Oh, how I love the first crisp days of fall when my kitchen fills with the sweet, earthy smell of roasting butternut squash! This creamy butternut squash soup has been my family’s comfort food for years – it’s like wrapping yourself in a warm blanket after raking leaves. What makes it so special? That velvety texture (thank you, coconut milk!) and just the right hint of cinnamon and nutmeg to make it cozy without being overly sweet. I’ve made this soup so many times I could probably do it with my eyes closed, but I promise it’s foolproof even for beginners. The best part? It comes together with simple ingredients you likely already have, turning humble squash into something truly magical.
Table of Contents
Table of Contents
Why You’ll Love This Creamy Butternut Squash Soup
Trust me, this isn’t just any squash soup—it’s the kind that makes you close your eyes and sigh with every spoonful. Here’s why it’s become my fall obsession:
- Effortless elegance: Looks fancy but takes under an hour start-to-finish (peeling the squash is the hardest part!)
- Silky dream texture: Coconut milk blends with roasted squash for a velvety mouthfeel that’ll wow guests
- Warm spice magic: Cinnamon and nutmeg add cozy depth without overpowering the squash’s natural sweetness
- Vegetarian comfort food: Hearty enough for meatless Mondays yet light enough for seconds
- Leftover gold: Tastes even better the next day as flavors meld together
Seriously—this soup solves rainy day blues, impromptu dinner parties, and “what’s for lunch?” dilemmas all at once.
Ingredients for Creamy Butternut Squash Soup
Gather these simple ingredients—I bet most are already in your kitchen! The magic happens when these humble items come together:
- 1 medium butternut squash (about 2 lbs) – peeled, seeded, and diced into 1-inch chunks (don’t stress about perfection!)
- 1 medium onion – chopped roughly (yellow or white both work great)
- 4 garlic cloves – minced (or 1 tsp garlic powder in a pinch)
- 4 cups low-sodium vegetable broth – homemade or store-bought
- 1 cup full-fat coconut milk – shaken well before measuring
- 2 tbsp extra virgin olive oil – for sautéing that delicious base
- 1 tsp ground cinnamon – the secret warmth booster
- 1/2 tsp ground nutmeg – just enough to make it cozy
- Salt and pepper – to taste (I’m generous with both)
Ingredient Notes & Substitutions
Life happens—here’s how to adapt when you’re missing something:
- Short on time? Grab pre-cut squash from the produce section (I won’t tell!).
- No coconut milk? Heavy cream or whole milk works, though the texture will be slightly less velvety.
- Want more kick? Add a pinch of cayenne or curry powder with the spices.
- Making it vegan? Double-check your broth—some brands sneak in chicken fat.
- Garlic lover? Throw in an extra clove or two—I often do!
How to Make Creamy Butternut Squash Soup
Okay, let’s get cooking! I promise this comes together faster than you’d think—just follow these simple steps for the silkiest, most comforting bowl of fall goodness:
- Prep your veggies: First, peel that butternut squash (careful with the knife!) and chop it into roughly 1-inch chunks—no need to be perfect, but similar sizes help them cook evenly. Dice the onion and mince the garlic while you’re at it.
- Sauté the aromatics: Heat olive oil in your favorite soup pot over medium heat. Add the onions and let them soften for about 5 minutes until they turn translucent and smell amazing—don’t rush this step! Toss in the garlic and stir for just 30 seconds until fragrant (burnt garlic = sad soup).
- Simmer the squash: Add your squash chunks to the pot along with the broth—it should just barely cover the veggies. Stir in cinnamon, nutmeg, a good pinch of salt, and a few grinds of pepper. Bring to a gentle bubble, then reduce heat and simmer uncovered for 20 minutes until the squash is fork-tender.
- Blend it smooth: Here’s where the magic happens! Use an immersion blender right in the pot (so easy!) or carefully transfer to a regular blender in batches. Blend until completely smooth—I like to let it go for a full minute to get that luxurious texture.
- Finish with coconut milk: Stir in the coconut milk last—this keeps its delicate flavor fresh. Taste and adjust seasoning (I usually add another pinch of salt here). Too thick? Add a splash more broth. Want more spice? Now’s the time!
