Spicy Roasted Butternut Squash Soup with Coconut Milk

1. Preheat the oven to 400°F (204°C). Peel the butternut squash, cut it lengthwise, remove the seeds, and dice into cubes.

2. Toss the cubes with 1 tablespoon olive oil, season with salt and pepper, and spread on a baking sheet. Roast 20–25 minutes, until tender and slightly caramelized.

3. While the squash roasts, dice red onion and jalapeño and mince garlic. Sauté the onion, jalapeño, and garlic in 1 tablespoon olive oil over medium heat for 4–5 minutes until softened and lightly browned.

4. Add the roasted squash to the pot with the sautéed vegetables, pour in vegetable broth, and add seasoning. Use an immersion blender to puree until smooth. Alternatively, transfer the mixture to a high-speed blender in batches and blend until creamy, then return to the pot.

Store the soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove over low heat, stirring occasionally, or use short intervals in the microwave.

Yes. The soup freezes well for up to three months. Use freezer-safe containers or resealable freezer bags to save space. Thaw in the refrigerator overnight before reheating.

This soup pairs nicely with crackers, toasted bread, biscuits, or a simple green salad. For a heartier meal, serve alongside roasted chicken or sausage.

Equipment

• High-speed blender or immersion blender
• Sheet pan
• Cutting board and knife
• Measuring cups and spoons
• Sauce pot
• Rubber spatula

Ingredients

Roasted Butternut Squash

• 1 medium butternut squash
• 1 tablespoon olive oil
• Salt and pepper, to taste

Soup

• 2 1/2 cups roasted butternut squash
• 1/4 cup red onion, diced
• 1/4 tsp minced garlic
• 2 diced jalapeños (adjust to taste)
• 1 tablespoon olive oil (for sautéing)
• 1 cup vegetable broth (add more for a thinner soup)
• 1 tsp elote seasoning, or salt and pepper
• 3 tbsp half-and-half or heavy cream (optional)

Instructions

1. Preheat oven to 400°F (204°C).
2. Peel the butternut squash, slice it lengthwise, remove the seeds, and dice into cubes. Toss with 1 tablespoon olive oil and season with salt and pepper.
3. Spread the squash on a baking sheet and bake 20–25 minutes until tender and slightly caramelized.
4. While the squash roasts, dice the red onion and jalapeños and mince the garlic.
5. Sauté the onion, jalapeño, and garlic in 1 tablespoon olive oil over medium heat for about 4–5 minutes until softened and lightly browned.
6. Place 1 1/2 cups of the roasted squash into a blender or food processor. Add the sautéed vegetables, vegetable broth, and most of the seasoning (reserve a little for finishing).
7. Blend until smooth, about 45 seconds to 1 minute. If using an immersion blender, puree directly in the pot.
8. Return the pureed soup to the saucepan and simmer for 20–25 minutes to allow flavors to meld and to heat through. Stir in half-and-half or cream if using.
9. Serve warm topped with crumbled feta, extra jalapeño slices, roasted pepitas, or crackers.

Nutrition

Serving: 1 serving | Calories: 232 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 14 g | Fiber: 9 g | Sodium: 320 mg

Notes

Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. For a creamier soup, substitute some or all of the vegetable broth with coconut milk or another milk of choice. Adjust spice levels with more or fewer jalapeños, red pepper flakes, or hot sauce.