Classic Creamy Roasted Butternut Squash Soup
A classic creamy roasted butternut squash soup with sweet potato and coconut milk, perfect for cozy autumn dinners. Naturally sweet and velvety smooth, this soup is packed with rich, layered flavors from roasted vegetables and aromatic ginger. Easy to make yet deeply satisfying, it’s a timeless recipe to enjoy any fall evening.
🍽️ Servings: 2
Ingredients (2 servings)
- 450 g butternut squash
- 75 g carrot
- 50 g onion
- 125 g sweet potato
- 12 g fresh ginger
- 1 garlic clove (about 5 g)
- 375 ml vegetable stock
- 100 ml coconut milk
- 10 g rapeseed oil
- 10 g olive oil
- salt
- 20 g heavy cream for garnish
- 5 g sunflower seeds for garnish
- 5 g fresh coriander or parsley for garnish
Instructions
- Peel the sweet potato and carrot, cut them into large chunks. Halve the butternut squash, remove the seeds, and place all the vegetables on a baking tray lined with parchment paper. Drizzle with olive oil, sprinkle with salt, and toss lightly to coat.
- Roast at 200 °C for about 45 minutes, until soft and lightly caramelized on the edges. Set aside to cool slightly.
- Slice the onion, ginger, and garlic thinly. In a large pot, heat the rapeseed oil over medium heat and sauté the onion until translucent. Add garlic and ginger, cook for another minute until fragrant.
- Peel the roasted butternut squash, add it along with the roasted carrot and sweet potato to the pot. Pour in the vegetable stock and coconut milk, then bring to a gentle boil.
- Blend everything until silky smooth, then pass through a fine sieve for an ultra-creamy texture. Season with salt to taste.
- Pour into warm bowls, drizzle with a touch of heavy cream, sprinkle with toasted sunflower seeds, and finish with fresh coriander or parsley.
Tips & More Info
Why roasting the vegetables?
Roasting butternut squash, sweet potato, and carrot until they’re lightly golden and caramelized brings out their natural sweetness. The heat transforms the sugars in the vegetables, giving the soup a richer, deeper flavor that you just can’t get from boiling. Plus, those slightly browned edges add a subtle nutty note that makes every spoonful more interesting.
Why straining the soup?
Straining it through a fine sieve creates an incredibly smooth texture—like silk on a spoon. This extra step makes the soup feel indulgent and elegant.
Why toasting sunflower seeds?
Lightly toasting them in a dry pan enhances their nutty flavor and adds a satisfying crunch. That textural contrast against the creamy soup makes each bite more exciting and adds a little surprise for the palate.