Velvety Butternut Squash Soup That Warms You from the Inside Out

When fall tiptoes in with its golden leaves and crisp breezes, I start craving something warm and nourishing—and butternut squash soup always delivers. Whether you’re cozying up on the couch or need a healthy dinner that doesn’t take all evening, this soup wraps you up like your favorite fleece blanket. It’s part sweet potato soup, part comfort, and entirely soul-soothing.

This creamy vegetable soup doesn’t just look like sunshine in a bowl—it tastes like it too. With hints of cinnamon, cumin, and chili, it balances sweet and savory with a kick. And here’s the cherry on top: it’s a vegan soup recipe, making it a delicious option for plant-based eaters or anyone cutting back on dairy without missing a beat on flavor.

Why You’ll Love This Butternut Squash Soup

• Cozy, creamy, and 100% dairy-free
• Freezer-friendly and perfect for make-ahead meals
• Packed with vitamins, fiber, and plant-powered goodness
• Subtly spiced with pantry-friendly ingredients

Ingredients

• 1 small butternut squash (700–900 g / 2–3 cups), peeled and chopped
• 2 sweet potatoes (275 g / 2 cups), peeled and chopped
• 1 yellow onion, sliced
• 3 garlic cloves, peeled
• 2 tablespoons olive oil
• 400 ml (1 ½ cups) full-fat coconut milk, 2 tablespoons reserved for garnish
• 1 teaspoon ground cumin
• ½ teaspoon cinnamon
• ¼ teaspoon chili powder
• 1 teaspoon chili flakes
• 750 ml (3 cups) vegetable or chicken stock or water
• Salt and pepper to taste

How to Make It

1. Optional Roasting: Preheat your oven to 375°F. Toss squash, sweet potatoes, onion, and garlic with olive oil, cumin, cinnamon, chili powder, salt, and pepper. Spread on a roasting pan and roast for 30 minutes, until golden and tender.
2. Transfer roasted veggies to a saucepan (or use raw if skipping roasting).
3. Add stock or water until veggies are just covered. Bring to a boil and simmer until everything is soft.
4. Blend until silky smooth using an immersion blender or in batches in a regular blender.
5. Stir in coconut milk (reserve 2 tbsp for garnish) and chili flakes. Season to taste. Add more broth or water if needed.
6. Serve hot, garnished with a swirl of coconut milk and fresh coriander.

Tips for a Creamy Vegetable Soup That Shines

• Roasting the veggies adds caramelized depth. Worth the extra step if you have time!
• For extra heat, add more chili flakes or a dash of cayenne.
• Want it sweeter? A pinch of maple syrup will do the trick.
• Short on coconut milk? Blend in a cooked carrot for creaminess and color.

A Soup That Became a Seasonal Favorite

This recipe came about one chilly November when I had half a squash, two lonely sweet potatoes, and zero energy. I tossed everything in the oven with spices, blended it up, and was stunned at the silky, fragrant result. Now it’s a staple I make on repeat until spring.

Serving Ideas to Make It a Meal

• Pair with crusty bread or warm naan for dipping.
• Add a side salad with citrus vinaigrette to balance the richness.
• Top with roasted chickpeas or croutons for crunch.
• Sip it from a mug by the fire. No rules here!

How to Store and Freeze

Cool the soup completely before storing.

• Refrigerate: In an airtight container for up to 4 days.
• Freeze: Store in individual portions for up to 3 months. Leave room for expansion!
• Reheat: Gently warm on the stovetop or microwave. Stir well to recombine the coconut milk.

Your Top Questions Answered

Can I use frozen squash or sweet potato?

Yes! It makes prep a breeze. Just roast from frozen or simmer longer if raw.

Can I use light coconut milk?

Absolutely. It’ll be slightly less creamy but still delicious.

Is this soup spicy?

It has a gentle heat. For a kid-friendly version, reduce chili flakes.

Can I make it in a slow cooker?

Sure can! Cook everything (except coconut milk) on low for 6-8 hours, then blend and stir in the milk.

Butternut Squash Soup: The Hug in a Bowl You Deserve

Life gets busy, the weather gets wild, and sometimes we just need a bowl of something that feels like home. This butternut squash soup checks all the boxes: it’s quick, it’s healthy, and it delivers a comforting depth of flavor that tastes way fancier than it is. Whether you’re batch cooking for the week or just in need of a feel-good dinner, this one’s here for you.

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Butternut Squash Soup

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• Author: Olivia Hartwellen
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Butternut Squash Soup is a velvety, golden bowl of plant-based comfort. With roasted butternut squash and sweet potatoes, warm spices, and a swirl of creamy coconut milk, this vegan soup is hearty, nourishing, and deeply flavorful. It’s perfect for cozy fall dinners, meal prep, or whenever you need a comforting, dairy-free hug in a bowl.

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Ingredients

Scale 1x2x3x

• 1 small butternut squash (700–900 g / 2–3 cups), peeled and chopped

• 2 sweet potatoes (275 g / 2 cups), peeled and chopped

• 1 yellow onion, sliced

• 3 garlic cloves, peeled

• 2 tbsp olive oil

• 400 ml (1½ cups) full-fat coconut milk (2 tbsp reserved for garnish)

• 1 tsp ground cumin

• ½ tsp cinnamon

• ¼ tsp chili powder

• 1 tsp chili flakes

• 750 ml (3 cups) vegetable or chicken stock or water

• Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

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Instructions

• Preheat oven to 375°F (190°C).

• Toss squash, sweet potatoes, onion, and garlic with olive oil, cumin, cinnamon, chili powder, salt, and pepper. Spread on a baking sheet and roast for 30 minutes until golden and tender. (Optional but recommended.)

• Transfer roasted veggies to a saucepan. Add broth or water just to cover the vegetables. Bring to a boil, then reduce heat and simmer until vegetables are soft.

• Blend soup until silky smooth using an immersion blender or regular blender.

• Stir in coconut milk (reserve 2 tbsp for garnish) and chili flakes. Adjust seasoning to taste. Add more broth or water for desired consistency.

• Serve hot, garnished with a swirl of coconut milk and fresh coriander if desired.

Notes

Roasting brings caramelized depth to the vegetables.

Add maple syrup for subtle sweetness or cayenne for extra heat.

Coconut milk can be swapped for light coconut milk or plant-based cream.

Frozen squash or sweet potatoes work well—just adjust cooking time.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Roasting + Blending
• Cuisine: Vegan / Plant-Based