Save The first snow had just started falling when I decided to make this soup, and something about roasting squash while winter gathered outside felt completely right. My tiny apartment kitchen filled with that sweet, caramelized aroma that makes you instantly hungry, even when you did not realize you were.
I served this at a casual dinner when friends dropped by unexpectedly, and everyone kept asking what made it so special. The secret really is that roasting step, though I have learned that people somehow think you must have done something complicated.
Ingredients
- 1 medium butternut squash: Roasting this first builds natural sweetness you cannot get from simmering alone
- 1 large onion: Provides the savory foundation that balances the squash sweetness
- 2 medium carrots: Adds subtle earthiness and beautiful golden color
- 2 cloves garlic: Minced fresh gives the best aromatic punch
- 800 ml vegetable stock: Use a good quality one because it becomes the soup base
- 200 ml coconut milk: Creates incredible creaminess without dairy, though heavy cream works too
- 2 tbsp olive oil: Split between roasting and sautéing the aromatics
- 1/2 tsp ground cumin: Adds warmth without making the soup spicy
- 1/4 tsp ground nutmeg: Just enough to highlight the squash natural flavor
- Salt and black pepper: Essential for bringing all flavors together
- Fresh parsley or coriander: Brightens the final bowl with color and freshness
- Toasted pumpkin seeds: That crunch contrast makes every spoonful interesting
Instructions
- Roast the squash:
- Preheat oven to 200°C, toss squash with 1 tbsp oil, salt and pepper, roast 25 minutes until golden and tender
- Sauté the aromatics:
- Heat remaining oil in a large pot, cook onion and carrots 5 to 7 minutes until softened
- Add the spices:
- Stir in garlic, cumin and nutmeg, cook 1 minute until fragrant
- Combine and simmer:
- Add roasted squash and stock, bring to boil, reduce heat and simmer 10 minutes
- Purée until smooth:
- Use immersion blender or carefully blend in batches until silky smooth
- Add the creaminess:
- Stir in coconut milk, heat gently, adjust seasoning with salt and pepper
- Garnish and serve:
- Ladle into bowls, top with herbs, pumpkin seeds and a swirl of coconut milk
Save This has become my go-to when someone needs comforting, whether they are sick, sad, or just hungry. Food that feels like a hug in a bowl somehow communicates care better than words.
Making It Your Own
I have played around with adding a pinch of chili flakes when sautéing the vegetables, which gives just enough warmth to notice without overpowering the delicate squash flavor.
Serving Suggestions
Crusty bread is the perfect companion, though this soup also works beautifully as an elegant starter for a fancier dinner party.
Make Ahead Magic
This soup actually tastes better the next day as flavors meld together, so do not hesitate to make it in advance.
- Reheat gently over low heat to prevent separating
- Thin with a splash of water or stock if needed
- Store garnishes separately to maintain texture
Save Warm, simple, and deeply satisfying, this soup is exactly what winter cooking should be.
Recipe FAQ
- → Can I make this soup ahead of time?
Absolutely. This soup actually develops deeper flavors when made ahead. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, adding a splash of stock or coconut milk to restore consistency.
- → Is freezing possible for longer storage?
Yes, this soup freezes beautifully. Cool completely before transferring to freezer-safe containers, leaving space for expansion. It keeps well for up to 3 months. Thaw overnight in the refrigerator and reheat slowly, stirring occasionally.
- → What can I use instead of coconut milk?
Heavy cream creates an even richer finish, while half-and-half offers a lighter alternative. For a dairy-free version, try cashew cream or simply omit the creamy element and adjust seasoning to taste—roasting provides plenty of depth on its own.
- → Do I have to roast the squash first?
Roasting concentrates the natural sugars and adds caramelized notes that boiling can't achieve. However, you can simmer raw squash cubes directly in the stock for 20–25 minutes instead. The flavor will be slightly sweeter but less complex.
- → How can I make this soup more substantial?
Add cooked lentils, white beans, or shredded chicken during the final simmer. A handful of quinoa or rice works well too. For a heartier vegetarian option, stir in crispy croutons or serve with a generous slice of crusty bread for dipping.
- → What other spices work well in this soup?
Beyond cumin and nutmeg, try a pinch of smoked paprika for depth, curry powder for warmth, or cinnamon for extra sweetness. Fresh ginger adds brightness, while a dash of cayenne or chili flakes provides gentle heat. Adjust to your taste preference.