The perfect Fall weather comfort soup!
While everyone else is cooking up pumpkin recipes the moment Fall hits, I tend to go a different direction with all things butternut squash… and this creamy soup is the first thing on my stovetop!
It’s a lightened up version of the classic since coconut milk is used in place of heavy cream. But fear not. It still comes out SO irresistibly creamy and doesn’t have a weird coconut aftertaste at all- promise!
But maybe the best part of all? It’s ready in under an hour, so you can whip up a cozy, crowd-pleasing dinner even on your busiest weeknights.
Why You’ll LOVE This Soup
- A total crowd-pleaser! I’ve had so many people make this dish and get rave reviews at their Fall-themed get-togethers and Thanksgiving dinners. And yes, even the vegan and dairy-free guests get to enjoy it thanks to the use of coconut milk instead of heavy cream 🙂
- Caramelization is key. Roasting the squash not only gives it a gorgeous golden color, but it also brings out its subtle sweetness.
- Quick and easy: Simply throw everything in a blender or processor, blend and go!
Perfect for meal prep: This soup freezes great and reheats like a dream, making it a great option for prepping ahead.
If you’re on a creamy kick, you’ve GOT to try out this Pumpkin Soup, Zucchini Soup, and Cauliflower Soup recipes next!
I’ve made this a number of times, it is the absolute BEST butternut squash soup recipe! The roasted pumpkin seeds kicked it up a notch, if that’s even possible. Rich and creamy, it is the perfect soup for Fall! Thank you!!
– Julie
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Butternut Squash. Look for a large squash that is around 2 ½ – 3 pounds. This is the ideal size when combined with the other ingredients.
- Coconut Milk. The bulk of the liquid in this recipe is from this milk. Make sure you get the CANNED coconut milk and NOT the kind in the refrigerated section. You can substitute with Lite coconut milk, but you won’t get the same creamy texture.
- Garlic. Fresh garlic is best, but garlic powder can be substituted if that’s all you have.
- Ginger. Minced ginger paste is quick and easy-to-use.
- Vegetable Broth. If you are not vegetarian or vegan, you can swap this out with chicken broth or bone broth instead.
- Cayenne Pepper. This spice helps give it a little kick. Feel free to omit if you want it to be a bit sweeter.
- Cinnamon. Give a Fall feeling to the soup with this subtle spice. If you’re not a fan, simply leave it out!
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Roast the butternut squash halves.
Cut the butternut squash in half lengthwise and remove the seeds. Drizzle with olive oil, sprinkle with salt, and place flat-side down on a baking sheet.
Bake at 425℉ for 40-50 minutes, until the edges are caramelized and the thickest portion is fork-tender.
For more details, check out my guide on How to Roast Butternut Squash!
Make the soup base.
Cook the onions in a Dutch oven until tender. Stir in the coconut milk, garlic, ginger, seasonings, and broth. Simmer for 5 minutes.
Pro Tip: Many cans of coconut milk tend to separate, so make sure you give it a good shake before you pour it in!
Blend it up and dig in!
Add the roasted butternut squash and soup base ingredients to a high-speed blender or food processor and blend until smooth. (The Vitamix is my favorite if you happen to have one- it makes it SO creamy!)
Serve it up with a drizzle of coconut milk, fresh herbs, cayenne, and optional toppings like homemade croutons or roasted pumpkin seeds.
Pro Tip: To get the soup super silky smooth and creamy, make sure to roast the squash until it’s super soft and caramelized and then use a high-speed blender for blending!
FAQs
This dish seriously gets better with time and will taste wonderful after a day in the refrigerator. Simply keep in an airtight container in the fridge for up to 3-4 days. This soup can be frozen for 2-3 months, maintaining good texture and flavor. Make sure to cool the soup completely before transferring it to a freezer-safe container.
No, coconut milk primarily adds creaminess without a strong coconut flavor. It’s a lighter alternative to heavy cream that still delivers richness
Yes! It’s even better when made ahead, as the flavors have time to develop. It can be stored in the fridge for 4-5 days or frozen for 2-3 months
Yes, you can use alternatives like acorn squash or kabocha, but the flavor and texture might vary slightly. Adjust the cooking time based on the size and texture of the squash used
Spices like cinnamon, nutmeg, cayenne, ginger, and turmeric complement the sweetness of the squash, while fresh herbs like thyme, sage, or parsley add depth
What to serve with it?
If you’re looking for something to serve with this butternut squash soup to make a complete meal, then try one of these recipes:
Tap stars to rate!
Roasted Butternut Squash Soup with Coconut Milk
email this recipe!
Ingredients
- 1 large butternut squash about 3 pounds
- 4 tablespoons olive oil divided
- 1 ½ teaspoons salt divided
- ½ small sweet onion finely diced
- 3 garlic cloves finely minced
- 1 ¼ teaspoons finely minced fresh ginger
- 1 13.5-ounce can full-fat coconut milk
- 1 ½ cups vegetable broth
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon cinnamon
- Fresh flat-leaf parsley optional
- Roasted and salted pumpkin seeds optional
Instructions
- Preheat the oven to 425°F.
