Recipe: Creamy Roasted Butternut Squash & Coconut Soup

As the weather cools, there’s something comforting about a warm, homemade bowl of soup.

This simple vegan recipe brings together the natural sweetness of roasted squash, the warmth of ginger, and the creaminess of coconut milk. It’s an easy, nourishing meal to enjoy on a quiet autumn evening.

Ingredients (Serves 4)

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon freshly grated ginger
• 1 can (13.5 oz) unsweetened coconut milk
• 2 cups low-sodium vegetable broth
• ½ teaspoon ground cinnamon
• Fresh parsley or toasted pumpkin seeds for garnish
• Salt and pepper to taste

Let’s Make It

1. Preheat your oven to 400°F.
2. Toss the cubed squash with olive oil and roast for 25–30 minutes, until tender.
3. In a large pot, gently sauté the onion, garlic, and ginger until fragrant.
4. Add the roasted squash, vegetable broth, coconut milk, and cinnamon.
5. Simmer for 10 minutes, then blend until smooth.
6. Adjust the seasoning to your preference and garnish before serving.

A little reminder: Nourishment doesn’t have to be complicated. Sometimes, preparing a simple meal with care is a meaningful way to slow down and be present.