Simple Butternut Squash Soup

the best butternut squash soup in a yellow soup pot with a ladle full of soup

4.90 from 39 votes

Simple Butternut Squash Soup

This butternut squash soup recipe is thick, healthy, and naturally sweet. There's no roasting necessary, so this perfectly cozy and warming fall soup is on the table fast!

Prep Time20

Cook Time40

Total Time1

Course: Soup

Cuisine: American

Keyword: butternut squash soup, butternut squash soup coconut milk

Servings:

Author: Natasha Bull

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1/2 medium onion chopped
3 cloves garlic minced
4 pounds butternut squash peeled, seeded, & cut into 1.5" pieces
1 large carrot peeled & sliced
1 large Russet potato peeled & diced
3 cups chicken or veggie broth (and more if needed)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (13.5 ounce) can full fat coconut milk see note
Salt & pepper to taste

Instructions

Add the oil and butter to a large soup pot over medium-high heat. Add the onion to the pot and sauté for 5 minutes.
Stir in the garlic, followed by the squash, carrot, potato, broth, cinnamon, and nutmeg. Increase the heat to high and bring the soup to a boil. The liquid likely won't completely cover everything, and that's fine.
Once it's boiling, cover the pot with the lid slightly open. Reduce the heat so it's simmering but not boiling furiously. Cook until the veggies are soft and easily pierced with a knife, about 20 minutes depending how large you cut everything. You may want to stir halfway through to ensure it's cooking evenly.
Blend the soup using either an immersion blender (that's what I use) or a regular blender. You may want to let the soup cool for a while first.
Stir in the coconut milk and season with salt & pepper to taste (I am pretty generous with both - I start with 1/2 teaspoon of salt and add more if needed). If you find the soup is still too thick after adding the coconut milk, stir in an additional 1/2 cup of broth at a time until your desired consistency is reached.

Notes

To easily peel the squash, I cut it into quarters and carefully use a knife to cut the peel off since it's thick, and I find potato peelers don't do the best job.
I add a whole can of coconut milk to this soup, but feel free to add half a can, or you can leave it out entirely if you wish. I like the added silkiness and the subtle coconut flavor.
I usually end up buying two smaller squashes because I can't always find one that's around 4 pounds. If using pre-cut squash, aim for closer to 3 lbs. than 4.
Want to make this in your Instant Pot? Here's the recipe.
You can also find this recipe on page 157 of the Salt & Lavender: Everyday Essentials cookbook.

Nutrition