Roasted Butternut Squash Soup with Coconut Milk
This Butternut Squash Soup with Coconut Milk welcomes fall like no other! Cinnamon-roasted butternut squash, delicious and creamy coconut milk, apples and potatoes come together with a maple-syrup spiked broth.
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Servings: 8 cups
Ingredients
- 1 medium butternut squash
- Cinnamon
- 2 white potatoes
- 1 apple chopped
- 3 tablespoon Olive oil
- 2 shallots or onion
- 2 cloves garlic minced
- 2 teaspoon fresh ginger
- 1 teaspoon Kosher salt
- fresh ground pepper
- 1 teaspoon pumpkin spice
- 1 can coconut milk 1.5 cups or 400 ml
- 2 cups low sodium vegetable broth
- 2 tablespoon pure maple syrup
Instructions
- Preheat oven to 400 degrees F. Cut squash in half, lengthwise and scoop out seeds.
- Drizzle flesh with olive oil and cinnamon. Place flesh down on baking sheet on a baking sheet covered in parchment paper.
- Roast until squash is soft tender when pricked with a fork, about 40 minutes. Once you can handle the squash, carefully scoop out the inside flesh and scoop into a bowl. Be careful not to burn yourself!
- While the squash roasts, put a medium saucepan with water on the stove to boil the potatoes and apple. Add the potatoes to boiling water. Boil for 20 minutes or until potatoes are nice and soft. Add the apple into the water with the potatoes in the last 10 minutes. Drain and set aside.
- Heat 2 tablespoon of olive oil in large saucepan on medium heat. Add shallots, ginger and garlic. Sprinkle with Kosher salt. Cook for about 2 minutes, stirring frequently.
- Then to the shallots and garlic, add the boiled potatoes, apple, scooped out squash and pumpkin spice mix. Cook for 2 minutes, stirring things up and smashing the potatoes down with a wooden spoon. Add broth and coconut milk. Stir together.
- Let simmer for about 10 minutes on medium heat.
- Then puree the soup with a hand immersion blender or blender. Do it in batches to help reduce spillage if using a blender. Be careful not to burn yourself!
- Add in the maple syrup at the end with some fresh group pepper and give a final stir before serving.
Notes
I only use my hand blender to puree it. If you need a silky smooth soup, you'll have to do it in batches in your food processor/high speed blender.
Also, you may be able to handle hotter roasted squash than me! Just be careful.
Don't want you burning your fingers and I find you really need to get a good handle on the squash while you're scooping it out.
Leftovers good in the fridge for up to 3 days. Re-heat on the stove until you get it as hot as you want. Add a little broth if you want to thin it out at all.
Nutrition information is approximate.
Nutrition Facts
Roasted Butternut Squash Soup with Coconut Milk
Amount per Serving
Calories
251
% Daily Value*
Fat
16
g
25
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Sodium
305
mg
13
%
Potassium
677
mg
19
%
Carbohydrates
29
g
10
%
Fiber
4
g
17
%
Sugar
9
g
10
%
Protein
3
g
6
%
Vitamin A
9980
IU
200
%
Vitamin C
30
mg
36
%
Calcium
71
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
251
Nutrition Facts