Ginger Butternut Squash Soup with Coconut Milk (GF| Vegan)

Name: Ginger Butternut Squash Soup with Coconut Milk (GF | Vegan)
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 3 pounds butternut squash (skinned, deseeded, and roughly chopped. Other winter squash or pumpkin will also work. ); 6 cups vegetable stock (or water (more if you prefer it thinner) ); 1/2 cup canned coconut milk/ coconut cream (or dairy cream); 2 Tbsp olive oil (or another neutral cooking oil); 6 garlic cloves (for roasting; if you use raw, you'll only need 2 cloves); 0.4 oz piece of ginger; 1/2 tsp salt (if needed (depending on how salty the vegetable stock is)); 1/2 tsp black pepper; 1/4 tsp ground turmeric powder (optional); toasted mixed seeds; herbs of choice (optional )

Jump to Recipe Print Recipe

Creamy, cozy, and warming infused ginger butternut squash soup combines lightly caramelized roasted butternut squash soup with coconut milk, ginger, and turmeric—for a nourishing and flavorful, immune-boosting roasted butternut squash soup! Plus, this recipe is gluten-free, dairy-free, nut-free, Whole30, and paleo!

A large butternut squash soup bowl topped with seeds

As the fall season is now well underway, I can’t help but whip up large batches of pumpkin and squash soup- tweaking as I go along to find new favorites like this ginger butternut squash soup with coconut milk. This roasted butternut squash vegan soup lies somewhere between my coconut curry pumpkin soup and one-pot ginger turmeric pumpkin soup. It uses butternut squash (this time) and takes advantage of ginger and turmeric’s immune-boosting benefits (and warming flavor) while made velvety and rich thanks to coconut milk.

The result is a creamy butternut squash soup recipe that is healthy and packed with nourishing ingredients, yet also manages to taste like fall in a bowl! The natural sweetness of the lightly caramelized roasted butternut squash balances perfectly with the heat of the ginger. However, while packed with flavor, this simple butternut squash vegan soup is also the perfect ‘base’ for experimentation. In fact, you’ll see I’ve even included several recommended tweaks and add-ins below!

Did I happen to mention that this cozy, warming soup is also incredibly nourishing and healthful? The combination of butternut squash, ginger, and turmeric helps to provide the soup with several immune-boosting, gut-healthy, nourishing bodily benefits.

Best of all, all you need is a handful of ingredients (just 6 not including the toppings and salt and pepper), a simple method, and this roasted butternut squash soup with ginger makes for the perfect addition to a Thanksgiving table, dinner party, or just a light and healthy mid-week meal perfect for fall, but can be enjoyed year-round!

Interested in more comforting soup recipes? You might also enjoy this creamy butternut squash carrot soup, vegan potato and leek soup (smooth or chunky), easy creamy tomato soup!

The Ginger Butternut Squash Soup Ingredients

Butternut squash: I like to use one large butternut squash. However, you could also use pumpkin or any winter squash variety (the flavor will vary).
Garlic: Use raw or roasted garlic (and adjust the amount based on which you use).
Vegetable stock: I like to use homemade vegetable stock that’s just lightly salted, though you could alternatively use just water.
Coconut cream: Use canned coconut milk, shaken. Alternatively, if you eat dairy, you can use regular cream.
Ginger: I used fresh ginger for this butternut squash and ginger soup. In a pinch, you could use ginger powder—adjust the amount to taste.
Turmeric powder: Turmeric powder is optional but will help to enhance the flavor and healthfulness of this creamy ginger butternut squash soup (especially when paired with some fresh cracked black pepper).
Olive oil: Or another neutral cooking oil or spray.
Salt & pepper: Add to taste (depending on how salty your stock is).
Toppings: I like to top the creamy butternut squash soup with lightly toasted mixed seeds (or pumpkin seeds) and fresh herbs (like parsley).

Optional Add-ins and Variations

Cinnamon: A little cinnamon actually pairs wonderfully with the ginger butternut squash soup. I recommend adding around 1/4 tsp). You could also add a small pinch of nutmeg.
Onion: You could use white or red onion and either roast it in the oven or sauté it in a pan.
Carrot/sweet potato: These vegetables will help to provide more body and depth of flavor. You can roast either with the squash. Just one sweet potato or large carrot will be enough.
Apple: I’ve previously tried butternut squash soup with apples when the soup was flavored with rosemary. However, apple and ginger also pair well together, so I think it should work. I recommend adding one large finely chopped tart apple (LIKE A Granny Smith apple) to the soup (roasted).
Herbs: I rarely add any herbs to this ginger squash soup as the simple ginger, turmeric, and s&p combination is enough. However, if you want to add more flavor, you could try roasting the squash with herbs like rosemary, sage, or thyme.
Spice: To add some heat to the ginger squash soup, you could add some red pepper flakes, a pinch of cayenne pepper, a little chili paste, or even garnish with some chili oil.
Grains: For a super hearty butternut squash soup, you can mix around 1/3-1/2 cup of cooked grains (or quinoa) into the soup after blending.
Sweetener: To enhance the natural sweetness already found in most squash/pumpkin, you could add a little maple syrup (or honey if not vegan) or brown sugar to the roasted butternut squash soup (adjust to taste—but start with just 1teaspoon).
Other toppings: You could top with some finely chopped (julienne) apples, pomegranate arils, or homemade croutons.

How to Make Roasted Ginger Butternut Squash Soup?

Step 1: Roast the Squash

First, preheat the oven to 400ºF/200ºC.

Then rinse and chop the butternut squash into 1–2-inch pieces.

You can save the seeds to season and roast as a snack. You can also peel the skin at this point, but I find it easier to do after cooking.

