I reimagined Roasted Butternut Squash Soup with coconut milk and a grilled cheese pairing that hides a clever shortcut you won’t expect.

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I never thought a simple roast could flip my weeknight dinner script, but this Roasted Butternut Squash Soup Coconut Milk did it. I work with sweet butternut squash and creamy coconut milk, and they somehow turn into something both comforting and a little unexpected.

It’s the kind of Butternut Squash Recipes Soup that feels fancy but is totally forgiving when life gets messy, and yeah I usually make extra so I can dunk a grilled cheese beside it. There’s a nuance in the sweetness that keeps me curious, like I’m chasing the recipe’s little secret every single time.

Ingredients

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Butternut squash: sweet, fiber rich, packed with vitamin A, gives soup creamy body.
Coconut milk: full fat, adds richness and healthy fats, balances spices with silky mouthfeel.
Onion and garlic: savory base, adds depth, it’s low calorie, modest vitamin C and fiber.
Ginger: warm spicy kick, aids digestion, anti inflammatory, brightens the whole bowl.
Curry powder: blends warmth and earthiness, adds aromatic complexity and subtle heat.
Maple syrup: small sweetener touch, balances acidity, gives cozy caramel notes.
Lime juice: bright acidic lift, cuts richness and wakes flavors, adds fresh tang.
Toasted pumpkin seeds: crunchy garnish, adds protein, healthy fats and nutty flavor.

Ingredient Quantities

2 to 3 lb butternut squash (about 900 to 1350 g), peeled seeded and cubed

3 tablespoons olive oil, divided

1 large yellow onion, chopped

3 to 4 garlic cloves, minced

1 tablespoon fresh ginger, grated or minced

2 medium carrots, chopped

4 cups vegetable broth (about 1 liter)

1 13.5 to 14 oz can full fat coconut milk

1 teaspoon curry powder

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground cinnamon

Pinch of ground nutmeg

1 to 2 tablespoons pure maple syrup or brown sugar

1 tablespoon lime juice or lemon juice

1 to 1 1/2 teaspoons kosher salt, plus more to taste

1/2 teaspoon black pepper, freshly ground

1/4 cup chopped fresh cilantro or parsley for garnish

1/4 cup toasted pumpkin seeds or chopped toasted nuts for garnish

8 slices sturdy bread for grilled cheese

6 to 8 oz vegan cheese, sliced or shredded

2 tablespoons vegan butter or olive oil for grilling

Optional 1 teaspoon Dijon mustard for grilled cheese

How to Make this

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1. Preheat oven to 400F (200C). Peel, seed and cube the 2 to 3 lb butternut squash, chop the 2 carrots, toss both with 2 tablespoons olive oil, a little salt (about 1/2 tsp) and spread in a single layer on a rimmed baking sheet so they roast instead of steam.

2. Roast squash and carrots 25 to 30 minutes, flipping once, until edges are caramelized and pieces are fork tender. If they brown too fast lower temp a bit.

3. While veg roast heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped yellow onion and a pinch of salt and cook till soft, about 5 to 7 minutes. Add 3 to 4 minced garlic cloves and 1 tablespoon grated ginger, cook 30 to 60 seconds until fragrant.

4. Add 1 teaspoon curry powder, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cinnamon and a pinch of nutmeg, stir and toast the spices 30 seconds so they bloom but dont burn.

5. Add the roasted squash and carrots to the pot, pour in 4 cups vegetable broth, scrape up any browned bits, bring to a simmer and cook 8 to 10 minutes so flavors meld.

6. Shake the 1
3.5 to 14 oz can of full fat coconut milk, scoop out 2 to 3 tablespoons into a small bowl for garnish if you want, then stir the rest into the pot along with 1 to 2 tablespoons maple syrup or brown sugar, 1 tablespoon lime or lemon juice, 1 to 1 1/2 teaspoons kosher salt (start lower), and 1/2 teaspoon freshly ground black pepper. Simmer 3 to 5 more minutes.

7. Blend soup until silky smooth using an immersion blender right in the pot or work in batches in a blender (vent lid slightly and cover with a towel, hot liquids expand). Taste and adjust salt, sweetness or acidity.

8. Make grilled cheeses while soup finishes: spread 2 tablespoons vegan butter or olive oil on the outside of the 8 bread slices, optionally spread 1 teaspoon Dijon mustard on the inside of each slice, add 6 to 8 oz vegan cheese to 4 slices, top with the other slices. Grill in a skillet over medium heat, pressing gently, about 3 to 4 minutes per side till golden and melty.

