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Butternut squash soup with coconut milk is the perfect silky, soothing, veggie-packed way to serve this classic winter vegetable! This creamy butternut squash soup recipe uses basic grocery store ingredients — and, like pumpkin soup, the winter squash add a naturally rich and lightly sweet texture to every bite. You can make this soup in the Instant Pot, which is my preferred method, but I’m including stovetop instructions as well.
Why You’ll Love This Easy Butternut Squash Soup Recipe
- Cozy squash flavor with aromatic herbs
- Smooth, thick, and creamy texture
- Basic, common ingredients
- Done in under 20 minutes total, with just a few easy steps
- Easy to store, freeze, or meal prep
- Make butternut squash soup in the Instant Pot, or use stovetop instructions instead
Ingredients & Substitutions
This section explains how to choose the best ingredients for butternut squash soup, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Butternut Squash – Look for a medium squash (about 3 pounds). Peel it and cut into cubes (see instructions for cutting butternut squash below). You should end up with about 4 cups of butternut squash cubes.
- Root Vegetables – Celery, carrot, and yellow onion. Prepare them diced so they puree more easily. Carrots and celery are optional, but add more flavor, so I like to add them.
- Garlic – Slice it thinly using fresh garlic cloves, or use jarred garlic for convenience.
- Chicken Broth – I used store-bought reduced-sodium chicken broth. You can also use chicken stock or homemade bone broth with chicken bones for added nutrients and flavor. For a vegetarian option (or vegan if you also swap out the butter), simply use vegetable broth.
- Butter – I choose grass-fed butter, but any unsalted one you prefer will work. To cut down on dairy, you can also use coconut oil or olive oil instead.
- Fresh Herbs – Thyme, rosemary, and sage. I tie these into a bundle with twine and discard them afterward; this way the flavor gets infused into the butternut squash soup while the result is still silky smooth. If you prefer, you can also add them chopped instead and not remove them.
- Sea Salt & Black Pepper
- Coconut Milk – Many butternut soup squash recipes are made with coconut milk for a creamy mouthfeel, without dairy. Be sure to use the full-fat coconut milk from a can, not the watery coconut milk beverage from a carton. Alternatively, you can substitute heavy cream or coconut cream.
How To Cut Butternut Squash
- Halve. Cut off the top of the butternut squash, then cut crosswise in half.
- Peel. Use a paring knife or peeler to peel the skin off both squash halves.
- Scoop. Use a spoon to scoop out the seeds. (You can discard them, or toast in the oven to enjoy separately.)
- Dice. Cut the butternut squash into 1-inch cubes.
How To Make Butternut Squash Soup In The Instant Pot
This section shows how to make Instant Pot butternut squash soup, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Pressure cook. Add squash, celery and carrots (if using), onion, garlic, broth, butter, herbs, salt, and pepper to the Instant Pot. Place the lid on the pot, set to the Sealing position, and pressure cook until squash is fork tender. Release pressure manually and allow contents to cool for 5 minutes.
VARIATION: Saute the veggies first.
For extra flavor, you can use the Instant Pot’s Saute function to saute the onions, garlic, carrots, and celery in butter first. Then, add the other ingredients and proceed to pressure cook.
- Blend. Empty all Instant Pot contents into a high powered blender. Add coconut milk. Blend until smooth.
- Finish. Adjust salt and pepper to taste if needed. Ladle into bowls, and drizzle with extra coconut milk if desired.
How To Make Butternut Squash Soup On The Stove
I love making this Instant Pot butternut squash soup because it’s so quick, but you can make it on the stovetop as well:
- Saute veggies. Heat butter (or olive oil) in a large Dutch oven or pot. Add the onions, celery and carrots (if using), and garlic, and saute until the onions are soft.
- Add other ingredients. Stir in the squash, broth, herbs, salt, and pepper.
- Simmer. Bring to a boil, then simmer for 20-30 minutes, until the squash is tender.
- Puree. Transfer butternut squash soup to a blender, add coconut milk, and puree.
Tips For The Best Butternut Squash Soup Recipe
Take advantage of these tips when making easy butternut squash soup recipes!
- Save time with pre-chopped veggies and squash. Since we’re pureeing the soup, nobody will know the difference!
- No big blender? Use an immersion blender instead. Transfer contents to a separate pot, then blend.
- Only have a small blender? Work in batches. Divide the coconut milk between batches evenly.
