger paste or ginger paste
• 2 tablespoons peanut butter
• 1 large sweet potato peele and roughly chopped
• 1 large apple peeled and roughly chopped (I use a Granny Smith)
• 1 tablespoons sugar
• 1 large bay leaf
• 2 teaspoons kosher salt

For garnish:

• fresh lime wedges
• plain yogurt
• roasted, salted peanuts or cashews
• cilantro, basil, and/or mint leaves

US Customary - Metric

Instructions

For the roasted veggies:

1. Preheat the oven to 400˚F. Line a sheet pan with foil for easy cleanup.

2. Place butternut squash in the microwave and cook on high power for 2-3 minutes, depending on the watt power of your microwave. (Mine is 1000 Watts and 3 minutes is perfect.) Remove from the microwave with a kitchen towel or hot pads (it will be hot) and place on a cutting board. Allow to cool for a few minutes then cut off the stem. Place the squash on its side and, using a long sharp knife, cut it in half horizontally. Drizzle all sides of the squash lightly with oil and rub the oil to coat with your hands. Place the squash on one half of the prepared sheet pan, cut side down.

3. Arrange the onion, bell pepper and carrots on the other side of the sheet pan and drizzle with 2 tablespoons of olive oil and sprinkle with the coriander, salt and a generous grind of pepper. Place the garlic cloves on a small piece of foil and drizzle lightly with olive oil. Pull up the foil around the garlic to make a sealed packet and place in the center of the sheet pan.

4. Roast the veggies for 25 minutes, stirring once halfway through (leave the squash where it is).

For the soup:

1. While the veggies are roasting, combine 4 cups of broth, the coconut milk, red curry paste, ginger, peanut butter, sweet potato, apple, sugar, bay leaf and kosher salt in a large Dutch oven or soup pot. Bring to a boil and cook for 20 minutes.

2. When the veggies are finished in the oven, transfer the onion, bell pepper and carrots to the soup pot. Scoop out the squash seeds and discard then scoop out the flesh and add to the pot with the other veggies. Open the packet with the garlic and slice off the flat end of each clove. Squeeze the cloves into the pot and discard the skins.

3. Return the mixture to a boil and cook for another 10 minutes. Remove the bay leaf and discard.
4. Using an immersion blender, puree the soup until smooth and velvety. (You can also allow the soup to cool for a bit then transfer to a regular blender to puree, making sure the top opening is vented to allow steam to escape.) Taste and add more salt and pepper, if needed.

For garnish:

1. Serve with a drizzle of yogurt, salted, roasted cashews or peanuts, lime wedges, fresh cilantro, basil and/or mint, for garnishes if desired. See the post for other serving options.

Recipe Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Calories 134kcal

Fat 5g

Saturated fat 1g

Polyunsaturated fat 1g

Monounsaturated fat 3g

Sodium 775mg

Potassium 383mg

Carbohydrates 19g

Fiber 3g

Sugar 8g

Protein 4g

Vitamin A 8405%

Vitamin C 40%

Calcium 40%

Iron 1%