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5.0 from 33 votes

Butternut Squash Soup

This cozy Butternut Squash Soup is sweetened with apple and seasoned with warming spices like ginger, cinnamon, and paprika. It’s made with coconut milk, so it’s also dairy-free and vegan.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6 servings
Calories: 144 kcal
Course: Soup , Lunch , Dinner
Cuisine: American

Ingredients

  • 1 tablespoons olive oil
  • 6 cups cubed (peeled butternut squash (about 30 ounces))
  • 1 large sweet apple (peeled and roughly chopped)
  • 1 small onion (roughly chopped)
  • 2 tablespoon chopped fresh sage
  • 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon paprika
  • 4 1/2 cups vegetable broth
  • 1/2 cup canned light coconut milk (plus more for garnish)
  • 1 tablespoon fresh grated ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt

Instructions

    Cup of Yum
  1. Preheat oven to 400F.
  2. In a large heavy oven safe pot or dutch oven, combine squash, apple, onion, chopped sage, 1/4 teaspoon salt, cinnamon and paprika, toss with 1 tablespoon olive oil. Roast until the squash is tender, about 30 minutes. Transfer to the stove.
  3. Add the broth, coconut milk, ginger, 1/4 teaspoon salt and nutmeg and bring to a boil. Use an immersion blender and blend until smooth (or transfer to the blender, in batches).
  4. To serve, drizzle more coconut milk on top, if desired and sprinkle with a pinch of nutmeg.

Notes

  • Makes 8 cups.

Nutrition Information

Serving 11/3 cups Calories 144kcal (7%) Carbohydrates 28g (9%) Protein 3g (6%) Fat 4g (6%) Saturated Fat 1.5g (8%) Sodium 199mg (8%) Fiber 5g (20%) Sugar 10g (20%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 144

% Daily Value*

Serving 11/3 cups
Calories 144kcal 7%
Carbohydrates 28g 9%
Protein 3g 6%
Fat 4g 6%
Saturated Fat 1.5g 8%
Sodium 199mg 8%
Fiber 5g 20%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.