This is the ultimate roasted squash soup. It’s ultra creamy yet light, with a silky texture that you will want to swim in (um… maybe that’s just me?!). The soup is flavored with coconut milk and curry, with a touch of cinnamon and allspice for warmth. You can serve it as an elegant starter, or curl up with it on the couch for a cozy dinner. Either way, this is a soup that will make you sigh.
Roasted squash soup
You can use either buttercup squash or butternut squash in this soup. If you haven’t tried buttercup before, it’s worth seeking out, as it has an incredibly rich, sweet flesh. The squash first roasts in the oven until it turns tender and sweet (you can do this step in advance). It’s then simmered with leeks, ginger, curry powder, spices and coconut milk. A serrano chile adds a subtle kick. Don’t feel tied down by the measurements in this recipe. Feel free to adjust the flavors and seasonings according to what you like and/or have!
Pureed squash soup
This roasted squash soup is blended before serving. I use my Vitamix blender to achieve a super silky texture, but you could use a regular blender or even a stick blender instead.
Vegan butternut squash soup
Coconut milk not only lends this soup creaminess (it’s also the perfect complement to the curry spice), but it also makes this soup dairy free!
How do you serve this squash soup?
I love to swirl a bit of coconut milk or cream into this soup before serving, as well as to sprinkle it with toasted coconut flakes and cilantro (all are optional, however). You can serve it on its own, or with bread for dunking (naan bread is especially delicious!).
Roasted squash soup tips:
- You can roast the squash several days in advance, which turns this into an easy weeknight meal.
- For an ultra silky texture, use a high-speed blender (like a Vitamix) to puree the soup. For a slightly coarser texture, use a regular blender or a stick blender.
- Don’t feel tied down by the measurements in this recipe. Feel free to adjust the flavors and seasonings according to what you like and/or have!
- Like all soups, this roasted squash soup tastes even better with time and can be made a few days in advance.
- For slow cooker soup ideas, check out my book, Fresh Flavors for the Slow Cooker!
Other soups to try:
- Curried Sweet Potato Soup with Frizzled Kale, Apples & Peanuts
- Easy Sweet Potato Soup
- Blender Tomato Soup
Roasted Squash Soup with Coconut & Curry (Vegan)
Ingredients
- 1 3 ½ to 4 pound buttercup or butternut squash
- ¼ cup virgin coconut oil or neutral vegetable oil
- 2 large leeks, white and light green parts only, thinly sliced
- 2 tablespoons minced fresh ginger
- 1 serrano chile, seeded and minced
- Salt and freshly ground black pepper
- 1 tablespoon curry powder
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 2 tablespoons brown sugar
- 1 13.5- ounce can coconut milk
- 3 cups water
- Juice of half lime
For serving
- Coconut cream or coconut milk, for swirling (optional)
- Fresh cilantro leaves (optional)
- Toasted coconut flakes (optional)
Instructions
- Preheat the oven to 400˚F. Line a baking sheet with parchment paper.
- Cut the squash in half lengthwise. Spoon out and discard the seeds. Drizzle the squash flesh lightly with olive oil, then place the halves, cut sides down, on the prepared baking sheet. Bake until the flesh is tender when pierced with a small knife, 45 minutes-1 hour. Let cool, then scoop out the flesh (you should have roughly 4 cups). Do Ahead: The cooked squash can be refrigerated for up to 5 days.
- In a large saucepan, heat the coconut oil over medium-low heat. Add the leeks, ginger and serrano chile, and season with salt and pepper. Cook, stirring occasionally, 8-10 minutes, or until the leeks are tender but not browned. Add the curry powder, cinnamon and allspice, and cook until fragrant, about 1 minute. Stir in the cooked squash and brown sugar, and season with salt and pepper. Pour in the coconut milk and water. Stir, breaking up any large chunks of squash with a wooden spoon. Increase the heat to medium-high and bring to a boil. Reduce the heat to a simmer and cook, covered, 20 minutes.
- Working in batches, puree the soup using a blender or hand blender. Pour the pureed soup into a clean saucepan. If the soup is too thick, thin it with water. Squeeze in the lime juice, and season with salt and pepper to taste. Cook until warmed through.
- Ladle the soup into serving bowls. If you'd like, drizzle the soup with coconut cream and garnish with cilantro leaves and toasted coconut flakes.
Notes
- You can roast the squash several days in advance, which turns this into an easy (and quicker) weeknight meal.
- For an ultra silky texture, use a high-speed blender (like a Vitamix) to puree the soup. For a slightly coarser texture, use a regular blender or a stick blender.
- Don’t feel tied down by the measurements in this recipe. Feel free to adjust the flavors and seasonings according to what you like and/or have!
- Like all soups, this roasted squash soup tastes even better with time and can be made a few days in advance.
- For slow cooker soup ideas, check out my book, Fresh Flavors for the Slow Cooker!
*This post contains Amazon affiliate links to products I use and love!
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Looks amazing Nicki – I love the flavours!
Hey, I made this for supper tonight, it was amazing. Thank you. I found it a little too sweet so I may omit the brown sugar altogether next time. Oh yes, there WILL be a next time. Next time I also plan to add another chili!
Thank you so much, Allie!! I sometimes omit the brown sugar as well, depending on the sweetness of my squash. Happy holidays!