It started on one of those crisp autumn afternoons when the golden light makes everything look like a painting. I was wandering through the farmer’s market, bundled up in my scarf, when I spotted a stall overflowing with butternut squash. Their smooth, honey-colored skins seemed to glow in the late-afternoon sun, and for a moment, I imagined them transformed into something warm, velvety, and comforting.
That’s the magic of butternut squash, its ability to turn a pot of simple ingredients into a silky embrace on a chilly day. This soup isn’t just food; it’s a little piece of autumn you can hold in your hands, infused with spices that whisper of cozy kitchens and the slow, gentle pace of fall. And the coconut milk? That’s the silky secret that turns it from everyday comfort into something luxuriously smooth.
Whether you’re looking for a nourishing weekday dinner, an elegant starter for guests, or just a reason to use that squash sitting on your counter, this recipe will take you there one spoonful at a time.
Ingredients
- 1 large butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Directions
- Roast the squash – Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Roast for 25–30 minutes, until tender and caramelized at the edges.
- Build the flavor base – In a large pot, heat the remaining olive oil over medium heat. Add onion and garlic, sautéing until soft and fragrant, about 3–4 minutes.
- Add supporting vegetables – Stir in the carrots and celery, cooking for another 5–6 minutes until slightly softened.
- Spice it up – Add the roasted squash, cumin, cinnamon, and nutmeg, tossing gently so every piece is coated in those warm, earthy flavors.
- Simmer to perfection – Pour in the vegetable broth and bring to a gentle boil. Reduce the heat and let it simmer for 15 minutes.
- Blend for silkiness – Use an immersion blender to puree until smooth, or blend in batches in a countertop blender.
- Make it creamy – Stir in the coconut milk, taste, and adjust seasoning with salt and pepper. Warm through for 2–3 minutes.
- Serve with love – Ladle into bowls and garnish with fresh parsley or chives.
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 6
Calories: ~210 per serving
This soup is best enjoyed with crusty bread, a blanket over your knees, and maybe a candle flickering nearby. It’s the kind of dish that makes you pause, take a deep breath, and remember that life is made up of small, delicious moments.
