This Creamy One Pot Butternut Squash Soup is so easy to make and it’s the perfect comforting soup for fall! And it’s healthy, dairy-free, and vegan too!
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Friends, I am FINALLY sharing one of my most prized recipes with you…this Creamy One Pot Butternut Squash Pasta has been a staple in my kitchen for so many years and I’m only just now getting around to sharing it on the blog for you all – almost 4 years later!!
Our family absolutely loves healthy soups in the fall and winter seasons and this Creamy One Pot Butternut Squash Soup is one of our favourites. It’s quick and easy to make, it calls for fresh, seasonal ingredients, and my kids eat it up and ask for seconds. Seriously. Many of my readers who also know me personally have been asking me for this recipe for years. Embarrassing as it is, I’m finally sharing it with the world! One of our favourite things about this recipe is that it’s vegan, which means it’s also dairy-free. My husband follows a dairy-free diet and so this Creamy One Pot Butternut Squash Soup is on regular rotation in our kitchen. It makes a great lunch or dinner, and it freezes very well, making it a great meal prep recipe! Just make a big pot on the weekend and portion it into containers for weekday lunches!
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I hope you love this Creamy One Pot Butternut Squash Soup as much as we do! Let me know in the comments below, what’s your favourite soup for fall? I’d love to know!
Kitchen Tools I Recommend:
Like this recipe? You’ll LOVE these:
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Recipe Video
Watch the video below to see exactly how I make this hearty recipe. You can find more delicious recipe videos on my YouTube channel
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Creamy One Pot Butternut Squash Soup
Recipe: Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 teaspoons grated fresh ginger (or 1 teaspoon powdered ginger)
- 3/4 teaspoon sea salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon fresh or dried thyme leaves, finely chopped
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 4 cups vegetable stock (or use chicken stock for a non-vegan soup)
- 3/4 cup coconut milk (or use half and half for a rich, non-vegan soup)
- fresh thyme sprigs, coconut cream (or heavy cream) for garnish
Recipe: Instructions
- Heat a large pot over medium heat. Add the olive oil.
- Add the onion, garlic, ginger, salt and pepper, and thyme, and saute until the onion is soft and transparent.
- Add the cubed butternut squash and toss in the onion mixture.
- Add the vegetable stock and stir to combine (You might need to add a little more or less stock, depending on the size of your squash. The liquid level should be just slightly lower than the squash).
- Add the lid to the pot and bring to a boil over medium-high heat.
- Once the soup reaches a boil turn the heat down to medium-low and simmer for about 20 minutes or until the butternut squash is very tender when you pierce it with a fork.
- Remove the soup from the heat and add the coconut milk.
- Puree with a hand-held immersion blender, or puree in batches in a regular counter-top blender.
- Serve immediately with a garnish of fresh thyme and some coconut cream or yogurt, or store in airtight containers in the fridge or freezer.
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Love butternut squash and this is such a pretty dish
Thank you so much!
Sounds fabulous! This recipe is absolutely perfect for the season, looks like the ultimate comfort soup!
Thanks so much! It sure is!!
Wow, this soup incredibly beautiful! This looks sooooo good! Yummy! This made me drool. Cannot wait to try this. Thank you for a great recipe!
Thanks so much!
Butternut Squash Soup is one of my absolute favorites.
Mine too 🙂
This couldn’t look any more perfect!
Thanks so much!
I love soups! I can’t wait to make this soup for myself!
I know you’ll love it!
Love this! Looks and sounds SO good!
Thanks so much!
I actually made this soup tonight for supper. It was delicious – savory and delicately flavorful! I used canned coconut milk and not the coconut beverage. I’m going to make a couple more batches tomorrow and freeze them to pull out and reheat on cold winter days. Thank you for this wonderful recipe!
So glad you liked it! I freeze this soup all the time and it makes the perfect fast lunch!
Wow! Someone actually made the soup!
Ikr? Its so nice to hear from someone who actually made it and not ppl who give it 5 stars only to say theyre going to make it haha
True!
I love butternut squash soup but always felt my recipe wasn’t perfect. This is the best recipe I’ve ever tried. I used coconut milk and fresh ginger. I feel like that made the difference.
I’m so glad you liked it!! 🙂
Thank you for this simple and delicious recipe. I just finished making it and am having my first bowl now. If I could attach a pic, I would 🙂
I’ve been on a bit of a brussel sprout and kale binge lately and tempted to throw in some greens to this. So. I threw in a small handful of chopped blanched kale. Delicious!
So glad you liked it! 🙂
I’m just making this recipe! Right now my home smells so good! What kind of coconut milk did you use? I’m using SO delicious organic coconut milk and it’s not as creamy as yours!
I added also some curried kale chips on top and it looks and taste amazing! Good job on the recipe!
