Velvety Butternut Squash Soup with Coconut Milk
A silky, comforting soup with roasted squash and a hint of curry, perfect for chilly evenings or meal prep. This american-inspired soups (vegetarian) ready in about 55 minutes pairs peeled and cubed butternut squash, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 225 calories and feeds 6, 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 lbs, peeled and cubed butternut squash
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tsp curry powder
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1 tbsp chopped fresh thyme
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 lbs cubed butternut squash with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a parchment-lined baking sheet. Roast for 25 minutes until tender and caramelized at the edges.
- Step 2: While squash roasts, heat 1 tsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and cook for 5 minutes until soft and translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add roasted squash, 4 cups vegetable broth, 1 tsp curry powder, 1/4 tsp cinnamon, and 1/2 tsp salt to the pot. Bring to a gentle simmer and cook for 10 minutes to meld flavors.
- Step 4: Carefully puree soup with an immersion blender until completely smooth (or transfer to a blender in batches). Stir in 13.5 oz coconut milk and 1 tbsp chopped fresh thyme. Simmer for 5 minutes on low heat until heated through, adjusting salt to taste.
- Step 5: Serve hot, garnished with extra thyme.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Velvety Butternut Squash Soup with Coconut Milk take to make?
Total time is about 55 minutes (20 min prep + 35 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 Velvety 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 olive oil from drying out.
Can I substitute ingredients in Velvety 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 Velvety Butternut Squash Soup with Coconut Milk for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
Is Velvety Butternut Squash Soup with Coconut Milk vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
