This velvety soup gets its silky texture from butternut squash simmered until fork-tender, then blended smooth with warming ginger, cinnamon, and nutmeg for a cozy, spiced depth. Coconut milk swirls through the base and gets drizzled on top at the end, giving every bowl a rich, glossy finish without any heaviness. A pinch of cayenne adds a subtle kick if you want it, while a touch of maple syrup balances things out with just the right amount of sweetness. Toasted pumpkin seeds and fresh herbs on top bring crunch and brightness to finish the dish. It's an easy one-pot meal that comes together mostly hands-off while it simmers, and it fits neatly into a vegetarian kitchen when you build it with vegetable broth. Comforting, fragrant, and perfect for a chilly night, this is the kind of soup you'll want to keep in regular rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic, ground ginger, cinnamon, nutmeg, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
