Roasted Butternut Squash Soup is a showstopper recipe that everyone will think you spent all day making! It is so simple to bake and caramelize an entire Winter squash in the oven, then blend it with coconut milk, broth, garlic and spices to get a super creamy, secretly healthy, and flavor-packed dish. This soup is perfect to cozy up with on a chilly night and easy to make vegan and dairy-free.
Butternut Squash Soup with Coconut Milk
With the Fall and Winter seasons right around the corner, having a few healthy recipes that you can easily whip up on a busy weeknight is essential!
Arguably, there is nothing better than a big bowl of soup to warm you up on those colder nights!
Even right now as I type these words, I am craving this savory roasted butternut squash soup.
Roasting the Winter squash until it is caramelized is CRUCIAL for a deep, rich, indulgent flavor.
And, making butternut squash soup with coconut milk keeps it vegan and dairy-free while creating the most creamy texture. (I promise- you won’t even miss the heavy cream! And nope, there’s no strong coconut-y flavor, either!)
Once it’s puréed to silky smooth perfection, you’ll have a hard time not slurping it all up at once.
The best part? This heavenly soup is actually secretly super easy to make with this simple recipe!
If you’re on a creamy kick, you’ve GOT to try out this Pumpkin Soup, Zucchini Soup, and Healthy Cauliflower Soup recipes next!
Ingredients
The simple ingredients you need to make this vegan butternut squash soup include:
- Butternut Squash. Look for a large squash that is around 2 ½ – 3 pounds in weight. If it’s larger than this, save the rest to make some Roasted Butternut Squash Cubes or Air Fryer Butternut Squash!
- Coconut Milk. The bulk of the liquid in this recipe is from this vegan milk. Make sure you get the CANNED coconut milk and NOT the kind in the refrigerated section. Choose a LITE coconut milk to make this lower in fat and calories.
- 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 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
The basic steps for making this easy butternut squash soup recipe are simple to follow.
Prepare the Squash
Cut the butternut squash in half length-wise and scoop out the seeds.
If you have a difficult time cutting this gourd in half, take a look here and learn How to Cut Butternut Squash.
Drizzle a touch of olive oil over both halves and sprinkle with a pinch of salt.
Rub it in well to make sure it is completely covered.
Place the halves face-side down on a large baking sheet and roast at 425℉ for 40-50 minutes.
Look for the peel to be caramelized and the middle fork tender.
Make the Base
Sauté the onions in a large Dutch oven or pot until tender. Make sure they are almost fully cooked.
Stir in the coconut milk, seasoning ingredients, and broth. Simmer for 5 minutes.
You need to cook it just long enough so that the ingredients are warmed up.
Blend and Serve
Add the roasted butternut squash and soup base to a high-speed blender such as a Vitamix and blend until the soup is smooth and to your desired consistency.
If you don’t have a high-speed blender, a large Food Processor or an Immersion Blender can be used.
Reheat in a Dutch oven or pot over medium-low heat until your desired temperature is reached.
Serve with additional coconut milk or coconut cream drizzled on top, a sprig of cilantro, and a sprinkle of cayenne pepper, for presentation. You can even throw on some homemade croutons and roasted pumpkin seeds for texture.
Meal Prep and Storage
- To Prep-Ahead: Either roast the squash and store it until you’re ready to make it or prepare it completely.
- To Store: This dish seriously gets better with time and will taste wonderful after a day or two in the refrigerator. Simply keep in an airtight container in the fridge for up to 4-5 days.
- To Freeze: Place the soup in a freezer-safe container or Ziploc bag in the freezer for up to 4-6 months.
- To Reheat: The best way to reheat soup is to return it to a pot and warm it up over medium-low heat. You can also use the microwave if you’re in a rush.
FAQs
Roasting squash not only softens it, but it gives it a sweet and deep flavor that is unmatched.
Butternut squash soup is best when the squash has been roasted. Also, use thick and creamy coconut milk to give an indulgent texture. Additionally, you can experiment with mixing in different herbs and spices to change up the flavors.
It depends what recipe you use, but it certainly can be healthy! Butternut squash is rich in potassium, vitamins, and fiber making it a great addition to your diet. This particular recipe uses coconut milk which is relatively high in calories and fat, so use a LITE coconut milk to make it even healthier.
Top with fresh herbs like cilantro, sage, rosemary, or thyme. You can also add texture by sprinkling with nuts or seeds. Try mixing in oils or seasonings like extra cayenne powder, cinnamon, nutmeg, or truffle oil.
