Last Updated on 4 months by Neha Deshmukh

Butternut Squash Soup Recipe – Rosemary & Chili Coconut Blend

Introduction

There’s just something about a warm bowl of soup on a chilly evening, isn’t there? This Butternut Squash Soup is a personal favorite – it’s cozy, comforting, and packed with flavor. I first made this a few years ago when I was craving something healthy and satisfying, and it’s been a staple ever since. The rosemary and chili flakes add a lovely warmth, while the coconut milk brings a creamy richness that’s just divine. It’s surprisingly easy to make, too! Let’s get cooking.

Why You’ll Love This Recipe

This soup isn’t just delicious; it’s also incredibly versatile. It’s perfect for a weeknight dinner, a festive gathering, or even a cozy weekend lunch. Plus, it’s naturally vegan and gluten-free, making it a great option for those with dietary restrictions. The blend of sweet butternut squash, fragrant rosemary, a hint of chili, and creamy coconut milk is a flavor combination you won’t soon forget.

Ingredients

Here’s what you’ll need to create this comforting soup:

• 1 medium butternut squash
• 2-3 teaspoons olive or canola oil
• 3 chopped garlic cloves
• 1 roughly chopped red onion
• 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
• ½ – 1 teaspoon red chili flakes (adjust to your spice preference!)
• 1 cup coconut milk (full-fat or light)
• 3-4 cups water or vegetable broth
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Butternut Squash Varieties

Butternut squash is the star here, and you’ll find a few different types. Look for one that feels heavy for its size – that means it’s full of deliciousness! Kabocha squash also works beautifully if you can find it.

Rosemary: Fresh vs. Dried

I usually use dried rosemary because it’s what I have on hand, but fresh rosemary is fantastic if you’ve got it. Use about 1 tablespoon of chopped fresh rosemary in place of 1 teaspoon of dried. The flavor is a little brighter with fresh.

The Role of Chili Flakes: Adjusting the Heat

Don’t be shy with the chili flakes if you like a bit of a kick! Start with ½ teaspoon and add more to taste. Remember, you can always add more, but you can’t take it away.

Coconut Milk: Full-Fat vs. Light

Full-fat coconut milk will give you the richest, creamiest soup. Light coconut milk works too, but the texture will be a little thinner. I personally prefer full-fat for this recipe.

Olive Oil vs. Canola Oil – Which to Choose?

Both olive oil and canola oil work well for sautéing the onion and garlic. Olive oil adds a lovely flavor, but canola oil has a higher smoke point if you’re worried about burning.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Squash: Preheat your oven to 425°F (220°C). Carefully cut the butternut squash in half lengthwise, scoop out those seeds (save them for roasting later if you like!), and brush the cut sides with a little oil. Place the squash cut-side down on a baking sheet lined with parchment paper. Roast for 45-50 minutes, or until the squash is tender and easily pierced with a fork.
2. Scoop & Discard: Once the squash is cool enough to handle, scoop out the roasted flesh into a large bowl. Don’t bother trying to get every last bit – it’s okay to leave a little behind. Discard the skin.
3. Sauté the Aromatics: In a large pot or Dutch oven, heat the oil over medium heat. Add the chopped red onion and garlic and sauté for about 2 minutes, until fragrant and softened. Don’t let the garlic burn!
4. Add the Squash & Spices: Add the roasted squash flesh, rosemary, chili flakes, salt, and pepper to the pot. Cook for another 2 minutes, stirring to combine everything.
5. Simmer & Blend: Pour in the water or vegetable broth. Bring the mixture to a simmer and cook for about 10 minutes, allowing the flavors to meld. Now, carefully blend the soup until smooth using an immersion blender. If you don’t have an immersion blender, see the FAQs section below!
6. Coconut Milk Finish: Stir in the coconut milk and simmer for another 5 minutes. Taste and adjust the seasoning as needed. If the soup is too thick, add a little more water or broth to reach your desired consistency.

Expert Tips

A few little secrets to make this soup even better!

Roasting the Squash for Maximum Flavor

Roasting the squash really brings out its natural sweetness. Don’t skip this step! It makes a huge difference in the overall flavor of the soup.

Achieving the Perfect Soup Consistency

If you like a really creamy soup, blend it for a longer time. If you prefer a little texture, blend it less. It’s all about personal preference!

Blending Techniques for a Smooth Texture

An immersion blender is super convenient, but a regular blender works too. Just be careful when blending hot liquids – vent the lid to prevent pressure buildup.

Variations

Want to switch things up? Here are a few ideas:

Vegan Butternut Squash Soup

This recipe is already vegan! Just double-check that your vegetable broth is vegan-friendly.

Gluten-Free Butternut Squash Soup

Naturally gluten-free! This soup is a great option for those avoiding gluten.

Spice Level Adjustments: Mild to Fiery

Adjust the amount of chili flakes to suit your taste. For a mild soup, use just a pinch. For a fiery kick, go for a full teaspoon or more! My friend, Priya, loves to add a dash of cayenne pepper too.

Fall/Winter Festival Adaptations (Thanksgiving, Diwali)

This soup is perfect for festive gatherings. Garnish with toasted pumpkin seeds and a swirl of coconut cream for a beautiful presentation.

Adding Ginger & Turmeric for an Ayurvedic Twist

My aunt, a big believer in Ayurvedic cooking, always adds a teaspoon of grated ginger and ½ teaspoon of turmeric to this soup. It adds a lovely warmth and health benefits!

Serving Suggestions

Serve this soup hot, garnished with a swirl of coconut cream, a sprinkle of chopped fresh rosemary, or a few toasted pumpkin seeds. A side of crusty bread for dipping is always a good idea!

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well – store it in freezer-safe containers for up to 2-3 months.

FAQs

Got questions? I’ve got answers!

How can I make this soup ahead of time?

You can definitely make this soup a day or two in advance. The flavors will actually develop even more! Just store it in the refrigerator and reheat gently before serving.

Can I freeze leftover butternut squash soup?

Absolutely! Let the soup cool completely before transferring it to freezer-safe containers. It will keep for up to 2-3 months.

What if I don’t have an immersion blender?

No problem! You can use a regular blender, but be very careful when blending hot liquids. Vent the lid to allow steam to escape and prevent pressure buildup. You may need to blend in batches.

Can I use a different type of squash?

Yes! Kabocha squash, acorn squash, or even pumpkin can be used in place of butternut squash.

How can I add protein to this soup?

Add a can of drained and rinsed chickpeas or white beans to the soup during the simmering stage. You could also top it with grilled chicken or tofu.

Is this soup suitable for babies or young children?

Yes, but be mindful of the chili flakes! Omit them entirely for babies and young children. You can also blend the soup extra smooth for a more easily digestible texture.