Spread the squash on a large baking tray and roast until tender (usually between 35-40 minutes).

a collage of the steps for roasting butternut squash

If you want to use roasted garlic, you can add the cloves to a foil/parchment paper parcel and roast along with the butternut squash, or roast an entire head (to save some for later).

Once roasted, allow the squash to cool just enough to manage and then peel the skin. It should come off easily.

a collage of the steps for roasting garlic

Step 2: Blend the Soup

There are two ways to blend the soup now. The first is in a blender jug, or the second is an immersion blender in a large pot. If you’re using the former, you may need to do so in batches to leave plenty of space at the top of the blender.

Simply add the roasted butternut squash and all the remaining ingredients (apart from the salt & pepper) to the jug/bowl and blend until smooth and creamy.

butternut squash soup ingredients inside blender before blending

It’s best to heat the veg stock up if it isn’t already warm – that way, it won’t make your soup cold.

Then stir, taste the soup, and season to taste. If you find the soup isn’t warm enough, you can return it to the stovetop to warm up for just a few minutes. Otherwise, transfer the soup to a bowl and garnish. I use toasted seeds and some fresh herbs. Enjoy!

butternut squash soup ingredients inside blender after blending

How to Serve?

There are several ways you can enjoy this butternut squash vegan soup. Whether you want it as a light snack, lunch, or hearty meal.

With bread: You can enjoy the butternut squash soup with coconut milk, either with plain or butter bread or toast. I prefer to use a hearty, crusty loaf OR a flatbread like pita bread, naan, manakish, etc. You could even enjoy it with bagels, cornbread, or simit for dipping.
Sandwiches: While tomato soup might be the original choice for pairing with a grilled cheese sandwich, this creamy butternut squash soup works too. In fact, this soup pairs well with various sandwiches.
Side salad: For a light, healthy lunch, pair this ginger and turmeric roasted butternut squash soup with a simple side salad like a lettuce-based option or even beetroot goat cheese salad, etc.

a small bowl of butternut squash soup with a spoon

How to Store Roasted Butternut Squash Soup?

Make-Ahead: You can roast the butternut squash (and optionally garlic) in advance and store it in airtight containers in the refrigerator for several days. To prepare the creamy butternut squash soup, simply blend all the ingredients and then warm it up on the stovetop.

Top Tip: Like most soups, this butternut squash vegan soup recipe tastes even better on day two, so preparing the entire recipe a day in advance is also highly recommended! You could also prepare and freeze the soup, though I recommend leaving out the coconut milk/cream until thawing (to avoid the risk of splitting).

Store: Allow the butternut squash soup with coconut milk to cool and then transfer it to an airtight container in the refrigerator for up to 5 days.

Freeze: You can transfer the ginger butternut squash soup either to airtight container/s OR Ziplock bags (with a bit of headspace for expansion. If using bags, lay it flat on its side while freezing). Then store in the freezer for up to 2 months. When you want to enjoy it, allow the soup to thaw in the fridge overnight, then reheat, mixing well (as it may separate slightly).

Reheat: You can use a microwave or the stovetop to reheat the soup gently to your desired warmth (usually 2-3 minutes in the microwave and 5-6 on the stovetop over medium).

FAQs

Do I have to roast the squash first?

Technically no, but I prefer to do so as it lightly caramelizes the squash and adds even more flavor. If you want to make this into a one-pot creamy butternut squash soup, peel the butternut squash before adding it to the pan with the minced garlic and ginger and sauté for a few minutes. Then add the vegetable broth, cover with a lid, and cook until tender. Then blend with all the remaining ingredients.

Can I roast the squash whole?

Butternut squash and pumpkins certainly aren’t the easiest ingredient to slice when raw. Luckily, you can get around this by baking them whole before slicing and de-seeding. To do so, pierce the butternut squash all over (8-10 times) to allow steam to escape. Then roast for around 60-80 minutes, or until fork/knife-tender.
If you still want more caramelized flavor, you can simply slice the squash in half first and roast, skin-side down, on the baking sheet for 45-60 minutes.
You can also cook the butternut squash whole in a slow cooker. Pierce several times, add a splash of water and cook on HIGH for around 3 hours or LOW for around 6 hours, or until tender.

Is butternut squash anti-inflammatory?

Sure is! Thanks to the abundance of antioxidants found in butternut squash, it’s a great anti-inflammatory. Plus, it’s also packed with vitamin C and vitamin E. When paired with equally beneficial ginger and turmeric, this vegan butternut squash soup with coconut milk and ginger is an immune-boosting powerhouse!

Recipe Tips and Notes

To adjust the consistency: Simply adjust the amount of vegetable stock added to the ginger squash soup. I recommend only adding half to begin with when blending. Then increase to your desired consistency.
To adjust texture: If you’d like the creamy butternut squash soup to still have some texture to it, I recommend keeping some of the squash to one side when blending and then chopping or mashing it slightly into the soup for a thicker, chunkier result.
For a lighter butternut squash soup: You could use dairy-free milk in place of the thicker, creamier coconut milk. Just note that the soup won’ be as rich and creamy.
To cut down on prep: You could use pre-chopped butternut squash that you can find in most supermarkets.
Be careful when blending: If you’re using a blender jug, leave the chute open to allow steam to escape (if you have one). Otherwise, use a clean tea towel to hold the lid down while blending, lifting it slightly now and then to allow the steam to release without it popping off.
To toast the seeds: Add them to a dry pan and cook over medium heat, stirring constantly, until fragrant and lightly browned.

More Simple Soup Recipes

A serving of lentil soup and a piece of bread

If you try this ginger butternut squash soup with coconut milk recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and tag me in your recipe recreations on Instagram @Alphafoodie!

Ginger Butternut Squash Soup with Coconut Milk (GF| Vegan)