30-Minute Butternut Squash Soup {Sweet & Creamy!}

This easy, creamy 30-minute butternut squash soup recipe comes together FAST with pre-roasted butternut squash, which requires ZERO upfront prep work {no peeling, chopping or deseeding}. Yes really!

Creamy butternut squash soup, or “Pumpkin” soup as we call it here in the US, is the perfect recipe to usher in the fall season. Made from sweet roasted butternut squash, sautéed yellow onions and a splash of coconut milk (no, it doesn’t taste like Hawaiian Tropic) the rich, velvety flavor is pure comfort in a bowl. I love it with sourdough focaccia.

Now, there are thousands of butternut squash soup recipes online. Maybe more. Mine boasts a singular “why didn’t I think of that?” shortcut that saves on time and stress: no need to cut butternut squash beforehand.

Tell Us More…

Cutting butternut squash is a total pain. We know this. It’s slippery to peel, the seeds are slimy and your knife, I don’t care how sharp it is, always gets stuck at some point- it’s like cutting chalky little ice blocks. The work around?

Roast The Butternut Squash Whole

That’s right. Here’s how to do it: take the whole butternut squash (don’t peel, chop, halve, or deseed it) and place it directly onto a parchment-lined sheet pan. Roast @ 400 F for 1+ hour until soft and tender. The skin will shrivel up and soften; it’s ready when a sharp knife easily slips out when pierced. Intrigued? More details & video here: The Easiest Way To Roast Butternut Squash.

Ok, So Then What?

Once your butternut squash is cool enough to handle, peel and discard the skin, save the seeds if you want to roast them, and mash with a fork to even out the texture (or blend in a food processor or blender for a silky, smooth puree).

Portion the squash into small air-tight containers and chill or freeze until ready to use. Now, you can make my butternut squash soup (or these delicate, fresh homemade butternut squash ravioli). It will be ready in 30 minutes or less.

Butternut Squash Soup Ingredients (You Will Need):

• Whole-Roasted Butternut Squash
• Olive oil
• Butter
• Onion
• Rosemary
• Garlic
• Curry powder (optional)
• Coconut milk
• Chicken or vegetable stock

How To Make Butternut Squash Soup

Sauté chopped onions and rosemary in olive oil and butter until soft about, 5-7 minutes. Add the curry powder (use it, so good!) and garlic. Stir for 30 seconds until fragrant. Add the roasted butternut squash, coconut milk and stock. Season with salt and pepper to taste. Bring to a gentle boil, then simmer for 10 minutes. Puree in a blender for a creamy texture.

Thoughts On Coconut Milk

I toyed with calling this recipe “butternut squash soup with coconut milk,” but it’s not heavy on the coconut flavor at all. Didn’t make sense. In fact, the coconut milk just adds a buttery, background note which enhances the overall sweetness of the squash. It’s delicious. FYI: I use coconut oil in my sourdough cornbread to enhance the natural sweetness of the cornmeal- it’s the same idea.

Soup Substitutions? Read On.

• Vegetarian: Swap chicken stock for vegetable stock.
• Vegan: Use vegetable stock + vegan butter. Just watch the salt. Is it me, or are most plant-based butters salty these days?!
• Gluten Free: Already is!
• Curry Powder: I add 1/2 tsp. for warmth. You can barely taste it. Add up to 1 tsp, for more flavor.
• Herbs: Fresh rosemary, scallions or chives to garnish
• Coconut Milk: Do not sub with thick coconut cream (it’s too sweet). Use the tiniest bit, if you have to, to taste.

More Delicious Fall Recipes To Try!

• Beginner’s Guide to Sourdough Focaccia
• Secret Ingredient Sourdough Cornbread
• Maple Roasted Harvest Vegetables
• Easy Apple Tart With Puff Pastry

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