Butternut Squash Soup

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I love this delicious butternut squash soup. It is an easy recipe, and since it’s a light soup, it works during both cold and warm months.

This vegan butternut squash soup recipe is made with coconut milk for a smooth, creamy texture. Keep reading for tips on thickening butternut squash soup and fun topping ideas to make this recipe your own.

Butternut squash soup recipe

Ingredients

Butternut squash soup ingredients (see text for details)
  • 3 lb. butternut squash
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 Honeycrisp or Granny Smith apple, chopped
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons chopped fresh rosemary
  • ¼ teaspoon cinnamon
  • ¼ teaspoon smoked paprika
  • 2-4 cups vegetable broth
  • 14 oz. can full-fat coconut milk
  • Salt
  • Pepper

How to Thicken Butternut Squash Soup

This soup is cozy and comforting because of its thick and velvety texture. To thicken butternut squash soup, use more vegetables than liquid. For a thick soup, you’ll rely more on a high-quality blender, not on thickening cooking techniques.

The soup will be full of chopped-up veggies and herbs as it cooks. You’ll purée or blend the soup at the end for a thick and rich consistency.

Instructions

Here are the steps you need to make this vegan butternut squash soup.

Step 1 – Prep the Butternut Squash

Butternut squash prepped

Peel the butternut squash and remove the seeds. Cut the squash into 1-inch cubes and set aside.

Now is also a great time to peel and chop the onion and apple. You can also mince the garlic and grate the ginger.

Step 2 – Cook the Onion and Garlic

Sauteeing Garlic and Onion

In a large soup pot or dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion with a good pinch of salt and pepper and cook for 5-7 minutes, until tender and translucent.

Add the minced garlic and ginger and cook for another 30 seconds until fragrant.

Step 3 – Add the Butternut Squash and Flavor

Adding Butternut Squash

Stir in the butternut squash, sage, rosemary, cinnamon, and paprika. Add another good pinch of salt and pepper and cook for 4 minutes.

Add the apples and cook for another minute.

Step 4 – Simmer the Butternut Squash Soup

Simmer butternut squash for the soup

Pour the vegetable broth into the pot, using enough to just cover the vegetables. I used 4 cups total. Bring the soup to a boil. Reduce the heat to medium-low and simmer for 20-30 minutes until the squash can easily be mashed with a fork.

Step 5 – Cool the Soup and Purée

Pureeing butternut squash soup

Remove the soup from heat and let it cool for at least 10 minutes. Ladle the soup into your blender and make sure to only fill it half full.

Keep the lid vented and blend the soup until creamy and then transfer to a large bowl. Repeat until all of the soup has been puréed.

Transfer the soup back to the pot and turn the heat on low to ensure the soup is hot.

Step 6 – Stir in the Coconut Milk

Adding coconut milk to butternut squash soup

While the soup is heating on low, pour in the coconut milk and cook for another 5 minutes.

Step 7 – Serve it Hot

Serving Butternut Squash soup

Taste for seasoning and add more salt or pepper as desired. Serve it up hot and with delicious toppings like some extra coconut milk and chopped pecans.

Cookware Used

Soup Pot: I love to use a high-walled soup pot or dutch oven for this recipe because it reduces splatter on my stovetop and makes for less cleanup. 

High-Quality Blender: The key to a velvety soup is to use a good blender to purée it until smooth. I find that a true blender gets the creamiest consistency, but you can also use an immersion blender and blend everything smooth in the soup pot.

Microplane/Grater: I use my Microplane for the garlic and the ginger in this recipe. It takes less time than mincing with a knife.

Butternut Squash Soup Cooking Variations

The recipe above is for cooking this soup on the stovetop. You could also cook this deliciously creamy soup in a slow cooker or in an Instant Pot.

Slow Cooker Butternut Squash Soup

You can make this butternut squash soup with coconut milk in the slow cooker. Start with step 1 and chop up the peeled squash, apple, onion, garlic, and ginger.