Tips for the Best Creamy Butternut Squash Soup
After making this dozens of times, here are my can’t-skip secrets:
- Size matters: Keep squash pieces uniform so they cook evenly—nothing worse than some crunchy bits in your silky soup!
- Blend safely: If using a regular blender, leave the center cap off and cover with a towel to let steam escape (hot soup expands!).
- Spice to taste: Start with half the nutmeg—you can always add more after blending.
- Temperature check: Let soup cool slightly before blending to avoid a blender explosion (speaking from messy experience!).
Creamy Butternut Squash Soup Will Melt Your Worries Away
A creamy and comforting butternut squash soup with a hint of warmth from cinnamon and nutmeg, perfect for fall.
- Total Time: 40 mins
- Yield: 4 servings 1x
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled and diced
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Prep the ingredients by peeling and dicing the butternut squash into uniform pieces. Chop the onion and mince the garlic.
- In a large pot over medium heat, add olive oil and sauté the onions until translucent (about 5 minutes).
- Add the diced butternut squash and minced garlic; stir for about 2–3 minutes.
- Pour in vegetable broth until it just covers the mixture; add cinnamon, nutmeg, salt, and pepper. Simmer gently for about 20 minutes until the squash is tender.
- Using an immersion blender or regular blender, puree until smooth.
- Stir in coconut milk; taste and adjust seasoning if necessary.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- Store leftovers in an airtight container for up to 3 days.
- Garnish with roasted pumpkin seeds or a drizzle of coconut cream.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Serving Suggestions for Creamy Butternut Squash Soup
Oh, the fun part—time to make it pretty! I love serving this soup with a big hunk of crusty sourdough for dunking (that crispy bread soaks up every last drop). For a light meal, pair it with a simple arugula salad dressed in lemon and olive oil. Here’s how I zhuzh it up:
- Garnish game: Toasted pumpkin seeds for crunch, a swirl of coconut cream for elegance, or fresh thyme leaves for color
- Extra cozy: Top with crispy bacon bits or crumbled goat cheese if you’re feeling fancy
- Lunch upgrade: Serve in hollowed-out mini pumpkins for festive fall gatherings (the kids go wild for this!)
Every spoonful tastes like autumn in a bowl—comfort food at its finest.
Storage & Reheating
This soup keeps beautifully! Store leftovers in airtight containers in the fridge for up to 3 days—the flavors actually deepen overnight. When reheating, go low and slow: warm gently over medium-low heat, stirring occasionally to prevent separation. If it thickens too much, just whisk in a splash of broth or water to bring back that silky texture. Pro tip: Freeze individual portions for up to 2 months—perfect for those “I need soup NOW” days!
Creamy Butternut Squash Soup FAQs
I get asked these questions all the time—here are the answers that’ll help you make the best butternut squash soup ever:
Can I freeze this soup? Absolutely! Let it cool completely first, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently—you might need to whisk in a little extra broth or coconut milk to bring back that creamy texture.
How can I make it spicier? Oh, I love this question! Try adding a pinch of cayenne pepper with the other spices, or stir in some chopped jalapeño when sautéing the onions. For smoky heat, a dash of chipotle powder works magic too.
Can I use frozen butternut squash? Yes! Frozen pre-cut squash saves so much time—just thaw and drain excess liquid before using. The soup might be slightly less sweet, so taste and adjust spices at the end.
Is there a dairy-free option? You’re in luck—this recipe is naturally dairy-free thanks to coconut milk! Just double-check your vegetable broth to ensure it’s vegan-friendly (some brands sneak in animal products).
Why is my soup too thin/thick? No worries—it’s an easy fix! For thin soup, simmer uncovered to reduce. Too thick? Just whisk in more broth or water until it reaches your perfect consistency. Remember, it thickens as it cools too!
Ready to Warm Up Your Fall?
Go grab that butternut squash and get cooking—I can’t wait to hear how your family loves this cozy soup! Drop me a comment below with your favorite garnishes or tweaks.
