Creamy Butternut Squash Soup with Coconut Milk Recipe (Dairy-Free & Cozy)
If you’re craving a bowl of something warm, silky, and deeply comforting, this Butternut Squash Soup with Coconut Milk is about to become your go-to fall favorite. It’s rich and creamy without a drop of dairy, subtly sweet with a little kick of spice, and so simple to make you’ll wonder why you ever bought the store-bought version.
This is the kind of soup that makes you want to curl up with a chunky sweater, a crusty loaf of bread, and a big spoon. Whether you’re prepping for a cozy weeknight dinner or impressing guests with a beautiful starter, this recipe checks all the boxes.
Why You’ll Love This Soup
- Naturally dairy-free and vegan-friendly
- Super creamy thanks to coconut milk
- A great make-ahead or freezer meal
- Only a handful of ingredients
- Packed with fall flavor and nutrients
Ingredients
- 1 medium butternut squash (about 2.5 to 3 lbs), peeled, seeded, and cubed
- 1 tablespoon olive oil or coconut oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon freshly grated ginger (or 1 teaspoon ground ginger)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon curry powder (optional, for depth)
- Salt and pepper to taste
- 4 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- Juice of 1/2 lime (optional, for brightness)
- Garnish: roasted pumpkin seeds, chopped cilantro, or a swirl of coconut milk
| Serving Size: 4-6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes |
Instructions
Step 1: Sauté the aromatics
In a large pot, heat oil over medium heat. Add the chopped onion and sauté for 5 to 6 minutes until soft and fragrant. Stir in garlic, ginger, cinnamon, and curry powder (if using). Cook for another 1 to 2 minutes.
Step 2: Add squash and simmer
Add the cubed butternut squash, a good pinch of salt, and the vegetable broth. Bring everything to a boil, then reduce heat and simmer for 20 to 25 minutes, or until the squash is very tender.
Step 3: Blend it up
Using an immersion blender, puree the soup until smooth. Or transfer it in batches to a blender (carefully—hot soup expands). Blend until silky.
Step 4: Stir in coconut milk
Once smooth, stir in the coconut milk and lime juice. Let it simmer on low for another 5 minutes. Taste and adjust salt, pepper, or spices as needed.
Step 5: Serve and garnish
Ladle into bowls and top with pumpkin seeds, chopped herbs, or a swirl of extra coconut milk. Serve hot with crusty bread or grilled cheese.
Tips for the Best Butternut Squash Soup
- Roast the squash for extra flavor. If you have time, roast your squash at 400°F for 25–30 minutes instead of boiling—it adds a caramelized depth.
- Use full-fat coconut milk. It gives the soup a richer, creamier texture that light versions can’t quite match.
- Spice it your way. Like a little heat? Add cayenne or red pepper flakes. Prefer it mild and sweet? Skip the curry powder and use a pinch of nutmeg.
- Thin it out if needed. If your soup is too thick, just add a little more broth to get the consistency you like.
Variations to Try
This recipe is flexible and easy to customize:
- Add apples or carrots for a sweeter soup.
- Make it Thai-inspired by adding red curry paste and a splash of soy sauce.
- Add protein with white beans or lentils blended right in.
- Garnish boldly with crispy chickpeas, spiced nuts, or coconut yogurt.
FAQs About Butternut Squash Soup
Can I use frozen butternut squash?
Yes. Frozen squash works great and saves tons of prep time. Just add it straight to the pot and simmer until tender.
Can I freeze this soup?
Absolutely. Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight and reheat gently.
Do I need to peel the squash?
Yes, for this version you’ll want to peel it. But if you’re roasting the squash first, you can scoop it out and skip peeling altogether.
Is this soup spicy?
Not unless you make it that way. The base recipe is mild, but adding curry powder or cayenne can give it more kick.
Can I make this in the slow cooker?
You sure can. Just toss everything (except the coconut milk and lime) into the slow cooker and cook on low for 6–7 hours or high for 3–4. Blend and stir in the coconut milk at the end.
Related Post: Creamy Tomato Basil Soup Recipe
Final Thoughts
This Butternut Squash Soup with Coconut Milk Recipe is what fall cooking dreams are made of—warm, nourishing, and so easy to throw together. Whether you’re looking for a cozy dinner, something elegant for guests, or a freezer-friendly meal prep option, this soup does it all.
Try it once and you’ll be making it on repeat all season long.