The Busy Baker

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Creamy One Pot Butternut Squash Soup

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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!

Creamy One Pot Butternut Squash Soup

Creamy One Pot Butternut Squash Soup Pinterest

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Creamy One Pot Butternut Squash Soup

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!!

Creamy One Pot Butternut Squash Soup in blue bowl with fresh thyme

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!

Creamy One Pot Butternut Squash Soup in blue bowl

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Creamy One Pot Butternut Squash Soup with crusty bread and fresh thyme

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!

 

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4.79 from 14 votes
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Creamy One Pot Butternut Squash Soup

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!

Course Appetizer, Dinner, Lunch, Main Course, Soup
Cuisine American, Autumn, Canadian, Fall, Harvest, Winter
Keyword Creamy One Pot Butternut Squash Soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings
Calories 113 kcal
Author Chrissie (thebusybaker.ca)

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

Instructions

  1. Heat a large pot over medium heat. Add the olive oil.

  2. Add the onion, garlic, ginger, salt and pepper, and thyme, and saute until the onion is soft and transparent.

  3. Add the cubed butternut squash and toss in the onion mixture.

  4. 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).

  5. Add the lid to the pot and bring to a boil over medium-high heat.

  6. 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.

  7. Remove the soup from the heat and add the coconut milk.

  8. Puree with a hand-held immersion blender, or puree in batches in a regular counter-top blender.

  9. Serve immediately with a garnish of fresh thyme and some coconut cream or yogurt, or store in airtight containers in the fridge or freezer.

Nutrition Facts
Creamy One Pot Butternut Squash Soup
Amount Per Serving
Calories 113 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Sodium 695mg 29%
Potassium 401mg 11%
Total Carbohydrates 14g 5%
Dietary Fiber 2g 8%
Sugars 3g
Protein 1g 2%
Vitamin A 204.3%
Vitamin C 26%
Calcium 5.4%
Iron 7.7%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments


  8. 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!

    Reply


  9. 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.

    Reply


  10. 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!

    Reply


  11. 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.

    Reply


  13. 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.

    Reply


  14. 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.

    Reply

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