This no-hob method of making Roasted Butternut Squash and Chilli Soup with Coconut is so easy you’ll have it on repeat through the Autumn and Winter soup season. Lightly spiced with some kashmiri chilli powder and lifted with an exotic hint of creamy coconut milk, it’s the perfect cosy lunch option for the whole family!
I’ve just been going mad with roasting vegetables recently, but for good reason! The step-up in flavour it adds to dishes cannot be contested, which means I’m obviously going to opt for it as a method. Plus I feel like this recipe gets extra bonus points for the fact you don’t need to dirty a pot to make it. No hob or stovetop required!
Simply roast (or airfry) the butternut squash in your spices of choice; intensifying those natural sweet and nutty flavours. Then blend the vegetables up in a food processor with stock, coconut milk and honey for sweetness.
Top with some croutons, fresh chilli (if you dare!), fresh herbs and pumpkin seeds for texture and crunch.
Ingredients
Butternut Squash: squash are harvested in September/October so perfectly aligned for a Roasted Butternut Squash and Chilli Soup autumnal recipe! They offer a sweet, nutty flavour to the soup, which is heightened by roasting. You could use leftover pumpkin from Halloween as an alternative.
Coconut Oil: I use coconut oil in keeping with the flavours of the recipe, to add extra depth to the tropical coconut notes within the soup. You can substitute for a neutral oil like vegetable oil or sunflower oil instead.
Chilli Powder: kashmiri chilli powder is slightly milder than other chilli powders, but it but infuses a richer colour into dishes, which is why I use it. You can opt for any chilli powder you have to hand though.
It’s worth noting that you can ‘tone’ down the heat in this soup if you want, by adding less chilli powder. Or you can decide to add the optional cream at the end which further soothes the heat intensity. This dish will no longer be dairy free in this case however, unless you use plant based cream like this one.
Turmeric: as a relative to ginger, turmeric adds a slight heat to the dish which works alongside the chilli powder to compliment the coconut milk.
Salt
Stock: I use vegetable stock to work in harmony with the other bold flavours within the soup. It also ensures the soup is suitable for both vegetarians and dairy-free diets alike.
Coconut Milk: the milky-white liquid extracted from the grated pulp of mature coconuts, coconut milk is the most accessible form of liquid from the coconut. I would recommend coconut cream, as its richer, thicker and creamier, but it’s also harder to source. Alternatively, you could substitute this with almond milk or oat milk, but it may result in a slightly thinner consistency.
Honey: alternatives include sugar or maple syrup – the added sweetness at the end is necessary to balance the heat from the chilli, creaminess from the coconut milk and smooth, nutty flavour of the butternut squash.
Cream: I’ve added double cream as an optional ingredient. As it can help to tone down the heat from the chilli if you find it a little bit much. Or even add an extra depth of rich luxuriousness to the soup that is never a bad idea!
How To Make Roasted Butternut Squash and Chilli Soup with Coconut
Refer to recipe card below and prepare all ingredients first, then follow this handy step-by-step guide whilst cooking.
Peel & chop 2 butternut squash in add to a lined baking tray.
To reduce waste, use a spoon to scoop out the seeds.
Coat the butternut squash in coconut oil (melted) and salt
Then add chilli powder, salt & turmeric – toss with your hands to fully distribute spices
Roast butternut squash in the oven at 190C fan for 40 mins
To a blender – add coconut milk, vegetable stock cube dissolved in water & honey
Add roasted butternut squash and blitz up until smooth
Taste, and season with more salt if required & also add optional double cream (if you’d like to make it creamier or tone down the heat slightly).
Storage + Preparation
How long does the soup keep in the fridge? It will last approximately 4-5 days (as long as your fridge is below 4C)
Can you freeze Roasted Butternut Squash and Chilli Soup? The soup can be frozen for up to 3 months. The exact duration will be dictated by what temperature your freezer is and also where in the freezer you store it.
What type of container can you freeze soup in? When freezing soup, you can use any freezer safe container – made of plastic, glass or freezer-safe bags (using bags, lying flat, is a good space saver).
And finally …
If you have any questions, or want to tell me what you think of my recipe, then leave a comment below!
If you like this Roasted Butternut Squash and Chilli Soup recipe and are looking for more soup recipes then why not check out my Soup Category where you’ll find soups like my Roasted Cauliflower and Kale Soup, Traditional Scotch Lentil or Celeriac and Apple Soup?
Roasted Butternut Squash and Chilli Soup with Coconut
Ingredients
- 2 butternut squash approx 1kg peeled & chopped
- 50 g coconut oil melted (or any neutral oil)
- 1 tbsp chilli powder kashmiri
- 1 tbsp turmeric
- 2 tsp salt
- 1 vegetable stock cube
- 500 ml water
- 800 ml coconut milk 2 tins
- 2 tbsp honey
- 150 ml double cream optional
Instructions
- Peel & chop 2 butternut squash in add to a lined baking tray
- Coat the butternut squash in 50 g coconut oil (melted), 1 tbsp chilli powder, 2 tsp salt & 1 tbsp turmeric – toss with your hands to fully distribute spices
- Roast butternut squash in the oven at 190C fan for 40 mins
- To a blender – add 800 ml coconut milk, 1 vegetable stock cube dissolved in 500 ml water & 2 tbsp honey
- Add roasted butternut squash and blitz up until smooth
- Taste, and season with more salt if required & also add 150 ml double cream if you'd like to make it creamier or tone down the heat slightly
