Creamy Butternut Squash Soup

This creamy butternut squash soup is warm, comforting, and full of layered flavor thanks to a blend of sweet squash, apple, coconut milk, and a gentle hint of curry. Steaming the squash keeps the flavor clean and bright, and blending it with sautéed aromatics creates a silky, restaurant-style texture—without any cream.

It’s also a flexible recipe that adapts to your pantry and your taste. Swap in another winter squash, add more curry for depth, or brighten it with fresh herbs. The soup reheats beautifully, making it a great candidate for meal prep or a cozy weeknight dinner.

Ingredient Notes

• Butternut squash: Two medium squashes (about 6 pounds total) should yield 3 to 3½ cups mashed. Freshly steamed squash gives the cleanest flavor.
• Apple: A sweet-tart variety like Honeycrisp adds subtle sweetness and brightens the soup.
• Ghee or butter: Either works for sautéing and adds depth; ghee gives a warmer, nutty flavor.
• Onion and celery: Build the aromatic base. Chop them evenly for even cooking.
• Garlic: Grated garlic integrates smoothly and adds gentle sharpness.
• Broth: Use unsalted chicken or vegetable broth so you can control the seasoning.
• Coconut milk: Full-fat canned coconut milk creates the best texture; avoid the carton variety.
• Curry powder: Start with ½ teaspoon and increase to taste. Curry blends vary widely in strength.
• Honey or maple syrup: Optional, but helps balance savory and spicy notes.
• Cayenne pepper: Adds gentle heat—adjust to your liking.
• Garnishes: Olive oil, cilantro, bacon, or parsley add color, texture, and contrast.

Steps to Make Creamy Butternut Squash Soup

1. Peel the squash, remove the seeds, and cut into chunks. Steam until tender and mash to measure 3 to 3½ cups.
2. Melt ghee or butter in a large saucepan and sauté the apple, onion, celery, and garlic until tender.
3. Add the broth and thyme sprig, cover, and simmer until the vegetables are soft.
4. Add the coconut milk, squash, curry powder, salt, cayenne, and honey or maple syrup. Heat through.
5. Remove the thyme sprig and purée the soup in batches until smooth.
6. Return the soup to the saucepan and adjust the seasoning.
7. Thin with extra broth if needed, or simmer to thicken.
8. Garnish and serve.

Recipe Variations

• Roasted squash version. Instead of steaming, roast halved squash at 400°F until tender. Roasting adds natural sweetness and a deeper, caramelized flavor.
• Spiced ginger squash soup. Add 1 to 2 teaspoons grated fresh ginger or a pinch of turmeric for a brighter, more aromatic profile.
• Curry-forward version. Increase curry powder to 1 teaspoon or add a small spoonful of red curry paste for a bolder, more complex flavor.
• Creamy dairy version. Substitute part of the coconut milk with heavy cream or half-and-half for a richer finish.
• Savory herb twist. Swap thyme for rosemary or sage for a more autumn-forward flavor.
• Vegetable add-ins. Add diced carrots or sweet potatoes to the aromatic base for a thicker, sweeter soup.

Serving Suggestions

• Serve with warm crusty bread, rolls, or cornbread.
• Pair with a grilled cheese sandwich or a simple green salad for a full meal.
• Add toasted pumpkin seeds or croutons for crunch.
• Finish each bowl with a swirl of yogurt, crème fraîche, or extra coconut milk.
• Choose bacon crumbles or fried sage leaves for a savory topping.

Frequently Asked Questions