Recipe to start with if you’re new to butternut squash soup with coconut milk. One pot, ten minutes of prep, and twenty minutes of mostly hands-off simmering.
A Little Kitchen Note From Me
My go to recipe for someone who says they don’t have time to cook from scratch. One pot, one blender, twenty minutes of actual cooking. I’ve made it on weeknights when I had nothing else planned and it’s never once let me down. It’s the reason this whole series of soups exists.
Classic Easy Butternut Squash Soup with Coconut Milk
Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 4
Ingredients
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 5 cups butternut squash, peeled and cubed
• 3 cups vegetable broth
• 1 cup full-fat coconut milk
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• 1 tablespoon lime juice
• Fresh coriander, for garnish
Instructions
1. Heat the oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes, until soft.
2. Stir in the garlic and cook for 30 seconds, until fragrant.
3. Add the squash and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes, until the squash is fork-tender.
4. Pour in the coconut milk, then add salt and pepper. Simmer for 2 more minutes.
5. Blend until silky smooth with an immersion blender, or in batches in a stand blender.
6. Stir in the lime juice, taste, and adjust seasoning. Serve warm with coriander.
Nutrition Facts
These values are estimated per serving and may vary slightly depending on exact ingredients used.
| Nutrient | Amount per Serving |
| Calories | 210 kcal |
| Total Fat | 14 g |
| Saturated Fat | 10 g |
| Carbohydrates | 20 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Protein | 3 g |
| Vitamin A | 350% DV |
| Vitamin C | 45% DV |
Easy Substitutions
• Coconut milk swap for light coconut milk or unsweetened oat milk plus 1 tablespoon coconut oil
• Butternut squash swap for pumpkin or sweet potato in the same quantity
• Vegetable broth swap for chicken broth, or water plus a stock cube
• Lime juice swap for lemon juice in the same amount
How to Store and Reheat
• Fridge Store in an airtight container for up to 4 days
• Freezer Freeze in portions for up to 3 months; thaw overnight before reheating
• Reheating Warm gently on the stovetop over medium-low heat, or microwave in 1-minute bursts
• After freezing Coconut milk can separate slightly once thawed. A quick whisk brings it back together
Frequently Asked Questions
How long does it take to start?
About 30 minutes total, including 10 minutes of prep.
Can I use pre-cut squash?
Yes, fresh pre-cubed or frozen butternut squash both work. Frozen may need a few extra minutes to simmer.
Do I need a fancy blender?
No. An immersion blender works fine, or blend in batches in a standard blender.
Is this recipe vegan?
Yes, as written it’s fully vegan and gluten-free.
Can I double the recipe?
Yes, just use a larger pot and blend in batches so you don’t overfill the blender.
More Butternut Squash Soup with Coconut Milk to Try
• Butternut Squash Soup with Coconut Milk and Ginger
• Curried Butternut Squash Soup with Coconut Milk
Final Thoughts
Classic butternut squash soup with coconut milk is proof that simple recipes can still be the best ones. Make a batch this week, and if you want to switch things up next time, try one of the five variations above.
