Roasted Butternut Squash Soup

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With winter weather approaching, I wanted to perfect butternut squash soup that was not only easy to make but also incredibly delicious.

After a few trial runs, I reached the perfect intersection of minimal effort and maximum flavor. Let us show you how easy it is to make this seriously dreamy butternut squash soup that’s perfect for the holidays and beyond.

This 10-ingredient soup starts with roasting the squash, carrots, onion, and garlic to enhance their natural sweetness and maximize flavor. We also tested just sautéing the vegetables in a pot for ease, but the flavor was nowhere near as rich and complex.

Once roasted, the veggies are transferred to a Dutch oven or pot with vegetable broth, coconut milk for creaminess, and cinnamon for a hint of warm spice. And for even more fall flavor and heat, we like to add a little nutmeg and cayenne. That’s it! Simplicity at its finest.

Once the flavors have melded together, the soup is puréed to a creamy and luxurious texture.

And optionally, for a contrast of textures, we like topping it with croutons (gluten-free as needed) and/or toasted pumpkin seeds.

We hope you LOVE this butternut squash soup! It’s:

Creamy
Nourishing
Comforting
Savory-sweet
Subtly spiced
& Delicious!

It’s the perfect side dish for the holidays and beyond! It pairs well with other sides and/or nearly any main. We think it would pair especially well with our Vegan Lentil Nut “Meatloaf”, Radicchio Salad with Cashew Ricotta Dressing, and/or Roasted Brussels Sprouts with Balsamic Reduction.

More Squash Soup Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Roasted Butternut Squash Soup

The PERFECT butternut squash soup with plenty of natural sweetness, a bit of spice, and unbelievably creamy texture. Simple methods and just 10 ingredients required for this dreamy soup perfect for the holidays and beyond!
Author Minimalist Baker
Print
4.92 from 58 votes
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
Servings 6(1-cup servings)
Course Side
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

SOUP

  • 5cupscubed butternut squash, skin removed (~1 small butternut squash)
  • 2cupscarrots (peeled and cut on an angle into ~1-inch slices)
  • 1/2mediumwhite or yellow onion, sliced(~1 cup or 120 g)
  • 5clovesgarlic, peeled(left whole or slightly crushed)
  • 2tspavocado oil(if oil-free, sub a bit more maple syrup and/or a little vegetable broth)
  • 2tspmaple syrup
  • 1healthy pincheach sea salt & black pepper
  • 1 ½ – 2cupsvegetable broth
  • 2/3cuplight coconut milk, plus more for serving(or sub cashew milk)
  • 1/4tspground cinnamon
  • 1pinchnutmeg(optional)
  • 1pinchcayenne(optional)

FOR SERVING optional

  • Toasted croutons (see notes for instructions)
  • Toasted pumpkin seeds (pepitas)

Instructions

  • Heat oven to 400 degrees F (204 C). Line two baking sheets with parchment paper (as original recipe is written // adjust as needed if altering serving size).
  • Add cubed squash, carrots, onion, and garlic to the baking sheet and drizzle with oil and maple syrup. Season with salt and pepper and toss to combine. Bake for 25-30 minutes, or until squash and carrots are tender.
  • Transfer to a large pot or Dutch oven and add vegetable broth, coconut milk, cinnamon, nutmeg (optional), and cayenne (optional). Stir to combine, then bring to a simmer over medium heat. Then reduce heat to low, cover, and simmer for 5-10 minutes to allow the flavors to meld.
  • Use an immersion blender or carefully transfer mixture to a high-speed blender (that’s safe for hot foods) and blend until creamy and smooth. If you prefer thinner soup, add more vegetable broth at this time.
  • Taste and adjust flavor as needed, adding salt and pepper to taste, maple syrup for sweetness, cinnamon for warmth, nutmeg for nuttiness, or cayenne for heat.
  • Enjoy as is, or top with toasted pepitas (pumpkin seeds) or croutons and an extra drizzle of coconut milk (optional). Store cooled leftovers covered in the refrigerator for up to 4-5 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat (or microwave) until hot.

Video

Notes

*Nutrition information is a rough estimate calculated with the lesser amount of vegetable broth and without optional ingredients.
*To make croutons, slice day-old bread (we like sourdough) into cubes (it may be easier to cube a slice of bread with scissors if your bread is difficult to cut). Add to a baking sheet or oven-safe cast-iron pan and toss with a little oil, salt, pepper, and garlic powder. Bake for 5-10 minutes at 400 degrees F (204 C) or until golden brown and toasty.

