Name: Roasted Butternut Squash Soup with Coconut Milk and Fresh Herbs Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 small to medium-sized Butternut Squash; 1-2 Red Onions; 2 Carrots; 1-2 Bell Peppers; 1-2 heads of Garlic; 2 Tomatoes or 1 cup of Cherry Tomatoes; 7 fl oz Coconut Milk; 1 1/2 cups Vegetable Broth; 1 tsp Black Pepper; 1 tsp Ground Cumin; 1 tsp Paprika; 1 tsp Dried Thyme; 1 tsp Dried Rosemary; 1 tsp Chili Oil; Olive Oil (enough to drizzle over vegetables); Fresh Cilantro; Optional: 1 tsp Fresh Ginger, grated

There’s something truly comforting about a warm bowl of soup, especially when it’s bursting with seasonal flavors and a hint of something exotic. This Roasted Butternut Squash Soup with Coconut Milk and Fresh Herbs Recipe is exactly that—a smooth, creamy, slightly sweet soup with layers of aroma from fresh herbs and spices. I love how the roasting really brings out the natural sweetness of the squash and vegetables, then the coconut milk adds a luscious silkiness that makes every spoonful feel like a little hug.

This soup is perfect for chilly evenings when you want something cozy but not too heavy. Plus, it’s packed with wholesome veggie goodness, making it a great way to sneak extra nutrients onto your plate without feeling like you’re eating a salad marathon. Whenever I make this Roasted Butternut Squash Soup with Coconut Milk and Fresh Herbs Recipe, I know I’ll have leftovers that taste even better the next day—perfect for meal prep or a quick dinner fix.

Ingredients You’ll Need

All these ingredients work beautifully together to create a soup that’s rich in flavor but also light and refreshing thanks to the herbs and spices. When shopping, I always pick firm, unblemished squash and fresh herbs because they make a big difference in taste and quality.

Butternut Squash: Look for a small to medium squash with tight skin for the sweetest flavor.
Coconut Milk: Full-fat coconut milk adds creaminess and a subtle tropical touch.
Red Onions: Use one or two depending on your taste preference for subtle sweetness.
Carrots: These bring natural sweetness and body to the soup.
Bell Peppers: Choose colorful ones for vibrant flavor and nutrients.
Garlic: Roasting softens the sharpness, adding depth to your soup.
Tomatoes or Cherry Tomatoes: They brighten and balance the sweetness beautifully.
Vegetable Broth: Use a low-sodium brand for better control over seasoning.
Fresh Ginger (optional): A touch of grated ginger adds warmth and a hint of zing.
Olive Oil: For roasting the veggies and enhancing flavors.
Fresh Cilantro: I love the fresh, herbal kick it provides as a garnish.
Seasonings – Black Pepper, Ground Cumin, Paprika, Dried Thyme, Dried Rosemary, Chili Oil: These spices work in harmony to create a complex, cozy flavor profile.

Variations

One of the best things about this Roasted Butternut Squash Soup with Coconut Milk and Fresh Herbs Recipe is how easy it is to make it your own! I often switch up the herbs or add a bit more spice depending on the mood or season.

Spicy Variation: Adding a pinch more chili oil or even fresh chilies gave this soup a wonderful kick that I loved for a lunch with friends.
Dairy-Free/ Vegan: It’s naturally vegan, but you can skip the chili oil to keep it mild for picky eaters.
Seasonal Herbs: If fresh cilantro isn’t available, parsley or basil work nicely too, giving a different but equally fresh note.
Texture Twist: Adding roasted pumpkin seeds or a swirl of tahini on top can bring an extra crunchy or nutty contrast.

How to Make Roasted Butternut Squash Soup with Coconut Milk and Fresh Herbs Recipe

Step 1: Roast Your Vegetables to Bring out the Sweetness

Preheat your oven to about 425°F (220°C). While it warms, peel and cube the butternut squash into roughly 1-inch pieces—don’t fret if they’re uneven, just try to keep sizes similar so they roast at the same rate. Likewise, chop the carrots, bell peppers, onions, and halve the tomatoes. Make sure to separate the cloves from the garlic heads but leave them unpeeled; roasting them whole keeps them soft and mellow. Toss everything with a good drizzle of olive oil, your spices (black pepper, cumin, paprika, thyme, rosemary), and a touch of salt. Spread it out evenly on a baking sheet and pop it in the oven for around 30-40 minutes. You’ll want to check at the 30-minute mark—the veggies should be tender and caramelized around the edges but not burnt. This roasting step is what makes the soup insta-delicious!

Step 2: Blend it Up Smooth (or Leave it Chunky!)

