Cozy Roasted Squash Soup with Coconut and Chile

Homemade Roasted Squash Soup with just 10 ingredients! This soup recipe is healthy and has a deliciously creamy flavor with coconut milk, ground coriander, and guajillo chili powder. A super easy vegan and naturally gluten-free comfort food recipe!

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We are finally enjoying some cool fall weather after a scorcher of an October and I’m loving every minute of it. It’s been a joy to welcome my sturdy soup pot back into our lives and I’ve been using it… a lot.

This is one of those calming, comforting, yet healthy soup recipes we all need right now. It is super simple to put together and is extra creamy, without any dairy at all!

This Roasted Squash Soup is so full of flavor it doesn’t really need any side dishes to make a complete meal, which is wonderful because that means dinner is ready in about an hour.

roasting the butternut squash

There are two ways to go about roasting the squash for this soup. There’s the easy way, then the way I like to do it. Sorry.

The easy way is to cut the squash in half vertically, set it cut side down in the roasting pan. Roast until soft, then scoop out the seeds and throw them away. Next, scoop the flesh out of the skin, stick in your soup pot and continue with the recipe.

By contrast, I like to peel, seed, and chop the squash before roasting and here’s why:

1. The squash gets tossed in olive oil and seasoned with salt and pepper giving it loads more flavor before it even hits the soup pot.
2. It roasts alongside the onion and garlic getting all the vegetables nice and caramelized.
3. Is it more work? Yes. Does it taste way better? Yes.

what you need to make this roasted squash soup

Gratefully, not much. There are a few unique ingredients though, so let’s check them out.

Winter squash. For this recipe I used butternut squash because it has a nice moist flesh, sweet flavor, and is pretty universally available. Other squash varieties that would be good:

• kabocha squash (this is a dryer squash and you may need to add more broth to the recipe)
• sugar pie pumpkin
• acorn squash
• red kuri squash

Yellow onion and garlic.

Olive oil, salt and black pepper.

Broth. This can be chicken broth or vegetable broth depending on your preference.

Coconut milk. I used full-fat canned coconut milk. Light coconut milk or refrigerated coconut milk will also work they just won’t have as much creamy texture or flavor.

Ground guajillo chili powder. This can be tricky to find but it’s mild, earthy flavor is worth searching out. Mild chili powder also works.

Ground coriander and cayenne pepper.

how to make roasted butternut squash soup

This soup gets finished on the stove top (let me know if you want slow cooker or Instant Pot instructions) but it starts in the oven.

roast the vegetables

Like I mentioned, getting the squash, onions, and garlic nice and caramelized is what gives this soup all of its flavor.

*meal plan tip

Roast the vegetables on a weekend or when you have more time then keep them in the fridge for when you want to make the soup.

combine everything together in the soup pot

Once the vegetables are all golden, tender, and roasted, scrape them into the soup pot, add all the other ingredients and bring to a boil over medium heat.

Reduce the heat so the broth is just simmering and let it cook for a bit to melt all the flavors together, about 15 minutes or so.

Puree the soup using an immersion blender or transfer to a blender and blend until smooth.

*a note on blending hot liquids

Be super careful when blending hot liquids as they can easily explode and be a hot burning mess—literally.

1. Fill the blender only half-way full.
2. Put the lid on but remove the inner plastic insert.
3. Cover the lid with a few folds of paper towels.
4. Hold the paper towels down with one hand and turn the blender on low with the other hand. As the liquid cools, slowly increase the speed until the mixture is smooth.

reheat and eat!

If you pureed the soup in a blender, transfer back to the pot and bring to a simmer again. Season with salt and enjoy.

can I use cream instead of coconut milk in this butternut squash soup recipe?

Sure! It will change the flavor profile a bit and make it much more indulgent but you could easily swap heavy cream for the same amount of coconut milk.

what if I want it sweeter….or less sweet?

Winter squash really varies in sweetness so you may want to tone it down or lift it up depending.

You can intensify the sweetness of the soup by adding maple syrup, brown sugar, or piloncillo. I would start with about a tablespoon, taste and adjust from there.

If the soup is too sweet, add a bit of acid, like apple cider vinegar or lemon juice to brighten it up. Again, start with a small amount, like a teaspoon and taste before adding more.

can I freeze roasted squash soup?

Absolutely! Cool the soup to room temperature then ladle into freezer bags, label, and freeze for up to 3 months. Reheat on the stove.

more soup recipes to try!

• Tangy Green Tomato Chili with Beef
• Green Chile Vegan Pozole
• Slow Cooker Mexican Chicken Soup {Caldo de Pollo}
• Pozole Rojo {Pork and Hominy Stew}
• Sopa de Albondigas {Mexican Meatball Soup}
• Broccoli Cheese Soup
• Chard and Black Rice Soup

comforting healthy soup to the rescue! 

I truly hope you love this recipe as much as I do. If you make it, let me know how you like it! Share a photo and tag me on Instagram @holajalapeno and #holajalapeno or leave me a comment below!

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