Creamy Butternut Squash Soup

4.80 from 49 votes

This Creamy Butternut Squash Soup recipe is so easy to make and it's the perfect comforting soup for fall! 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

Cook Time 20

Total Time 35

Servings servings

Calories 113kcal

Author Chrissie (thebusybaker.ca)

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 it 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.

This soup is great for meal prep because it keeps in the fridge for up to 3 days in an airtight container.

Freeze in airtight containers for up to 3 months.