Fall, aka cozy season, is finally upon us, and I could not be more excited. As I felt the crisp air this morning, I knew it was time to make my first soup of the season, and I wanted it to be something good.
Butternut squash is my favorite fall soup. It’s hearty, cozy, and so seasonal. While I usually aim for a Panera-style squash soup that is sweet, savory, and full of fall spices. Today I wanted to try something new and give the soup a little Asian-inspired twist.
It starts as usual, roasting squash, onions, carrots, and garlic til tender… I opt for a smaller chop to speed the process.I also always roast the seeds as a topping, and today I also added some small diced squash. Transfer the roasted veggies to a blender with stock, coconut cream, and fresh ginger and blend until smooth… I prefer it slightly thicker, but you can just add in more stock to thin it.
Once you plate it in your bowl, the garnishes bring it to another level and are arguably a must to finish the dish. A drizzle of coconut cream, a generous amount of chili oil, squash cubes, roasted seeds, and some lime zest.
It’s cozy yet vibrant, sweet, spicy, and zesty… and definitely my new favorite fall soup..for now.
❤️ Why You’ll Love Butternut Squash Soup with Ginger & Coconut & Lime
An elevated classic – butternut squash soup is a classic Fall soup, but this version takes it to the next level.
Only a few but mighty ingredients – the recipe calls for a handful of ingredients, but the flavor of each one really shines through!
Souper easy to prep ahead & it’s versatile – I love to make a big batch of this soup and keep it in the fridge for whenever I want a quick meal or side dish with dinner. (It’s awesome with seared salmon or chicken!)
🍲 Ingredients
Butternut squash – the star of the show!! It’s slightly sweet and the perfect base to this wonderful soup. My pro tip is always buying the whole squash over pre cubed, for soup especially, so you have the seeds to roast and use as a topping
Onion – I love getting a yellow onion for this that helps bring out the natural sweetness in the veggies
Carrot – not only does it add a lovely flavor and depth to the soup but its color helps keep a lovely orange hue to the soup
Garlic – a few whole cloves to add even more flavor
Stock – veg or chicken, either is fine! Used to think out the soup to your desired consistency
Coconut Cream – adds such a lovely creamy, tropical flavor that really shines through in the recipe
Fresh Ginger – the fresh ginger blended into the soup at the end makes ALL the difference. The flavor sings through the dish.
Chili oil – for this dish, I love a pure chili oil without any toppings. This is the chili oil I use.
Lime – a simple grating of fresh lime zest takes this dish to the next level!!!
Salt and Pepper
Olive oil
👩🍳 How to Make Butternut Squash Soup with Ginger & Coconut & Lime
- Roast the squash and toppings.
- Add the cubed squash, chopping onions, carrots and garlic to a sheet tray. Drizzle with olive oil, salt and pepper then toss and place into a 400 F oven for about 30 minutes, or until tender
- Toss the squash seeds and optionally some small diced squash in olive salt and pepper and roast until toasted. Seeds about 15 minutes, cubed about 20 minutes.
- Blend together the soup.
- In a blender, combine the roasted veggies, chicken stock, coconut cream, and ginger. Blend until smooth. Taste and adjust the seasoning, and also adjust the consistency by adding more stock to loosen as needed.
- Plate and garnish.
- Add the soup to a bowl and garnish with a spoonful of coconut cream, chili oil, roasted squash cubes, toasted seeds, and lime zest.
🪄 Tips and Tricks
Cut Smaller for Faster Roasting: Cubing the squash and carrots into smaller pieces speeds up the roasting process and helps them caramelize more evenly.
Don’t Skip the Seeds: Roasting the butternut squash seeds is a two-for-one win — less waste and a nutty, crunchy garnish. Toss with olive oil, salt, and even a sprinkle of chili powder if you like.
Ginger at the End: Adding the fresh ginger when blending (instead of roasting it) keeps its flavor bright and zingy.
👝 How to Store Leftovers
Store soup in an airtight container in the fridge for up to 5 days. Keep toppings separate in containers in the fridge. Reheat before serving in the microwave or on the stovetop with a touch more stock.
🤔 Common Questions
Yes — it will taste less tropical and more like a classic squash soup, but it’s still delicious. For dairy-free richness without coconut, try cashew cream.
Absolutely. Let it cool completely, then freeze in portions. Thaw in the fridge and reblend/whisk after reheating to restore creaminess. Garnishes are best added fresh.
Butternut Squash Soup with Ginger, Coconut & Lime
Ingredients
- 1 large Butternut squash, peeled and cubed (plus seeds reserved for roasting)
- 1 Onion, cubed in big pieces
- 2 large Carrots, chopped
- 4 Garlic cloves, whole
- 1 -2 cups Stock, vegetable or chicken
- 1/2 cup Coconut cream
- 1 inch piece of fresh ginger, peeled
- Olive oil
- Chili oil, for garnish
- Lime, for garnish
- Salt and pepper
Instructions
Roast the vegetables
- Preheat oven to 400°F (200°C).
- On a sheet tray, toss squash, onion, carrot, and garlic with olive oil, salt, and pepper.
- Roast until tender and caramelized, about 30 minutes.
Roast the toppings
- Toss squash seeds with olive oil, salt, and pepper, and roast until golden (about 15 minutes).
- Optionally roast small diced squash cubes tossed in oil, salt and pepper until caramelized for garnish (about 20 minutes).
Blend the soup
- Transfer roasted vegetables to a blender.
- Add stock, coconut cream, and fresh ginger.
- Blend until smooth, adjusting consistency with more stock if needed. Taste and adjust seasoning.
Plate & garnish
- Ladle soup into bowls.
- Garnish with a swirl of coconut cream, drizzle of chili oil, roasted seeds, roasted squash cubes, and fresh lime zest.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was a bit nervous which made this an exciting recipe to try. My hubby and I have been uninspired by my usual cooking this past few years.
This is scrumptious. It wasn’t hard at all either. Be careful how much ginger you use. It really helps the dish good flavor but I almost used too much (1.5” piece) I didn’t need the chili oil, the ginger and white pepper I used was good enough for me. My hubby loves it with the chili oil.
I used coconut milk, they didn’t have the cream at my store. Still delish. .
I love this so much, thank you for sharing! 💛 I’m so glad you and your husband enjoyed it. Totally agree on the ginger, a little goes a long way. And I’m glad it still came out delicious with the coconut milk, good to know!! 😋