9. Toast 1/4 cup pumpkin seeds or chopped nuts in a dry pan until fragrant, rough chop if needed. Ladle soup into bowls, garnish with chopped cilantro or parsley and the toasted seeds or nuts, drizzle the reserved coconut milk for a pretty swirl, serve hot with the grilled cheese.

Equipment Needed

1. Rimmed baking sheet for roasting the squash and carrots
2. Sharp chef’s knife
3. Cutting board
4. Large heavy-bottom pot (soup pot)
5. Immersion blender or regular blender (vent the lid and cover with a towel for hot liquid)
6. Skillet for grilling the sandwiches
7. Wooden spoon or heatproof spatula for stirring and scraping
8. Measuring cups and spoons
9. Small bowl (to reserve coconut milk) and a ladle for serving

FAQ

Q: How long can I store leftovers and can I freeze it? A: Chill soup in airtight containers up to 4 to 5 days. Freeze up to 3 months, leave a little headspace, thaw in fridge overnight and reheat gently on low so it doesn't split. If frozen with coconut milk the texture can change a bit, just stir well when reheating.

Q: How do I get the soup perfectly smooth? A: Use an immersion blender right in the pot or a high speed blender in batches. Don't overfill the blender, vent the lid and cover with a towel so hot steam can escape. For extra silkiness add a splash more coconut milk or a spoonful of cooked squash and blend again. If you want it super silky, push through a fine sieve.

Q: Can I skip or swap the coconut milk? A: Yes, but full fat coconut milk gives the rich taste. Swap with cashew cream or full fat oat milk plus a little vegan butter for creaminess. Flavor will be milder so taste and adjust spices and salt.

Q: My family hates spicy food how do I tone down the curry? A: Cut the curry powder to 1/2 teaspoon and skip the cayenne if you normally add any. Boost warmth with a tiny pinch of cinnamon or nutmeg instead and add lime juice at the end for brightness so it doesn't taste flat.

Q: Can I make the grilled cheese gluten free or nut free? A: Sure, use gluten free bread and dairy free cheese. For nut allergies swap the toasted pumpkin seeds for toasted sunflower seeds or omit completely, the soup's still great without them.

Q: I forgot to roast the squash, can I skip roasting? A: You can boil the squash cubes until soft and saute the onion, garlic and spices, it works fine but roasting adds caramelized flavor. If short on time roast at 425 F and cut squash smaller so it cooks in 25 to 30 minutes.

Roasted Butternut Squash Soup With Coconut Milk – Cozy Vegan Recipe Substitutions and Variations

Butternut squash:
- Pumpkin (pie or sugar pumpkin) – same sweetness and texture, roasts the same
- Sweet potato – a bit sweeter, but gives great creaminess
- Kabocha or acorn squash – denser flesh, very creamy when pureed
Full fat coconut milk:
- Cashew cream (soaked cashews blended with water) – neutral, rich and silky
- Silken tofu blended with a little plant milk – creamy and lower in coconut flavor
- Canned coconut cream diluted with water or plant milk – keeps coconut taste but you can control thickness
Vegetable broth:
- Water + 1 to 2 teaspoons vegetable bouillon or miso paste – quick and easy
- Mushroom broth – adds umami and depth
- Water with a splash of soy sauce or tamari and a bay leaf – simple pantry fix
Vegan cheese for grilled cheese:
- Homemade cashew cheese or store bought melty vegan slices – for gooey melt
- Shredded smoked tofu or marinated tempeh – if you want a savory chew instead of melt
- Generous sprinkle of nutritional yeast + a little vegan mayo inside the sandwich – gives cheesy flavor when melt wont behave

Pro Tips

– Roast smart: don’t crowd the pan or your squash will steam instead of getting those tasty browned edges. if you want extra caramelization bump the oven for the last 5 minutes or move pieces closer to the heat, but watch them so they dont burn.

– Bloom the spices in oil and keep them moving, 30 seconds is usually enough. if the pan looks dry add a splash of broth so they don’t scorch, and grind fresh cumin or coriander when you can — it makes a big difference.

– For super silky soup blend long and hot, then pass the soup through a fine mesh or push it with a spatula for an ultra-smooth finish. if you dont have a sieve, let the soup sit a minute after blending so air bubbles settle before you ladle.

