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A bowl of butternut squash soup on a wooden tabletop with a napkin loosely draped next to it. A silver spoon and a small bowl of soup toppings are next to it.

The Best Creamy Butternut Squash Soup

  • Author: Shannon Emery
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: Makes about 10 cups 1x
  • Diet: Gluten Free


A luxuriously creamy butternut squash soup that is dairy free and loaded with veggies while still allowing the butternut squash to shine! An optional sweet and savory topping of caramelized onions, sweet apples, and salty bacon kicks up the tasty factor even more.



Creamy Butternut Squash Soup

  • 2 tablespoons olive oil
  • 3 large cloves garlic
  • 12 medium carrots, peeled and coarsely chopped (about 1 cup)
  • 1 medium onion, chopped (about 1 cup)
  • 12 stalks celery, chopped (seeing a trend here? -> about 1 cup chopped)
  • 1 large parsnip, peeled and coarsely chopped (about 12 cups)
  • 1 large butternut squash, peeled, seeded, and cubed (about 7 cups)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 cups chicken broth (*see notes below)
  • 1 can (14 oz) unsweetened coconut milk (*see notes below)

Sweet & Savory Topping (Optional)

  • 4 slices thick-cut bacon, diced
  • 3/4 cup onion, diced
  • 1/2 large Honeycrisp apple, diced
  • 2 tablespoons fresh Italian parsley, chopped


Creamy Butternut Squash Soup

  1. Heat olive oil in a large pot over medium heat.
  2. Once hot, add garlic, carrots, onion, celery, and parsnip. Sauté for about 5 minutes, stirring frequently.
  3. Add butternut squash, salt, and pepper. Stir to coat.
  4. Add broth and bring to a low boil. Then reduce heat to low, cover, and allow to simmer for 20 minutes or until squash is fork tender.
  5. Transfer the soup to a blender (or use an immersion blender) and puree soup until smooth.
  6. Return soup to pot and add coconut milk. Continue cooking for a few more minutes over medium heat.
  7. Serve as is or garnish with Sweet & Savory Topping (see instructions below) and a little drizzle of coconut milk.

Sweet & Savory Topping (Optional)

  1. Preheat a skillet over medium heat.
  2. Add bacon and onion to skillet and sauté for about 5-10 minutes or until bacon is crispy, its fat has rendered, and the onions are soft and slightly caramelized.
  3. Drain off the grease and return the skillet to stovetop.
  4. Add apple and sauté an additional 1-2 minutes, stirring frequently.
  5. Remove from heat. Add parsley and stir until just combined.
  6. Serve as a topping on a bowl of luxuriously creamy butternut squash soup.


The equipment section above contains affiliate links to products I use or recommend.

Vegan option: Substitute the vegetable broth for the chicken broth. However, this will affect the flavor slightly.

Low calorie, lower fat option: Use light coconut milk in place of regular coconut milk. However, the soup will not be as thick and the flavor will be affected slightly. You can also omit the bacon from the topping and instead sauté the onion and apple in a small amount of olive oil.

What is the white drizzle on top of the soup? It’s coconut milk. If you’d like to add that pretty drizzle of coconut milk to the top of your soup, reserve a little bit from the can when adding the coconut milk to the soup. This will save you from needing to open up an additional can of coconut milk.

  • Category: Soup
  • Method: Simmer
  • Cuisine: American

Keywords: butternut squash, butternut squash soup, soup recipes, gluten free recipes, easy dinner recipes, fall soup recipes

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