Slow-Cooked Butternut Squash Soup with Coconut Milk
Creamy, naturally sweet soup made with roasted squash and coconut milk, simmered to perfection for a comforting bowl. This american-inspired soups ready in about 45 minutes pairs peeled and cubed butternut squash, (13.5 oz) coconut milk, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, peeled and cubed butternut squash
- 1 can (13.5 oz) coconut milk
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 2 cups peeled and cubed butternut squash with 1 tbsp olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25 minutes until tender and golden at edges.
- Step 2: Transfer roasted squash to a slow cooker. Add 1 medium finely chopped onion, 2 minced garlic cloves, 4 cups vegetable broth, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
- Step 3: Cook on low for 3 hours, or until vegetables are very tender. Remove thyme sprigs (if using fresh) and blend soup with an immersion blender until completely smooth.
- Step 4: Stir in 1 can (13.5 oz) coconut milk and simmer on low for 10 minutes to meld flavors. Adjust salt and pepper to taste before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Butternut Squash Soup with Coconut Milk take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Butternut Squash Soup with Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (13.5 oz) coconut milk from drying out.
Can I substitute ingredients in Slow-Cooked Butternut Squash Soup with Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Butternut Squash Soup with Coconut Milk for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Butternut Squash Soup with Coconut Milk?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect for a cold evening. The butternut squash was so sweet and creamy with just the right hint of coconut.
- ★★★★★
This soup is a winter favorite in our house! The coconut milk gives it a lovely richness without overpowering the squash.
- ★★★★☆
Tasted great, but I found it a bit bland without adding extra spices.
