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
- Parmesan Crisps
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
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Roasted Butternut Squash Soup Recipe
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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
- Preheat oven to 425 degrees.
- 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.1 large butternut squash, 1-2 Tbsp. olive oil, Pinch of salt
- 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.2 Tbsp. olive oil, ¾ cup sweet onion, 3 cloves garlic, 1 ¼ tsp. ginger
- 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.¾ tsp. salt, ¼ tsp. cinnamon, Pinch cayenne pepper, 15 oz. coconut milk*, 1-2 cups vegetable broth*
- 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.
- 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.
- Serve soup immediately with a drizzle of coconut milk and fresh cilantro. Enjoy!Cilantro
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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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super easy and delicious. I didn’t have the exact ingredients, so I used what I had: thai curry powder (about a tsp) in place of cayenne and shallots instead of onion. Loved it. Had 3 helpings!
Oh I bet that tasted delicious with the curry powder! Thanks so much for your comment and rating, Michelle 🙂
Delicious! So easy. I left out the cinnamon – the whole family loved it
Yay, Kathy! I’m so happy to hear you and your family enjoyed the recipe so much. Thanks for taking the time to leave a comment and rating!
Made this for dinner tonight. Easy and absolutely delicious!
Yay, Cara! I’m so happy you enjoyed the soup. Thanks so much for the comment! 🙂
It was my first time using coconut milk and it was delicious! I roasted my butternut squash halves Rather than chopping them up. And I added everything to one pot and used my immersion blender to mix it all up.
Yay!! So happy you enjoyed the soup, Vivian! Isn’t coconut milk fabulous? Thanks so much for your comment and rating!!
Made this soup last week and we enjoyed it. I have made butternut squash soup before but this is the first time I’m trying the roasted version. Has a clean, Vietnamese sort of flavor. Thanks for an excellent recipe.
So happy you enjoyed the soup, Maddy! And thanks so much for your comment 🙂
I babyfied it — used a tiny pinch of cayenne pepper, left out the salt, used a low salt stock cube, then fed it to my one year old who couldn’t get enough of it! And I thought it was delicious as well! Nice recipe! And great for growing kids.
Yay, Sid!! Absolutely LOVE your “babyfying” changes. It’s always a win-win when the kiddos love it as much as we do. Thanks for your comment and rating!
This recipe is AMAZING! Honestly I was skeptical that it would taste very good, but I was proven to be very wrong. It is DELICIOUS!
Thank you for sharing 😊
Yay, Nicole!! I am so happy you enjoyed it so much. Thanks for your comment and rating!!
Made this last night and it is delicious – thank you for the recipe! (I’m not vegan, but on the Whole30. So rich and creamy.)
Yay, Heather!! So happy you enjoyed the soup. Thanks so much for your comment and rating 🙂
I don’t usually leave comments but this was so easy and delicious, especially if you have an immersion blender!! Here are the adjustments I made: Use 2 bags frozen cut squash roasted. 2 C bone broth. 1/8 t nutmeg. 1 piece bacon puréed in soup and a spoon of bacon grease. Add s+p to taste. Top with bacon crumbles. Next time I will make more to freeze! Thanks!
Hi Amanda! I absolutely love your adjustments. I bet it tasted amazing with those bacon crumbles. Will have to try it out next time. Thanks for your comment and rating!
Hi London, can you make this and freeze it in advance of a dinner two days later?
Hi Charles! Great question. You absolutely can prep this ahead of time and reheat it the day of serving. I would suggest just refrigerating it since it is only 48 hours. Reheat it in a covered pot over medium-low heat for best results!