Butternut Squash Soup

4.93 from 27 votes

This butternut squash soup is super creamy and easy to make! It combines butternut squash with coconut milk, carrots, fresh ginger and sage for a delicious and comforting fall meal.

Prep Time15

Cook Time50

Total Time1 5

Course: Soup

Cuisine: American

Diet: Vegan

Servings:

Author: Brittany Mullins

Equipment

Ingredients

2 Tablespoons olive oil
5 cloves garlic minced
3 teaspoons fresh ginger minced
1 medium yellow onion about 1 ½ cups, chopped
5 medium carrots peeled and chopped
1 medium apple peeled and chopped
5 cups butternut squash peeled and chopped (1 medium-sized squash)
1 Tablespoon fresh sage chopped
32 oz vegetable broth
1 cup canned coconut milk I used full-fat
1 teaspoon sea salt
½ teaspoon turmeric
½ teaspoon black pepper
pinch of ground nutmeg
pinch of cayenne pepper optional
additional coconut milk, roasted pepitas and fresh sage for serving

Instructions

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

Video

Notes

Time saver: To save time, buy pre-cut butternut squash at the grocery store or use frozen butternut squash cubes!
Storage: Store the soup in an airtight container in the fridge for 4-5 days or freeze it for up to 3 months in freezer-safe containers. Thaw frozen soup in the fridge overnight, then reheat on the stovetop over medium heat or in the microwave, stirring occasionally to warm evenly.

Nutrition