Butternut Squash Soup

Butternut Squash Soup

As with most of what I’m eating lately, it’s inspired by YouTube videos. I was catching up on Caitlin Shoemaker’s videos and half-looking for holiday food ideas. She made this delicious-looking butternut squash soup and I knew I needed to eat that.

But apple? I mean, maybe… I thought I’d try it without the apple, at least for my first attempt. Plus, I don’t have the right kind of apple anyway. So I looked at other recipes online to see other flavor options. And this is what I came up with:

Butternut Squash Soup

Prep Time 10 mins
Cook Time 45 mins
Course Soup
Servings 6


  • blender or immersion blender


Roasted Squash

  • 1-2 tbsp olive oil
  • 4-5 cups chopped butternut squash 1 whole squash, or pre-cut cubed butternut squash

Sauteed Veggies on Stovetop

  • 1-2 tbsp neutral cooking oil
  • 1 onion (yellow or white) chopped
  • 1 carrot chopped
  • 4 cloves or frozen cubes garlic

Herbs and Spices

  • 1-2 tsp ground sage
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/8 tsp cayenne pepper


  • 1 can light coconut milk
  • 4 cups vegetable broth


  • Coat chopped butternut squash with olive oil on a sheet pan and roast at 400 degrees for 20-30 minutes, or until soft and beginning to brown.
  • In a large pot on medium heat, saute chopped onions and carrots in oil (or broth) for about 5 minutes. Add garlic and cook for 2 more minutes, until fragrant.
  • Stir in sage, salt, pepper, and cayenne pepper.
  • Add coconut milk and broth. Simmer on medium heat until everything is cooked through and soft. When butternut squash is finished roasting, add to cooking pot.
  • Use blender or immersion blender to puree soup until smooth. Taste to see if you need more sage, salt, or pepper.
Keyword butternut squash
Photo by Nick Collins on Unsplash

This is a very creamy and satisfying soup! I paired it with gluten-free and vegan cornbread and roasted rosemary garlic baby potatoes. I think roasted Brussels sprouts would also go well with this soup.