This creamy Butternut Squash Soup is the perfect comfort food! It’s easy to make this vegetarian soup both vegan and dairy-free, too!
Butternut Squash and Potato Soup
Butternut Squash Soup is a comforting dish that is perfect for chilly weather. It’s the perfect option for Meatless Monday — While it’s nice and light, it’s still rich and thick enough to feel like a substantial meal. The sweetness of the butternut squash is balanced by the savory flavors of the garlic and onion, while the coconut milk adds a creamy, decadent texture. This soup is a great way to incorporate more vegetables into your diet and is perfect for a cozy night inside!
Ingredients for Creamy Butternut Squash Soup
Here’s a quick overview of what you will need for the creamiest soup ever. You will find the exact measurements in the printable recipe card at the bottom of the page.
- Olive oil – This is our preferred cooking oil, but you could use avocado oil, coconut oil, or your favorite kind of cooking oil.
- Yellow onion, Garlic cloves, Butternut squash, and Russet potatoes – If you don’t have yellow onion, a white onion will work fine (though it will have a stronger onion flavor), or you could use a couple shallots instead for another mild choice. Russets are creamiest for soup, but you could swap them out with yellow or red potatoes if necessary since we’re blending.
- Vegetable broth – This provides more flavor than water and keeps it vegetarian. You could use chicken broth (or homemade stock for an amazing taste) if you prefer.
- Coconut milk – This adds a rich, luscious texture that keeps the soup dairy free. If you don’t mind dairy, you could use heavy whipping cream instead.
- Salt & Pepper to taste
How to make the BEST Butternut Squash Soup
This easy Butternut Squash Soup is creamy and easy. All you need in one large pot or Dutch oven! Here’s a step-by-step guide to creating this delicious easy dinner recipe.
Saute veggies
In a large pot or dutch oven, heat olive oil over medium-low heat. Add chopped onion and saute for 7-8 minutes until softened and translucent. Add the garlic and cook 1-2 minutes until fragrant.
Boil
Add in your vegetable broth, butternut squash, potato, salt, and pepper, then mix everything together. Bring to a boil over high heat, then reduce to medium and simmer partially covered for 35 minutes. I like to just set the lid partially onto the pot which keeps it hot while still allowing some moisture to evaporate for this thick, creamy soup.
Make it creamy
Turn off the heat and mix in the coconut milk. Allow to cool for 10 minutes, then carefully use a ladle and transfer the soup mixture (in batches) to a blender. Blend until smooth, pouring each batch back into the pot as you go. Once it’s all blended to your preferred texture, taste and adjust salt and pepper if needed. Serve with a drizzle of coconut milk, roasted, salted nuts or seeds, and chopped parsley. Some chopped bacon works great for crunch, too!
How to serve butternut squash soup
We love this soup garnished with some roasted pumpkin seeds with a little extra coconut milk, then served alongside a crusty bread like this delicious Jalapeno and Gouda Bread or some Cornbread Muffins. If you’re watching the carbs, these Keto Dinner Rolls are great to sop up the soup. To stretch the meal further, start with a Simple Arugula Salad, these easy Instant Pot Artichokes, or some Sausage Stuffed Mushrooms.
More sides for soups:
- Kale Salad with Cranberries
- Parmesan Keto Chaffles
- Air Fryer Grilled Cheese
- Broccoli Cheddar Muffins
- Cheesy Zucchini Breadsticks
Storage Instructions:
Allow this soup to cool completely, then store in an airtight container in the fridge up to 5 days. You can store separately in meal prep containers or all together for dinner later.
Can you freeze butternut squash soup?
Yes, butternut squash soup is freezable and will reheat great later! First, allow the soup to cool completely, then transfer to a large freezer bag or soup cube tray. You can store this soup in the freezer for up to 3-6 months for the best texture. Before reheating, place your frozen soup in the fridge overnight to thaw.
How to reheat soup
It’s easiest to reheat individual servings of soup using the microwave — Just blast in 1-minute increments on 50% power, stirring between each minute. You might want to cover with a paper towel to prevent it from bubbling and causing a mess.
If you’re reheating the entire recipe, simply return to a pot and heat on low, stirring occasionally. The time this will take depends on the number of servings, type of pot, whether you cover it or not, etc. If your soup is frozen, thaw overnight in the fridge before reheating for the best texture.
If you like this soup recipe, you’ve got to try these delicious soup ideas!
- Broccoli Cheddar Soup – It’s ready in under 30 minutes, and the thick, creamy, cheesy soup is perfectly kid-friendly for a winter meal!
- Homemade Tomato Soup – When you want an easy, classic soup that tastes like your mom made it, this is your recipe! You’ll love how simple this soup is.
- Lobster Bisque – This creamy soup is full of amazing flavor due to the delicious garlic butter lobster! You could also try this with crab, shrimp, or crawfish.
- Cauliflower Soup – You might think this should be bland, but roasting your veggies before making the soup enhances the delicious caramelized bits of flavor! It’s healthy and SO tasty.
- Slow Cooker Potato Soup – Bring out your crock pot for this easy, creamy soup! It’s perfect for potlucks and parties–Just keep the slow cooker on warm and let people serve themselves!
- Easy Mushroom Soup – You’re going to love this healthy, beautiful soup! It’s bright orange color comes from the smoked paprika which gives it SO much flavor, too.
Butternut Squash Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow or white onion diced small
- 4 garlic cloves minced
- 1 medium butternut squash peeled and cut into small cubes (Approx. 3 pound squash)
- 1 large russet or Idaho potato peeled and cut into small cubes
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 4 cups vegetable broth
- 1 cup canned coconut milk or heavy cream, stirred, plus extra as garnish
Instructions
- In a large pot or dutch oven, heat olive oil over medium-low heat.
- Add chopped onion and saute for 7-8 minutes until softened and translucent.
- Add the garlic and cook 1-2 minutes until fragrant.
- Mix in the butternut squash, potato, salt and vegetable broth. Mix everything together, bring to a boil over high heat, then reduce to medium and simmer partially covered for 35 minutes.
- Turn off the heat and mix in the coconut milk. Allow to cool for 10 minutes,
- Carefully use a ladle and transfer the soup mixture (in batches) to a blender and blend until smooth.
- Transfer all the blended soup back to the pot and stir together.
- Taste and adjust salt and pepper if needed.
- Serve with a drizzle of coconut milk, roasted, salted nuts or seeds, and chopped parsley.