- For safety, vent for steam when blending. Otherwise too much steam pressure can build in the blender cup. Use a kitchen towel to hold down the vented lid in your blender.
What To Add To Butternut Squash Soup?
This creamy butternut squash soup is already flavorful as-is, but there are so many ways to add a spin to it. Try these variations:
- Add apple – Add a peeled or unpeeled apple with other soup ingredients to the pot. A tart apple, such as Granny Smith, will balance the natural sweetness of the squash.
- Make it dairy-free – This butternut squash soup with coconut milk is already almost dairy-free. Just swap the butter with coconut oil or olive oil to make it completely dairy-free.
- Use other veggies – For an option lower in carbohydrates, add roasted cauliflower in place of some of the butternut squash after cooking. Puree as usual.
- Include more spices – Replace fresh herbs with curry powder, chili powder, cumin, cinnamon, or nutmeg to taste. Start with 1/2 teaspoon and add more to your liking.
- Add garnishes – Top your bowl full of soup with pumpkin seeds, fried sage leaves, shredded parmesan cheese, or crumbled oven bacon.
- Store: Keep leftovers in a glass container in the refrigerator for 4-5 days.
- Meal prep: Cube vegetables ahead of time and refrigerate before cooking. Alternatively, make the whole soup ahead and store for later.
- Reheat: Heat on low-medium heat on the stove or in the microwave on low power.
Can You Freeze Butternut Squash Soup?
Yes, you can freeze butternut squash soup recipes for 6 months or more! Wait for soup to cool, then pour into quart-size zip lock bags. Place in the freezer until solid.
When ready to use, you can place the frozen block of soup into a pot and heat over low heat, stirring occasionally. Another option is to defrost overnight in the fridge first, which reduces the chance of splitting. However, as long as you use low heat, it should be fine.
If your soup does break when reheating, you can puree it in a blender or food processor again to bring it back together.
What To Serve With Butternut Squash Soup
There are so many delicious pairing options for this creamy butternut squash soup recipe! Try these ideas:
- Roasted Vegetables – Plate your soup with oven roasted mushrooms, smashed brussels sprouts, or baked zucchini fries on the side.
- Chicken – Creamy garlic chicken thighs, prosciutto wrapped chicken breast, or simple chicken leg quarters would taste phenomenal with this soup.
- Seasonal Salads – Kale crunch salad, broccoli cranberry salad, or kale and brussels sprout salad would pair nicely with this easy butternut squash soup recipe.
- Crunchy snacks – Try this soup with a side of flax seed crackers, kale chips, or air fryer zucchini chips.
Easy Creamy Butternut Squash Soup With Coconut Milk
Butternut Squash Soup Recipe (Instant Pot Or Stovetop)
The best butternut squash soup with coconut milk! Make this thick, creamy butternut squash soup recipe in the Instant Pot or on the stove.
Recipe VideoTap on the image below to watch the video.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Combine the butternut squash, celery, carrot, onion, garlic, chicken broth, butter, salt, and pepper in the Instant Pot. Tie the fresh herbs with twine and place on top.
(Alternatively, for extra flavor, you can use the Instant Pot's Saute function to saute the onions, garlic, carrots, and celery in butter first. Then, add the broth, squash, salt, pepper, and herbs, and proceed to the next step.)
Place the lid on the Instant Pot and set to the Sealing position. Press the Manual button and select high pressure. Cook for 8 minutes. When the time is up, release pressure manually by turning the knob to the Venting position. (Be careful of the hot steam that will come out.)
Remove and discard the bundle of fresh herbs. Let the ingredients cool in the Instant Pot for 5 minutes.
Ladle the contents of the Instant Pot into a large high-power blender. Add the coconut milk. (If your blender is too small, you can work in batches and add the cream proportionally to how many batches you divided the other ingredients into.) Blend for 30-60 seconds, until smooth.
Melt the butter in a large Dutch oven over medium heat. Add the onions, garlic, celery, and carrots. Saute for about 5 minutes, until the vegetables are soft.
Add the butternut squash, chicken broth, salt, and pepper. Tie the fresh herbs with twine and place on top.
Bring the butternut squash soup to a boil, then simmer for 20-30 minutes, until the squash is soft.
Ladle the soup into a large high-power blender. Add the coconut milk. (If your blender is too small, you can work in batches and add the cream proportionally to how many batches you divided the other ingredients into.) Blend for 30-60 seconds, until smooth.
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Serving size: 1 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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