Cinnamon. Nutmeg. Butternut squash. A whole can of coconut milk. That’s basically the flavor lineup for this soup.
And yet?? It tastes like you fussed for HOURS. Silky, slightly sweet, the kind of bowl you want to eat on the couch after a long day.
Add a grilled cheese situation on the side and you have officially won dinner.
How to Get a Silky Smooth Soup
Cut veggie chunks uniformly (1 1/2 inch pieces!) so they soften at the same rate. Uneven cooking means lumps OR mush… neither makes silky soup.
Cook until a knife slides through with zero resistance, then stop. Overcooked veggies get gummy and lose that buttery texture we crave.
An immersion blender is your BEST FRIEND here. Puree directly in the pot until zero chunks remain. Hot soup in a regular blender demands small batches and a vented lid (explosions are a disaster, not dinner).
For ultra-luxurious texture, push the puree through a fine-mesh sieve. It feels tedious, but the result is pure velvet. Stir in the coconut milk LAST so it stays creamy and doesn’t break from the residual heat.
Can You Freeze Butternut Squash Soup?
- YES, freeze it! Butternut squash soup keeps beautifully in the freezer for up to 3 months.
- Cool the soup COMPLETELY before transferring to containers (hot liquid raises your freezer’s temp and messes with everything else).
- Use freezer-safe containers or heavy-duty zip bags, leaving 1 inch of headspace for expansion.
- Thaw overnight in the fridge, then reheat gently on the stovetop with a stir.
- The coconut milk may separate slightly after thawing… a vigorous whisk brings it right back to silky smooth.
More From the Kitchen
- Best Coconut Curry Pumpkin Soup
- Homemade Black Bean Pumpkin Soup
- Chicken Orzo Soup with Spinach
- Classic Roasted Butternut Squash
- Yellow Squash Casserole with Stuffing
- Homemade Garlic Knots
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1000-1200
- Protein: 13-17 g
- Fat: 52-60 g
- Carbohydrates: 130-160 g
Ingredients
For the soup base:
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 lb butternut squash, peeled, seeded, cut into 1 1/2 inch chunks
- 1 large carrot, peeled and sliced
- 1 large russet potato, peeled and diced
For the broth and spices:
- 3 cups vegetable or chicken broth (plus more as needed)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
For finishing:
- 1 can (13.5 oz) full fat coconut milk
- Salt and black pepper, to taste
Step 1: Soften the Onion
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 medium yellow onion, chopped
Heat the olive oil and butter in a large soup pot over medium-high heat.
Add the chopped onion and sauté for about 5 minutes until it starts to soften and become translucent, stirring occasionally to prevent browning.
Step 2: Combine Squash and Aromatics
- 3 garlic cloves, minced
- 4 lb butternut squash, peeled, seeded, cut into 1 1/2 inch chunks
- 1 large carrot, peeled and sliced
- 1 large russet potato, peeled and diced
- 3 cups vegetable or chicken broth (plus more as needed)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Add the minced garlic to the pot with the sautéed onion and stir for about 30 seconds until fragrant.
Next, add the butternut squash chunks, sliced carrot, diced russet potato, ground cinnamon, and ground nutmeg.
Pour in the broth (vegetable or chicken).
Increase the heat to high and bring everything to a boil.
I like to use just enough broth to almost cover the veggies—don’t worry if they aren’t fully submerged.
Step 3: Gently Simmer Until Tender
Once the soup is boiling, cover the pot with the lid slightly ajar to allow some steam to escape.
Reduce the heat so that it’s simmering gently—not boiling vigorously.
Let it cook for about 20 minutes, or until the vegetables are soft and easily pierced with a knife.
Stir the soup halfway through to ensure even cooking.
Step 4: Puree Until Creamy
Turn off the heat and let the soup cool slightly for safer blending.
Use an immersion blender to puree the soup directly in the pot until silky smooth.
Alternatively, you can work in batches with a standard blender (be sure not to overfill and vent the lid).
Step 5: Stir In Coconut Milk
- 1 can (13.5 oz) full fat coconut milk
- salt and black pepper, to taste
- additional broth, as needed (from 3 cups vegetable or chicken broth (plus more as needed))
Stir in the full can of coconut milk into the blended soup, then season generously with salt and black pepper—start with 1/2 teaspoon of salt and adjust to taste.
If the soup seems too thick, add extra broth, 1/2 cup at a time, to reach your desired consistency.
I love to be generous with both salt and pepper here, as it really brings out the flavors.
Homemade Butternut Squash Soup
Ingredients
Method
- Heat the olive oil and butter in a large soup pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes until it starts to soften and become translucent, stirring occasionally to prevent browning.
- Add the minced garlic to the pot with the sautéed onion and stir for about 30 seconds until fragrant. Next, add the butternut squash chunks, sliced carrot, diced russet potato, ground cinnamon, and ground nutmeg. Pour in the broth (vegetable or chicken). Increase the heat to high and bring everything to a boil. I like to use just enough broth to almost cover the veggies—don’t worry if they aren’t fully submerged.
- Once the soup is boiling, cover the pot with the lid slightly ajar to allow some steam to escape. Reduce the heat so that it’s simmering gently—not boiling vigorously. Let it cook for about 20 minutes, or until the vegetables are soft and easily pierced with a knife. Stir the soup halfway through to ensure even cooking.
- Turn off the heat and let the soup cool slightly for safer blending. Use an immersion blender to puree the soup directly in the pot until silky smooth. Alternatively, you can work in batches with a standard blender (be sure not to overfill and vent the lid).
- Stir in the full can of coconut milk into the blended soup, then season generously with salt and black pepper—start with 1/2 teaspoon of salt and adjust to taste. If the soup seems too thick, add extra broth, 1/2 cup at a time, to reach your desired consistency. I love to be generous with both salt and pepper here, as it really brings out the flavors.