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It’s butternut squash season! So that means I’m making this vegan butternut squash soup with coconut milk on repeat. This is my jam–anti-inflammatory, immune-boosting, gut-healing nutrients all in one bowl! 😋 It’s so easy and delicious–just roast the butternut squash with carrots, onion, garlic, and thyme, and puree with broth and coconut milk. And if you love this soup recipe, you should also try my roasted sweet potato soup or gut-healing soup.

Table of Contents
- ❤️ Why You’ll Love This Butternut Squash Soup with Coconut Milk Recipe
- 🥣 Butternut Squash Soup Ingredients
- 👩🍳 How to Make Butternut Squash Soup with Coconut Milk
- 🪄 Tips and Tricks
- 🗒 Variations
- 🗒 Substitutions
- 🍽️ Best served with
- 👝 How to Store Butternut Squash Soup
- 🤔 Common Questions
- Butternut Squash Soup with Coconut Milk Recipe
❤️ Why You’ll Love This Butternut Squash Soup with Coconut Milk Recipe
Don’t miss the best butternut squash soup you’ll ever have! This cozy soup is sure to be one of your fall favorites. 🍂 And bonus points–it’s packed with nutrients!
- Butternut Squash is packed with vitamins A and C and fiber, which helps us boost our immune system and improve our gut health.
- Garlic, onion, carrots, herbs, and spices all contain anti-inflammatory properties.
- Coconut Milk keeps the soup vegan and dairy-free.
🥣 Butternut Squash Soup Ingredients
- Butternut Squash: Cut the squash in half, remove all the seeds, and lightly score the squash with a knife.
- Carrots add vitamins, minerals, and a subtle sweetness.
- Onions: You can use red or green onions.
- Garlic: Cut the top part of the garlic head off. As garlic roasts, the flavor becomes milder and sweeter.
- Thyme: Fresh thyme sprigs infuse the vegetables with a subtle, earthy note.
- Oil: Drizzle olive or avocado oil over the vegetables.
- Spices: Turmeric, cayenne, garlic salt, and black pepper
- Full-Fat Coconut Milk makes this roasted butternut squash soup creamy without cream.
- Vegetable or Chicken Broth is the flavorful base that helps create the perfect consistency for the soup.
👩🍳 How to Make Butternut Squash Soup with Coconut Milk
- Roast Vegetables: Place the butternut squash, carrots, onion, garlic, and thyme in a baking dish. Drizzle with oil and sprinkle with spices. Roast at 400℉ for 45 minutes.
- Peel the Squash: Let the squash cool, then remove the flesh from the skin. Discard the herbs, and add everything to a large bowl.
- Puree: Pour in the coconut milk and broth and puree with an immersion blender until smooth.
📹 Watch me make this easy butternut squash soup recipe here.
🪄 Tips and Tricks
If you don’t have an immersion blender, put everything into a regular blender and puree until smooth. You may need to do it in batches so the blender isn’t too full.
🗒 Variations
- 🫚 Spices: Add ginger, cinnamon, or nutmeg to the soup
- 🍏 Apple: Roast a cored apple with the vegetables.
- 🌿 Garnishes: Top your soup with fresh herbs, parmesan, feta cheese, toasted pecans, or pepitas.
🗒 Substitutions
- Onions: Substitute shallots.
- Herbs: Swap thyme with rosemary or sage.
- Spicier Soup: Add more cayenne.
- Coconut Milk: If you’re allergic to coconut or don’t like the taste, use another kind of milk, or for an extra creamy soup, choose heavy cream.
- More Protein: Use chicken bone broth.
🍽️ Best served with
I love eating a big bowl of this healthy butternut squash with crusty sourdough 🍞 for dinner. If you want a veggie side dish, try this arugula salad or air fryer green beans. It’d also be great as a side with chicken or fish.
👝 How to Store Butternut Squash Soup
Store butternut squash soup in an airtight container for five days and reheat it in the microwave until warm.
You can also freeze it for a few months since it doesn’t have any dairy in it. Just thaw the container the day before in the fridge.
🤔 Common Questions
Coconut milk gives soups a rich, creamy texture and is one of my favorite vegan swaps since I can no longer eat dairy.
Yes, I prefer to peel the squash before using it in my soup, but it’s much easier to remove the skin after cooking. So, I roast the butternut squash halves, and once it has cooled enough to handle, I scoop out the flesh and discard the skins.
Butternut Squash Soup with Coconut Milk
Equipment
- Immersion blender (or regular blender)
Ingredients
- 1 butternut squash, halved, gutted, and scored
- 3 carrots, peeled
- ½ red onion or 2 scallions
- 1 head of garlic
- Handful of fresh thyme sprigs
- 2 tablespoons olive or avocado oil
- ¼ teaspoon turmeric
- ¼ teaspoon cayenne
- Garlic salt and black pepper to taste
- 2 cups organic full-fat coconut milk (May need less if your squash is smaller)
- 2 cups vegetable or chicken broth
Instructions
- Cut the top of the garlic head off.
- Cut butternut squash in half and remove the seeds. Score the squash by making shallow cuts with a knife in a crisscross pattern.
- Add butternut squash halves, carrots, red onion (or scallions), garlic head, and thyme sprigs to a baking dish. Drizzle with oil and sprinkle with turmeric, cayenne, garlic salt, and black pepper.
- Roast the pan at 400℉ for 45 minutes.
- Let cool, discard herbs, and peel squash. Put the vegetable mixture into a large bowl and pour in the coconut milk and broth. Use an immersion blender to blend until smooth.