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Creamy Roasted Butternut Squash Soup Recipe Easy Homemade with Coconut Milk and Pepitas

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A velvety smooth and creamy roasted butternut squash soup made with coconut milk and topped with crunchy toasted pepitas, perfect for cozy nights and packed with wholesome ingredients.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup full-fat coconut milk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • Salt to taste (preferably sea salt or kosher salt)
  • Freshly ground black pepper to taste
  • 1/4 cup pepitas (pumpkin seeds), toasted
  • 1 tablespoon lime juice

Instructions

  1. Preheat oven to 425°F (220°C). Peel, seed, and cube the butternut squash into roughly 1-inch pieces. Toss the cubes with 2 tablespoons olive oil and a pinch of salt on a baking sheet. Spread them out in a single layer.
  2. Roast the squash for 30-35 minutes, flipping once halfway through, until tender with golden edges and caramelized.
  3. While the squash roasts, heat a large soup pot over medium heat. Add a splash of olive oil and sauté the diced onion until translucent and lightly golden, about 5-7 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
  4. Pour in 4 cups vegetable broth, add the roasted squash, ground cinnamon, and nutmeg. Bring to a gentle simmer and cook for 10 minutes.
  5. Remove from heat and puree the soup using an immersion blender until silky smooth. If using a countertop blender, blend in batches carefully.
  6. Stir in 1 cup full-fat coconut milk. Adjust seasoning with salt, pepper, and lime juice.
  7. Toast pepitas in a small dry skillet over medium heat, stirring frequently, until golden and popping, about 3-5 minutes. Remove from heat and let cool.
  8. Ladle soup into bowls and garnish with toasted pepitas. Optionally, add fresh cilantro leaves or a drizzle of coconut milk.

Notes

Roast the squash until caramelized but not burnt for best flavor. Use an immersion blender for safer and easier blending. Toast pepitas just before serving for maximum crunch. You can prep squash cubes a day ahead. Add more broth if soup is too thick after blending. For a spicy version, add jalapeño or curry powder during onion sauté. Substitute pepitas with toasted sunflower seeds or nuts if needed.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, coconut milk soup, vegan soup, gluten-free soup, pepitas, healthy soup, easy soup recipe, dairy-free soup

Find it online: https://ovenmila.com/creamy-roasted-butternut-squash-soup-recipe-easy-homemade-with-coconut-milk-and-pepitas/