Butternut Squash Soup

There’s something about the soft, slow hush of fall that asks for soup. Not loudly, not urgently… just gently. The kind of warm, creamy pot that fills your kitchen with that mellow, slightly sweet scent – like roasted golden things and onions melting lazily into oil. That’s what this is. My favorite butternut squash soup. It’s simple on the surface, almost shy, but if you sit with it for a moment, spoon in hand, it tells you everything you need on a cold evening. And honestly… it tastes like someone took the color orange and made it kind.

Why You’ll Crave It

• Has that velvety, silky texture that feels—well, cozy is the only word I can think of
• The sweetness of roasted squash, balanced with hints of nutmeg and cinnamon, is like autumn in a spoon
• Makes your whole house smell better than a fancy candle ever could
• Happily dairy-free (thanks, coconut milk) yet lush and creamy like you’d never guess

The first time I made this, I forgot the salt, but my sister still asked for seconds. It’s been a family staple ever since.

What You’ll Need

• Butternut squash: 2 pounds, peeled, seeded and cut into cubes – bright orange and heavy for its size is best
• Olive oil: 2 tablespoons, for softening everything just right
• Onion: 1 medium, chopped roughly (don’t obsess over perfect dices—this all gets blended)
• Garlic: 2 cloves, minced or smashed, whichever feels easier on a weeknight
• Vegetable broth: 4 cups, use low-sodium if you want more control over the salt
• Coconut milk: 1 cup, shake the can first (those creamy bits like to stick to the bottom)
• Ground cinnamon: 1 teaspoon, it lifts the flavor softly without making it taste like dessert
• Ground nutmeg: ½ teaspoon, just a little—really transforms it
• Salt and pepper: to taste, but don’t forget to taste it as you go
• Optional garnishes: roasted pumpkin seeds, tiny swirl of coconut milk, or even fresh thyme if you’re feeling it

Easy How-To

Toss the squash in warmth

Start with a deep pot you love. Heat the olive oil on a medium flame, breathe it in (I always do), and toss in the onions. Let them go translucent—about 5 minutes—then add the garlic. Once things smell irresistible, add the squash and give it all a stir so each piece gets a bit of shine.

Let it simmer into softness

Pour in the vegetable broth gently—kind of like tucking everything in. Bring it up to a gentle boil, then down to a soft simmer. Cover partially and walk away for 20–25 minutes. Come back when the squash is fork-tender—it should practically fall apart without a fuss.

Blend it slow and careful

If you’ve got an immersion blender, now’s its moment. Otherwise, a regular blender (in batches, please!) works perfectly fine. Don’t rush here—blend until silky smooth, like velvet with a bit of a golden sheen. The color alone feels delicious.

Add the creamy dream

Put everything back in the pot (if you left for the blender), and stir in the coconut milk. Add the cinnamon, nutmeg, and a good pinch of salt and pepper. Heat it gently—not boil—just enough so everything is beautifully warm again. Taste. Adjust. Stir again. It’s done.

Good to Know

• If you forget to peel the squash before cooking (it happens), let it cool and scoop the flesh out—it blends just as well
• Sometimes I roast the squash first for a deeper flavor… sometimes I don’t. Either way still works, and tastes like love
• If it feels too thick after blending, don’t panic—a splash more broth or water fixes it right up

Serving Ideas

• Ladle into wide bowls and top with toasted pumpkin seeds and a crack of black pepper—the crunchy-soft contrast is dreamy
• Serve alongside crusty sourdough with salted butter, or even a grilled cheese with sharp cheddar if you’re getting cozy
• Smaller portions in espresso cups make an elegant starter for dinner parties. Add a swirl of cream on top—it looks fancier than the effort it takes

Top Tricks

• Don’t skip the nutmeg—it does something quietly magical
• For a deeper flavor base, toss the chopped onion and squash onto a baking sheet, roast at 400°F for 20–25 minutes, then proceed with the recipe in the pot
• Sneak a small chunk of apple or a splash of apple cider in—it brings a brightness you’ll hardly notice but won’t want to skip next time

Frequently Asked Questions

Can I use pre-cut squash?

Yes, absolutely. It saves time, and honestly, some days are just made for shortcuts. Just check that it’s fresh—bright and firm, not slimy or weirdly soft.

Is this butternut squash soup vegan?

It is! No dairy, no animal products—just veggies, broth, and that good coconut milk creaminess. Very plant-happy.

How long does it keep?

Stored in a sealed container, it’s great in the fridge for up to 5 days. Freezes well, too—just thaw gently before reheating.

What spices can I add to make it more savory?

Try adding a pinch of ground cumin or smoked paprika. Even a touch of fresh ginger grated in at the garlic stage gives it a lovely, warm depth.

Can I make this in a slow cooker?

Yes! Add all ingredients except coconut milk and spices to your slow cooker and cook on low for 6–7 hours. Blend, stir in the remaining ingredients, and season at the end.

More than anything, this soup is a feeling. It takes the day’s edges off. Whether you’re sharing it or sipping alone with a book, I hope it tastes like care.