Nutrition (1 of 6 servings)

Serving: 1cupCalories: 141Carbohydrates: 27.4gProtein: 2.9gFat: 3.9gSaturated Fat: 1.6gPolyunsaturated Fat: 0.38gMonounsaturated Fat: 1.33gTrans Fat: 0gCholesterol: 0mgSodium: 173mgPotassium: 699mgFiber: 7.5gSugar: 7.8gVitamin A: 26762IUVitamin C: 31.44mgCalcium: 102.19mgIron: 1.4mg

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Reader Interactions

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  1. Yasminsays

    Made this tonight and added cauliflower in the mix, it turned out so good!! Perfect for chilly days!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Yasmin! Thank you for the lovely review and for sharing your modification! xo

      Reply
  2. Darasays

    when I switch to metrics it says 1025g for the Butternut squash.Seems at least 1-2 cups more than 5. is this correct?

    Reply
  3. Ramonasays

    Had a bunch of butternut squash and decided to make soup. Easy recipe and turned out really yummy. I added more broth, coconut milk, and cinnamon to the original recipe. This will become a staple soup in my house. Thank you!

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! So glad you enjoyed, Ramona. Thanks for the lovely review!

      Reply
  4. Amysays

    I tried this version over your traditional recipe and I don’t think I will ever go back!! I added a sweet potato and just used soy milk and it turned out great. I also made the best damn biscuits ever ( I make them so much I memorized the recipe, lol)

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! Love to hear this. And that’s AMAZING that you have the recipe memorized. Thanks so much for the great review, Amy!

      Reply
  5. Kaysays

    I have been looking for the “perfect” butternut squash recipe for years. They all seemed bland and lacking. This recipe is PERFECT!
    The only thing I did a bit differently was I used my bullet blender after using the immersion blender. The result was an unbelievably creamy soup.
    I have made this soup twice just to make sure I ended up with the same result both times – and I did.

    Reply
    • Support @ Minimalist Bakersays

      Amazing! Thanks so much for the lovely review, Kay, so glad you found your perfect soup!

      Reply
    • Support @ Minimalist Bakersays

      Hi Vicki! It should freeze well, and any separation shouldn’t be much of an issue after heating and mixing. Hope this helps!

      Reply
  6. Emilysays

    This was AMAZING! I skipped the carrots and added some other small roasted squash from the farmers market. I roasted everything on one pan, including the garlic, used a whole onion, and subbed chili flakes prior to blending instead of cayenne. I let all the hot ingredients sit in a glass storage container before blending, no extra cooking here, and it was a one pan meal.

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We’re so glad you enjoyed it, Emily! Thank you for the lovely review and for sharing your modifications! xo

      Reply
  7. Jamessays

    I roasted all the veg up to the end of step two and put it all in a container overnight. Threw the roasted veg, broth and coconut milk into my slow cooker in the morning on Low for 8 hours. Used the immersion blender when I got home and it was absolutely delightful.

    Reply
  8. The Vegan Goddesssays

    I made this yesterday, and it might be the best soup that I ever had much less made myself.

    So garlicky, creamy, rich and savory, it’s hard not to finish all of it in one sitting. Garlic and butternut squash are a match made in heaven.

    I used my Instant Pot Ace Plus blender to heat and blend it into a smooth soup.

    Looking forward to leftovers.

    Reply
  9. The Vegan Goddesssays

    I made this yesterday, and it might be the best soup that I ever had much less made myself.

    So garlicky, creamy, rich and savory, it’s hard not to finish all of it in one sitting. Garlic and butternut squash are a match made in heaven.

    Looking forward to leftovers.

    Reply
  10. Catherine Janessays

    Made this exactly as listed (though didn’t really measure the carrots or butternut squash exactly, and I think I had about 1/2tsp cinnamon + the extras), and it was, as all your recipes are, FABULOUS! It is FALL in a bowl. So delicious. So flavourful! You NEVER disappoint. I always search up recipes, browse, and then see if you have made a version. If so, I always go with yours because I have never made anything of yours that wasn’t out of this world good. Thank you for sharing!

