![['Creamy butternut squash soup garnished with coconut milk and spices, served in a bowl.', 'Close-up view of vibrant orange butternut squash soup with a drizzle of coconut milk and ginger slices.', 'Rich and velvety butternut squash soup topped with a swirl of coconut milk, showcasing ingredients.', 'Deliciously smooth butternut squash soup in a bowl, accented with fresh ginger and coconut milk.']](https://smarthealthyrecipes.com/wp-content/uploads/2026/07/butternut-squash-soup_1_U1.webp)
Butternut Squash Soup With Coconut Milk and Ginger
A creamy, warming soup combining roasted butternut squash, coconut milk, and fresh ginger for a comforting meal.
Ingredients
Main
- 1 medium butternut squash (about 3 pounds)
- 3 tablespoons safflower or other neutral-flavored oil
- 0.75 cup thinly sliced shallots (about 3 medium shallots)
- 3 cloves garlic (smashed and peeled)
- 2 tablespoons minced ginger (from a 2-inch piece)
- 0.75 teaspoon ground coriander
- 4 cups low-sodium vegetable broth
- 0.5 cup coconut milk (plus more for serving)
- 1 tablespoon fresh lime juice (from ½ lime)
Instructions
- Preheat oven to 400°F (200°C). Roast the squash cut-side down until tender, about 50-55 minutes. Cool slightly.
- In a pot, sauté shallots and garlic in oil until soft. Add ginger and coriander; cook until fragrant.
- Add broth, water, and salt; scoop out squash flesh into the pot. Simmer for 30 minutes.
- Puree the soup in batches until smooth, then return to the pot. Stir in coconut milk and heat through.
- Remove from heat, stir in lime juice, and season. Serve with a drizzle of coconut milk and toasted seeds, if desired.
Notes
For extra flavor, garnish with toasted squash seeds or a splash of coconut milk.