American
Roasted Butternut Squash Soup
Sweet roasted squash blends into a smooth soup with a little ginger and coconut milk. It is simple stovetop comfort that works for lunch or a light dinner.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- Roasting deepens the squash flavor without extra steps.
- Coconut milk keeps it dairy-free and silky.
- Ginger adds warmth without overpowering the squash.
- Leftovers reheat cleanly for quick weekday lunches.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Heat the oven to 425°F. Toss squash with 1 tbsp olive oil on a sheet pan and roast 25 minutes until tender and browned at the edges.
- 2
Warm remaining oil in a large pot over medium heat. Cook onion 5 minutes until soft.
- 3
Add garlic and ginger; cook 1 minute until fragrant.
- 4
Stir in roasted squash, broth, salt, pepper, and nutmeg. Simmer 10 minutes.
- 5
Blend until smooth with an immersion blender. Stir in coconut milk and heat through without boiling.
Pro tips
- Cut squash into even cubes so it roasts at the same rate.
- For a thinner soup, add a splash more broth after blending.
- Toast pumpkin seeds for a crunchy garnish if you have them.
Easy substitutions
- coconut milk
- heavy cream
- vegetable broth
- chicken broth
- fresh ginger
- 1/2 tsp ground ginger
Storage and reheating
Storage
Cool and refrigerate in airtight containers up to 4 days. Freeze up to 2 months.
Reheating
Warm on the stovetop over medium-low, stirring often. Add a splash of broth if it thickens.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 210
- Protein
- 3 g
- Carbs
- 28 g
- Fat
- 11 g
- Fiber
- 5 g
Budget friendly · Oven, Stovetop · Vegetarian
You might also like
French Onion Soup
Slowly caramelized onions simmer in beef broth under a toasted bread and melted Gruyère top. The long onion cook is the whole method.
1 hr 25 min · Medium
View recipe
Beef Barley Soup
Stewing beef, pearl barley, and mixed vegetables simmer together until the broth turns savory and the grains are tender. It is a thick, spoon-standing soup for cold evenings.
1 hr 35 min · Medium
View recipe
Cheeseburger Soup
Ground beef is cooked to 160°F with onion, then simmered with potatoes and finished with cheddar and mustard. Dill pickles on top make it taste like a burger in a bowl.
45 min · Easy
View recipe
Chicken Gnocchi Soup
Chicken is cooked to 165°F, then simmered with potato gnocchi, vegetables, and cream. Spinach is stirred in at the end so it stays green.
55 min · Medium
View recipeStill hungry?
More in the same lane, not a random mix.
Chicken Wild Rice Soup
Wild rice simmers in broth with carrots and celery while chicken cooks to 165°F. Milk and a little cream finish the pot once the rice is tender.
1 hr 10 min · Medium
View recipe
Classic Split Pea Soup
Green split peas break down into a thick, savory soup with carrots, celery, and smoked paprika. No ham bone needed for deep flavor.
1 hr 5 min · Easy
View recipe
Corn and Potato Chowder
Diced potatoes and sweet corn cook in a lightly thickened milk broth with celery and onion. The chowder stays chunky and mild enough for any night.
45 min · Easy
View recipe
Creamy Broccoli Cheddar Soup
Chopped broccoli simmers in a simple milk-and-broth base thickened with a quick roux. Sharp cheddar melts in at the end for a smooth, spoonable bowl.
40 min · Easy
View recipeFind something else
From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
Read the affiliate disclosure.