Butternut Squash Soup

This creamy butternut squash soup pairs butternut squash with coconut milk, carrots, fresh ginger and sage for delicious soup with a vibrant orange color. Dairy-free and vegan.

Maybe it’s just me but making homemade soup makes me feel like such an accomplished cook! There’s something about making a full soup from scratch that is so satisfying.

This butternut squash soup is packed with flavor and I mean packed! The butternut squash is paired with ginger, apple and fresh sage for a lovely flavor explosion in your mouth that you will never want to end.

Ingredients in Homemade Butternut Squash

• vegetables – butternut squash, carrots, yellow onion and garlic cloves.
• fresh ginger
• apple
• fresh sage
• vegetable broth
• coconut milk
• olive oil
• seasonings and spices – turmeric, ground nutmeg, cayenne, sea salt and black pepper

Substitutions & Notes

Don’t have butternut squash? Obviously the star of the show is butternut squash, but if you can’t find any or want to try something else, you could use fresh sugar/pie pumpkin or sweet potatoes!

Only have frozen squash! Frozen butternut squash cubes also work great in this recipe (and save a ton of time).

Not a fan of coconut milk. I like using coconut milk for this recipe because it’s so creamy and the flavor pairs nicely, but you could use another dairy-free milk in its place if needed.

How to Make Butternut Squash Soup from Scratch

Sauté vegetables: Add olive oil to a large dutch oven or stockpot over medium heat. Add garlic, ginger, onion, carrots and apple to the pot. Cook, stirring occasionally until everything begins to soften, about 7 minutes. Add salt, turmeric, pepper, nutmeg and cayenne (if using). Cook another minute, stirring constantly.

Add squash and simmer: Add squash, sage, vegetable broth and coconut milk to the pot. Bring mixture to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30-40 minutes.

Blend: Use an immersion blender to puree soup to a smooth consistency. If you do not have an immersion blender you can transfer the soup in batches to a blender and blend until smooth. The blender method will require a bit of cooling time and caution. If you let the soup cool down before blending, place it back on the stove on low heat for a few minutes to warm it up before serving.

Serve: To serve, ladle into bowls and drizzle with additional coconut milk (if desired) some pepitas and black pepper.

What to Serve with Butternut Squash Soup

I love serving soup with some sides for some added volume and textures in my meal! My favorites are crusty whole-grain or sourdough bread, crackers (these almond flour crackers are great) or a side salad. You could also whip up a batch of vegan cornbread or pumpkin cornbread muffins!

If you want to go all-in on the butternut squash, you could serve it up with this roasted butternut squash salad.

Want to boost the protein of this soup? Top with roasted chickpeas or serve alongside any protein of your choice.

How Long Does Butternut Squash Soup Last?

This butternut squash soup will keep in the fridge for 4-5 days. Just store in an airtight container. You can also freeze leftover soup for up to 3 months!

More Soup Recipes to Try

• Tomato Basil Soup
• Curried Pumpkin Soup
• Instant Pot Garlic Lentil Soup
• Carrot Parsnip Soup
• Easy Black Bean Soup
• Sweet Potato Soup
• Classic Minestrone Soup

Butternut Squash Recipes

• Butternut Squash Puree
• One Pan Tempeh Butternut Squash Bake
• Butternut Squash and Turkey Chili
• Butternut Squash Pancakes
• Baked Butternut Squash Fries

Butternut Squash Soup

5 from 14 votes

This creamy butternut squash soup pairs butternut squash with coconut milk, carrots, fresh ginger and sage for delicious soup with a vibrant orange color.

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Prep Time 15 minutes

Cook Time 50 minutes

Servings 4

Ingredients

• 2 Tablespoons olive oil
• 5 clove garlic, minced
• 3 teaspoons fresh minced ginger
• 1 yellow onion, about 1 1/2 cups, chopped
• 5 carrots, peeled and chopped
• 1 apple, peeled and chopped
• 5 cups peeled and chopped butternut squash
• 1 Tablespoon fresh sage, chopped
• 32 oz vegetable broth
• 1 cup canned coconut milk, I used full-fat
• 1 teaspoon sea salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon black pepper
• pinch of ground nutmeg
• pinch of cayenne pepper, optional
• additional coconut milk and roasted pepitas, for serving

Instructions

 

• Sauté: Add olive oil to a large dutch oven or stockpot over medium heat. Add garlic, ginger, onion, carrots and apple to the pot. Cook, stirring occasionally, until everything begins to soften, about 7 minutes. Add salt, turmeric, pepper, nutmeg and cayenne (if using). Cook another minute, stirring constantly.
• Add squash and simmer: Add squash, sage, vegetable broth and coconut milk to the pot. Bring mixture to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30-40 minutes.
• Blend: Use an immersion blender to puree soup to a smooth consistency. If you do not have an immersion blender you can transfer the soup in batches to a blender and blend until smooth. This method will require a bit of cooling time and caution. If you let the soup cool down before blending, place it back on the stove on low heat for a few minutes to warm it up before serving.
• Serve: To serve, ladle into bowls and drizzle with additional coconut milk (if desired), pepitas and black pepper.

Nutrition

Serving: 1/4 of recipe Calories: 194kcal Carbohydrates: 28g Protein: 3g Fat: 8g Saturated Fat: 2g Polyunsaturated Fat: 6g Sodium: 798mg Fiber: 7g Sugar: 10g

Author: Brittany Mullins

Course: Soup

Cuisine: American

Keyword: butternut squash soup

Web Story: https://www.eatingbirdfood.com/web-stories/how-to-make-roasted-butternut-squash/

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Photos by Ashley McLaughlin.