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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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4.76 from 25 votes

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 113kcal
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

  • 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.

Video

Nutrition

Serving: 1serving | Calories: 113kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 695mg | Potassium: 401mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10216IU | Vitamin C: 21mg | Calcium: 54mg | Iron: 1mg

Reader Interactions

Comments

  8. Robin says

    5 stars
    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. Stacy says

    5 stars
    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. Stella Watters says

    4 stars
    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. Piper says

    5 stars
    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. Liz says

    5 stars
    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. DK says

    4 stars
    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

  16. Liz says

    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

    Reply

  18. Zee says

    5 stars
    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

    Reply

  19. Devin says

    4 stars
    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.

    Reply

    • Chrissie says

      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!

      Reply

  22. Rachel says

    5 stars
    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!

    Reply

  23. Brenda says

    5 stars
    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

    Reply

  24. Linda says

    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

    Reply

    • Beth says

      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.

      Reply

  25. ASHLEE ALRRED says

    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.

    Reply

    • Chrissie says

      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.

      Reply

  26. itsy says

    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

    Reply

  28. Rachel says

    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!

    Reply

  29. Lainie says

    5 stars
    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!

    Reply

  30. Vigs says

    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.

    Reply

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