    Reply
    • Support @ Minimalist Bakersays

      Aw, thank you SO much for your kind words and lovely review, Catherine! We are so glad you enjoy our recipes! xoxo

      Reply
  11. Kelsey Berubesays

    Absolutely delicious! I followed this recipe step by step because it was my first time ever making butternut squash soup. Perfect for this time of the year 🌟 you will not be disappointed!

    Reply
  12. Rachelsays

    Even though it’s May, yesterday felt more like November, so this soup really hit the spot! Inspired by another MB recipe – the sweet potato and red lentil soup – I added a cup of split red lentils to the soup for the simmering stage and simmered for about 18-20 minutes. As I blended, I added a bit more broth to get the right consistency. I don’t think the lentils changed the flavor or texture at all and it was nice to sneak in some extra protein.

    Reply
    • Support @ Minimalist Bakersays

      Love that addition, Rachel! We’re so glad to hear you enjoyed it. Thanks for sharing! xo

      Reply
  13. Melsays

    I’ve made a fair share of butternut squash soups before, and this one tops them off. I added one extra onion and used organic coconut milk instead of light. I did add the extras; cayenne and nutmeg… and you should. It wasn’t spicy but gave a kick to every bite.. delicious!

    Reply
    • Support @ Minimalist Bakersays

      Yum! Thanks for the lovely review, Mel. We’re glad you enjoyed! xo

      Reply
  14. Shawnte Thompsonsays

    What brand of “light coconut milk” did you use? There are many types, Including that watered down refrigerated coconut milk. It looks like you poured yours out of a glass container, but I’d like to buy the same one.

    Reply
  15. Tysays

    Making this tonight- I subbed carrots for parsnips (all I had in the fridge). Also I sautéd the onions and garlic separate and added the seasiongs while the veggies roasted. Deglazed the pan with a little broth, added the roasted squash and parsnips and and simmered for 10min. Blended everything in the vitamix and boom – soup perfection! Thank you so much Dana!

    Reply
  16. Beccasays

    Made this yesterday and it was absolutely delicious! Also made the croutons with brown bread :) I left out the maple syrup but don’t think I missed it as the coconut milk and butternut squash is naturally sweet. One word to sum this up…YUM! :) thanks Dana x

    Reply
    • Lunasays

      Great soup did a couple of things different i roasted the squash as is with skin and base painted it in oliveoil salt and fresh thyme, black cracked pepper. And instead of cayanne i added ancho chile.( its what i had on hand). Really delicious soup. Will use on thanks givinf menu

      Reply
      • Support @ Minimalist Bakersays

        Wonderful! We’re so glad you enjoyed it, Luna! Thank you for the lovely review and for sharing your modifications! xo

        Reply
        • Luna Raesays

          I am also interested in baking the squash like Luna described. Wouldn’t that be easier than peeling and cubing before cooking? Is there any benefit to the method described in the recipe over this alternative? Thanks!

          Reply
          • Support @ Minimalist Bakersays

            Baking it whole will definitely work, but it will take a bit longer to cook through and we personally like the ease of the cubed method for this recipe. Up to you, though!

          • Luna Raesays

            I didn’t think of the longer cook time, thank you! I would also think less surface area might mean less caramelization. I’ll try the recipe as written!

  17. Sagesays

    After making the butternut squash pasta recipe, I thought I’d make this soup too. WOW! A really creamy sweet and spicy soup (spicy for me because I added chilli flakes instead of cayenne) I made the croutons with a few day old wholemeal sourdough in the oven with a light drizzle of oil and salt ….perfect perfect perfect ! So good– I sent my leftovers to my parents , so I’m making it from scratch again today to pop in the freezer !

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Sage! Thanks so much for the lovely review! xo

      Reply
  18. Diana DiMarcosays

    I love this recipe!! when you roast the squash in the oven it has so much more flavor then in the skillet on the stove! We like poultry spices with it though so combine with the loveandlemons spices and i find it doesnt need the milk super creamy!! love it thankyou

    Reply
  19. Minay Masimovasays

    So I just made it and even though it’s 10:30pm here and usually I don’t eat at this hour, I just had to have a bowl! I mean it smelled so good while in the oven and then again when blending :) I couldn’t stop myself! It was really easy to make since I didn’t have to sauté anything in advance like in some other recipes and just put everything on one tray to the oven. It’s absolutely delicious and I couldn’t thank you enough for this recipe!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, Minay! Thanks so much for the lovely review! xo

      Reply
  20. Kandeesays

    Yum!! Made this tonight, this is a perfect recipe for that classic, super-nourishing, it’s-cold-outside butternut squash soup I was after.
    Made the croutons too, thank you! I used gluten free vegan bread – air fried it for about 7 minutes. The perfect topping!
    My squash was a bit sweet, especially after roasting, so I didn’t add the maple syrup and it was still a tad sweeter than i like.
    I added a dash of smoked paprika to help offset a bit. The saltiness of the croutons helped round it all out.
    So good!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it! Thanks so much for the lovely review and for sharing your modifications, Kandee!

