A comforting bowl of Butternut Squash Soup made with sweet apples, warming spices like ginger and cinnamon, and creamy coconut milk. This dairy-free, vegan recipe is perfect for a cozy meal!
Butternut Squash Soup
This creamy Butternut Squash Soup is so delicious and simple to make! Roasting the butternut squash with apples, onion, and sage adds a rich, deep flavor, and blending it with coconut milk and ginger makes it extra smooth and flavorful. Perfect for pairing with a salad or sandwich for lunch or serving as a cozy dinner starter!
Why This Butternut Squash Soup Is a Must-Make
As soon as I spot butternut squash at the market, this recipe becomes a must! Soup season happens year-round in my house, but this one is a fall and winter favorite. Here’s why you’ll love it:
- Incredibly Easy: Roast the veggies, simmer everything together, and blend it into creamy perfection. It’s quick, simple, and stress-free!
- Deliciously Creamy: The combination of roasted squash and coconut milk creates a velvety texture that feels indulgent but is totally healthy.
- Healthy & Nourishing: Packed with fiber, low in calories, and brimming with vitamins A, C, and E—it’s a satisfying and wholesome choice.
- Rich in Antioxidants: With anti-inflammatory compounds and nutrients like potassium and magnesium, this soup is as nutritious as it is comforting.
- Diet-Friendly: Whether you’re vegetarian, vegan, gluten-free, dairy-free, or low-fat, this soup fits perfectly into your lifestyle.
Pair it with a fresh salad, some crusty bread, or enjoy it as a starter for a cozy dinner. It’s the ultimate comfort food!
Ingredients for Butternut Squash Soup
Instructions
1. Set your oven to 400°F and let it preheat while you prep the ingredients.
2. In a large oven-safe pot or Dutch oven, toss the butternut squash, apple, onion, sage, cinnamon, paprika, and 1/4 teaspoon of salt with olive oil until everything is well coated.
3. Place the pot in the oven and roast for about 30 minutes, stirring halfway through, until the squash is soft and slightly golden.
4. Once roasted, move the pot to the stovetop. Pour in the vegetable broth, coconut milk, grated ginger, nutmeg, and another 1/4 teaspoon of salt. Bring the mixture to a boil over medium heat.
5. Blend the soup directly in the pot with an immersion blender until it’s silky smooth. If you’re using a traditional blender, work in batches and handle the hot liquid carefully.
6. Ladle the soup into bowls and, for a finishing touch, swirl a bit of coconut milk on top and sprinkle with a pinch of nutmeg.
Veriations
- Spices & Fresh Herbs: You can totally change the flavor by adding curry powder, cayenne pepper, garlic, or even fresh thyme or rosemary.
- Creamy Option: If you’re not into coconut milk, heavy cream can give you that rich, velvety texture.
- Squash Swap: You don’t have to stick to butternut—pumpkin or acorn squash are great alternatives.
- Toppings: Toasted pumpkin seeds are a fantastic garnish to add a bit of crunch to each bite.
- Creamier Without Cream: For a creamier soup without using cream, just toss in a few small potatoes. Once blended, they add a nice smooth texture.
- Save Time: You can save some prep time by grabbing pre-chopped butternut squash from the store.
- No Immersion Blender? If you don’t have an immersion blender, no problem! Just blend the soup in batches with a regular blender—just make sure to cover the lid with a towel to let the steam escape while you puree.
What to Serve with Butternut Squash Soup
Butternut squash soup is perfect on its own, but I love pairing it with a few side dishes to make it even more satisfying. Here are some of my go-to options:
- Bread: A slice of crusty baguette, cornbread muffins, or a hearty multigrain bread are ideal for dipping. They soak up the soup’s rich, creamy flavor beautifully!
- Salads & Sandwiches: A light side salad is a great balance, or go for a classic sandwich like a Turkey Club or Tomato Sandwich to round out the meal.
- Main Course: This soup is also wonderful as a starter for Thanksgiving with turkey. On a casual weeknight, serve it alongside chicken or pork and a veggie like roasted broccoli or green beans for a complete dinner.
This soup is so versatile—you can enjoy it for lunch, as a starter, or paired with almost any protein. It’s sure to be a crowd-pleaser!
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Storing Butternut Squash Soup
If you have leftovers, lucky you! Here’s how to store them:
- Refrigerator: Store your soup in an airtight container for up to 5 days.
- Freezer: You can freeze it for up to 3 months. To reheat, just move it to the fridge the night before and warm it up on the stove or in the microwave.
It’s always nice to have some extra soup on hand for busy days!
More Delicious and Healthy Soup Recipes to Try
Butternut Squash Soup
Ingredients
- 6 cups peeled and cubed butternut squash about 30 ounces
- 1 large sweet apple peeled and roughly chopped
- 1 small onion roughly chopped
- 2 tablespoons fresh sage chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1 tablespoon fresh grated ginger
- 1 tablespoon olive oil
- 4 1/2 cups vegetable broth
- 1/2 cup canned light coconut milk plus extra for garnish
Instructions
- Set your oven to 400°F and let it preheat while you prep the ingredients.
- In a large oven-safe pot or Dutch oven, toss the butternut squash, apple, onion, sage, cinnamon, paprika, and 1/4 teaspoon of salt with olive oil until everything is well coated.
- Place the pot in the oven and roast for about 30 minutes, stirring halfway through, until the squash is soft and slightly golden.
- Once roasted, move the pot to the stovetop. Pour in the vegetable broth, coconut milk, grated ginger, nutmeg, and another 1/4 teaspoon of salt. Bring the mixture to a boil over medium heat.
- Blend the soup directly in the pot with an immersion blender until it’s silky smooth. If you’re using a traditional blender, work in batches and handle the hot liquid carefully.
- Ladle the soup into bowls and, for a finishing touch, swirl a bit of coconut milk on top and sprinkle with a pinch of nutmeg.
