30-Minute Butternut Squash Soup

This quick and easy 30-minute butternut squash soup is my newest favourite fall soup. After all, this simple, vegan and gluten-free soup is loaded with butternut squash soup and is ultra creamy with coconut milk. I mean, who doesn't want a cozy and warm bowl of soup in just half an hour? After all, the best part of fall is butternut squash. Hands down.

When fall rolls around, my butternut squash obsession does too. I probably make a batch of butternut squash soup a week, so I have gotten pretty good at experimenting with different flavour combinations as there are many ways to flavour it. You can load them with fall herbs, like in my very popular roasted butternut squash soup recipe, or you can add in other vegetables or fruit, like in roasted butternut squash and cauliflower soup or butternut squash and apple soup.

Ingredients in Butternut Squash Soup

We are keeping it real simple in this recipe to really showcase butternut squash with some creamy coconut milk to get an ultra silky and smooth consistency while keeping the soup 100% vegan. Here is what you will need for this super quick and easy soup:

• olive oil
• onion
• garlic
• butternut squash - You need 1 small butternut squash, cut into ½-inch or 1-inch pieces, or 6-7 cups of chopped squash. To cut the prep time significantly, you can pick up pre-chopped squash at the grocery store.
• salt and pepper
• vegetable broth - I used vegetable broth to keep the recipe vegan. You can also use chicken broth.
• coconut milk - I used full-fat coconut milk for ultimate creaminess.
• maple syrup - just a little maple syrup goes a long way to really balance out the flavours of the butternut squash. I highly recommend it in this recipe.
• toppings - I used chopped pecans and fresh thyme leaves. Toasted pepitas would be really delicious with any fresh herbs you have on hand.

You will also need a large cooking pot and an immersion blender (or heavy duty blender).

How to Make the Best 30-Minute Butternut Squash Soup

This 30-minute butternut squash soup is super easy to make in one pot. First, grab a large cooking pot and heat oil over medium high heat. Add onions and until soft and translucent, about 3-4 minutes. Then, add garlic and cook until fragrant, about 1 minute. 

Add butternut squash, salt and pepper. Sauté for 6-7 minutes, stirring frequently for even cooking. Then, add vegetable broth, coconut milk and maple syrup, and stir to combine. Bring to a boil, then cover and simmer on medium-low heat for 15 minutes. 

Remove from heat and puree the soup in the pot using an immersion blender, or transfer the soup to a heavy duty blender and puree in batches. Add salt and pepper, to taste and serve topped with chopped pecans and fresh thyme.

How to Serve Fall Soups

My favourite way to serve this butternut squash soup is with a side homemade bread for dipping. I love pairing this soup with easy homemade biscuits or garlic rosemary focaccia bread or with something a little more crustier like no knead artisan bread or sourdough bread. For more options, browse through all our bread recipes.

More Fall Soup Recipes

• Roasted Butternut Squash Soup
• Butternut Squash and Apple Soup with Toasted Croutons
• Roasted Butternut Squash and Cauliflower Soup
• Creamy Cauliflower and Garlic Soup
• Lemon Chicken Orzo Soup
• Coconut Curry Lentil Soup
• Coconut Curry Pumpkin Soup

This easy 30-minute butternut squash soup forms a part of my 25 warm and cozy fall soup recipes. Follow the link to check out all of my 25 fall favourite soups.

Recipe

30-Minute Butternut Squash Soup

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5 from 7 reviews

• Author: Sam | Ahead of Thyme
• Total Time: 35 minutes
• Yield: 6 servings
• Diet: Vegan

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Description

Quick and easy 30-minute butternut squash soup is simple yet packed with flavour, is naturally vegan and gluten-free, and can be made ahead of time. 

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Ingredients

• 1 + ½ tablespoons olive oil
• 1 cup onion, chopped (about 1 medium onion)
• 4 cloves garlic, minced
• 6 cups butternut squash, chopped into ½-inch to 1-inch pieces (about 1 small butternut squash)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper 
• 2 cups vegetable broth
• 1 (400 ml) can coconut milk
• ½ teaspoon maple syrup
• pecans, chopped (for topping)
• fresh herbs (for topping)

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Instructions

1. Heat oil in a large cooking pot over medium high heat. Add onions and until soft and translucent, about 3-4 minutes. Add garlic and cook until fragrant, about 1 minute. 
2. Add butternut squash, salt and pepper. Sauté for 6-7 minutes, stirring frequently for even cooking. 
3. Add vegetable broth, coconut milk and maple syrup, and stir to combine. Bring to a boil, then cover and simmer on medium-low heat for 15 minutes. 
4. Remove from heat and puree the soup in the pot using an immersion blender, or transfer the soup to a heavy duty blender and puree in batches. If the soup is too watery, place the pot of pureed soup back on the stove and simmer uncovered over medium-low heat until desired consistency is reached, stirring occasionally. If the soup is too thick, add in some water to thin it out.
5. Add salt and pepper, to taste and serve topped with chopped pecans and thyme.

Notes

Equipment used: large cooking pot and an immersion blender (or heavy duty blender).

How to change the consistency: If the soup is too watery, place the pot of pureed soup back on the stove and simmer uncovered over medium-low heat until desired consistency is reached, stirring occasionally. If the soup is too thick, add in some water to thin it out.

How to store: You can easily store this soup by placing the pot with the lid in the refrigerator, or transferring the soup to an airtight container. It will keep for up to 5 days in the refrigerator.

How to freeze: To freeze, transfer soup to an airtight container and place in the freezer for up to 3 months. To reheat, place on the counter and let it thaw at room temperature. Then reheat on the stove.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

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