Easy Creamy Butternut Squash Soup with Coconut Milk
Creamy, comforting, and full of flavor — this butternut squash soup is made with coconut milk and warm spices. A go-to fall and winter food essential!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at creativehomemaking.com.
Cooking tools:
- Pot
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Wooden spoon
- Immersion blender
- Countertop blender
- Ladle
- Serving bowl
- Airtight container
- Fork
- Fine-mesh sieve
- Microwave
- Mixing bowl
Ingredients
- 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small yellow onion, chopped
- Salt
- black pepper
- 1 medium carrot, peeled and chopped
- 1 medium apple (like Honeycrisp or Fuji), peeled and chopped
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 cups vegetable broth (or chicken broth)
- ½ cup full-fat coconut milk or heavy cream (optional, for creaminess)
- Fresh thyme or sage, for garnish (optional)
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