London’s Top Tip: Don’t underestimate the power of a little cayenne and cinnamon—they add just the right kick to balance the squash’s natural sweetness!
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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.
If you’re on a creamy kick, you’ve GOT to try out this Pumpkin Soup, Zucchini Soup, and Cauliflower Soup recipes next!
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- 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!
How to Make Roasted Butternut Squash Soup with Coconut Milk
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Roast the butternut squash in the oven: 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.
- Roast 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!
- Combine ingredients in a pot: Cook the onions in a Dutch oven until tender. Stir in the coconut milk, garlic, ginger, seasonings, and broth. Simmer for 5 minutes. (Make sure you shake the can of coconut milk well before pouring in!)
- Blend the roasted butternut squash and soup base in a high-speed blender until smooth. (The Vitamix is my favorite if you happen to have one- it makes it SO creamy!) If needed, use a food processor or immersion blender. Reheat in a pot over medium-low heat, then serve with a drizzle of coconut milk, fresh herbs, cayenne, and optional toppings like homemade croutons or roasted pumpkin seeds.
Storage Directions
- 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.
- 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.
- 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.
FAQs
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 Butternut Squash Soup?
If you’re looking for something to serve with this butternut squash soup to make a complete meal, then try one of these recipes:
- Shaved Brussels Sprouts Salad
- Roasted Cauliflower Kale Salad
- Cauliflower au Gratin
- Baked Honey Mustard Chicken Thighs
- Kale Salad with Cranberries
- Pork Chops with Apples and Onions
- Skillet Chicken Pot Pie
More Creamy Soup Recipes
Fill up with a cozy bowl of soup any time with these tasty recipes:
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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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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.
So good. My son has a dairy allergy so we’re always trying to find things to include him in our good eating. Will make again. I saw that it’s 302 cal. Is that a serving size of one cup? Just checking. Thanks.
Hi Kate! I’m so glad your son is able to enjoy it. Many of the newer recipes on the site are GF and DF, so hopefully you will be able to find more he will love, too! As far as serving size, yes, it is roughly 1 cup, but depends on how large your butternut squash is. Thanks for asking and for your comment/rating!
My entire family loved this recipe! The first time I made it, their interest level was low because of the spicy cayanne. The second time I omitted the cayanne, and my family couldn’t eat it fast enough!
Hi Leanna! So happy they enjoyed it more without the cayenne! Thanks so much for your comment and review 🙂
Would you be able to use an immersion blender right in the big pot to mix?
Hi Sara! Yes! An immersion blender will work great, too. Thanks for the question!
I made this, I have never eaten butternut squash but wanted to make this. I had a can of coconut milk in the pantry. It turned out so delicious, 5 star delish!!!
I used an immersion blender, perfection!!
Yay, Ruth!! I am so glad you enjoyed it. The immersion blender is key to making it super easy. Thanks so much for your comment and rating!! 🙂
This soup is AMAZING. I had to modify it a bit, as I can’t eat onion or garlic due to SIBO, so subbed the green parts of green onion for the onion, eliminated the garlic cloves, and used garlic-infused olive oil (SIBO legal) when roasting the squash. It was absolutely incredible. So, SO good. I often find butternut squash soup to be a bit too sweet for my liking, but this was just the perfect balance. Immediately added to our weekly rotation. Thanks so much!!!
Hi Nicole! I am so happy you were able to make a few adjustments to the recipe. And I totally agree… butternut squash soup can sometimes taste like a dessert soup if you’re not careful! Thanks so much for your comment and rating 🙂
I had this thick, uncuous, tastiest of soups in a restaurant in Scotland last weekend and asked the chef to let me know his secret–he wouldnt tell me anything except that it had coconut milk with the butternut squash so I have worked out that it was this recipe! My carnivorous daughter, who would never choose a soup, had the venison, then, after a try of MY choice wanted to swap meals!! NO WAY– I love this adaptable, make-it-a-meal, bowl of loveliness.
Wow, Jenny!! I am so happy this recipe was what you were looking for!! Now your daughter can have as much as she wants 😉 Thanks so much for your kind comment and rating!!
Just made this tonight! It was creamy and delicious!
Yay, Mary!! So so happy you enjoyed it. Thanks so much for your comment and rating 🙂
Just made this. It tastes delicious, and the kitchen smells so wonderful. I don’t have any cayenne, but I subbed half of the cinnamon for some Garam Masala to add depth, plus I upped the amount of the spices (not sure by how much). Also, my butternut squash was pretty small, so I added some pureed Winter Luxury pumpkin I had left over from making pies. They’re great for soups and pies. I used Better Than Bullion chicken broth, too, as I don’t have any vegetable broth on hand. I also omitted the onion, because I don’t have one today. So just so everyone knows, this recipe is adaptable and delicious! Not to mention easy and quick once your squash is roasted.
Oh I just love all of your additions and changes, Stephanie!! It sounds like it turned out incredible. I’ll have to try some of these out next time. Thank you so much for your kind comment and rating!!
I only discovered butternut squash this year and I was looking online to see what all you xan do with it. This soup is so amazing!!! I made it by the recipe and added just a bit of nutmeg. This is such a warm, comforting and satisfying meal with the aromatics and the creamy texture. I’m so glad I picked this recipe. Thank you!!!
What a wonderful idea to add a touch of nutmeg!! And isn’t butternut squash incredible?! You can do so much with it. Thanks so much for your kind comment and rating! 🙂
OMG this is sooo good! Rich, flavourful, smooth and creamy! what more could you ask for?
Yay, Kathryn!! I just made this again last night, too! Thanks so much for reminding me of how creamy it is 🙂 And thank you for the comment and rating!!