Velvety Butternut Squash Soup with Coconut Milk

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A silky, comforting soup with roasted squash and a hint of curry, perfect for chilly evenings or meal prep. This American-inspired soup recipe (vegetarian), ready in about 55 minutes, pairs butternut squash, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 225 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 "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.

Prep: 20 min Cook: 35 min Serves 6 American cuisine 225 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 lbs cubed butternut squash with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a parchment-lined baking sheet. Roast for 25 minutes until tender and caramelized at the edges.
  2. Step 2: While squash roasts, heat 1 tsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and cook for 5 minutes until soft and translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Add roasted squash, 4 cups vegetable broth, 1 tsp curry powder, 1/4 tsp cinnamon, and 1/2 tsp salt to the pot. Bring to a gentle simmer and cook for 10 minutes to meld flavors.
  4. Step 4: Carefully puree soup with an immersion blender until completely smooth (or transfer to a blender in batches). Stir in 13.5 oz coconut milk and 1 tbsp chopped fresh thyme. Simmer for 5 minutes on low heat until heated through, adjusting salt to taste.
  5. Step 5: Serve hot, garnished with extra thyme.

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