Print
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

Description

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.


Scale

Ingredients

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

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

Instructions

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

  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.

Notes

There are a TON of ways you could change up this soup. After way too many renditions of testing this recipe (as well as almost losing my thumb – hold your fingers in a claw grip when chopping veggies!), my favorite version in regards to flavor and thickness is the recipe you see above, which uses regular unsweetened coconut milk and chicken broth for the liquid. However, you could substitute the chicken broth for vegetable broth to create a vegan version of this soup. This will affect the flavor some. You could also use light coconut milk rather than regular coconut milk if you’re interested in creating a tasty soup with less fat and calories (or if you just want an excuse for the sake of calories to add more of that onion bacon apple topping to your soup).  This will affect the thickness of the soup as well as the flavor slightly.

Also, if you’d like to add that pretty little drizzle of coconut milk to the top of your soup, reserve a little bit from the can rather than adding the entire can of coconut milk to the soup at the end. This will save you from  needing to open up a second can of coconut milk.

Nutritional information provided is for the butternut squash soup only and does not include the topping.

  • Category: Soup
  • Method: Simmer
  • Cuisine: American
Recipe Card powered by