Rich Butternut Squash Soup

rich butternut squash soup


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This exotic tasting soup is so easy to make. It brings winter flavors together in a deliciously rich soup. A perfect first course or a light main dish.

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Time needed

50 min cooking

Serving Size / Yield

4 servings


  • 2½ lbs. butternut squash, peeled, seeded and cut into 1-inch pieces
  • 1 sweet potato, peeled, cut into 1-inch pieces
  • 2 med. onion, cut into 1/2-inch slices
  • 3 Tbs. olive oil, divided
  • ½ tsp. red pepper flakes
  • 1 1-in. slice ginger, peeled and chopped
  • 3 cloves garlic, chopped
  • 4 C. vegetable stock
  • ½ C. coconut milk
  • ½ tsp. salt
  • ¼ tsp. pepper

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Preheat oven to 400 degrees.  Place squash, sweet potato and onion in a large mixing bowl.  Drizzle with 3 tablespoons olive oil and toss vegetables well.  Transfer vegetables to a parchment paper lined baking sheet in a single layer. Bake 40 minutes, or until tender.

Heat 1 teaspoon oil in a large stockpot.  Add red pepper flakes, ginger and garlic and stir well.  Cook until fragrant, about 1 minute.  Add vegetable stock, coconut milk, salt and pepper.  Bring to a boil, then reduce heat and cook, covered, for 10 minutes.

Place roasted vegetables and stock in a blender and blend until smooth.  You may need to do this in several batches, depending on the size of your blender. Return blended soup to stockpot.  

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