Butternut Soup with Coconut Milk

This creamy butternut soup will warm your heart and fill your kitchen with the most amazing smells! Anyone who loves cozy comfort food will absolutely adore this silky smooth soup. The best part is it comes together in just 30 minutes and tastes like you’ve been cooking all day.

Recipe Details

Timing & Servings: Active Time: 10 minutes, Total Time: 30 minutes, Serves: 8 people.

Nutrition Profile: Dairy-Free, Soy-Free, Vegan, Vegetarian, Egg-Free, Gluten-Free.

Nutrition Facts (per serving): 86 Calories, 4g Fat, 13g Carbs, 2g Protein.

Ingredients You’ll Need

Olive oil: Just 1 tablespoon to get everything started. This creates the perfect base for all those wonderful flavors to bloom.

Shallots: You’ll need ½ cup of thinly sliced shallots. They’re like onions but milder and sweeter – perfect for this soup!

Fresh garlic: 1 tablespoon minced garlic adds that amazing aromatic kick. Fresh is always best, but you can use jarred if that’s what you have.

Fresh ginger: 1 tablespoon of minced peeled fresh ginger brings a lovely warm spice. Don’t skip this – it makes the soup extra special!

Water: 2 cups of plain water helps create the perfect soup consistency.

Coconut milk: ½ cup of canned coconut milk makes this soup incredibly creamy and rich. Full-fat works best for that silky texture!

Salt: 1 teaspoon of salt brings out all the flavors beautifully.

Ground red pepper: ¼ teaspoon adds just a tiny bit of heat – not too spicy at all!

Butternut squash: 2 packages (12 ounces each) of fresh cubed butternut squash. Pre-cut saves you so much time and effort!

Fresh lime juice: 1 tablespoon brightens everything up at the end. It’s like sunshine in a bowl!

Optional garnishes: Extra ground red pepper and cilantro leaves make it look restaurant-pretty.

How to Make Butternut Soup with Coconut Milk

Step 1: Heat your large heavy saucepan over medium-high heat. Add the olive oil and swirl it around to coat the bottom. Toss in those sliced shallots and sauté for 3 minutes until they get nice and soft. Stir them occasionally so they don’t stick.

Step 2: Add the minced garlic and ginger to the pan. Sauté everything together for just 1 minute until it smells amazing. Don’t let the garlic burn!

Step 3: Pour in the water, coconut milk, salt, red pepper, and all that cubed butternut squash. Bring everything to a happy boil. Then cover the pot, turn the heat down, and let it simmer for 20 minutes. Stir it now and then until the squash is fork-tender.

Step 4: Time to blend! Carefully pour the hot soup mixture into your blender. Remove the center piece of the blender lid so steam can escape. Put the lid back on and place a clean kitchen towel over the opening to prevent splatters. Blend until it’s completely smooth and creamy.

Step 5: Stir in that fresh lime juice – it really makes all the flavors pop! Taste and add more salt if you think it needs it. Serve it up hot with a sprinkle of red pepper and fresh cilantro if you like.

Easy and Quick Butternut Soup Version

Want to make this even faster? You can use frozen butternut squash instead of fresh! Just use about 3 cups of frozen cubed squash and reduce the cooking time to 15 minutes. The soup will be just as delicious and you’ll save even more time in the kitchen.

Serving Ideas

This soup makes a complete and satisfying meal all on its own. Serve it with some crusty bread or warm dinner rolls for dipping. It also works beautifully as a first course before your main dish, or you can serve it over rice with some sautéed greens on the side for a heartier meal.

Storage

Store leftover soup in the fridge for up to 4 days in a covered container. To reheat, just warm it gently on the stove over medium-low heat, stirring occasionally. You can also microwave individual portions for 1-2 minutes, stirring halfway through.

Substitutions

No shallots? Regular onions work perfectly fine – use about ½ cup diced. If you want less richness, swap the full-fat coconut milk for light coconut milk. No fresh ginger? Try ½ teaspoon of ground ginger instead. You can also use vegetable broth instead of water for extra flavor.

Pro Tips

• Blending safely: Always remove that center piece from your blender lid when working with hot liquids. The steam needs somewhere to go!
• Extra creamy texture: If you want it even silkier, strain the soup through a fine mesh strainer after blending.
• Make it your own: Try adding a pinch of cinnamon or nutmeg for warm fall spices.
• Perfect consistency: If your soup is too thick, just stir in a little more water or broth until it’s just right.

FAQs

Can I make this soup ahead of time?

You bet! This soup actually tastes even better the next day. Just make it completely, let it cool, and store it in the fridge. The flavors have more time to meld together and get even more delicious.

Can I freeze this butternut soup?

Sure! This soup freezes beautifully for up to 3 months. Let it cool completely first, then freeze in portions. Thaw overnight in the fridge and reheat gently on the stove.

Is this soup spicy?

Not at all! The ¼ teaspoon of red pepper just adds a tiny bit of warmth, not real heat. If you’re sensitive to spice, you can leave it out completely or just add a pinch to start.

Can I use an immersion blender instead?

Absolutely! An immersion blender works great right in the pot. Just be careful with the hot soup and blend until it’s completely smooth. It might take a few minutes longer than a regular blender.

I hope you love this cozy butternut soup as much as my family does! Let me know how it turns out for you – I always love hearing about your cooking adventures. Happy soup making!