This creamy one pot Butternut Squash Soup is an absolute must-make during the Fall. It is a soup I always gravitate towards as soon as the autumn leaves begin to change colors and delicately fall off their branches. There is something about the warmth of roasted butternut squash caramelizing in the oven and then blended together with root vegetables, spices and creamy coconut milk that is so comforting.

One of my favorite things about this recipe is that its vegan, gluten free and paleo. It makes for a great lunch or dinner, and it freezes really well. I love to use my food-savor for all my soup recipes because I can usually only eat so many cups of soup for a day or two and then I am ready for something else. One of the nice things about this soup is it yields a good amount per serving. This soup will yield anywhere from 6-8 cups of soup depending on how thick you like your soup. You can always add more broth to thin out to your desired liking. 

When making this roasted butternut squash soup with coconut milk and ginger it is easy to just toss everything into the pot and turn on your stove top and let it go. The key to a multidimensional soup with a lot of depth in flavors is to allow each ingredient to properly shine. Roasting the butternut squash and allowing the caramelization to occur enhances the flavor of the butternut squash. Sautéing the onions, garlic and ginger to slightly caramelize and render down before adding your other vegetables will further enhance and add another layer of depth to your dish. Building on each ingredient will really allow this soup to showcase each ingredient.

I have made this soup with cubed store bought all-ready prepared butternut squash and I am here to tell you it is not the same. Its bland, lacks flavor and retains more moisture when you cook it down. You really need to take the extra step and purchase a whole butternut squash, drizzle with EVOO and a light sprinkle of salt and pepper and roast it in the oven until fork tender and caramelized.

PRO TIP: You always want to roast your squash flesh side down as this will prevent your squash from drying out.

Once you’ve roasted your squash, everything else can pretty much go into your pot for a quick sauté and then add your broth, squash seasonings and let it simmer on the stove until all other vegetables are fork tender and ready for the immersion blender. I hope you love this soup as much as we do, let me know in the comments! What is your favorite fall soup? I’d love to know!