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Creamy Roasted Butternut Squash Soupwith Coconut Milk

Recipe by Ana Negoita on InstagramAdded 5 November 2026.

20 minutes to prep, 40 to cook. A velvety roasted butternut squash soup enriched with sweet carrots, tomatoes, and creamy coconut milk. The roasting brings deep caramelized flavors, while the coconut milk adds a subtle tropical richness, making it a comforting fall meal.

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Method

  1. Preheat the oven to 400°F (400°F).

  2. Toss the butternut squash, red bell pepper, carrots, tomatoes, onion, and garlic with olive oil, salt, and black pepper on a baking sheet.

  3. Roast the vegetables for 25–30 minutes, stirring halfway through, until they are tender and caramelized.

  4. Transfer the roasted vegetables to a large pot, add the vegetable broth, and bring to a gentle simmer.

  5. Blend the mixture with an immersion blender or a countertop blender until smooth.

  6. Stir in the coconut milk and heat gently for another 5 minutes, adjusting seasoning as needed.

  7. Serve hot, optionally garnished with a drizzle of coconut milk or fresh herbs.

Tips while you cook

Stir vegetables halfway while roasting
During the 25–30 minute roast, stir the vegetables once at the midpoint.
Heat coconut milk gently after blending
After blending, add the coconut milk and heat for an additional 5 minutes, stirring gently.
Preheat oven before preparing vegetables
Set the oven to 200 °C (400 °F) before tossing and roasting the vegetables.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Ana Negoita’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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