This creamy butternut squash soup is a wholesome bowl of comfort that’s as nourishing as it is delicious.
Made with vibrant vegetables, coconut milk, and aromatic seasonings, it’s naturally dairy-free, fiber-rich, and packed with vitamins A and C.
With plant-based protein, heart-healthy fats, and low saturated fat, this soup is both satisfying and nourishing.
Quick to prepare and perfect for meal prep, it’s an everyday go-to you’ll crave year-round.
Creamy Butternut Squash Soup
Equipment
- 1 large stockpot
- 1 wooden spoon
- 1 chef’s knife
- 1 cutting board
- 1 Measuring Cups Set
- 1 Measuring Spoons Set
- 1 immersion blender (or high-speed blender)
Ingredients
- 3 pounds butternut squash cubed
- 3 tablespoons olive oil
- 2 cups vegetable or chicken broth plus more if needed
- 1 large carrot peeled and chopped
- 1 green apple peeled and chopped
- 1 red bell pepper seeded and chopped
- 1 medium white or yellow onion diced
- 1 stalk celery chopped
- 1 tablespoon garlic minced
- 1 teaspoon salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
- ½ teaspoon smoked paprika optional
- 2 cans 15 oz each unsweetened coconut milk
Instructions
- Prepare the Vegetables and Aromatics: Begin by washing, peeling, and chopping all your fresh produce. Dice the butternut squash into small cubes so they cook evenly and quickly. Peel and chop the carrot, core and peel the apple, remove seeds from the red bell pepper, and dice the onion and celery. Mince the garlic finely for maximum flavor release. Having all your ingredients prepped before cooking ensures a smooth process and prevents rushing later on.
- Heat the Pot and Sauté the Base: Place a large stockpot on medium-high heat and add the olive oil. Once the oil is warm and shimmering, carefully add the chopped onion, garlic, carrot, apple, celery, red bell pepper, and cubed squash. Stir gently with a wooden spoon to coat everything in the oil. Cook for about 4–5 minutes, stirring occasionally, until the onions turn translucent, the garlic becomes fragrant, and the vegetables begin to soften slightly. This step develops a rich flavor foundation for the soup.
- Season and Add Liquid: Sprinkle in the salt, black pepper, and smoked paprika (if using) directly over the sautéed vegetables. Stir to evenly distribute the spices. Now, pour in the vegetable or chicken broth. The liquid should just cover the vegetables; if needed, add a bit more broth or water to ensure they cook properly. Turn up the heat and bring the pot to a gentle boil.
- Simmer Until Tender: Reduce the heat to medium and let the soup simmer for 10–15 minutes. Keep the pot partially covered to prevent too much evaporation. Stir occasionally to avoid sticking at the bottom. The goal here is to cook the butternut squash and other vegetables until they are completely soft and can be easily pierced with a fork. The simmering process also allows the flavors to meld together beautifully.
- Incorporate the Creamy Element: Once the vegetables are tender, pour in both cans of coconut milk. Stir slowly to blend the creamy milk with the vegetable base. The soup will immediately take on a silky texture and a slightly sweet, nutty aroma. Taste a spoonful of the broth at this stage and adjust with extra salt or pepper if needed.
- Blend to a Smooth Puree: Remove the pot from direct heat for safe blending. Using an immersion blender, puree the soup right in the pot until it becomes completely smooth and velvety. If you prefer, carefully transfer the soup in batches to a high-speed blender and puree until silky. Always cover the blender lid with a kitchen towel and blend in smaller amounts to avoid hot liquid splattering. Once blended, return everything to the pot and stir to combine.
- Adjust Consistency and Taste: Check the consistency of your soup. If it feels too thick, add a splash of warm broth or water and stir until it reaches your desired texture. For a slightly spicier kick, you can stir in an extra pinch of smoked paprika or even a dash of curry powder. Taste one final time and adjust seasoning with additional salt and pepper if necessary.
- Garnish and Serve: Ladle the hot, creamy soup into serving bowls. For a beautiful presentation and extra layers of flavor, sprinkle garnishes like roasted pumpkin seeds, dried cranberries, fresh herbs, smoked paprika, or a dusting of parmesan cheese. Serve warm with crusty bread, a side salad, or enjoy it on its own as a nourishing, comforting meal.
Notes
- Butternut squash should be diced into uniform cubes for faster, even cooking.
- Coconut milk adds a luscious creaminess without dairy; use full-fat for richness or light for fewer calories.
- A green apple balances the sweetness of squash with gentle tartness.
- For deeper flavor, try roasting the squash before adding it to the soup.
- Adjust the thickness by adding more broth or water until it reaches your preferred consistency.
- Garnishes add texture, color, and taste—don’t skip them if you want a restaurant-quality finish.
Chef’s Secrets for Perfect Flavor
The secret to a truly delicious butternut squash soup lies in building layers of flavor from the very beginning.
Sautéing the vegetables before adding the broth helps release their natural sweetness and intensifies their aroma.
For an extra depth of taste, you can roast the squash beforehand with a drizzle of olive oil and a sprinkle of salt—this caramelizes the edges and creates a slightly nutty flavor.
Always season in stages a pinch of salt during sautéing, another while simmering, and a final adjustment before serving.
Lastly, blending the soup thoroughly until silky smooth makes all the difference in achieving that luxurious, creamy finish.
Serving Suggestions and Pairing Ideas
This soup is versatile and pairs beautifully with many side dishes.
Serve it with a warm slice of crusty bread, garlic toast, or a wholesome grainy roll for dipping.
For a balanced meal, pair it with a crisp green salad topped with apple slices, walnuts, and a light vinaigrette.
It also works wonderfully as a starter before roasted chicken, grilled fish, or a hearty autumn-inspired main course.
If you’re entertaining guests, garnish each bowl differently—one with pumpkin seeds, another with fresh herbs, and another with a swirl of coconut milk—for a creative and elegant presentation.
Storage Tips and Reheating Advice
This soup keeps beautifully, making it an excellent meal-prep option.
Allow the soup to cool completely before storing.
Place in airtight containers and refrigerate for up to 4 days.
For longer storage, freeze portions in freezer-safe bags or containers for up to 3 months.
When reheating, warm gently on the stovetop over medium-low heat, stirring occasionally.
If the soup thickens during storage, simply add a splash of broth or water to restore its creamy consistency.
Avoid boiling after adding coconut milk, as high heat can sometimes alter the smooth texture.
Frequently Asked Questions
1. Can I make this soup vegan?
Yes! This recipe is naturally vegan as long as you use vegetable broth instead of chicken stock. It’s fully plant-based, dairy-free, and packed with nutrients.
2. Can I substitute another type of squash?
Absolutely. Kabocha squash, acorn squash, or even pumpkin can be used in place of butternut squash. Just adjust cooking time slightly depending on the variety’s firmness.
3. Do I need coconut milk?
Coconut milk creates the signature creamy texture, but you can replace it with heavy cream, cashew cream, or even oat milk for a lighter version. Keep in mind that each substitute changes the flavor slightly.
4. How can I make the soup spicier?
For a little heat, add a pinch of cayenne pepper, red chili flakes, or a spoonful of curry paste while sautéing the vegetables.
Adjust the spice level gradually so it doesn’t overpower the natural sweetness of the squash.
5. Can I make this soup ahead of time?
Yes, this soup tastes even better the next day as the flavors have more time to meld together.
Make a batch ahead, store in the fridge, and reheat gently when ready to serve. It’s ideal for busy weeknights or meal prepping.