- Cut the butternut squash in half, lengthwise. Scrape out and discard the seeds. Drizzle squash with 2 tablespoons of the olive oil and use your hands to rub it all over the flesh. Sprinkle with 1 teaspoon salt. Meanwhile, line a large baking sheet with parchment paper.1 large butternut squash
- Place the butternut squash flat side down on the baking sheet. Bake for 40-45 minutes, or until the squash is tender and the edges begin to caramelize. Remove the squash from the oven and flip.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a large pot over medium heat. Add the onion and cook 3-4 minutes, or until translucent. Add garlic and ginger and continue cooking for 30 seconds, or until fragrant.½ small sweet onion, 3 garlic cloves, 1 ¼ teaspoons finely minced fresh ginger
- Pour in the coconut milk (see Note) and broth, scraping along the bottom of the pot to release any bits. Mix in 1⁄2 teaspoon salt, as well as the cayenne pepper and cinnamon. Cover, reduce heat to low, and simmer for 5 minutes.1 13.5-ounce can full-fat coconut milk, 1 ½ cups vegetable broth, ⅛ teaspoon cayenne pepper, ¼ teaspoon cinnamon
- Once the squash is done cooking and cool enough to the touch, remove as much flesh as you can and discard the skin. Add all of the squash meat and coconut milk mixture to a high-speed blender or large food processor and blend for 2-3 minutes, or until completely smooth.
- Pour soup back into the pot and cook over medium-low heat, stirring occasionally, for 2-3 minutes, or until heated through.Fresh flat-leaf parsley, Roasted and salted pumpkin seeds
Tap stars to rate!
Video
Notes
- Servings: 6 bowls for an appetizer serving, 4 bowls full for a full meal.
- Coconut milk: If you’d like to finish your soup with a drizzle of coconut milk, reserve 2 tablespoons and pour over soup just before serving.
- Lite coconut milk: can be used in place of full-fat but the soup won’t be as creamy.
- Storage: This dish seriously gets better with time and will taste wonderful after a day in the refrigerator. Simply keep in an airtight container in the fridge for up to 3-4 days.
- Reheating: The best way to reheat is on the stovetop over medium-low heat, stirring occasionally. For smaller portions, microwaving works well—heat in short intervals, stirring between each round.
- Freezing: This soup can be frozen for 2-3 months, maintaining good texture and flavor. Make sure to cool the soup completely before transferring it to a freezer-safe container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Creamy Soup Recipes
Fill up with a cozy bowl of soup any time with these tasty recipes:
This soup is THE BEST!!!
Yay! So happy to hear you enjoyed the recipe, Bonnie! It’s one of my absolute favorites, too. Thanks so much for taking the time to leave a comment and rating!
Absolutely delicious! I’ll be making this again. I stirred in a bit of half and half just before serving. My husband, who is not big on vegetables, loved it!
Yay! So happy to hear you enjoyed the recipe, Ingrid! It’s perfect for those that don’t love veggies. Thanks so much for taking the time to leave a comment and rating!
Absolutely delicious!
Yay! So happy to hear you enjoyed the recipe, Barb! Thanks so much for taking the time to leave a comment and rating!
Excellent)-yummy!- huge hit at our fundraiser
Yay! So happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave a comment and rating!
Delicious! I left it a little chunky so it would have a bit of texture
Yay! So happy to hear you enjoyed the recipe, Sonia! That sounds tasty. Thanks so much for taking the time to leave a comment and rating!
the best I ever had so thick and creamy 😋
Yay! So happy to hear you enjoyed the recipe, Gunda! Thanks so much for taking the time to leave a comment and rating!
Delicious! Will make again
I did add extra veg stock
Yay! So happy to hear you enjoyed the recipe, Sonia! I’m glad you could make it work for your tastes. Thanks so much for taking the time to leave a comment and rating!
I made this for the first time, and it was so delicious! It was rich and creamy. The coconut milk gave it a depth I thought I would miss for not using heavy cream!!! Not the case at all. I also gave some to a colleguea, who is lactose intolerant and was amazed at the texture and richness. It was easy and quick, and I think it took me an hour to finish the recipe. Saving this one to make again and again. Thank you for sharing.
Yay! So happy to hear you enjoyed the recipe, Luci! It is amazingly creamy and rich. Thanks so much for taking the time to leave a comment and rating!
hello. I want to make this. all the reviews are so positive. unfortunately I have alot of food allergies and carrot /celery are big allergies for me, so I cannot use veg.stock. can I sub pure chicken bone broth in this recipe? or will it ruin the flavor? I want to serve it for 12 ppl but dont want to ruin what appears to be a good thing. thank you
Hi Ace! While pure chicken bone broth might slightly change the flavor, it should still turn out delicious! You could always try a smaller batch first before serving it at your event. Hope this helps!