      Reply
  21. Jensays

    Just made this and it was very good, super creamy. My husband loved it as well. The only thing I didn’t have was nutmeg, next time I will try it with nutmeg. Thanks for another wonderful recipe!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you both enjoyed it! Thanks for the lovely review, Jen! xo

      Reply
  22. Laurensays

    Delicious as always! I added a can of chickpeas with the veg broth, coconut milk and spices for some protein. It did need a little extra broth to thin it out, otherwise I would recommend if you’re looking to make the soup a bit more substantial. Thank you for making my weekly meal planning easy :)

    Reply
  23. Kiran Menezessays

    This recipe was on point! Perfectly balanced…easy to follow. Your recipes never disappoint. Thank you!

    Reply
  24. Oliviasays

    Very tasty and warming soup! I had to add quite a bit more broth when pureeing (~1.5c) as it was quite thick, but that may have been human error as I didn’t measure the carrots or squash exactly – just chopped them up and tossed them on the sheet tray. Nevertheless, turned out beautifully!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Olivia! Thanks so much for sharing your experience! xo

      Reply
  25. Mandisasays

    so so delicious. i didn’t have carrots so i subbed with celery and added Spanish smoked chilli flakes. omg. omg. thank you!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Mandisa. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  26. TAMMI RUSIEsays

    This would have been a 5 star soup, but you ruined it with too much garlic. I would suggest using only two cloves, unless you just want a garlic puree with hints of wonderfully, full bodied, tastey squash.

    Reply
    • Support @ Minimalist Bakersays

      Hi Tammi, we’re sorry to hear it didn’t turn out as hoped for! Did you roast the garlic in step 2? That is what makes it mild and sweet. If using raw garlic, we could see that being overpowering.

      Reply
  27. Elenasays

    Lovely soup! I also enjoy adding balsamic vinegar (acid) and nutritional yeast (nuttiness, “fat”) for more depth.

    Reply
  28. Barbara Dicksonsays

    Great recipe and the soup was awesome! Adding the hotness gives it a zing but be careful for others’ taste buds.
    I changed up the blender routine, I did step 4, then step 3. I didn’t have to handle the hot liquid and still simmered awhile as in step 3. I definitely had to add a lot more broth as it was pretty thick!
    As always, your recipes are very clear and easy to follow!!!!

    Reply
  29. Bellasays

    I made this for Christmas this year and it was delicious! Perfectly spiced and sweetened. I used shallots for the added sweetness and subbed oil for water. Thank you for this recipe and all of your other amazing, easy recipes!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Bella. Thanks so much for your kind words and lovely review! xo

      Reply
  30. Allisonsays

    Love it! I made it for both Thanksgiving and Christmas and it was a big hit. I was told by multiple people that this was far better than any other squash soup they’d had in restaurants previously.

    Reply
    • Support @ Minimalist Bakersays

      Aw, yay! We’re so glad everyone enjoyed it. Thanks so much for sharing, Allison! xo

      Reply
  31. Briannasays

    Amazing soup! I love that you cube and roast the butternut squash with the other vegetables. The sweetness form the carrot is perfect! I also like the little hints of spices. Didn’t change a thing. I will be making again! Thanks for sharing!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Brianna! Thanks so much for the lovely review! xo

      Reply
  32. Lindasays

    Love this healthy soup! It’s our new “go to” fall soup recipe because the whole Family enjoyed it. The spices give just enough heat. I’ll be making this recipe again and again. Thanks!

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad you and your family enjoy it, Linda. Thanks so much for the lovely review! xo

      Reply
  33. Mel Msays

    Amazing recipe! So much flavor, easy to make, and it’s vegetarian. This is now part of my winter recipe rotation.

    Reply
    • Clairesays

      I followed this recipe almost exactly as written. I didn’t add maple syrup because I didn’t have any, but I think the soup was perfect without it getting a lot of natural sweetness from the vegetables. My only complaint is I couldn’t get my soup as silky smooth as the picture looked but what really mattered to me was the taste and the taste rocked. I even let my 8 month old try it. He turns his nose up at butternut squash baby food from a jar, but he also loved this soup! Will definitely make again and next time I’ll try adding nutmeg.

      Reply
      • Dana @ Minimalist Bakersays

        Amazing! Thanks for sharing! To get it silky smooth add a bit more broth or coconut milk and blend in a high speed blender. That’s the trick!

        Reply
  34. Kelseysays

    Made this soup the other week with a butternut squash I had on hand, and it was fantastic! I made it with 1 cup of cashew milk prepared in my Vitamix (ratio of 1:4, cashews to water, so 1/4 cup of cashews and 1 cup of water made the perfect amount). It was so creamy and dreamy – definitely recommend adding that pinch of nutmeg and cayenne for some spice!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Kelsey! Thanks so much for the lovely review and for sharing your modifications!

      Reply
  35. Kelly Bsays

    I really liked this overall and will make again with some tweaks. There’s a definite onion aftertaste. I like onion, but my 11 year old doesn’t love it, so I would cut back the onion. I also thought the maple syrup pushed it into “too sweet” territory, even my kid agreed. So I added a few pinches of salt and ended up adding a capful of apple cider vinegar which cut the sweetness and pleasantly rounded it out. I would personally omit the syrup, and I might still add the vinegar. I skipped the cayenne, but added sage leaves to the pot during the simmer and when it was a nice addition. I hate coconut, so I added regular cream I had left from Thanksgiving, but you could likely use any unflavored/unsweetened plant-based milk (almond, rice, soy, etc) and I think it would work well. I’m lucky to have a Vitamix blender, so the finished product was like drinking velvet!

    Reply
    • Dana @ Minimalist Bakersays

      Thanks for sharing! I agree, it is sweet. But the maple comes in handy if someone’s carrots or squash aren’t the sweetest! We’ll add in a range. Thanks for your thoughtful review, Kelly!

      Reply
  36. Alexsays

    This was really good, roasting the onion and garlic added great flavor. New favorite butternut squash soup recipe!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Alex. Thanks so much for the lovely review!

      Reply
    • Support @ Minimalist Bakersays

      Hi Gina, It would be okay, but won’t get quite as caramelized. Hope that helps!

      Reply
  37. Jennifer Fsays

    This recipe was fantastic! I added more garlic, nutmeg and cinnamon to taste. The magic was the Coconut milk!! It made my family very happy!! Thanks!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Jennifer. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  38. Christinesays

    I made this, and really appreciated the suggestions of nutmeg and cayenne–the heat adds a nice dimension! I felt like the soup did need a brighter note, so I added some splashes of apple cider vinegar. Looking forward to getting through the leftovers :) thanks!

    Reply
  39. Allysays

    Didn’t quite have the full 2 cups of carrots but it still turned out absolutely delicious, super easy and was able to let it cool to room temp and blend in my small blender in batches. Definitely a recipe I’ll be revisiting this winter!

    Reply
  40. Arielsays

    Of all the butternut squash soup recipes on the Internet, THIS ONE is my absolute favorite!🙌🏼 I’ve made it over and over again, and it is just as delicious every time. It is sweet, creamy, warm, and the flavors are perfect. We have little ones, so we use less curry powder (about a tsp) and skip the chile sauce to make it less spicy. Even our 2-year old loves it. ☺️

    Reply
  41. Barbarasays

    This soup was delicious. I accidentally put a whole can of coconut milk in the soup and thought I blew it, but it still tasted wonderful.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Barbara. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  42. Camillasays

    Which oil do you use for baking the crotons? You mentioned 400 F. Avocado oil? grapeseed oil?
    Thank you

    Reply
  43. Priscillasays

    This was delicious! I love how roasting the squash brought out the flavor. I added 2 Granny Smith apples and 1 cup apple juice for a little extra sweet and savoriness, and it was excellent. Thanks for another great recipe!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Priscilla! And love your additions. Thanks for sharing!

      Reply
  44. Hollysays

    This was insanely delicious!! The soup was so creamy and flavorful! A couple things I did differently were: omitted the maple syrup because the roasted veggies were sweet enough for me, added 1/2 cup red lentils for extra protein, and added more broth and coconut milk to make it thinner but still creamy. This soup with some fresh bread worked great as my main meal. I love butternut squash soup and am so glad you shared this recipe! :)

    Reply
  45. Stephensays

    Can you make this soup ahead of time and then refrigerate it for a couple of days and it still taste great?

    Reply
  46. Susansays

    Is there a reason you blend the ingredients after the addition of the liquids (coconut milk, broth)? Do you think it’s ok to blend before?

    Reply
  47. Julia W.says

    Perfect!!! And so easy. Really delicious, deep flavor. Mine was much too thick and I had to add a lot of extra water, but I suspect it was because my butternut squash was larger than the recipe called for.

    Reply
  48. Ngairesays

    So delicious, rich and easy to make! I made this as a main dish and would definitely make it again. Definitely beats any other butternut squash soup I’ve had.

    Reply
  49. Bhadra Lokugesays

    This was amazing!!! The roasted flavour is perfect and you end up with a sweet, garlicky thick soup. I ended up adding almost 4 cups of broth because it was just to thick for my liking but the flavours are amazing! And it was really easy to do.!

    Reply
  50. Barbrasays

    I’ve always been making a pumpkin soup with ginger, which was delicious, but I think this one has just taken #1 spot 😍 will make again for sure!

    Reply
  51. Maggiesays

    This is so delicious!! I’m not usually a soup person but this was all but foolproof fo put together! Thank you :)

    Reply
  52. Lorainesays

    I made this today and can vouch for its deliciousness. I’ve made a lot of different butternut squash soups over the years and this one ranks up there. The carrots and the spices give it a nice complexity and the additional of coconut milk make it so perfectly creamy. I used shallots as I had some to use up. Another win from this website!

    Reply
  53. Sharonsays

    Great recipe – I didnt have any coconut milk so I just used plain soymilk instead and it was fine. Very spicy and complex, I love the cayenne to give it a little bit of kick and the color was really lovely.

    Reply
    • Dana @ Minimalist Bakersays

      Lovely! Thanks for the thoughtful review, Sharon! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

      Reply
  54. Alliesays

    I made this for my fiance who was craving the butternut squash soup from panera, she said that she liked this one even better. I made a a hot tempeh sandwich to go with it. Perfect fall meal.

    Reply
    • Dana @ Minimalist Bakersays

      Full fat would make it super creamy! Cream cheese might be too gloppy? But if you try it let us know!

      Reply
      • Cheyennesays

        OMG this is SO GOOD!!!!!!! So I used full fat coconut milk because I didn’t have light and also added a roasted russet potato and it came out a little thick so I used about 3 cups total veggie broth. Added a little marjoram too. This is SUPER delicious and so easy to make ♥️

        Reply
    • Dana @ Minimalist Bakersays

      Thanks for sharing, Stine! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

      Reply
      • Stinesays

        Yes, sorry I was gonna give it full stars, but I was too fast posting the comment!
        Just another comment, I roasted some chickpeas seasoned with salt, pepper, paprika and olive oil as a topping instead of the croutons. It was quite nice too and added some extra protein.

        Reply
  55. Lillysays

    I’m a bit surprised that this butternut squash soup recipe doesn’t have any apples in it. It seems like all the recipes I find include apples. Is there a particular reason that yours doesn’t? What is the difference in flavor complex? Yours looks delicious as maybe savory and a less sweet option…?

    Reply
    • Dana @ Minimalist Bakersays

      It’s actually quite well balanced, with a good amount of sweetness. I don’t find it needs apples b/c when you roast butternut squash and carrots they caramelize and provide TONS of natural sweetness. Give it a try and let us know what you think!

      Reply
    • Dana @ Minimalist Bakersays

      Yeah I think oat would be nice. Or almond (just make sure it’s plain unsweetened). Let us know what you try!

      Reply
    • Dana @ Minimalist Bakersays

      Ooh, good question. Admittedly I’m not a canner (yet). But if you try will you let us know!

      Reply
  56. Tamiraesays

    Love your recipes! When you mention coconut milk, are you referring to canned coconut milk or something that comes in a milk carton?

    Reply
  57. Bradfordsays

    This recipe is soooooooo good! I really love coming to this website for recipes as I am always scraping the plate.

    Reply