Simple Butternut Squash Soup

This butternut squash soup is thick, nourishing, and naturally sweet. Best of all? You don’t need to roast the squash first, so this cozy, warming fall soup comes together quickly and easily for busy weeknights or relaxed weekends!

If you’re craving a comforting fall soup that’s simple to make, this easy butternut squash soup is a total winner. It’s wonderfully thick, naturally sweet, and gets a rich, silky finish thanks to a whole can of creamy coconut milk. Plus, there’s no roasting involved here — the stovetop method speeds things up and still gives you all those cozy autumn vibes with zero fuss.

As you scroll down, you’ll see my simple sauté-and-simmer technique paired with easy-to-find, pantry-friendly ingredients like onion, garlic, carrot, a Russet potato to help thicken things up, broth, warm fall spices, and that lovely coconut milk. I’ve included step-by-step photos to take you through the process, along with tips for peeling and seasoning your squash like a pro. It takes about an hour total from start to finish (20 minutes prep, 40 minutes cooking) and makes enough for about 6 people.

• Quick & fuss‑free: Skip roasting and save on dishes.
• Silky, comforting texture: Potato and coconut milk make it creamy and satisfying.
• Flexible: Easy vegetarian/vegan swaps, freezer-friendly, and great for make-ahead meals.

Keep scrolling for the full ingredient list, detailed instructions, and my best tips for prepping and peeling your butternut squash without stress.

What Makes This So Cozy

Okay, full disclosure: I’m more of a summer girl, but this soup always draws me in when the leaves start to change. It’s so cozy, and the coconut milk adds a silky smoothness that’s downright addictive. The best part? While the flavors are rich and complex, the method is anything but complicated.

Most butternut squash soup recipes call for roasting the squash first, but I promise, you don’t need that extra step to nail that classic sweet, nutty fall flavor. This soup is easy and fuss-free, letting you skip dishes and get dinner out the door faster without losing any of the warmth or charm.

Essential Ingredients and Staples

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 medium onion, chopped
• 3 cloves garlic, minced
• 4 pounds butternut squash, peeled, seeded, & cut into 1.5-inch pieces
• 1 large carrot, peeled & sliced
• 1 large Russet potato, peeled & diced
• 3 cups chicken or vegetable broth (plus more if needed)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 (13.5 ounce) can full-fat coconut milk
• Salt & pepper to taste

Stovetop Method and Timing

1. Cut the butternut squash in half lengthwise, quarter, slice off the peel, remove the seeds, and cut into 1.5-inch pieces.
2. Peel and chop the onion.
3. Mince the garlic.
4. Peel and slice the carrot.
5. Peel and dice the Russet potato.
6. Heat the olive oil and butter in a large soup pot over medium-high heat.
7. Add the chopped onion and sauté about 5 minutes until it softens and turns golden.
8. Add the minced garlic and stir briefly.
9. Add the squash, carrot, potato, broth, ground cinnamon, and ground nutmeg to the pot and increase heat to high to bring to a boil.
10. Once boiling, reduce heat to low, cover the pot with the lid slightly ajar, and simmer until the vegetables are tender, about 20 minutes, stirring halfway through.

11. Puree the soup until smooth using an immersion blender in the pot or carefully blend in batches in a countertop blender after letting the soup cool slightly.

    

12. Pour in the can of full-fat coconut milk and stir to combine.
13. Season the soup with salt and pepper to taste (start with about 1/2 teaspoon salt) and add extra broth a little at a time if the soup is too thick.

Peeling, Prep, and Time-Savers

• Peeling squash isn’t the most fun job, but I’ve found a sharp knife is your best friend here. The thick skin isn’t really manageable with a normal potato peeler.
• Cut the squash in half lengthwise and then into quarters. This way, the pieces sit steady on the cutting board, helping you slice the peel off safely.

• You can be more delicate and peel the squash like you would an apple, carefully removing the skin in thin ribbons if you prefer more precision.

I like to keep the liquid on the low side when cooking, adding extra broth later if needed when I blend. That potato adds a bit of thickness and heartiness to the soup — a handy trick to keep your soups creamy without extra cream. But don’t hesitate to add broth if it looks too thick for you.

