Ingredients
Main Ingredients
- 1 large butternut squash, peeled, seeded, and cut into ½-inch chunks (about 8 cups)
- 2 tablespoons olive oil, divided
- 1 ½ teaspoons salt, divided
- ½ teaspoon black pepper, divided
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- ½ cup coconut milk, shaken well (plus more for serving)
- ½ cup roasted pumpkin seeds (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper to prepare for roasting the squash.
- Roast Butternut Squash: Place the peeled and chopped butternut squash on the baking sheet. Drizzle with 1 tablespoon of olive oil and season with ½ teaspoon salt, ¼ teaspoon black pepper, cinnamon, and ginger. Toss the pieces to coat evenly. Bake for 40 minutes, flipping halfway through, until the squash is tender and golden brown.
- Sauté Aromatics: While the squash roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and season with the remaining 1 teaspoon salt and ¼ teaspoon black pepper. Cook for 5-7 minutes, until the onions are softened and translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Add Broth and Simmer: Pour in the vegetable broth, bring to a boil, then reduce heat to a simmer. Let it cook for about 10 minutes to meld the flavors together.
- Blend the Soup: When the butternut squash is done roasting, transfer it to the pot with the broth and onion mixture. Add ½ cup of coconut milk. Remove the pot from heat and use an immersion blender to blend the soup until completely smooth and creamy.
- Serve: Ladle the soup into bowls, garnish with a drizzle of additional coconut milk and sprinkle with roasted pumpkin seeds for a delightful crunch. Serve warm and enjoy!
Notes
- For a nuttier flavor, toast the pumpkin seeds before sprinkling on the soup.
- You can substitute coconut milk with any other plant-based milk or light cream if preferred.
- To make the soup spicier, add a pinch of cayenne pepper or red pepper flakes when sautéing the onions.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegan
