There’s something deeply satisfying about a bowl of hot, creamy butternut squash soup on a cool fall evening. The sweet richness of coconut milk pairs with earthy roasted squash and warm spices, making this one of my all-time favorite fall recipes. Whether you use canned squash or roast your own, the flavor is incredible. This easy vegan soup is comforting, nourishing, and ready in about 20 minutes.
This post may contain affiliate links. Please read our Disclosure Policy.
Is it beginning to feel like winter where you live? It’s just starting to cool off where I live, but the best part is that our evenings are cooling off by six or seven most nights. Winter is coming! Yay!
Winter also means soccer season is winding down, and football season is here. It also means it is prime soup weather!
If you love butternut squash as much as me try my Roasted Butternut with Garlic and Thyme, too! You can see all of my easy gluten-free fall recipes for more inspiration.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Butternut Squash Puree – I recommend using canned butternut squash puree, but fresh-roasted also works well.
- Coconut Milk – I highly advise using full-fat canned coconut milk for this recipe. In multiple rounds of testing, it worked in this recipe better than other non-dairy milk types.
- Chipotle Pepper – I use this spice for a kick; add even more if you like it spicy!
- Starch – I use a small amount of starch to thicken the soup. Arrowroot starch can also be used as a substitute for tapioca, corn, or potato starch.
A Note From My Kitchen
I always love a great soup, and there is so much to love about this homemade butternut squash soup with coconut milk. This is an easy recipe for anyone to make, especially if you use canned butternut squash and coconut milk. I tested this soup with both canned and freshly roasted squash, and both versions taste delicious. Coconut milk adds the perfect sweetness and creaminess, and the hint of spice ties it all together. You can even adjust the heat level to suit your personal taste. I love how something so simple can feel like something you’d get at a nice restaurant.
Can I use canned butternut squash to make soup?
Canned butternut squash is my go-to because it’s already roasted, smooth, and ready to use. There is no blending or cooling needed.
Tips for roasting butternut squash:
If you have time to roast your butternut squash and make your own puree, the caramelized flavor will stand out in this soup recipe.
- Cut the squash in half and scoop out the seeds.
- Brush with olive or coconut oil and place face up on a baking sheet.
- Roast at 350ºF for 30 to 40 minutes until soft.
- Scoop into a bowl, add a few tablespoons of water, and mash or beat until smooth. Aim for a creamy, but not overly thick puree.
How to Make Vegan Butternut Squash Soup
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Step 1: If you will chop and roast your own butternut squash, do this first.
Step 2: If you use canned butternut squash puree, add all of the ingredients to a soup pot. Whisk the ingredients to blend them together. Bring them to a boil over medium heat.
Step 3: Allow the soup to boil for 4-5 minutes, then turn the temperature down to a simmer. Simmer for 10-15 minutes and serve hot.
Here are even more delicious gluten-free soup recipes for those who enjoy making soup. I love packing soup in a thermos for lunchboxes and pairing it with a salad to make a complete meal.
Storage and Freezing Tips:
- Place cooled soup in an airtight container and store in the refrigerator. It will keep fresh for up to 4 days.
- I like to freeze soup in individual portions in Souper Cubes. Once frozen, I move the blocks to a freezer-safe zipper bag.
- Thaw in a soup pot over low heat or in the microwave oven. Note that high-fat soups with coconut milk may separate slightly when reheated. Just stir to blend them.
Frequently Asked Questions:
There are several ways to thicken butternut soup. You can use less liquid or thicken the soup with arrowroot or tapioca starch. Make sure to whisk it constantly as you sprinkle in the starch, or you will get lumps.
Yes, I tested this recipe using acorn squash and red kuri squash, and they were also delicious.
You can use light coconut milk, but after testing, I found whole-fat coconut milk to be creamier.
You can definitely freeze the extra soup! I like to put it in a Freezer Ziplock-style bag, squeeze out all the air, seal it, and freeze it. It will keep in your freezer for up to four months.
More Winter Squash Recipes:
If you love winter squash as much as we do, don’t forget to check out all of my gluten free winter squash recipes on the blog.
- These crispy Gluten-Free Delicata Squash Fritters make a great appetizer.
- If you are in the mood for soup, this Vegan Red Kuri Squash Soup is very popular. Substitute butternut squash if you can’t find Kuri squash.
- This easy Air Fryer Red Kuri Squash makes a great side dish.
Love this fall vegan soup recipe?
💬 Did you make this recipe? I’d love to hear how it turned out! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Creamy Vegan Butternut Squash Soup
Ingredients
- 14 ounces butternut squash puree * see note. I used a canned organic butternut squash puree
- 1 can of full-fat coconut milk * see note
- 1 clove minced garlic
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground chipotle pepper
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground ginger (powdered)
- 1 teaspoon extra virgin olive oil
- 1 tablespoon arrowroot starch * see note
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Instructions
- Add all ingredients except the cornstarch to a small pot and bring to a boil on medium-high heat. Let it boil for 5 minutes, then reduce the heat to a simmer.
- Spoon a little soup into a small bowl and add cornstarch and whisk to blend. Whisk until smooth, then add this to the pot of soup. Whisk to blend it in.
- Simmer for an additional 10 minutes and serve hot, garnished with dairy-free sour cream. (If you are not vegan or dairy-free, you can use regular sour cream.)
Notes
- I used canned pureed butternut squash, but you can use freshly roasted butternut squash in this soup recipe.
- I highly recommend using full-fat coconut milk instead of light canned coconut milk or any other dairy-free milk.
- You can use arrowroot, cornstarch, potato starch, or tapioca starch to thicken this soup.
- Store leftovers in an airtight container in the refrigerator. Freeze in a freezer-safe container. I freeze my leftovers in Souper Cubes, which freeze the soup in individual portion sizes. Thaw on the stove or in the microwave.
- Cut the butternut squash in half and scoop out the seeds.
- Brush the squash with olive oil (or coconut oil works too) and place the squash halves face up on a baking dish. You can also chop the butternut squash into cubes if you want it to cook faster.
- Bake the squash at 350ºF for 30-40 minutes until it is soft.
- Use a spoon to scoop out the cooked squash and add it to a bowl. Add 3 tablespoons (or more, if needed) of water and beat until creamy. For this soup recipe, you want your butternut squash puree to be slightly thinner than you would for a traditional puree.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from the original post, written in August 2017 with more updated recipe details.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I made this and it was so yummy. The only modifications were that I roasted a chopped up half an onion I had in the fridge that needed to be used (roasted with the squash), I didn’t have chipotle seasoning, so used cayenne and another seasoning mix I had bought in Santa Fe, New Mexico That had a smoky taste. I doubled the recipe because I had a giant bag of chopped butternut squash from Trader Joe’s. I topped it with fresh sage, tarragon, and chives, I had on hand from Thanksgiving. It all worked out great, so happy to have plenty of coconut milk from a recent Costco run.
I am so glad you tried and loved this recipe. I love how Trader Joe’s has the pre-cut butternut. It makes soup so easy!