Once roasted, squeeze the garlic cloves out of their skins (they should be soft and easy to mash). Add all the roasted veggies and garlic into a large pot, then pour in the vegetable broth and coconut milk. If you’re using fresh ginger, add the grated ginger here to infuse a little warmth. You can use an immersion blender right in the pot or carefully transfer batches to a stand blender. Blend until smooth, or leave some texture if you prefer a heartier bite—personally, I love a smooth, velvety soup but with a few small chunks for body. Taste and adjust the seasoning with salt, pepper, or an extra splash of chili oil if you want more heat.

How to Serve Roasted Butternut Squash Soup with Coconut Milk and Fresh Herbs Recipe

A baking tray filled with roasted vegetables arranged neatly in layers. On top, there are two large orange squash halves with a deep, textured surface, each holding a round, browned red onion half. To the left of the squash, two charred red bell peppers with blackened spots are visible. Below the squash, there are two long, roasted carrots with a slightly wrinkled surface and a dark orange color. On the bottom left, two heads of roasted garlic with their cloves exposed and golden-brown are placed next to a mix of roasted red and yellow cherry tomatoes, some with dark caramelized spots adding texture. The tray is lined with parchment paper and is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnishing, I like sprinkling fresh cilantro leaves right on top—it adds that fresh green pop and extra herbal aroma. Sometimes, I drizzle a little more chili oil or a swirl of coconut cream for visual appeal and that dose of creaminess. Roasted pumpkin seeds or crushed peanuts add a lovely crunchy contrast if you want some texture. A squeeze of fresh lime juice can brighten the whole bowl, especially if your soup feels too rich.

Side Dishes

This soup pairs wonderfully with warm crusty bread or garlic naan—perfect for dipping and soaking up every last drop. I also enjoy serving it alongside a crisp green salad with lemon vinaigrette to balance out the richness. For a heartier meal, you could add roasted chickpeas or a simple grain like quinoa on the side.

Creative Ways to Present

When I’ve served this Roasted Butternut Squash Soup with Coconut Milk and Fresh Herbs Recipe for guests, I like to put it in individual soup crocks or hollow out mini pumpkins for a fun, festive touch. If you want to impress, add a ring of finely chopped herbs around the rim or lay a toasted sage leaf on the surface for that extra “wow” factor. A drizzle of chili oil in a spiral pattern is an easy way to make it look gourmet without extra effort!

Make Ahead and Storage

Storing Leftovers

I usually cool the soup completely and then store it in an airtight container in the refrigerator. It keeps perfectly for up to 4 days, though honestly, I rarely have leftovers long because it’s so good! Labeling the container helps me keep track, especially when I have multiple prepped meals in the fridge.

Freezing

This soup freezes beautifully—I portion it into freezer-safe containers or bags, making mornings or busy days easier when I just need to thaw and reheat. I’ve found it holds its flavor and texture well, so don’t hesitate to make a big batch and stash some away.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it seems too thick after refrigeration or freezing, add a splash of vegetable broth or water to bring back that perfect creamy consistency. I try to avoid microwaving so I can better control the temperature and prevent it from overheating.

FAQs

Can I make Roasted Butternut Squash Soup with Coconut Milk and Fresh Herbs Recipe ahead of time?

Absolutely! This soup actually tastes better the next day because the flavors have more time to meld. You can make it a day or two ahead, store it in the fridge, or freeze it for longer storage.
What can I substitute for coconut milk if I don’t have any?

If you don’t have coconut milk, you can use heavy cream or a plant-based milk like cashew milk for creaminess, but keep in mind the flavor will be different as coconut adds a unique touch to this soup.
Can I add protein to this soup?

Yes! Adding cooked lentils, white beans, or even shredded chicken after blending makes it a more filling meal without overpowering the original flavors.
Is this soup gluten-free and vegan?

This Roasted Butternut Squash Soup with Coconut Milk and Fresh Herbs Recipe is naturally gluten-free and vegan, so it’s great for most dietary needs.
How spicy is this soup?

The spice level depends on how much chili oil you add. You can keep it mild or add more for a noticeable heat—adjust it to your taste!

Final Thoughts

Honestly, this Roasted Butternut Squash Soup with Coconut Milk and Fresh Herbs Recipe has become one of my absolute favorites to pull out during cooler months—or anytime I crave something heartwarming yet vibrant. It’s one of those recipes that feels fancy but is surprisingly easy to make, perfect for when you want to impress without stress. Give it a try—you’ll enjoy how the roasting and fresh herbs transform simple ingredients into pure magic. And who knows? It might just become a staple in your kitchen, too.