Butternut squash soup is a delicious fall favorite at our house. The kids love its bright color and sweet flavor, and it is usually an appetizer at Thanksgiving too!
Why Butternut Squash?
When in season, butternut squash is extremely inexpensive (often 29 cents or 39 cents a pound at the farmers market) and keeps for months in a cool place like the pantry.
Butternut is excellent roasted on its own as a simple meal addition, but it really stands out in a creamy soup like this.
I always crave this recipe in the fall. It is naturally sweet and filling, but also naturally healthy! Butternut squash is a highly nutritious and inexpensive vegetable and can also be used for stir frys, roasted vegetable medleys, and more.
Almost as Good as Homemade…
There are nights when I don’t have fresh squash on hand or the time to cook and prep it. I love this brand of pre-made butternut squash soup (it has all of the good stuff just like homemade) and keep it in the pantry to serve with a salad or stir-fry on a busy night.
Butternut Squash Soup Recipe (Fast & Nourishing Meal)
- 1 medium butternut squash
- 1 sweet onion
- 2 TBSP butter (or coconut oil)
- 1 cup coconut milk
- 1 cup chicken broth (plus more to thin)
- salt (to taste)
- 1 dash black pepper
- ½ tsp nutmeg
- ½ tsp garlic powder
- 1 pinch thyme (optional)
- Cut top and bottom off the butternut squash and use knife to carefully cut remaining skin off.
- Cut in half and scoop out seeds.
- Chop squash into small cubes and dice onion.
- In a large stock pot, melt the butter and add the diced onion.
- Saute 3 minutes until starting to soften and add squash.
- Saute an additional 5 minutes until squash starts to brown.
- Add coconut milk, broth, and spices and bring to a simmer.
- Simmer about 20 minutes until soft.
- Use a blender or hand blender to puree until smooth.
- Serve warm or make ahead to reheat for a fast meal addition.
What’s your favorite fall soup or stew? Ever made this kind? Share below!
Discussion (21 Comments)
Try this with 8 oz, of cream cheese.
I made this last night and it was very good. I added carrots (because I had some) and silken tofu (added that when blending, no need to cook tofu). You can’t taste the tofu at all, but it adds protein and makes me feel full after just one serving of soup.
Cecilia Duval Powers
i’m going to make this in my crockpot on low/warm setting and double it with pumpkin and the butternut squash. when i serve it, top it with crispy bacon!!! this is going to be my night before thanksgiving feast.
I would like to make a HUGE pot of this in my crockpot (at least for 2 nights to feed 6 people). How many does this serve, and how can I multiply the recipe?
I’d double the recipe to serve 6 people for two days. The proportions should stay the same, though I would spice to taste.
This soup was wonderful!! I made it tonight and it was a big hit!! Thank you!
Made this tonight for dinner and it was delicious! I also added turkey sausage and served it with some additional vegetables on the side. Yum. Can’t wait for leftovers tomorrow for lunch! Thanks for the recipe!
I used this recipe yesterday with an Acorn squash and it was delicious. Since it ended up becoming our entire meal I decided to add chunks of polish sausage to make it go farther. It was a hit!
This sounds easy and delicious! I’m making a delicata squash and chicken soup tonight, but might try this in a few days. Hope you’re planning to share a thanksgiving recipe for stuffing – it’s my favorite part of the meal and my first year grain free. Looking for an awesome substitute that is so good I can look at the white bread version and not even miss it!
I make a butternut squash soup very similar to this, but i add a few sweet potatos, apples, and carrots. love it!
Sounds scrumptious! Would this work equally well with any winter squash, say, pumpkin? We’ve got a surplus of those!
yep! I usually add a sprinkle of cinnamon with pumpkin…
teresita r zinman
i will be trying this recipe. Do you have a recipe for eggnog. I can not use milk (lactose intolerance me and my husband) I am planning to use soy milk or coconut milk but i do not have a recipe for eggnog.
Here you go: https://wellnessmama.com/3536/coconut-milk-eggnog/