The creamiest (and easiest!) butternut squash soup!
My husband is, how should I say it… quietly opinionated. But after years of marriage I can tell by a look on his face.
And it happened when I mentioned I would be testing my Roasted Butternut Squash Soup for my Weeknight Winners cookbook.
But one spoonful in and his eyes widened as if to say, “How on EARTH did you do that?!”
You see, there’s the tiniest hint of cinnamon AND a pinch of cayenne. It’s that woody meets spicy pairing that tones down the natural sweetness of the squash that will convert even the butternut squash naysayers.
And the part he didn’t see? I never peeled a thing.
So if you’ve got someone at your table who wrinkles their nose at anything orange this time of year, this is the one I’d put in front of them.
(If it works on them, my Roasted Butternut Squash with Goat Cheese is a good next one to try.)
Why You’ll LOVE This Soup
- No peeling, no cubing. The squash roasts in halves and you scoop the flesh right out, so you skip the hardest part of every other butternut squash recipe.
- 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!
If you’re on a creamy kick, you’ve GOT to try out this Pumpkin Soup, Zucchini Soup, Cauliflower Soup, and Potato Leek 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
Serve it with my Chopped Kale Salad with Cranberries for a full Fall meal!
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. Cans of coconut milk tend to separate on the shelf, so give yours a good shake before you pour it in.
- 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. Just a pinch is all you need. It’s what keeps the soup from tasting one-note sweet, and paired with the cinnamon it gives the whole bowl a little warmth.
- Cinnamon. You won’t taste it as cinnamon, but you’ll notice if it’s gone. It’s the woody note that tones down the squash’s natural sweetness, and with the cayenne it’s what makes this one taste different from every other butternut squash soup.
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.
Don’t underestimate the power of a little cayenne and cinnamon. They add just the right kick to balance the squash’s natural sweetness!
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
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Roasted Butternut Squash Soup with Coconut Milk
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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
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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, just 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.
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:
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Really delicious. I am on a very restrictive diet at the moment and I was looking for an alternative to milk or cream and the coconut milk in this recipe hit the spot.
Thanks so much for leaving a comment, Lesley! I’m so glad the coconut milk was a great alternative for you and that the soup hit the spot. Wishing you all the best with your diet right now — and I’m happy this recipe could be a delicious option!