There’s something deeply comforting about a steaming bowl of Butternut Squash Soup with Coconut Milk. This creamy, velvety soup is the perfect balance of sweet, savory, and gently spiced. Whether you’re looking for a cozy autumn dinner, a nourishing lunch, or a stunning starter for a holiday meal, this recipe is both simple and elegant.
What sets this version apart? The use of rich coconut milk instead of cream brings a beautiful depth and a subtle hint of tropical flavor, making it naturally dairy-free and vegan-friendly.
🛒 Ingredients
- 1 medium butternut squash (about 2–2.5 lbs), peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (or 1 tsp ground ginger)
- 1 tablespoon olive oil or coconut oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon chili flakes (optional, for heat)
- 1 can (13.5 oz) full-fat coconut milk (reserve 2 tablespoons for garnish)
- 2 cups vegetable broth (add more for thinner consistency)
- Salt and pepper, to taste
- Fresh cilantro, parsley, or pumpkin seeds for garnish
👩🍳 Instructions
- Sauté the aromatics Heat oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir in garlic and ginger and cook for another minute.
- Add the squash and spices Add the cubed butternut squash, cinnamon, nutmeg, and chili flakes. Stir to coat the squash with the spices.
- Simmer Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and cover. Simmer for 20–25 minutes, or until the squash is fork-tender.
- Blend the soup Remove from heat. Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, transfer to a blender in batches and blend until creamy.
- Add coconut milk Stir in most of the coconut milk (reserve 2 tablespoons for garnish) and return to low heat. Season with salt and pepper to taste. Heat gently but do not boil.
- Serve Ladle the soup into bowls. Drizzle with the reserved coconut milk and garnish with chopped herbs, seeds, or a sprinkle of chili flakes for color and texture.
💡 Tips & Variations
- Want extra richness? Roast the butternut squash first for a deeper flavor.
- Add a pinch of curry powder or turmeric for a spiced version.
- Use light coconut milk for a lower-calorie option, but the soup will be slightly thinner.
- Top with roasted chickpeas or croutons for crunch.
🥡 Storage & Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Keeps well in the freezer for up to 3 months.
- Reheat: Warm gently on the stove, adding a splash of broth if needed.
🍽️ Final Thoughts
This Butternut Squash Soup with Coconut Milk is a beautiful marriage of warmth, spice, and comfort. It’s silky, rich, and perfect for cozying up on a chilly day. Serve it with crusty bread, a salad, or as part of a larger holiday spread. One spoonful, and you’ll be hooked!