Butternut squash soup is a warm and comforting bowl of goodness, and it is perfect for keeping warm on a chilly night.
This one happens to be plant based, so be sure and pin it for your vegetarian and vegan friends.
It also just blasts all the cozy vibes to me, honestly. This soup is made for fall and winter, and it is like a warm hug in a bowl.
You could use this as a soup course to a multi-course meal. Or! To make it a meal, I suggest rounding it out with a crusty baguette or some homemade sourdough bread to make it more filling.
How to make butternut squash soup
First, gather your ingredients.
Ingredients
For tastiest results, always use the best quality ingredients you have access to.
You will need butternut squash, which you can prep yourself. (Here is how to peel and chop butternut squash, FYI.) Or you can buy it already prepped. This is my favorite way to save time, and I highly recommend it!
You’ll also need some vegetable stock, olive oil, garlic, onion, coconut milk and Italian seasoning.
Cooking the butternut squash soup
In a large soup pot or dutch oven, heat the olive oil over medium high heat. Once the oil is hot add in the onion. Toss and cook the onion for 2-3 minutes until it is soft and translucent.
Add in the garlic and stir it in with the onion and the olive oil. Cook for 2 minutes.
Next add in the butternut squash and stir to combine it with the onions and garlic. Let that cook for 5-6 minutes.
Add in the salt, pepper, thyme and vegetable stock.
Bring that all to a boil and then reduce the heat to simmer for 8-10 minutes, until the butternut squash becomes fork tender. You can test it with a fork to ensure it is properly cooked through.
Remove the pot from heat and stir in the coconut milk. Either pour the soup into a large blender and cover and blend the soup in batches until it is super creamy and smooth.
Then return the butternut squash soup to the pot.
Use the soup setting if your blender has one. OR you can also use an immersion blender and puree the soup right in the pot until it is nice and smooth.
I highly recommend an immersion blender. They are well-worth the small investment. But! I wanted to show y’all you can totally use whatever blender you have.
Taste and Season
Taste and add more salt and pepper if needed.
Divide the soup into bowls and top with desired toppings like a squeeze of lime juice, toasted pumpkin seeds and chopped parsley.
Modification – how to make oil free butternut squash soup
If you want to use no refined oil, feel free to use extra vegetable broth (about 1/3 cup) or water to sauté the veggies instead.
Once the liquid starts to simmer, place the lid on for about 5 minutes. When it is time to add the squash, eyeball it and see if you might need an additional splash of stock. Then place the lid on again to cook the additional 5 or 6 minutes.
Cook the remaining recipe according to the recipe instructions.
More recipes you may enjoy
If you like vegan soups, you may want to check out my other vegan soup recipes:
- Instant Pot black bean soup
- White bean soup
- Minestrone soup
- Slow cooker black bean soup
- Thai coconut tofu soup
- Lentil vegetable soup
Butternut squash soup recipe
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Butternut Squash Soup
Butternut squash soup is a warm and comforting bowl of goodness, and it is perfect for keeping warm on a chilly night.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion - peeled and chopped
- 3 garlic cloves - peeled and minced
- 2 pounds fresh butternut squash - peeled seeds removed and cut into 1 inch cubes
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground thyme
- 1 1/2 cups vegetable stock
- 1 cup coconut milk full fat, unsweetened
- Toasted pumpkin seeds - optional for topping
- Fresh chopped parsley - optional for topping
Instructions
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In a large soup pot or dutch oven, heat the olive oil over medium high heat. Once the oil is hot add in the onion. Toss and cook the onion for 2-3 minutes until it is soft and translucent.
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Add in the garlic and stir it in with the onion and the olive oil. Cook for 2 minutes.
-
Next add in the butternut squash and stir to combine it with the onions and garlic. Let that cook for 5-6 minutes.
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Add in the salt, pepper, thyme and vegetable stock, Bring that all to a boil and then reduce the heat to simmer for 8-10 minutes, until the butternut squash becomes fork tender. You can test it with a fork to ensure it is properly cooked through.
-
Remove the pot from heat and stir in the coconut milk. Either pour the soup into a large blender and cover and blend the soup in batches until it is super creamy and smooth, then return it to the pot. Use the soup setting if your blender has one. OR you can also use an immersion blender and puree the soup right in the pot until it is nice and smooth.
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Taste and add more salt and pepper if needed.
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Divide the soup into bowls and top with desired toppings like a squeeze of lime juice, toasted pumpkin seeds and chopped parsley.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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