Roasted butternut squash soup + cubes of sweet potato + onion with spices and little coconut milk to finish = the best butternut squash soup you'll ever make.Jump to Recipe
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Butternut squash soup is something I look forward to every fall. I come up different versions, in fact, most years. This year, I made this roasted butternut squash soup with a sweet potato, onion some spices, and a little touch of coconut milk.
It may be the best butternut squash soup I've ever had.
I believe (strongly) that what makes this soup incredibly flavorful and special is roasting the butternut squash before combining with everything else. Trust me, roasted butternut squash soup is NOT the same as what you get when you simmers the cubes of butternut until softened.
Butternut squash comes in all sizes. I started with one that weighed a little more than 3 ½ pounds at the market. When peeled and cubed, it was 8 cups, which doubles this recipe. If you choose to use only ½ of the butternut squash, the rest can be roasted the same way as in this recipe, but then added to salads and burrito bowls.
Not all coconut milks are the same in terms of flavor. In fact, if you do a side by side test, you'll find a huge difference. The one I like, by far, is this one by Arroy-D. Occasionally I find it at my local markets, but often I don't. So I order 6 cans at a time through Amazon. They arrive in just a couple swift days. And seriously, it's worth the wait.
If you purchase pre-made vegetable broth, I like Swanson's best. It seems to be the most flavorful of all the boxed or canned ones I've tried. The approach I take, however, is Better Than Bouillion - Seasoned Vegetable. It lasts a long time in the refrigerator, so no need to worry about it spoiling.
This recipe calls for only a little balsamic vinegar, so it need not be your best bottle. I use Fig Balsamic Vinegar made by a local place over in Truckee (a neighboring town). If you don't see fig balsamic vinegar at your market, you can use any balsamic vinegar. But if you want fig, this looks like a very good one at a reasonable price.
Use your favorite if you want, but I recommend using one with apples and raisins in it.
Technique Tips in Making Roasted Butternut Squash Soup
How to Peel Butternut Squash
First slice off the top and bottom of the squash using a sharp knife. If the squash is too tough for your knife, microwave it for a few minutes before trying to slice.
Once the top and bottom is removed, stand the squash up on end, so it sits on a flat bottom, and slice it in half, lengthwise. Peel the half you plan to use for the soup using a Y-shaped peeler. It goes pretty quickly when doing it this way compared to using a sharp knife.
Next, scoop out the pulp and seeds with a spoon.
Roasting the Butternut Squash
I use my air fryer, but you can use the oven as well. If using the oven, increase the heat to 400˚F. You may also need to roast it longer in the oven. Just roast until tender, and starting to caramelize on some of the edges.
Puréeing the Soup
I prefer puréeing the soup in my Ninja blender, which is one of the powerful ones. You can use an immersion blender, but I don't know that you would get it quite as smooth as in one of the super-blenders.
Heavy-bottomed pot, such as Le Creuset
Powerful blender, such as Ninja
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Roasted Butternut Squash Soup with Sweet Potato and Coconut Milk
- ½ medium butternut squash, peeled and cut into ¾" cubes, about 4 cups, see notes
- 2 tablespoons extra-virgin olive oil, divided
- 1 ¼ teaspoon kosher salt, divided
- ⅛ teaspoon black pepper
- 1 medium yellow onion, peeled and diced, about 2 cups
- 1 medium sweet potato, peeled and cut into ½" cubes, about 2 cups
- 1 teaspoon ground cinnamon powder
- ½ teaspoon ground curry powder, I used Madras curry powder
- ½ teaspoon ground ginger powder
- 1 tablespoon Better Than Bouillon, seasoned vegetable (or 3 ½ cups vegetable broth)
- ½ cup coconut milk
- 2 teaspoons balsamic vinegar, I use fig balsamic vinegar
- apple chutney, optional, for serving
- Preheat the air fryer to 375˚F.
- Peel and cube the butternut squash (see notes), and toss with 1 tablespoon olive oil. Arrange in the air fryer basket and spread out as much as possible. Lightly dust with salt and pepper. Air fry for 15 minutes, or until the edges are lightly caramelized.
- Over medium heat, warm the remaining tablespoon of oil in a heavy bottomed pot, such as a Le Creuset. Add the onion, and sauté until translucent, about 5 - 7 minutes.
- Add the sweet potato cubes, cinnamon, curry, ginger, and remaining salt. Sauté another 5 - 7 minutes.
- Add 3 ½ cups water, the Better Than Bouillon, and roasted squash. Simmer for 10 minutes, or until the sweet potato cubes are tender.
- Purée for 5 minutes in a countertop blender. Add the coconut milk and balsamic vinegar and pulse a few times.
- Serve alone or with apple and raisin chutney.