To your slow cooker, add all of the ingredients except for the coconut milk. Cook for 4-6 hours on low heat or 2-3 hours on high heat.

Before serving, follow steps 5 to 7 above.  

Butternut Squash Soup in an Instant Pot

To make vegan butternut squash soup in an Instant Pot, start again with step 1 above.

Next, add the olive oil to the Instant Pot and press the ‘Sauté’ button. Follow steps 2 and 3 above and then add the rest of your ingredients, except for the coconut milk, to the Instant Pot. 

Close the lid and set the vent to the ‘Sealing’ option, and cook for 8 minutes with a quick release when it’s finished. 

Stir in the coconut milk and then follow steps 5 to 7 above.

How to Store Butternut Squash Soup

To store butternut squash soup, let it cool completely. Then you can transfer it to an air-tight bowl with a lid and keep it in the fridge for 4-5 days.

You can also freeze butternut squash soup by ladling the cool soup into zip-top bags and removing all of the air. Lay them flat in your freezer until they’ve frozen, then you can store them easily for up to 3 months.

Toppings for Butternut Squash Soup

One of my favorite things about thick soup is that you can add fun toppings. Here are a few of my favorite toppings for this vegan butternut squash soup.

  • Pepitas
  • Olive oil
  • Extra coconut milk
  • Popcorn
  • Cinnamon sugar apples
  • Crispy fried sage
  • Thyme leaves
  • Herbed croutons
  • Toasted coconut flakes

Now, It’s Your Turn!

Butternut squash soup ready to eat

This cozy and delicious butternut squash soup is ready in under an hour, and leftovers are easily stored for another quick weeknight meal. Be sure to use a great blender and make it extra smooth and creamy.

Top this soup with your favorite flavors, and don’t be afraid to get creative by adding other herbs, spices, fruits, or vegetables to the recipe depending on what’s in season.

Print

Butternut Squash Soup

This light and tasty soup is ideal for both winter and summer months.

  • Author: Beatriz Garcia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 3 lb. butternut squash
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 Honeycrisp or Granny Smith apple, chopped
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons chopped fresh rosemary
  • ¼ teaspoon cinnamon
  • ¼ teaspoon smoked paprika
  • 24 cups vegetable broth
  • 14 oz. can full-fat coconut milk
  • Salt
  • Pepper

Instructions

Prep the Butternut Squash

Peel the butternut squash and remove the seeds. Cut the squash into 1-inch cubes and set aside.

Peel and chop the onion and apple.Mince the garlic and grate the ginger.

Cook the Onion and Garlic

In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion with a good pinch of salt and pepper and cook for 5-7 minutes, until tender and translucent.

Add the minced garlic and ginger and cook for another 30 seconds until fragrant.

Add the Butternut Squash and Flavor 

Stir in the butternut squash, sage, rosemary, cinnamon, and paprika. Add another good pinch of salt and pepper and cook for 4 minutes.

Add the apples and cook for another minute.

Simmer the Butternut Squash Soup

Pour the vegetable broth into the pot, using enough to just cover the vegetables. Bring the soup to a boil. Reduce the heat to medium-low and simmer for 20-30 minutes until the squash can easily be mashed with a fork.

Cool the Soup and Purée

Remove the soup from heat and let it cool for at least 10 minutes. Ladle the soup into your blender and make sure to only fill it half full.

Keep the lid vented and blend the soup until creamy and then transfer to a large bowl. Repeat until all of the soup has been puréed.

Transfer the soup back to the pot and turn the heat on low to ensure the soup is hot.

Stir in the Coconut Milk

While the soup is heating on low, pour in the coconut milk and cook for another 5 minutes.

Serve it Hot

Taste for seasoning and add more salt or pepper as desired. Serve it up hot and with delicious toppings like some extra coconut milk and chopped pecans.

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