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
Roasted Butternut Squash Soup Recipe
Email this recipe!
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
Tap stars to rate!
Video
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.
Can I eliminate coconut milk and use veg broth only or mix veg brother and chicken broth?
You can but it will definitely have a thinner consistency. If you’re worried about calories you can try using a Lite coconut milk. If you’re worried about the coconut taste you can try subbing with a full-fat oat milk instead. Hope this helps!
i typically don’t leave reviews on recipes (idk why, but i should probably start). anyway, i say that because this recipe was SO good that i felt inclined to come leave a review. i didn’t have fresh ginger, so i used ground ginger and i used one less tablespoon of olive oil when sautéing the onions, and it was still phenomenal. seriously, i cannot stress enough how incredible it is. i sent the link to all my friends and family because they need to experience the genius that is this soup. we have some leftovers but i’m already planning on making it again. 100000/10. simply perfect.
So happy this one got you over the commenting hump 🙂 And thanks so much for sharing the recipe with your loved ones and taking the time to leave a comment/rating, Kathleen!
This soup was DELICIOUS! I used pre-cut squash from the grocery store because I’m intimidated by cutting up the squash. I tossed the squash with some olive oil and salt, and roasted it until the pieces started to caramelize. I used full fat coconut milk and one cup of broth to start. It definitely could take the whole two cups of broth. The soup seems to get thicker as leftovers in the refrigerator. I also left out the cayenne pepper because I don’t like that heat. This recipe is a keeper for sure!
Yay! So happy you enjoyed the recipe, Janet. Thanks so much for taking the time to leave a comment and rating 🙂
So good! I also sauté up chicken and add to the soup. Then garnish with toasted pecans, green onions and siracha sauce. Even thrown some sliced cabbage into the mix on occasion. This is a very Thai style dish and very delicious!!
Oh I love all of your additions, Chris!! Happy to hear you enjoyed the recipe! Thanks for taking the time to leave a comment and rating 🙂
where’s the recipee
It’s towards the bottom of the post and is outlined in a black border. There’s also a JUMP TO RECIPE button at the top of the page. 🙂
Fantastic recipe. I’ve been hesitant to make this for so long because I knew how I wanted it to taste after trying it once at a restaurant and wanted my first time to match or beat that experience. I’m happy I waited and follows this one. I will be making this again for sure!
Yay, Danielle!! I’m so happy to hear it lived up to your restaurant memory! Thanks so much for your comment and rating 🙂
To diy for delicious would recommend most definitely:)
Yay! So happy you enjoyed the recipe, Kristine!
Can I use heavy cream instead of the coconut milk?
Yes! You absolutely can use heavy cream. Thanks for asking, Kelly!
Whole family enjoyed this! I’m paleo but not whole30 so I added a tsp of coconut sugar and nutmeg as another comment suggested. Will make again soon! Thanks!
What a great idea, Erica! I bet it was delicious. Thanks so much for your comment and rating 🙂
Can I make this the day before I serve it? Thank you
Absolutely! The flavors will be delicious after a day of melding together 🙂