Introduction

This creamy butternut squash soup is a comforting and flavorful way to celebrate autumn’s bounty. Roasted squash and sweet potatoes blend with warm spices and coconut milk for a rich, velvety texture that’s perfect for any cozy meal.

A large white pot with blue handles contains a thick yellow-orange soup or sauce with swirls of white cream on top, creating a marbled effect. A wooden spoon stirs the mixture from the right side, while a woman's hand on the left side pours white cream from a small clear glass cup into the pot. The pot sits on a bright red cloth, all placed on a white marbled surface. The lighting is bright and natural, showing the smooth texture of the sauce and the creamy swirls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lb butternut squash (peeled, seeded, and diced into 1” pieces)
½ lb sweet potato (peeled and diced into 1” pieces)
2 tablespoons olive oil
Table salt and ground black pepper
⅓ cup salted butter
1 medium yellow onion (diced)
1 tablespoon minced garlic
½ teaspoon table salt (plus additional for seasoning veggies and to taste)
½ teaspoon dried thyme
¼ teaspoon ground ginger
⅛ heaping teaspoon ground nutmeg
⅛ teaspoon ground cinnamon
4 cups chicken broth or vegetable broth
1 cup coconut milk
Salt to taste
Roasted pepitas for serving (optional)

Instructions

Step 1: Preheat your oven to 425°F. Spread the diced butternut squash and sweet potato evenly on a large baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast on the center rack until tender and easily pierced with a fork, about 30 minutes.
Step 2: In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
Step 3: Stir in the minced garlic and cook until fragrant, about 1 minute.
Step 4: Add the roasted vegetables to the pot, along with ½ teaspoon salt, dried thyme, ground ginger, nutmeg, and cinnamon. Stir well to combine.
Step 5: Slowly pour in the broth while stirring. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.
Step 6: Reduce the heat and use an immersion blender to puree the soup until completely smooth and creamy.
Step 7: Stir in the coconut milk and adjust seasoning with salt to taste.
Step 8: Serve the soup hot, topped with roasted pepitas and an extra drizzle of coconut cream if you like.

Tips & Variations

For a vegetarian version, use vegetable broth instead of chicken broth without changing any other ingredients.
Swap pepitas for toasted pumpkin seeds or crushed croutons for a different crunch.
If you prefer a thicker soup, reduce the broth by half a cup or simmer a few minutes longer before blending.
Adding a squeeze of fresh lime juice just before serving can brighten the flavors beautifully.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with smooth, yellow pumpkin soup topped with a few scattered green pumpkin seeds. A spoon with a beige handle is placed inside the bowl, resting on the soup's surface. Behind the bowl, there is a white ramekin filled with crispy, light brown crackers. The scene is set on a wooden board placed on a white marbled surface, and a bright magenta cloth adds a splash of color in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply replace the butter with olive oil or vegan margarine and use vegetable broth. The rest of the ingredients are naturally vegan.

What can I use instead of an immersion blender?

If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and puree until smooth. Be sure to vent the lid slightly and hold it tightly to avoid steam buildup.