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creamy butternut squash soup topped with pumpkin seeds and goat cheese with fresh bread for a slow Sunday meal

Golden Butternut Soup with Coconut Milk & Goat Cheese

A silky roasted butternut squash soup made with coconut milk, warm spices, and finished with goat cheese, thyme, and toasted pumpkin seeds. Cozy, comforting, and perfect for slow Sundays.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2 people
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 20 oz butternut squash cubes
  • 1/2 small yellow onion
  • 2 cloves garlic (minced)
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 1/2 cups vegetable broth
  • 1/2 cup full-fat coconut milk
  • 2 oz goat cheese crumbles (plus extra for garnish)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried thyme
  • pinch paprika
  • pinch ground nutmeg
  • pinch ground cinnamon
  • 1/2 tsp honey
  • 1-2 tsp fresh lemon juice
For garnish
  • toasted pumpkin seeds
  • goat cheese crumbles
  • fresh thyme sprigs
  • 1 tbsp coconut milk (for drizzle)

Method
 

  1. Roast the squash
    Preheat the oven to 400°F (200°C).
    Spread the butternut squash cubes on a baking sheet and toss with the olive oil, a pinch of salt, and black pepper. Roast for 25–30 minutes, until the squash is tender and lightly caramelized at the edges.
  2. Cook the aromatics
    In a medium pot, sauté the chopped onion over medium heat until soft and translucent, about 4–5 minutes.
    Add the garlic and cook for another 30 seconds, just until fragrant.
    Stir in the thyme, smoked paprika, cinnamon, and nutmeg. Let the spices bloom in the oil for about 30 seconds.
  3. Build the soup
    Add the roasted squash to the pot along with 1 cup of vegetable broth.
    Simmer gently for 5 minutes to allow the flavors to come together.
  4. Blend until silky
    Transfer the soup to a blender (or use an immersion blender) and blend until completely smooth.
    Add the unsalted butter while blending to give the soup an extra silky texture.
    If the soup is too thick, add the remaining ¼ cup broth a little at a time until you reach your desired consistency.
  5. Finish the soup
    Return the soup to the pot over low heat. Stir in the coconut milk, goat cheese, and honey.
    Let everything warm gently until the goat cheese melts into the soup.
    Finish with fresh lemon juice, and adjust salt and pepper to taste.
  6. Serve
    Ladle the soup into bowls and garnish with:
    toasted pumpkin seeds
    goat cheese crumbles
    fresh thyme
    a light drizzle of olive oil
    Serve warm with toasted sourdough bread bread for dipping.

Notes

  • Small batch recipe: This soup makes about two bowls. It’s perfect for a quiet meal or a cozy Sunday afternoon.
  • Adjusting the texture: If the soup feels too thick after blending, add a small splash of vegetable broth until it reaches your preferred consistency.
  • Roasting the squash: Let the squash caramelize slightly in the oven. Those browned edges add depth and sweetness to the soup.
  • Toasting the pumpkin seeds: Toast the pepitas in a dry skillet over medium heat for 3–4 minutes, stirring occasionally, until fragrant. May make popping sounds. 
  • Make ahead: This soup keeps well in the refrigerator for 3–4 days and can be reheated gently on the stovetop.