This creamy butternut squash soup is warm, cozy, and perfectly sweet and savory—made with apple, coconut milk, and simple wholesome ingredients.
There is something especially comforting about a warm bowl of soup on a cold, breezy fall night. This Creamy Butternut Squash Soup has the most beautiful balance of sweet and savory flavors, and it has quickly become a favorite in our kitchen.
This was our first year growing butternut squash in the garden, and it has been such a blessing to harvest more than we expected. Having a pantry stocked with homegrown squash always inspires me to try new cozy meals, and this soup is one I know we will be making again and again.
It’s smooth, nourishing, and incredibly satisfying — the kind of simple, wholesome recipe that feels right at home during the cooler months.
Why You’ll Love This Butternut Squash Soup
- Smooth, creamy texture without heavy dairy
- Perfect balance of sweet and savory
- Cozy and comforting for fall and winter
- Easy to make in one pot
- Naturally gluten-free
- Great for meal prep and leftovers
How to Serve Butternut Squash Soup
This soup is wonderfully versatile. We love serving it:
- With crusty sourdough bread
- Topped with crispy bacon or pepitas
- Alongside a simple fall salad
- As a starter for holiday meals
- With an extra drizzle of coconut milk
It’s just as delicious reheated the next day, too.
Tips for the Best Flavor
- Brown the vegetables lightly at the beginning for deeper flavor.
- Blend thoroughly for the smoothest, creamiest texture.
- Adjust thickness with extra broth if you prefer a thinner soup.
- Taste before serving and adjust salt if needed.
Easy Substitutions
This recipe is very forgiving and easy to customize:
- Swap coconut oil for butter
- Replace coconut milk with heavy cream for a richer version
- Use any apple variety — Honeycrisp is especially nice
- Leave the apple peel on if desired (just remove seeds)
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Reheat gently on the stovetop
- Add a splash of broth if the soup thickens too much
This soup also freezes well for longer storage.
From Our Homestead Kitchen
One of the sweetest parts of homesteading is discovering new ways to use what we grow. Watching these butternut squash cure and store for the season has been such a gift, and recipes like this help stretch that harvest into the colder months ahead.
I’m already looking forward to experimenting with even more butternut squash recipes to share with you.
If you give this soup a try, I would truly love to hear how it turned out in your kitchen.
Creamy Butternut Squash Soup
Ingredients
- 2 tbsp. coconut oil
- 1 medium butternut squash peeled, deseeded, and cut into large cubes
- 1 medium white onion diced
- 2 large carrots chopped
- 1 apple diced and seeds removed
- 4 c. vegetable broth
- ½ tsp. fresh thyme
- 1 tsp. garlic powder
- 1 tsp. pink Himalayan sea salt
- ½ c. pumpkin puree
- ½ c. coconut milk
Optional Toppings:
- Cooked bacon crumbles
- Sliced scallions
- Pepitas
- Additional coconut milk drizzle
Instructions
Sauté the Vegetables
- Melt coconut oil in a large stockpot or Dutch oven over medium heat.
- Add diced onion, chopped carrots, and diced apple.
- Cook until lightly softened and beginning to brown, about 5–7 minutes.
Simmer the Soup
- Add butternut squash, vegetable broth, thyme, garlic powder, and salt.
- Cover and cook on low for about 15 minutes, or until squash is fork-tender.
- Blend Until Smooth
- Use an immersion blender to puree the soup until completely smooth.
- (Alternatively, carefully transfer to a blender in batches.)
Finish the Soup
- Stir in pumpkin puree and coconut milk.
- Simmer for an additional 5 minutes until warmed through.
Serve
- Ladle into bowls and add desired toppings before serving.
Notes
- Coconut oil can be substituted with butter.
- Coconut milk may be replaced with heavy cream for a richer flavor.
- Use any apple variety you like — Honeycrisp works beautifully.
- You may leave the apple peel on; just remove the seeds.
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For more Fall Harvest recipes check out this delicious Fall Harvest Quinoa Salad recipe. It is perfect for lunches, a party dish, or meal prep.
Welcome to my Kitchen!
Hi, I’m Samantha — a self-taught home cook who loves creating everything from scratch. I enjoy experimenting in the kitchen, whether it’s trying something new or keeping meals simple and comforting. Many of my recipes are inspired by ingredients grown right on our homestead, bringing fresh flavors straight from the garden to the table. I also have a sweet tooth and love making treats, while always doing my best to keep things as wholesome and nourishing as possible.
