Go Back
–+ servings
creamy butternut squash soup copycat recipe
Pamela Dunlap

Creamy Butternut Squash Soup Recipe

Creamy butternut squash soup is a comforting dish that pairs beautifully with a variety of sides.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 202
Ingredients Equipment Nutrition Notes

Ingredients
  

  • 3 pounds butternut squash – peeled and diced
  • 1 large carrot – peeled and cut into chunks
  • 1 green apple – peeled and chopped into pieces
  • 1 red bell pepper – cored and chopped
  • 1 medium white or yellow onion – finely chopped
  • 1 stalk celery – diced
  • 1 tablespoon fresh garlic – minced
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika
  • 1 teaspoon ground ginger
  • 1 tablespoon honey
  • 2 cups vegetable or chicken broth
  • 2 15- ounce cans of unsweetened coconut milk
  • Garnishes Optional:
  • Dried cranberries
  • Sunflower seeds
  • Fresh parsley or thyme
  • Pepitas or roasted pumpkin seeds
  • Cracked black pepper
  • Grated Parmesan cheese
  • Extra smoked paprika

Equipment

  • Large pot

Nutrition

Calories: 202kcalCarbohydrates: 43gProtein: 5gFat: 2.9gSaturated Fat: 0.7gCholesterol: 2mgSodium: 722mgFiber: 8gSugar: 15g

Notes

  • Choose Ripe Squash: Opt for heavy, firm butternut squash with a deep, rich color. It should feel dense and have a smooth skin.
  • Control the Creaminess: If you prefer a lighter soup, use less coconut milk or substitute with almond milk.
  • Spice It Up: Feeling adventurous? Add a pinch of cayenne pepper or a splash of curry powder for a twist.
  • Don’t Skip the Roasting: Roasting brings out the natural sugars in the squash. If you skip this step, your soup may lack that depth of flavor.
  • Garnish Creatively: Get creative with garnishes. Different textures add excitement—consider crispy bacon bits or crumbled feta for additional flavor.

Tried this recipe?

Let us know how it was!