Butternut Squash Soup with Coconut Milk is a creamy, dreamy bowl of Fall flavor that’s just what you need when the cooler weather hits. A whole butternut squash is roasted until caramelized, then pureed with coconut milk, onions, garlic, ginger, and earthy spices for a velvety smooth soup that’s packed with flavor.
London’s Top Tip: Don’t underestimate the power of a little cayenne and cinnamon—they add just the right kick to balance the squash’s natural sweetness!
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While everyone else is cooking up pumpkin recipes the moment Fall hits, I tend to go a different direction with all things butternut squash… and this creamy soup is the first thing on my stovetop!
It’s a lightened up version of the classic since coconut milk is used in place of heavy cream. But fear not. It still comes out so irresistibly creamy and doesn’t have a weird coconut aftertaste at all- promise!
But maybe the best part of all? It’s ready in under an hour, so you can whip up a cozy, crowd-pleasing dinner even on your busiest weeknights.
If you’re on a creamy kick, you’ve GOT to try out this Pumpkin Soup, Zucchini Soup, and Cauliflower Soup recipes next!
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Butternut Squash. Look for a large squash that is around 2 ½ – 3 pounds. This is the ideal size when combined with the other ingredients.
- Coconut Milk. The bulk of the liquid in this recipe is from this milk. Make sure you get the CANNED coconut milk and NOT the kind in the refrigerated section. You can substitute with Lite coconut milk, but you won’t get the same creamy texture.
- Garlic. Fresh garlic is best, but garlic powder can be substituted if that’s all you have.
- Ginger. Minced ginger paste is quick and easy-to-use.
- Vegetable Broth. If you are not vegetarian or vegan, you can swap this out with chicken broth or bone broth instead.
- Cayenne Pepper. This spice helps give it a little kick. Feel free to omit if you want it to be a bit sweeter.
- Cinnamon. Give a Fall feeling to the soup with this subtle spice. If you’re not a fan, simply leave it out!
How to Make Roasted Butternut Squash Soup with Coconut Milk
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Roast the butternut squash in the oven: Cut the butternut squash in half lengthwise and remove the seeds. Drizzle with olive oil, sprinkle with salt, and place flat-side down on a baking sheet.
- Roast at 425℉ for 40-50 minutes, until the edges are caramelized and the thickest portion is fork-tender. For more details, check out my guide on How to Roast Butternut Squash!
- Combine ingredients in a pot: Cook the onions in a Dutch oven until tender. Stir in the coconut milk, garlic, ginger, seasonings, and broth. Simmer for 5 minutes. (Make sure you shake the can of coconut milk well before pouring in!)
- Blend the roasted butternut squash and soup base in a high-speed blender until smooth. (The Vitamix is my favorite if you happen to have one- it makes it SO creamy!) If needed, use a food processor or immersion blender. Reheat in a pot over medium-low heat, then serve with a drizzle of coconut milk, fresh herbs, cayenne, and optional toppings like homemade croutons or roasted pumpkin seeds.
Storage Directions
- Storage: This dish seriously gets better with time and will taste wonderful after a day in the refrigerator. Simply keep in an airtight container in the fridge for up to 3-4 days.
- Freezing: This soup can be frozen for 2-3 months, maintaining good texture and flavor. Make sure to cool the soup completely before transferring it to a freezer-safe container.
- Reheating: The best way to reheat is on the stovetop over medium-low heat, stirring occasionally. For smaller portions, microwaving works well—heat in short intervals, stirring between each round.
FAQs
No, coconut milk primarily adds creaminess without a strong coconut flavor. It’s a lighter alternative to heavy cream that still delivers richness
Yes! It’s even better when made ahead, as the flavors have time to develop. It can be stored in the fridge for 4-5 days or frozen for 2-3 months
Yes, you can use alternatives like acorn squash or kabocha, but the flavor and texture might vary slightly. Adjust the cooking time based on the size and texture of the squash used
Spices like cinnamon, nutmeg, cayenne, ginger, and turmeric complement the sweetness of the squash, while fresh herbs like thyme, sage, or parsley add depth
What to Serve with Butternut Squash Soup?
If you’re looking for something to serve with this butternut squash soup to make a complete meal, then try one of these recipes:
- Shaved Brussels Sprouts Salad
- Roasted Cauliflower Kale Salad
- Cauliflower au Gratin
- Baked Honey Mustard Chicken Thighs
- Kale Salad with Cranberries
- Pork Chops with Apples and Onions
- Skillet Chicken Pot Pie
More Creamy Soup Recipes
Fill up with a cozy bowl of soup any time with these tasty recipes:
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Roasted Butternut Squash Soup with Coconut Milk
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Ingredients
- 1 large butternut squash about 3 pounds
- 4 tablespoons olive oil divided
- 1 ½ teaspoons salt divided
- ½ small sweet onion finely diced
- 3 garlic cloves finely minced
- 1 ¼ teaspoons finely minced fresh ginger
- 1 13.5-ounce can full-fat coconut milk
- 1 ½ cups vegetable broth
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon cinnamon
- Fresh flat-leaf parsley optional
- Roasted and salted pumpkin seeds optional
Instructions
- Preheat the oven to 425°F.