Fabulous. Left out the ginger but added a splash of Sriracha for some zing. Poured it over a thin slice of Brie cheese to add a velvety, smooth texture. This was delicious, hearty and inexpensive for the amount it made. It was creamy and silky smooth. Thank you! Best Butternut Squash soup I’ve made.
So glad you loved it as much as we do! Thanks for the positive feedback!
Just tried this recipe. Went with the fresh ginger and coconut milk. Loads of flavour. Loved it. Restaurant quality.
So glad you loved it!! 🙂
Made tonight for the whole family. Huge hit with hubby, 4 year old stubborn boy and 11 month old boy and of curse myself. Definitely one for the recipe book and will be making again.
So glad you loved it! Thanks!!
Nice, easy, fast soup recipe. Omitted the thyme and added cumin and madras curry instead (and loads more garlic). It needs an acid so am going to pick up some fresh lime and add a squirt of that when I serve tonight.
So glad you liked it!
Made this tonight to use up an extra butternut squash. It’s so easy and it’s PHENOMENAL! 🙂
I’m so glad you loved it! 🙂
Made this tonight. It was amazing!!! I added a bit of sriracha for some heat. I didn’t have coconut milk so used 1 tbsp of butter and 1 cup of skim milk instead. It had a really rich taste without the calories. Thanks for sharing the recipe
Thanks! Glad you liked it! 🙂
Have made this soup 3 times. My husband and I can’t get enough of it. Thanks for a great, easy recipe.
So glad you liked it!
I skipped couple ingredients so mine didn’t come out as colourful as yours, but I licked dish better than dishwasher at the end lol. My favourite soup from now on. thank you
😄So glad you liked even so!
I made it but was unable to source coconut milk, so I used almond milk as a substitute.
It was excellent. I like a savoury dish and would add more spices to get it from 4 star to 5 stars. Probably would taste better with coconut milk, but I would still up the spices by 30%. This is actually the first time I’ve ever made soup. It was very easy, and mine fit entirely into my blender. Everything went easier than expected.
So glad you liked it! Spices are a funny thing…of course they need to be added to taste 🙂 Thanks for letting me know you enjoyed the recipe!
This recipe is so quick and simple!
Absolutely delicious, thank you very much for sharing 🙂
Thanks so much! Glad you loved it!! 🙂
Good soup.
Thanks!
This was perfect and start to finish, did take about half an hour. I followed the recipe exactly. I always put my squash in the oven for 10-15 min before trying to cut it, makes it a lot easier to slice into! And then used a potato peeler to peel it. It was delicious- super filling and creamy, you would never know there’s not a stick of butter in here! Thank you!
So glad you loved it! Thanks!
This recipe seems to hit the mark for people who try it. It’s the best soup I have ever made. I used Almond Milk as well and it gives it just enough sweetness. Easy and very yummy. Thank you
So glad you liked it! Thanks for taking the time to leave a comment! 🙂
I ha e just made this soup it’s amazing the only thing I left out was the garlic. As I want to give some of it to my daughter and she is allergic to garlic so I added a bit more ginger. Turned out very good thanks for this recipe
Thanks so much for letting us know! Glad you liked it!!
OMG! I just pureed the soup and took a little taste as I figured I would have to add something extra and I don’t! It’s absolutely PERFECT! I didn’t have thyme, so that was skipped and I made sure just to scoop out the thick coconut milk from the can so I didn’t pour in the very liquidy part.
I’m paring the soup with pork loin, garlic bread, and a small side salad.
I used Canned coconut milk. There was a little more then 3/4 cup of milk so I just put it all in so used the whole can. Now all I can taste is coconut milk. 🙁 I was looking forward to this good soup.
Sorry to hear that. I use coconut milk in my soups all the time and the taste is never this overwhelming. You can also try using dairy milk or cream instead, if you prefer that taste.
This is my first time making a squash soup. I must say it turned out delicious… Better than I thought! I used your recipe except I had summative squash instead of butternut
So glad you enjoyed it! Thanks so much for taking the time to leave a comment! 🙂
Delicious, making this for the second time today. Perfect for an autumn evening! Thank you
So glad you liked it! Thanks for taking the time to leave a comment! 🙂
My squash floated when I added the broth, so it came out a little runnier than I would have liked, but I blame the cook on that one. I also added a tart Macintosh apple, and enjoyed the change in flavour. Recipe is great as is, but I am having fun playing with spices and add-ins. Super delicious and easy to make, especially with an immersion blender. That is a soup makers best friend, hahaha!
Glad you liked the recipe!
Made this soup tonight & it was a hit! My boyfriend could not get enough. Made some minor adjustments but overall thrilled with this recipe. Thank you for sharing!