Flavor Swaps and Add-Ins

• No problem! Swap chicken broth for vegetable broth to make this an easy vegetarian or vegan butternut squash soup. And just skip the butter or replace it with a plant-based alternative to keep it vegan-friendly. This soup welcomes everyone at your table!

• If you want to brighten things up, grate a little fresh ginger into the soup for a warm, spicy zing!
• Can’t peel squash? No worries — pre-cut butternut squash works great. Just aim for about 3 pounds since peeling reduces the amount you need.
• Don’t toss those squash seeds! Roast them until crunchy and sprinkle on top of your soup for a fun, nutty garnish.

Storage, Freezing, and Reheating

• Store leftovers covered in the fridge for 3 to 4 days. Easy and ready to reheat!
• This soup freezes really well for up to 3 months. I like to freeze it in individual portions for quick meal options.
• When reheating, warm gently on the stove over low heat and stir occasionally so it heats evenly.

I really hope you enjoy making this easy butternut squash soup! If you have any questions or want to share how it turned out, please drop a comment below. I love hearing from you!

Answers to Common Questions

Can I make this recipe vegetarian or vegan? Absolutely! Just swap chicken broth for vegetable broth and use extra olive oil or plant-based butter instead of regular butter to keep it vegan.

Do I need to roast the butternut squash first? Nope! This recipe uses a stovetop method only, so skipping roasting saves time. Roasting would deepen the flavor and caramelize the squash a bit, but it’s by no means essential for tasty soup.

Can I use pre-cut squash or canned pumpkin? Pre-cut fresh squash works just fine — I recommend about 3 pounds of peeled squash since that’s about the amount you get after peeling a whole squash. Canned pumpkin or butternut squash purée can work in a pinch, but it will change the flavor and texture a bit, so you might want to tweak the spices and liquid accordingly.

What’s a good substitute for coconut milk? Full-fat canned coconut milk gives this soup that silky texture and subtle coconut flavor. You can swap with evaporated milk, oat milk, or another non-dairy creamer, but expect the texture and taste to shift. If you don’t want the coconut taste, go for a neutral, unsweetened milk alternative and adjust your seasoning to balance.

How do I adjust the soup’s thickness? The Russet potato here is a great thickener. If it’s too thick, add broth in small increments (about 1/4 to 1/2 cup) until you get your desired consistency. To make it thicker, simmer a bit longer to reduce excess liquid or blend in extra cooked potato or squash.

How can I blend hot soup safely? Using an immersion blender is easiest and safest. If you’re using a countertop blender, blend in batches. Let the soup cool down a little first, then remove the blender lid vented with a kitchen towel to avoid steam splatters.

How long does this soup keep, and can I freeze it? Store leftovers in a sealed container in the fridge for 3-4 days. It freezes beautifully for up to 3 months — just make sure it’s cooled fully before freezing. Portion it out for easy reheating when you need it.

What’s the best way to reheat leftovers? Warm on the stove over low-to-medium heat, stirring occasionally, until heated through. Avoid boiling fast, so you keep the texture and flavors just right.

How much seasoning should I add? Start with about 1/2 teaspoon of salt, then taste and adjust — I like to be generous but everyone’s taste buds vary. The recipe includes 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg; after adding coconut milk, feel free to add a little more spice if you want a stronger warm flavor.

Any tips for peeling and prepping butternut squash? Cut it in half lengthwise, then into quarters so the pieces lie flat. Use a sharp knife to cut off the thick peel. Potato peelers usually struggle with this job. If peeling is a hurdle, pre-cut squash from the store makes things a breeze.

What are some yummy garnishes or serving ideas?

• A drizzle of extra coconut milk or crème fraîche for added creaminess
• Roasted pepitas or toasted seeds for crunch
• Crunchy croutons or toasted sourdough cubes for texture
• Fresh herbs like cilantro, parsley, or chives add brightness
• A sprinkle of cracked black pepper and flaky sea salt for finishing