Air Suspension Butternut Squash Soup

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A velvety, smooth soup with a hint of warmth, blending roasted squash and coconut milk for a luxuriously light texture. This American soup recipe (dairy-free, vegan), ready in about 45 minutes, pairs Butternut squash, Vegetable broth, and Coconut milk for a weeknight-friendly dinner. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs Butternut squash
• 4 cups Vegetable broth
• 1 can (13.5 oz) Coconut milk
• 1 tbsp Fresh ginger, grated
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Nutmeg

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Cut 2 lbs butternut squash into 1-inch cubes, toss with 1 tbsp olive oil, and roast for 25 minutes until fork-tender and lightly golden at the edges.
2. Step 2: Transfer roasted squash to a blender, add 4 cups vegetable broth, 1 can coconut milk, 1 tbsp grated ginger, 1/2 tsp salt, and 1/4 tsp nutmeg.
3. Step 3: Blend on low speed for 2 minutes, then increase to high for 3 minutes until completely smooth and creamy with no visible chunks.
4. Step 4: Strain the soup through a fine-mesh sieve if needed, then return to a pot and heat gently over medium-low for 5 minutes until steaming but not boiling.
5. Step 5: Taste and adjust seasoning with salt if necessary, ensuring the flavors are balanced and the soup has a silky, air-like texture.