Thanks so much for letting us know! Glad you liked it!! 🙂
Saw this made at a farmer’s market, and went searching for an easy recipe. Yours wins hands down! I can’t wait to try some of your other soups! Thank you for sharing.
Glad you loved it! 🙂
It’s my favourite time of the year and soup both.
So happy you enjoy the season and the soup!
This recipe turned out so well and it’s so easy!
Its definitely going to become a staple in our home.
So glad you like the recipe!! 🙂
This was very good! Question – how much is 1 serving?
1 serving is about 1 cup of soup.
Delicious, only addition I made was a bit of nutmeg.
Thank you Laura! Yes, a pinch of nutmeg to the soup sounds yamm!☺️
This was super easy to make and it turned out absolutely incredible! Definitely saving as a favourite 🙂
Yes! We love this recipe too! Glad you liked it so much!🙂
I made this soup today. Also made my own coconut milk to put in it…surprisingly easy. It came out delicious. I did add some fresh nutmeg and cinnamon. But, the flavors were really nice as is. I feel like after it sits for a while it will be even better. Thanks for a great and easy recipe.
You’re welcome Judy! Yes, after resting a while the flavours deepen and intensify.🙂
I’m making this soup for the second time and I absolutely love it! So does my fiance 😁 Thank you for this recipe, it will now be a family favorite of ours! I’m using cream instead of coconut milk, although I do enjoy coconut milk. Great, warm, delicious soup that smells otherworldly!
Thank you!! Glad both of you enjoyed the recipe so much!🙂
I came across your recipe while looking for a smooth homemade soup since my hisband cannot have solids for a couple days and I am so thankful that I did! Wow was this good! I made a double batch so that I would have leftovers-used 6 cups of vegtible stock and added a little extra ginger and some cinnamon but kept it to your recipe otherwise. (I also had some issues cutting squash (first time trying lol) so I roasted it first with butter and seasoning till tender and then added it in accordingly but didnt need to simmer as long of course.) My husband as well as my 5 and 8 year old absolutely loved it! I will definitely be making much more of this come fall/winter!
Thank you Tarah!! So glad liked it!!
So delicious and satisfying! The flavor is perfect!!
This will be my go to butternut squash soup recipe from now on. Thanks for the recipe!
You’re welcome Julie!! Thank you!🙂
Maybe I got the broth to squash ratio wrong (I couldn’t find where it said how many pounds/cups a medium butternut actually winds up being, even though the water level was a little below the squash like it directed) because this recipe really didn’t turn out for me. It was very bland and thin. I had to add a lot of pumpkin spices to make it edible.
One medium butternut squash is about two pounds and makes about 3,5 to 4 cups when peeled and cubed.
This soup was just what I was looking for! So easy (the toughest part is peeling and cubing the squash) love the hint of ginger and the creamy-ness!
So glad to hear that! Thanks Barbara!!
Best squash soup I’ve ever had! I hate ginger so I omitted that but any of these comments about it being bland are just wrong! So flavorful!
Thanks so much Jennifer!!🙂
So simple to make and absolutely delicious!
Thanks Mar!!🙂
So good!! Made the non vegan version with chicken stock and half and half. Added cayenne for a little kick
Great! Thanks so much for the feedback!!
Hi I really want to try making this soup but I don’t have an immersion blender, just a regular blender, how can I adjust to make this? Thanks in advance.
Hi Natalie, a regular blender would work just fine! You would just need to allow the squash & veggies to cool down a bit after they’re boiled, transfer them to your blender, blend, and transfer back to your pot.
Hi! This recipe looks wonderful! I’d love to know what kind of immersion blender you have that is safe to use in your enamel Dutch oven? It doesn’t scratch? Does it have a silicone casing around the blade area? I’m in the market for one that I can use with both non-stick and enamel cookware. Thank you!
I use this one https://www.amazon.com/dp/B005MMNB84/ref=as_sl_pc_as_ss_li_til?tag=thbuba02-20&linkCode=w00&linkId=5a9684314bb9a03941a0b1bb159b9efa&creativeASIN=B005MMNB84 (affiliate link) in my Dutch oven and i’m being careful. I wouldn’t recommend using it in non stick pans though.
Best Butternut Soup recipe I have come across!! Very flavorful and makes my kitchen smell delicious! My family loves it!!
We love this recipe too! Thanks!🙂
So delicious! Love the ginger and coconut milk-great flavor. Came together very quickly too.
Thanks Noelle!!🙂
Love butternut squash soup. The only thing I did different to cut down on time I used the frozen in the bag butternut squash and I cut up an apple and added to it. Delicious. This is my new favorite recipe. Thanks for sharing
You’re welcome Rene!! Thanks for your feedback!!
This is a wonderful recipe easy to prepare and a welcome treat on a winter’s day!
We agree 😉 Thanks!