Roasted until deeply caramelized, butternut squash brings a natural sweetness that anchors this soup, while fresh ginger, turmeric, and a hit of cinnamon give it real warmth and depth. Onion and garlic build a fragrant base, and full-fat coconut milk gets stirred in at the end for a silky, velvety finish that makes each bowl feel indulgent. A splash of lemon juice at the finish brightens everything up, cutting through the richness just enough. Blended completely smooth, this soup has that restaurant-worthy texture without any fuss — a stick blender and one pot are all you need. Topped with dry-roasted pumpkin seeds for crunch and a final drizzle of olive oil, it's a cozy, vibrant bowl that fits beautifully into a vegan spread. Serve it as a starter or make it the whole meal with some crusty bread on the side.
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
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a rimmed baking sheet. Brush the cut surfaces with 1 tbsp of the olive oil and season with a pinch of salt and pepper.
Roast the squash for 40–45 minutes, until the flesh is completely tender when pierced with a fork and the cut edges are golden and caramelized.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
