If you’re looking for a simple and straightforward dinner recipe, I’ve got you covered with this Creamy Butternut Squash Soup with Coconut Milk recipe.

Simple Butternut Squash soup - A gorgeous, velvety soup that's full of flavor. It's oh-so easy to make, too - no peeling or dicing, just roast your butternut halves, peel off the skin, an blend the squash with ginger, vegetable broth, coconut milk, and a tiny splash of maple syrup. Yummmm.

This easy butternut squash soup with coconut milk and ginger is vegan, but it’s another one of those happily vegan recipes that tastes so delicious that I’d venture to say even the carnivores will love it.

Simple Butternut Squash soup - A gorgeous, velvety soup that's full of flavor. It's oh-so easy to make, too - no peeling or dicing, just roast your butternut halves, peel off the skin, an blend the squash with ginger, vegetable broth, coconut milk, and a tiny splash of maple syrup. Yummmm.

Ginger and coconut milk pair magically with creamy butternut squash, and the tiny kiss of sweetness from the maple syrup gives this butternut squash soup recipe a special little boost.

And the list of ingredients? Pretty short!

Butternut Squash Soup with Coconut Milk Ingredients

We only have nine ingredients, and that’s if I include the olive oil, salt, and pepper. Six if I don’t!

  • Butternut squash – of course! You’ll want a medium one, about 2 1/2 pounds.
  • Olive oil
  • Yellow onion
  • Veggie broth
  • Fresh ginger
  • Salt & pepper
  • Pure maple syrup – just a little for an irresistible touch of sweetness
  • And of course, creamy, dreamy coconut milk
Simple Butternut Squash soup - A gorgeous, velvety soup that's full of flavor. It's oh-so easy to make, too - no peeling or dicing, just roast your butternut halves, peel off the skin, an blend the squash with ginger, vegetable broth, coconut milk, and a tiny splash of maple syrup. Yummmm.

How to Make It

So what makes this butternut squash soup recipe so simple? Well, first, you hardly have to touch your butternut squash. No peeling, no dicing. Can I get a huzzah?!

Simply cut that bad boy in half, scoop out the seeds, and roast each half in the oven. SO EASY.

Simple Butternut Squash soup - A gorgeous, velvety soup that's full of flavor. It's oh-so easy to make, too - no peeling or dicing, just roast your butternut halves, peel off the skin, an blend the squash with ginger, vegetable broth, coconut milk, and a tiny splash of maple syrup. Yummmm.

While your butternut squash is roasting, go ahead and start the rest of the soup in your pot. Sauté onion in olive oil, then add the broth, ginger, pure maple syrup, and salt and pepper.

Scoop in that glorious roasted butternut squash once it’s done, and puree until velvety smooth. YUM.

Then, stir in your coconut milk and gently warm. Taste, adjust salt and pepper if you like, and enjoy.

Simple Butternut Squash soup - A gorgeous, velvety soup that's full of flavor. It's oh-so easy to make, too - no peeling or dicing, just roast your butternut halves, peel off the skin, an blend the squash with ginger, vegetable broth, coconut milk, and a tiny splash of maple syrup. Yummmm.

I hope you love this easy butternut squash soup recipe as much as we do. It’s definitely earned immediate keeper status around here.

Simple Butternut Squash soup - A gorgeous, velvety soup that's full of flavor. It's oh-so easy to make, too - no peeling or dicing, just roast your butternut halves, peel off the skin, an blend the squash with ginger, vegetable broth, coconut milk, and a tiny splash of maple syrup. Yummmm.

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Easy Butternut Squash Soup with Coconut Milk

Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Author: Kare
A gorgeous, velvety soup that’s full of flavor. It’s oh-so easy to make, too – no peeling or dicing, just roast your butternut halves, peel off the skin, an blend the squash with ginger, vegetable broth, coconut milk, and a tiny splash of maple syrup. Yummmm.

Ingredients

  • 1 medium (approximately 2 1/2 pound butternut squash, rinsed, halved and seeded)
  • 2 teaspoons + 1 tablespoon olive oil (divided)
  • 1/2 medium yellow onion (diced (about 1 cup))
  • 1 1/2 – 2 cups low-sodium vegetable broth
  • 1 tablespoon minced fresh ginger (about 1 thumb-sized piece)
  • 1/2 teaspoon kosher salt or sea salt + more to taste
  • 1/4 teaspoon ground white pepper + more to taste*
  • 2 teaspoons pure maple syrup
  • 1 15-ounce can full-fat coconut milk (lite works too; the soup will just be a bit thinner/less rich overall)

Garnish ideas:

  • Pepitas
  • Roasted butternut squash seeds that you scooped out (using these directions)
  • Croutons
  • Parsley
  • Coconut milk
  • Dash of smoked paprika

Instructions

  • Preheat oven to 400 degrees Fahrenheit. Using a sharp, sturdy knife, carefully cut off the stem of the butternut squash, then cut the squash in half vertically. Scoop out the seeds and either discard or save for roasting. Brush the inside of each half with the 2 teaspoons olive oil and place cut side down on a rimmed baking sheet. Bake until a fork easily pierces the flesh, about 45 minutes. Remove squash halves from oven and set aside to cool a bit.
  • Set a medium pot over low heat. When hot, add the olive oil and then the onion. Sweat the onion, stirring occasionally, until tender and translucent but not golden, about 8 minutes. (To sweat onion, make sure your heat is low and you can barely hear a sizzle). Add 1 1/2 cups of the broth, ginger, 1/2 teaspoon salt, 1/4 teaspoon pepper, and maple syrup. Bring to a simmer. Simmer, covered, for 5 minutes.
  • Peel the skins off of the cooked butternut squash and add cooked flesh to the pot. Using an immersion blender or working with a countertop blender in batches, puree the entire mixture.
  • Return the puree to the pan (if you are using a countertop blender; if you used an immersion blender, you’re already there!) Stir in the coconut milk. Bring back to a simmer. Taste and add additional salt and pepper if desired. If you prefer your soup to be thinner, add the remaining broth.
  • Remove from heat, ladle into bowls, and add garnishes if desired. Serve.
  • Store leftovers in an airtight container in the refrigerator. Keeps for about 3 days.

Nutrition Facts

Serving: 1/4 of recipe – about 1 1/2 cups per serving, Calories: 367kcal, Carbohydrates: 38g, Protein: 3g, Fat: 25g, Saturated Fat: 16g, Sodium: 392mg, Fiber: 6g, Sugar: 10g
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