Pin it The kitchen was freezing that January morning, my breath actually visible as I debated turning on the oven. Something warm and orange felt like the only logical solution. This soup started as a way to use up a sad squash sitting on my counter since Thanksgiving. By lunchtime, I was cradling the bowl like it owed me money.
My roommate walked in mid immersion blender, soup everywhere, and asked if I was conducting a science experiment. We ate it standing up, burned tongues and all, while watching snow pile up outside the window. Sometimes the messiest cooking moments become the ones you actually remember.
Ingredients
- 1 medium butternut squash: Roasting first concentrates the natural sugars and creates a sweeter, more complex base for the soup
- 1 large onion: Builds the aromatic foundation, softening into sweetness as it cooks down
- 2 medium carrots: Add subtle sweetness and body, complementing the squashs earthy notes
- 2 cloves garlic: Provides a fragrant undertone that balances the vegetables
- 800 ml vegetable stock: The liquid backbone that determines the soups final consistency and flavor
- 200 ml coconut milk: Creates an incredibly velvety texture while adding a tropical note
- 2 tbsp olive oil: Essential for roasting the squash and sautéing the vegetables
- 1/2 tsp ground cumin: Adds warmth and earthiness without making the soup taste like curry
- 1/4 tsp ground nutmeg: A pinch goes a long way in highlighting the squashes natural flavor
- Salt and black pepper: Crucial for bringing all the flavors together and brightening the soup
Instructions
- Roast the squash:
- Preheat your oven to 200°C and toss the diced squash with olive oil, salt, and pepper until well coated. Spread in a single layer on a baking tray and roast for 25 minutes until golden edges appear and the pieces yield easily to a fork.
- Build the base:
- While the squash roasts, heat remaining olive oil in a large pot over medium heat. Add chopped onion and carrots, cooking for 5 to 7 minutes until theyve softened and the onion turns translucent.
- Add aromatics:
- Stir in the minced garlic, cumin, and nutmeg, cooking for just 1 minute until the spices become fragrant. Watch carefully so the garlic does not brown or turn bitter.
- Simmer together:
- Add the roasted squash to the pot along with the vegetable stock. Bring everything to a boil, then reduce heat and let simmer gently for 10 minutes so the flavors meld together.
- Blend until smooth:
- Remove from heat and use an immersion blender to purée the soup until completely silky and no chunks remain. If using a standard blender, work in batches and be extremely careful with hot liquid.
- Add the cream:
- Stir in the coconut milk and return the pot to low heat just until warmed through. Taste and adjust seasoning with more salt and pepper as needed.
- Finish and serve:
- Ladle into bowls and add whatever garnishes speak to you, fresh herbs, toasted pumpkin seeds, or an extra swirl of coconut milk for that restaurant style presentation.
Pin it 
Pin it This became my go to for friends recovering from the flu or just needing a hug in bowl form. Theres something about the color alone that makes people feel better before they even take a bite.
Make It Your Own
Sometimes I add a diced apple along with the onions for extra sweetness, especially in the fall when they are everywhere. A pinch of chili flakes in the spice step creates a beautiful warmth that lingers without overwhelming the palate. The recipe is forgiving enough to handle whatever you throw at it.
Perfecting The Texture
Consistency is personal and entirely up to you. I prefer it thick enough to coat a spoon, almost like a velouté. If you like a thinner soup, simply add more stock until it reaches your desired body. The coconut milk is what makes it feel luxurious without being heavy.
Make Ahead Magic
This soup actually tastes better the next day when the flavors have had time to really get to know each other. I make a double batch on Sunday and portion it into containers for the week. It freezes beautifully and has saved me more than once when I forgot to plan dinner.
- Let the soup cool completely before freezing to prevent ice crystals
- Thaw overnight in the refrigerator rather than on the counter
- Reheat gently over low heat, stirring occasionally to prevent separation
Pin it 
Pin it There are few things more satisfying than dipping crusty bread into a bowl of this while rain taps against the kitchen window.
Recipe FAQs
- → Why roast the squash first?
Roasting the squash concentrates its natural sugars and adds caramelized depth that you can't achieve from boiling alone. This extra step transforms the soup from good to exceptional.
- → Can I make this ahead of time?
Absolutely. The soup actually tastes better the next day as flavors have time to meld. Store in the refrigerator for up to 4 days and reheat gently, adding more liquid if needed.
- → How do I get the smoothest texture?
Use an immersion blender directly in the pot for easiest results. If using a standard blender, work in batches and be cautious with hot liquids. Strain through a fine mesh for ultra-silky results.
- → What can I substitute for coconut milk?
Heavy cream provides rich indulgence. For dairy-free alternatives, try cashew cream or additional vegetable stock for a lighter version while maintaining velvety texture.
- → How do I adjust the consistency?
For a thicker soup, use less stock or add a peeled potato during roasting. To thin it out, simply add more warm stock or coconut milk until reaching your desired consistency.