Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Butternut Squash Soup With Coconut Milk and Ginger 5.0 (4) 3 Reviews This hearty vegan soup is a fall favorite. By Riley Wofford Riley Wofford Riley Wofford is a recipe developer, food stylist, and writer with over 15 years of experience and holds a Professional Culinary Arts diploma from the International Culinary Center. In addition to MarthaStewart.com, Riley's work can be found in TODAY.com, Delish, Food52, and Marley Spoon. Editorial Guidelines Updated on November 21, 2024 Rate PRINT Share Prep Time: 40 mins Total Time: 2 hrs 20 mins Servings: 6 to 8 Yield: 8 cups Jump to recipe We’re butternut squash fans and this recipe for butternut squash soup with coconut milk and ginger is one of our favorite ways to use the popular winter squash. It’s a little different from other butternut squash soups because it’s creamy tasting but vegan. Canned coconut milk makes the soup extra creamy and tempers the heat from the ginger and garlic. The butternut squash is roasted in the oven until tender and slightly caramelized, which brings out even more of the squash’s sugar-kissed flavor. Finish everything off with another drizzle of coconut milk and some squash seeds if desired. BRYAN GARDNER 21 Winter Soups That Will Keep You Cozy How to Prep Butternut Squash Prepping a butternut squash can seem a little daunting, but it’s well worth doing it yourself if you're able. Here's how to safely halve, seed, and chop butternut squash for this recipe: Halve: Before you cut the squash in half, you want to have a flat surface to work with. Use a sharp chef's knife to cut away both ends from the squash, then stand it upright. Gently wedge the knife into the squash and slice it in half lengthwise.Seed: Use a spoon to scoop out the butternut squash seeds. They aren't edible as is, but save them for snacking later.Chop: Cut the squash into more manageable pieces, then cut or slice into the shape and size you need for the recipe. Use immediately or store in an airtight container with a damp paper towel to keep the squash from drying out. For this soup, we roast the squash halves, then scoop out the flesh once it’s cooked. When a recipe calls for peeled squash, simply run a vegetable peeler down the squash to remove the skin. You may need to remove a few layers, so keep peeling until you reach the bright orange flesh of the squash. Save the Squash Seeds Don’t let the seeds from butternut squash go to waste. You can toast them with your favorite seasonings just like you would do with pumpkin seeds. They are a healthy, crunchy snack—and also a great topping for butternut squash soup. Start by soaking the seeds in a bowl of water for a few minutes. This will help separate the seeds from the pulp. Pat the seeds dry with a clean dish towel or paper towels, then toss with some olive oil, salt, pepper, and whatever spices (sweet or savory) that you like before roasting. Using Other Squash for This Soup You can substitute honeynut, acorn squash, and sugar pumpkin for the butternut squash in this soup. Each has a similarly sweet, creamy texture and cooks in the same amount of time. Serving Suggestions Our butternut squash soup is super creamy and perfect for dipping with warm bread. Pull off a piece of baguette or use soft flatbreads like pita or naan. Any type of salad is a great pairing for soup. Keep it light with a simple green salad or serve something more hearty, like a salad made with kale or Brussels sprouts. Try fun toppings such as fried sage leaves, toasted coconut flakes, or a drizzle of brown butter. Cook Mode (Keep screen awake) Ingredients 1 medium butternut squash (3 pounds) 3 tablespoons safflower or other neutral-flavored oil Kosher salt and freshly ground pepper ¾ cup thinly sliced shallots (3 medium) 3 cloves garlic, smashed and peeled 2 tablespoons minced ginger (from a 2-inch piece) ¾ teaspoon ground coriander 4 cups low-sodium vegetable broth ½ cup coconut milk, plus more for serving 1 tablespoon fresh lime juice (from ½ lime) Directions Grant Webster Preheat oven and prep squash: Preheat oven to 400°F. Cut squash in half lengthwise and scoop out seeds; reserve, if desired. Grant Webster Drizzle with oil: Drizzle cut side of squash with 1 tablespoon oil and season with salt and pepper. Grant Webster Roast, and cool squash: Place, cut-side down, on a foil-lined rimmed baking sheet. Roast until squash is very tender when pierced with the tip of a knife, 50 to 55 minutes. Let cool slightly, about 15 minutes. Grant Webster Cook shallots and garlic: In a 6-quart pot or Dutch oven, heat remaining 2 tablespoons oil over medium. Add shallots and garlic, season with salt and pepper, and cook until shallots are soft and translucent, 6 to 8 minutes. Grant Webster Add spices: Add ginger and coriander; cook until very fragrant, 2 minutes. Grant Webster Stir in broth: Stir in broth, 1 cup water, and 1 teaspoon salt. Grant Webster Scoop out squash flesh and add: Scoop flesh from cooled squash into pot. Bring to a boil, then reduce heat to medium-low and simmer, stirring a few times, 30 minutes. Let cool 5 minutes. Grant Webster Puree soup: Working in batches, puree soup in a blender until smooth. Grant Webster Add coconut milk and warm through: Return to pot; heat over medium. Whisk in coconut milk. Cook until warmed through, 5 minutes. Grant Webster Add lime juice, season, and serve: Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve, drizzled with more coconut milk and sprinkled with toasted squash seeds, if desired. Grant Webster Storing Butternut Squash Soup If you have any leftover soup, it can be cooled to room temperature and stored in airtight containers. It will stay fresh in the refrigerator for up to one week, or in the freezer for up to four months. Reheat it by warming it up on the stove over medium heat. (If you have frozen soup, allow it to defrost in the refrigerator overnight before reheating.) Frequently Asked Questions Why is my butternut squash soup grainy? If your butternut squash is grainy, the cause may be undercooked squash. If the squash is undercooked, even blending it in the food processor won't get totally smooth. When you roast squash, make sure the flesh is tender all the way through when pierced with a knife. How do I make butternut squash soup creamy? There are a few ways to make butternut squash soup creamy. One is to blend the soup, but in this recipe, we take it one step further and add canned coconut milk for a creamy feel. You could also use heavy cream or softened cream cheese if you prefer. Do I have to peel the squash for butternut squash soup? Whether you need to peel the squash for butternut squash soup or not depends on how you're cooking the squash. For this recipe, we roast it with the skin on, then peel it off after it’s cooked when it is easy to remove. If you're simmering the butternut squash in the soup, you'll want to peel it first. While the skin is technically edible, it can be a bit tough and bitter. How do you thicken butternut squash soup? To thicken butternut squash soup, you can blend it or use a slurry of water and cornstarch and stir that in gently to the soup as you heat it. But, there should be no need to thicken this butternut squash soup. The squash itself is enough to thicken the soup; its texture adds body and depth. More Butternut Squash Soup Recipes to Try: Apple-Butternut Squash Soup Butternut Squash and Sweet Potato Soup Butternut Squash Soup With Shrimp Roasted Chicken and Butternut Soup Butternut-Pear Soup Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.