Creamy Butternut Squash Soup Recipe

With its velvety texture, vibrant color, and delicately sweet squash flavor, this soup is just plain delicious. It also happens to be dairy-free.

The creaminess comes from coconut milk, which lends pleasing richness to every bowl. After I sauté onions, carrot, garlic, and herbs, I add a can of coconut milk and simmer everything long enough to infuse the aromatics into the mix.

I prefer light coconut milk because it makes the soup creamy without giving it an overpowering coconut flavor. I also appreciate that light coconut milk has a healthier fat profile than full-fat. 

Roast the Squash To Save on Prep

Unlike many butternut soup recipes, this one starts by roasting the squash in the oven rather than cooking it on the stovetop. Roasting does double duty in the soup: first, there’s no need to peel and cube raw squash (which is hard work), and second, it gives the soup an added depth of flavor and sweetness. 

Once roasted, it’s a breeze to scoop out the seeds and tender flesh.

Variations on This Soup

Butternut squash soup can go in so many flavor directions. This one is no different. The basic recipe is entirely tasty all on its own, but if you want to play around with ingredients in your pantry, here are a few variations to try:

• Add 1 to 2 teaspoons of any one of the following spice mixes when you add the coconut milk: pumpkin pie spice, ras el hanout, curry powder, or garam masala.
• Stir 1 tablespoon of Thai red curry paste into the pot when you add the coconut milk. 
• Use fresh sage or rosemary in place of thyme.
• Add 1/2 teaspoon red pepper flakes when you sauté the onions for a kick of heat.
• Replace the water with homemade vegetable broth if you have it on hand. Be sure to adjust the salt in the recipe if your broth is already seasoned. 

Dress Up Your Butternut Squash Soup

This is a satisfying soup, so it qualifies as a meal all on its own—perhaps with a hunk of crusty bread or a simple salad on the side. Adding a half (or whole) sandwich, such as this nourishing chickpea number or even a classic grilled cheese is also a good bet. 

I always like to dress up my soup once I ladle it into bowls. Here are a few favorite additions: 

• Homemade croutons
• Roasted sunflower or pumpkin seeds
• A swirl of coconut milk or plain nondairy yogurt
• A drizzle of olive oil or melted butter
• Chopped fresh herbs such as thyme, chives, or sage
• A dash or two of cayenne pepper

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