Roasted Spiced Butternut Squash Soup with Coconut Milk

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A velvety paleo soup made by roasting butternut squash with warming spices then blending into a creamy coconut milk base, perfect for a nourishing starter or light meal. This Mediterranean-inspired paleo recipe (gluten free), ready in about 60 minutes, pairs butternut squash, olive oil, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. Tap "Plan a meal with the AI" 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

• 1 medium (about 3 lbs), peeled, seeded, and cubed butternut squash
• 3 tbsp olive oil
• 1 1/2 tsp sea salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground turmeric
• 1 large, chopped yellow onion
• 3 cloves, minced garlic cloves
• 1 1/2 cups full-fat canned coconut milk
• 3 cups chicken or vegetable broth
• 2 tbsp fresh lime juice
• 2 tbsp chopped, for garnish fresh cilantro
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 lbs cubed butternut squash with 2 tbsp olive oil, 1 tsp sea salt, 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, and 1/4 tsp ground turmeric in a large bowl until evenly coated. Spread on a baking sheet and roast for 30-35 minutes, stirring halfway, until tender and caramelized at edges.
2. Step 2: While squash roasts, heat remaining 1 tbsp olive oil in a large pot over medium heat. Add 1 large chopped yellow onion and sauté for 6-7 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add roasted butternut squash to the pot along with 3 cups chicken or vegetable broth. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
4. Step 4: Remove pot from heat and use an immersion blender to puree the soup until smooth and creamy. Stir in 1 1/2 cups full-fat coconut milk, 2 tbsp fresh lime juice, 1/2 tsp black pepper, and remaining 1/2 tsp sea salt. Warm gently for 3-4 minutes without boiling.
5. Step 5: Serve hot garnished with 2 tbsp chopped fresh cilantro.