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Creamy One-Pot Butternut Squash Soup

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A cozy, creamy, and easy one-pot butternut squash soup perfect for chilly evenings, made without heavy cream and featuring warming spices and a silky coconut milk finish.

Ingredients

Scale
  • 2 pounds (900 g) butternut squash, peeled, seeded, and cubed
  • 1 medium yellow onion, diced
  • 3 large garlic cloves, minced
  • 2 medium carrots, peeled and chopped
  • 4 cups (960 ml) vegetable broth (low-sodium recommended)
  • 1 cup (240 ml) full-fat canned coconut milk (can substitute heavy cream or oat milk)
  • 2 tablespoons olive oil
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Salt and black pepper, to taste
  • 1 teaspoon fresh thyme, finely chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet lined with parchment paper. Roast for 25 minutes or until tender and lightly caramelized at the edges.
  2. While the squash roasts, heat 1 tablespoon of olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and carrots, sautéing for about 5-7 minutes until softened but not browned. Stir frequently.
  3. Add the minced garlic, ground cinnamon, and ground nutmeg to the pot. Cook for another 1-2 minutes until fragrant.
  4. Carefully transfer the roasted squash into the pot. Pour in the vegetable broth and add fresh thyme if using. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
  5. Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. If using a regular blender, blend in batches carefully.
  6. Stir in the coconut milk. Taste and adjust seasoning with salt and pepper as needed. If the soup is too thick, add a little more broth or water to reach desired consistency.
  7. Return to low heat for 3-5 minutes, stirring occasionally, to warm through. Avoid boiling once coconut milk is added.
  8. Serve hot with a sprinkle of fresh herbs or a drizzle of olive oil.

Notes

Do not skip roasting the squash as it deepens the flavor. Blend carefully to avoid splatters. Adjust thickness with broth or water as needed. Avoid boiling after adding coconut milk to maintain creaminess. For chunkier texture, blend only half the soup and stir in the rest. Fresh spices improve flavor. Season gradually and taste as you go.

Nutrition

Keywords: butternut squash soup, creamy soup, one-pot soup, cozy soup, vegan soup, gluten-free soup, easy soup recipe, fall soup, winter soup

Find it online: https://islatable.com/creamy-one-pot-butternut-squash-soup-easy-recipe-for-cozy-evenings/