Scrumptious butternut squash soup with creamy coconut milk features simple ingredients and cozy flavors! This is the ultimate healthy comfort food recipe and it requires very little hands on time to prepare. It's also gluten free, dairy free and vegan.
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It's butternut squash season and I'm all about it! If you're looking for more fun recipes featuring this fabulous ingredient check out my Butternut Squash & Ground Beef Casserole, Butternut Squash Salad With Cinnamon Vinaigrette or this tantalizing Turkey Chili With Butternut Squash.
Ingredients & Substitutions
Butternut squash: squash gives this delicious soup its gorgeous color and slightly sweet taste. It's also loaded with dietary fiber, vitamins and nutrients! (source: healthline).
Extra virgin olive oil: brushing your squash with olive oil before roasting will help keep it hydrated!
Herbs & spices: crushed rosemary, salt, ground black pepper, cinnamon, cloves and a dried bay leaf. I also like to add whole star anise and cinnamon sticks to my soup while it simmers. This is optional but delicious (and it looks pretty).
Veggie broth: chicken broth will also work if you're not worried about making this recipe vegan.
Canned coconut milk: unsweetened and full fat! Coconut cream can also be used and if you don't need to keep this recipe vegan, you can substitute half and half or heavy cream.
Optional toppings: roasted pumpkin seeds, ground cinnamon, fresh herbs or an extra swirl of coconut milk. Want to sweeten it up some more? Stir in a few drops of maple syrup or sprinkling of brown sugar!
How To Make Creamy Butternut Squash Soup
Keep scrolling for complete recipe card and measurements. We’ll start here with a quick overview!
- Preheat oven to 400°F.
- Cut butternut squash in half and place it on a baking sheet, or in a casserole dish.
- Brush both halves with extra virgin olive oil.
- Sprinkle squash generously with salt, pepper and rosemary.
- Roast squash for approximately 60 minutes, until tender.
- Allow squash to cool until you can handle it comfortably, then scoop flesh into a large soup pot.
- Place pot on the stove top over medium-high heat, add all other ingredients and mix well.
- Cover, increase heat to high and bring mixture to a boil. Then, reduce heat and simmer 10-15 minutes, stirring occasionally.
- Remove bay leaf, cinnamon sticks and star anise.
- Use an immersion blender to puree soup until velvety smooth. You can also transfer soup to a traditional blender for pureeing, if necessary. A food processor will also work, but I find that a blender results in a smoother textured soup overall!
- Ladle soup into serving bowls. Add toppings like pumpkin seeds and cinnamon if desired. Enjoy!
Special equipment: I highly recommend purchasing an immersion or hand blender if you don't have one already! You can transfer soup to a regular blender for puréeing, but that's such a hassle.
I recently bought this immersion blender and it is AMAZING (plus affordable). Once you get your hands on one of these beauties, you won't ever go back to your old ways. It's so worth it to invest in this incredible tool.
How To Cut A Butternut Squash
Drench a wash cloth with water and squeeze it out. Place damp cloth on the countertop and put your cutting board on top of it (this should help keep the cutting board in place).
Rinse squash, dry well and place it on the cutting board. Very carefully use a good, high quality, sharp kitchen knife to cut the squash in half lengthwise (a sharp knife is key when cutting thick skinned squash and will make the process much easier).
I usually insert the knife into the middle of the squash and work my way to the ends, then flip it over and repeat.
If you're really struggling, cut a few of slits in the skin of the squash and microwave it for 3-5 minutes. This should soften it up a bit and make it easier to halve.
What To Serve With Squash Soup
How To Store Leftovers
Refrigerate: allow leftovers to cool completely and then transfer to an airtight container. Store in the refrigerator for 3-5 days.
Freezer instructions: place cooled leftovers in a freezer-safe food storage container. You can also pour them into a Ziploc bag! Store frozen for up to 6 months.
Reheat your soup in the microwave or in a pot on the stovetop over medium heat!
Frequently Asked Questions
I like to use salt, pepper and rosemary when roasting my squash. Once I've scooped tender squash into a pot with broth I'll add autumnal spices such as cinnamon, cloves and star anise! I enjoy a sweeter squash soup, if you'd like a more savory version you could experiment with curry, chili powder, oregano, etc! For sweet and spicy, add a pinch of cayenne pepper.
More Creamy Soup Recipes
- Slow Cooker Potato Soup
- Hamburger And Potato Soup
- Creamy Chicken Gnocchi Soup
- Easy White Chili With Chicken
- Roasted Tomato Soup With Basil
- Creamy Ham & Bean Soup
- Creamy Taco Soup
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Creamy Butternut Squash Soup With Coconut Milk
- 1 large butternut squash *around 4 lbs.
- 2 tablespoons extra virgin olive oil
- Salt, black pepper & rosemary
- 1 14.5oz can (or 1 & ¾ cup) vegetable broth *see note below
- 1 5.5oz can (or ⅔ cup) full fat coconut milk *canned, unsweetened *see note below
- 1 bay leaf
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- Whole cinnamon sticks (optional)
- Whole star anise (optional)
- Roasted pumpkin seeds *optional for topping
Recipe notes:Vegetable broth: chicken stock will also work if you're not worried about keeping this recipe vegan. Unsweet full fat coconut milk: use canned coconut milk, boxed isn't as creamy. It can be hard to find a 5.5oz can of coconut milk. If you have to buy a larger one, use the leftovers to make another batch of soup or this yummy Pumpkin Chia Pudding! I've had good luck finding 5.5oz cans at Sprouts and on Amazon! Coconut cream can also be substituted and if you're not worried about keeping this recipe vegan, half and half or heavy cream also work. *Canned coconut milk is usually located in the baking or Asian foods isle at your local grocery store.
- Preheat oven to 400°F
- Cut butternut squash in half, lengthwise, and brush with olive oil. Sprinkle generously with salt, pepper and rosemary.
- Roast squash for about 60 minutes. Once fork tender, remove from the oven.
- Allow squash to cool until you can handle it comfortably. Scoop flesh into a large pot on the stovetop and turn heat to medium-high.
- Add broth, coconut milk, bay leaf and spices to the pot. Cover, turn heat to high and bring ingredients to a boil. Reduce heat to low and simmer 10-15 minutes, stirring occasionally.1 14.5oz can (or 1 & ¾ cup) vegetable broth, 1 5.5oz can (or ⅔ cup) full fat coconut milk, 1 bay leaf, ¾ teaspoon ground cinnamon, ⅛ teaspoon ground cloves, Whole cinnamon sticks (optional), Whole star anise (optional)
- Remove bay leaf, cinnamon sticks and star anise. Puree soup until smooth. You can use an immersion blender or transfer soup to a regular high-speed blender for pureeing if necessary.
- Portion soup into serving bowls and top with roasted pumpkin seeds and a dash of cinnamon if desired!
- Allow leftovers to cool and place them in an airtight food-storage container. Refrigerate for 3-5 days or freeze for up to 6 months.
- Reheat using the microwave. You can also heat your soup in a pot on the stovetop over medium heat!
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