– Use the coconut cream from the top of the can for a pretty swirl and richer mouthfeel, reserve a spoonful before stirring the whole can in. add acid last — a little lime or lemon at the end wakes everything up, so start small and taste.

– Don’t rush the grilled cheese: medium-low heat and a lid will melt the vegan cheese without burning the bread. press gently with a spatula and let it rest a minute before cutting so the cheese stops running everywhere.

Roasted Butternut Squash Soup With Coconut Milk – Cozy Vegan Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I reimagined Roasted Butternut Squash Soup with coconut milk and a grilled cheese pairing that hides a clever shortcut you won't expect.

Servings

servings

Calories

1080

kcal

Equipment: 1. Rimmed baking sheet for roasting the squash and carrots
2. Sharp chef’s knife
3. Cutting board
4. Large heavy-bottom pot (soup pot)
5. Immersion blender or regular blender (vent the lid and cover with a towel for hot liquid)
6. Skillet for grilling the sandwiches
7. Wooden spoon or heatproof spatula for stirring and scraping
8. Measuring cups and spoons
9. Small bowl (to reserve coconut milk) and a ladle for serving

Ingredients

2 to 3 lb butternut squash (about 900 to 1350 g), peeled seeded and cubed
3 tablespoons olive oil, divided
1 large yellow onion, chopped
3 to 4 garlic cloves, minced
1 tablespoon fresh ginger, grated or minced
2 medium carrots, chopped
4 cups vegetable broth (about 1 liter)
1 13.5 to 14 oz can full fat coconut milk
1 teaspoon curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
1 to 2 tablespoons pure maple syrup or brown sugar
1 tablespoon lime juice or lemon juice
1 to 1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper, freshly ground
1/4 cup chopped fresh cilantro or parsley for garnish
1/4 cup toasted pumpkin seeds or chopped toasted nuts for garnish
8 slices sturdy bread for grilled cheese
6 to 8 oz vegan cheese, sliced or shredded
2 tablespoons vegan butter or olive oil for grilling
Optional 1 teaspoon Dijon mustard for grilled cheese

Directions

Preheat oven to 400F (200C). Peel, seed and cube the 2 to 3 lb butternut squash, chop the 2 carrots, toss both with 2 tablespoons olive oil, a little salt (about 1/2 tsp) and spread in a single layer on a rimmed baking sheet so they roast instead of steam.
Roast squash and carrots 25 to 30 minutes, flipping once, until edges are caramelized and pieces are fork tender. If they brown too fast lower temp a bit.
While veg roast heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped yellow onion and a pinch of salt and cook till soft, about 5 to 7 minutes. Add 3 to 4 minced garlic cloves and 1 tablespoon grated ginger, cook 30 to 60 seconds until fragrant.
Add 1 teaspoon curry powder, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cinnamon and a pinch of nutmeg, stir and toast the spices 30 seconds so they bloom but dont burn.
Add the roasted squash and carrots to the pot, pour in 4 cups vegetable broth, scrape up any browned bits, bring to a simmer and cook 8 to 10 minutes so flavors meld.
Shake the 1
5 to 14 oz can of full fat coconut milk, scoop out 2 to 3 tablespoons into a small bowl for garnish if you want, then stir the rest into the pot along with 1 to 2 tablespoons maple syrup or brown sugar, 1 tablespoon lime or lemon juice, 1 to 1 1/2 teaspoons kosher salt (start lower), and 1/2 teaspoon freshly ground black pepper. Simmer 3 to 5 more minutes.
Blend soup until silky smooth using an immersion blender right in the pot or work in batches in a blender (vent lid slightly and cover with a towel, hot liquids expand). Taste and adjust salt, sweetness or acidity.
Make grilled cheeses while soup finishes: spread 2 tablespoons vegan butter or olive oil on the outside of the 8 bread slices, optionally spread 1 teaspoon Dijon mustard on the inside of each slice, add 6 to 8 oz vegan cheese to 4 slices, top with the other slices. Grill in a skillet over medium heat, pressing gently, about 3 to 4 minutes per side till golden and melty.
Toast 1/4 cup pumpkin seeds or chopped nuts in a dry pan until fragrant, rough chop if needed. Ladle soup into bowls, garnish with chopped cilantro or parsley and the toasted seeds or nuts, drizzle the reserved coconut milk for a pretty swirl, serve hot with the grilled cheese.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.