- Cut the butternut squash in half, lengthwise. Scrape out and discard the seeds. Drizzle squash with 2 tablespoons of the olive oil and use your hands to rub it all over the flesh. Sprinkle with 1 teaspoon salt. Meanwhile, line a large baking sheet with parchment paper.1 large butternut squash
- Place the butternut squash flat side down on the baking sheet. Bake for 40-45 minutes, or until the squash is tender and the edges begin to caramelize. Remove the squash from the oven and flip.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a large pot over medium heat. Add the onion and cook 3-4 minutes, or until translucent. Add garlic and ginger and continue cooking for 30 seconds, or until fragrant.½ small sweet onion, 3 garlic cloves, 1 ¼ teaspoons finely minced fresh ginger
- Pour in the coconut milk (see Note) and broth, scraping along the bottom of the pot to release any bits. Mix in 1⁄2 teaspoon salt, as well as the cayenne pepper and cinnamon. Cover, reduce heat to low, and simmer for 5 minutes.1 13.5-ounce can full-fat coconut milk, 1 ½ cups vegetable broth, ⅛ teaspoon cayenne pepper, ¼ teaspoon cinnamon
- Once the squash is done cooking and cool enough to the touch, remove as much flesh as you can and discard the skin. Add all of the squash meat and coconut milk mixture to a high-speed blender or large food processor and blend for 2-3 minutes, or until completely smooth.
- Pour soup back into the pot and cook over medium-low heat, stirring occasionally, for 2-3 minutes, or until heated through.Fresh flat-leaf parsley, Roasted and salted pumpkin seeds
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Notes
- Servings: 6 bowls for an appetizer serving, 4 bowls full for a full meal.
- Coconut milk: If you’d like to finish your soup with a drizzle of coconut milk, reserve 2 tablespoons and pour over soup just before serving.
- Lite coconut milk: can be used in place of full-fat but the soup won’t be as creamy.
- Storage: This dish seriously gets better with time and will taste wonderful after a day in the refrigerator. Simply keep in an airtight container in the fridge for up to 3-4 days.
- Reheating: The best way to reheat is on the stovetop over medium-low heat, stirring occasionally. For smaller portions, microwaving works well—heat in short intervals, stirring between each round.
- Freezing: This soup can be frozen for 2-3 months, maintaining good texture and flavor. Make sure to cool the soup completely before transferring it to a freezer-safe container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I eliminate coconut milk and use veg broth only or mix veg brother and chicken broth?
You can but it will definitely have a thinner consistency. If you’re worried about calories you can try using a Lite coconut milk. If you’re worried about the coconut taste you can try subbing with a full-fat oat milk instead. Hope this helps!
i typically don’t leave reviews on recipes (idk why, but i should probably start). anyway, i say that because this recipe was SO good that i felt inclined to come leave a review. i didn’t have fresh ginger, so i used ground ginger and i used one less tablespoon of olive oil when sautéing the onions, and it was still phenomenal. seriously, i cannot stress enough how incredible it is. i sent the link to all my friends and family because they need to experience the genius that is this soup. we have some leftovers but i’m already planning on making it again. 100000/10. simply perfect.
So happy this one got you over the commenting hump 🙂 And thanks so much for sharing the recipe with your loved ones and taking the time to leave a comment/rating, Kathleen!
This soup was DELICIOUS! I used pre-cut squash from the grocery store because I’m intimidated by cutting up the squash. I tossed the squash with some olive oil and salt, and roasted it until the pieces started to caramelize. I used full fat coconut milk and one cup of broth to start. It definitely could take the whole two cups of broth. The soup seems to get thicker as leftovers in the refrigerator. I also left out the cayenne pepper because I don’t like that heat. This recipe is a keeper for sure!
Yay! So happy you enjoyed the recipe, Janet. Thanks so much for taking the time to leave a comment and rating 🙂
So good! I also sauté up chicken and add to the soup. Then garnish with toasted pecans, green onions and siracha sauce. Even thrown some sliced cabbage into the mix on occasion. This is a very Thai style dish and very delicious!!
Oh I love all of your additions, Chris!! Happy to hear you enjoyed the recipe! Thanks for taking the time to leave a comment and rating 🙂
where’s the recipee
It’s towards the bottom of the post and is outlined in a black border. There’s also a JUMP TO RECIPE button at the top of the page. 🙂
Fantastic recipe. I’ve been hesitant to make this for so long because I knew how I wanted it to taste after trying it once at a restaurant and wanted my first time to match or beat that experience. I’m happy I waited and follows this one. I will be making this again for sure!
Yay, Danielle!! I’m so happy to hear it lived up to your restaurant memory! Thanks so much for your comment and rating 🙂
To diy for delicious would recommend most definitely:)
Yay! So happy you enjoyed the recipe, Kristine!
Can I use heavy cream instead of the coconut milk?
Yes! You absolutely can use heavy cream. Thanks for asking, Kelly!
Whole family enjoyed this! I’m paleo but not whole30 so I added a tsp of coconut sugar and nutmeg as another comment suggested. Will make again soon! Thanks!
What a great idea, Erica! I bet it was delicious. Thanks so much for your comment and rating 🙂
Can I make this the day before I serve it? Thank you
Absolutely! The flavors will be delicious after a day of melding together 🙂