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Roasted Butternut Squash Coconut Soup


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Roasted Butternut Squash Coconut Soup


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Roasted Butternut Squash Coconut Soup

I like incorporating simanim into my Rosh HaShanah meals. This soup includes three of them: squash, dates and pomegranates. I was inspired by a Sephardi baked squash recipe but wanted to make a soup. The coconut milk gives it sort of an exotic feel. It's rich without being heavy and it's gluten-free and vegan.


  • Prep Time : 10 min
  • Cook Time : 1 hour, 30 min
  • Ready Time : 1 hour, 40 min


at least 8 people People


  • 2 whole medium-sized butternut squash
  • 2 whole red onions, chopped
  • 2 whole garlic cloves, minced
  • 2 tablespoons olive oil or cooking spray
  • 1/4 cup date syrup to taste depending on sweetness
  • 2 tablespoons pomegranate molasses optional and to taste
  • 2 teaspoons ground cinnamon
  • 1.5 teaspoons ground cumin
  • 1 teaspoon ground cardamom
  • salt, pepper to taste
  • 32 ounce box unsweetened coconut milk I used
  • 1/4 cup brown sugar (optional)


Preheat oven to 400F. Line a rimmed baking sheet with foil. Place on sheet and bake for an hour until they are soft and the skin appears lightly browned and carmelized. When they are cool enough to handle cut them in half, scoop out seeds and peel them. Mash the flesh in a soup pot. Set aside.
While the squash is roasting, spray a non-stick skillet with cooking spray and heat over medium-high. You could also use olive oil, which adds to the flavor if you prefer. When the pan in hot but not smoking, add the chopped red onion. Let the onion sweat and cook until it begins to brown, about 10 minutes. Add the garlic and cook until it just begins to color, about 2 minutes. Remove from heat.
Set the soup pot over a medium-low heat. Add the garlic and onions to the squash in the soup pot. Mix thoroughly. Then add in the cinnamon, cardamom, cumin, date syrup and pomegranate molasses if using. Add the brown sugar if you’d like additional sweetness. Taste to adjust spices/sweetness to your taste. Stir well. Next, slowly add in the coconut milk and whisk to combine. Bring soup to boil then reduce heat to simmer, 15 minutes.
If you prefer a more consistent texture, use an immersion blender to puree right in the soup pot.

About davises88


Compulsive baker. Inveterate recipe collector. Loves eggplant. Cooking is an exploration. Let's go.




3 Responses to Roasted Butternut Squash Coconut Soup

  1. avatar says: Lorraine

    I seem to gravitate to these recipes! The procedure here is easy and simple to make. What makes the soup outstanding is the flavoring! I will be using these combinations for other recipes I the future!

  2. I used everything in the ingredients but the brown sugar we dont like a sweet meal. Since i didnt have the time i was not able tobring out the natural sweetness by roasting the butternut sq. I couldn’t find pomegranate syrupmso i reduced the hand squeezed pomegranate juice .i doubled the amount of spices.. This was a super yummy soup. It would be even better roasted. :)

  3. This soup was very good, but I have a few comments. Because the the squash was roasted, the soup had a kind of stringy texture which some of my family members did not like. Also, I think the red onion flavor was too strong. I left out the brown sugar, and the soup was definitely sweet enough. It was very easy to make which was a plus. Not sure that I’d repeat this, but it was definitely enjoyable.

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