Expert Tips and Tricks
- Use a sharp knife. The sharper the knife, the easier it will be to cut the squash in half.
- Roast until golden. You want the edges of the butternut squash to caramelize.
- Full fat for flavor. Splurge on regular coconut milk for the best rich and creamy taste.
- The higher the power, the better. Using a high-powered blender will result in an ultra creamy soup.
- Freeze for later. Double the batch and keep the leftovers for an easy meal in the future.
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
- Steamed Broccoli
- Air Fryer Meatloaf
- Air Fryer Chicken Nuggets
- Blackened Mahi Mahi
More Creamy Soup Recipes
Fill up with a cozy bowl of soup any time with these tasty recipes:
- Creamy Pumpkin Soup
- Roasted Tomato Basil Soup
- Cream of Zucchini Soup
- Potato Leek Soup
- Cream of Asparagus Soup
- Creamy Beet Soup
- Instant Pot Potato Soup
- Carrot and Lentil Soup
- Crab Bisque
Roasted Butternut Squash Soup Recipe
Roasted Butternut Squash Soup is a showstopper that everyone will think you spent all day making. It's so easy to bake an entire Winter squash in the oven, then blend it with coconut milk, broth, garlic and spices to get a super creamy and healthy dish.
Ingredients
- 1 large butternut squash cut in half, seeds removed
- 1-2 Tbsp. olive oil
- Pinch of salt
For the Soup:
- 2 Tbsp. olive oil
- ¾ cup sweet onion finely chopped
- 3 cloves garlic crushed
- 1 ¼ tsp. ginger crushed
- ¾ tsp. salt
- ¼ tsp. cinnamon
- Pinch cayenne pepper
- 15 oz. coconut milk* canned, full-fat or lite
- 1-2 cups vegetable broth*
- Cilantro optional
Instructions
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Preheat oven to 425 degrees.
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Roast Butternut Squash: Drizzle 1 tablespoon olive oil and sprinkle a pinch of salt on the inside of both halves of the butternut squash. Place squash face-down on a large baking sheet lined with parchment paper or aluminum foil. Bake in preheated oven for 40-50 minutes, or until squash is tender.
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Sauté Vegetables: In a medium saucepan or pot combine 2 tablespoons olive oil and onion. Sauté over medium heat for 3-4 minutes. Add garlic and ginger. Continue cooking over medium heat for 1-2 minutes.
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Season and Simmer: Lastly, add salt, cayenne, cinnamon, coconut milk, and broth. Stir to combine ingredients. Cover skillet with a lid, reduce heat to low, and let ingredients simmer for 5 minutes.
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Blend until Smooth: Once 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 and coconut milk mixture to a high-speed blender, such as a Vitamix. Or, add half of the squash and half of the coconut milk mixture to the bowl of a large food processor and process in batches. Puree for 2-3 minutes, or until contents are completely smooth.
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Warm Back Up: Pour soup back into the pot or saucepan and reheat over Medium-Low heat. Stir ingredients in the pot to ensure even mixing.
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Serve soup immediately with a drizzle of coconut milk and fresh cilantro. Enjoy!
Recipe Video
Recipe Notes
Meal Prep and Storage
- To Prep-Ahead: Either roast the squash and store it until you’re ready to make it, or prepare it completely.
- To Store: This dish seriously gets better with time and will taste wonderful after a day or two in the refrigerator. Simply keep in an airtight container in the refrigerator for up to 4-5 days.
- To Freeze: Place in a freezer-safe container or Ziploc bag in the freezer for up to 4-6 months.
- To Reheat: The best way to reheat soup is to return it to a pot and heat it up over medium-low heat. You can also reheat it in the microwave if you’re in a rush.
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Kate says
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.
London says
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!
Leanna says
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!
London says
Hi Leanna! So happy they enjoyed it more without the cayenne! Thanks so much for your comment and review 🙂
Sara says
Would you be able to use an immersion blender right in the big pot to mix?
London says
Hi Sara! Yes! An immersion blender will work great, too. Thanks for the question!
Ruth says
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!!
London says
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!! 🙂
Nicole says
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!!!
London says
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 🙂
Jenny Simmons says
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.
London says
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!!
Mary says
Just made this tonight! It was creamy and delicious!
London says
Yay, Mary!! So so happy you enjoyed it. Thanks so much for your comment and rating 🙂
stephanie says
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.
London says
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!!
Drborah says
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!!!
London says
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! 🙂
Kathryn Whitwell says
OMG this is sooo good! Rich, flavourful, smooth and creamy! what more could you ask for?
London says
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!!