Easy Butternut Squash Soup

You’ll love the simplicity of this easy butternut squash soup recipe — it’s ready and on the table in under an hour.

A comforting, quick meal that’s perfect for a chilly day!

Easy Butternut Squash Soup

My recipe for butternut squash soup is super creamy and very easy to make. I’ve made this a vegan version of butternut squash soup by using coconut milk instead of heavy cream. The coconut milk gives the soup a rich velvety texture that is so smooth and tastes amazing.

Aromatic fresh herbs, sage, and rosemary infuse the soup with a depth of flavor and give a savory warmth that enhances the overall richness. 

This recipe combines just eight key ingredients for a perfect blend of flavors. Each one works together to create a robust and rich taste you’ll love.

Just like our coconut chicken curry or sheet pan shrimp fajitas, this soup proves that simplicity can be delicious. Just a handful of quality ingredients can create easy meals you’ll want to make over and over again.

Now, let’s get to cooking!

Ingredients

• butternut squash: whole or pre-cut butternut squash
• fresh sage
• fresh rosemary
• fresh ginger
• yellow onion
• garlic cloves
• full-fat coconut milk or heavy cream
• vegetable broth
• olive oil or butter
• salt and pepper
• optional: cayenne pepper for a little heat

How to make Butternut Squash Soup

1. Peel and halve the butternut squash and spoon out the seeds. Cut into 1/2-inch cubes. Set to the side. I recommend watching this tutorial on how to peel, cut, and dice a butternut squash safely.

2. Heat 2 tablespoons of oil or butter in a large soup pot over medium heat. When the oil is hot, add the onions, salt, and pepper, and saute until soft, about 5-7 minutes. Add the cubed butternut squash and saute, stirring occasionally, for about 10 minutes.

3. Stir in the ginger, garlic, sage, rosemary, and cook until fragrant, about 1-2 minutes. Add the broth, bring to a boil, cover, reduce heat, and simmer for 20-25 minutes, until the butternut squash is fork tender.

4. Let the soup slightly cook, add the coconut milk, and blend with an immersion blender or pour into a blender, working in batches if needed. Blend until smooth and creamy.

5. Dish it up and garnish with a drizzle of coconut milk, red pepper flakes, and pumpkin seeds.

How to blend Butternut Squash Soup

Cool the Soup: Allow the butternut squash soup to cool slightly before blending. Hot liquids can create pressure in the blender, posing a safety risk.

Use an Immersion Blender or Stand Blender: If using an immersion blender, place it directly into the pot of soup and blend until smooth, moving the blender around to ensure even consistency. I don’t prefer this method as it usually makes a grittier soup.

I prefer using a standard blender, like a Vitamix, to get a creamier, consistent soup. Ladle the soup in batches and blend on low until smooth and creamy.

If the soup is too thick, add a bit of broth or water to reach your desired thickness and blend again.

After blending, taste the soup and adjust the seasoning if needed. This is the perfect time to add salt, pepper, or any additional herbs or spices.

How to serve Butternut Squash Soup

Serve butternut squash soup with a touch of flair by garnishing each bowl with a drizzle of coconut milk and a sprinkle of toasted pumpkin seeds for added texture. Pair it with crusty sourdough bread or artisanal crackers on the side for a satisfying meal.

It’s also great paired with typical holiday dinner fares like this Gluten-Free Green Bean Casserole.

Storage Instructions

Fridge: Transfer the soup to an airtight container or cover the pot with plastic wrap or aluminum foil. Refrigerate for 3-4 days.

Freezing: Let the soup cool down completely and pour into freezer-safe containers, leaving some space for expansion, or portion it into smaller containers for easier thawing. Freeze for 2-3 months.

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