This spicy roasted butternut squash soup with coconut milk brings warmth and comfort in every spoonful. Roasted squash adds a caramelized sweetness, while a gentle kick of spice keeps things exciting. Blended with creamy coconut milk, it’s smooth, flavorful, and nourishing perfect for crisp fall nights or anytime you need a bowl of comfort with a little spark.

Why You’ll Love This Recipe

• Creamy and full of flavor without being heavy.
• Easy to adjust the spice level to your liking.
• Naturally vegan and gluten-free.
• Perfect for freezing and meal prep.
• Made with wholesome, simple ingredients.

Preparation and Cooking Time

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Ingredients

• 1 large butternut squash (about 3 lbs), peeled and cubed
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp red curry paste or ½ tsp chili flakes (adjust to taste)
• ½ tsp smoked paprika
• 3 cups vegetable broth
• 1 cup full-fat coconut milk
• Salt and pepper to taste
• Juice of ½ lime
• Optional: cilantro, toasted pumpkin seeds, or chili oil for garnish

Swaps:
Use sweet potatoes for half the squash or light coconut milk for fewer calories.

Step-by-Step Instructions

1. Roast the Squash: Preheat oven to 400°F. Toss squash cubes with olive oil, salt, and pepper. Roast for 25–30 minutes, until golden and soft.
2. Sauté Aromatics: In a large pot, cook onion in olive oil until translucent. Add garlic and ginger; sauté 1 minute.
3. Add Spice: Stir in red curry paste and smoked paprika until fragrant.
4. Simmer: Add roasted squash and vegetable broth. Bring to a simmer for 10 minutes.
5. Blend: Use an immersion blender or stand blender to puree until smooth.
6. Finish: Stir in coconut milk and lime juice. Adjust salt and spice as needed.
7. Serve: Garnish with pumpkin seeds, chili oil, or fresh herbs.

Serving Suggestions

Serve this soup with crusty bread, a side of jasmine rice, or a light green salad. Pair with a glass of crisp white wine or ginger tea for a comforting, balanced meal.

Quick Tips or Variations

• Add a roasted red pepper for smoky sweetness.
• For extra spice, stir in a dash of cayenne or sriracha.
• To thicken, simmer longer or add a small boiled potato before blending.

FAQs

1. How do you make butternut squash soup spicy without overpowering the flavor?

Add spice gradually start with mild curry paste or chili flakes. Balance with coconut milk or lime juice to mellow the heat while keeping flavor vibrant.

2. Can I use light coconut milk instead of full-fat?

Yes! Light coconut milk makes a slightly thinner soup but still offers a creamy texture with fewer calories.

3. What toppings go best with spicy butternut squash soup?

Toasted pumpkin seeds, fresh cilantro, chili oil, or a swirl of coconut cream all add texture and depth.

4. How do you store and reheat this soup for meal prep?

Cool completely before refrigerating. Store in airtight containers for up to 4 days or freeze for 2 months. Reheat gently on the stove or in the microwave with a splash of broth.

Conclusion

This spicy roasted butternut squash soup with coconut milk is smooth, comforting, and full of character. It strikes the perfect balance between sweet and spicy, rich and light. Whether for a cozy dinner or weekly meal prep, it’s a recipe you’ll keep coming back to.

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