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Easy Creamy Butternut Squash Soup with Coconut Milk

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A velvety, dairy-free butternut squash soup made with roasted squash and creamy coconut milk. This simple, comforting recipe comes together in about 45 minutes and is perfect for cozy nights.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), halved and seeds removed
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups vegetable broth (low-sodium preferred)
  • Salt and black pepper, to taste
  • Toasted pumpkin seeds (for garnish, optional)
  • Extra coconut milk (for garnish, optional)
  • Fresh thyme or parsley (for garnish, optional)
  • Red pepper flakes (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Carefully cut the butternut squash in half lengthwise and scoop out the seeds and stringy bits.
  2. Place the squash halves cut-side up on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt and pepper. Roast for 35-40 minutes until fork-tender and edges are caramelized.
  3. While the squash roasts, heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion and cook for 5-6 minutes until translucent. Add the minced garlic, smoked paprika, cumin, and cayenne (if using). Stir for about 30 seconds until fragrant.
  4. Once the squash is cool enough to handle (about 10 minutes), scoop the flesh out of the skins. Add the roasted squash to the pot with the aromatics. Pour in the vegetable broth and coconut milk. Stir to combine, scraping up any browned bits from the bottom.
  5. Bring the soup to a gentle simmer over medium heat. Cook for 5-7 minutes to meld flavors. Remove from heat.
  6. Use an immersion blender to puree the soup until silky smooth. If using a regular blender, work in batches, removing the center cap and covering with a towel to let steam escape.
  7. Taste and adjust seasoning with salt and pepper. If too thick, add a splash more broth or coconut milk. If too thin, simmer for 5 more minutes to reduce. Optionally, add a squeeze of lemon juice.
  8. Ladle into bowls and garnish with a swirl of coconut milk, toasted pumpkin seeds, fresh thyme, and red pepper flakes if desired. Serve hot.

Notes

Don’t skip roasting the squash—it caramelizes natural sugars for deeper flavor. Use full-fat coconut milk for the creamiest texture. Season in layers (salt at each stage). If using a regular blender, let soup cool slightly and cover the lid with a towel to avoid explosions. Soup tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, coconut milk soup, vegan soup, gluten-free soup, fall recipe, easy soup

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