Creamy One Pot Butternut Squash Soup

Creamy One Pot Butternut Squash Soup in blue bowl

” This Creamy One Pot Butternut Squash Soup is so easy to make and it’s the perfect comforting soup for fall! And it’s healthy, dairy-free, and vegan too!” –

ServiPost Imageng Size: 8

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons grated fresh ginger (or 1 teaspoon powdered ginger)
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon fresh or dried thyme leaves, finely chopped
  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 4 cups vegetable stock (or use chicken stock for a non-vegan soup)
  • 3/4 cup coconut milk (or use half and half for a rich, non-vegan soup)
  • fresh thyme sprigs, coconut cream (or heavy cream) for garnish
  • Heat a large pot over medium heat. Add the olive oil.
  • Add the onion, garlic, ginger, salt and pepper, and thyme, and saute until the bonion is soft and transparent.
  • Add the cubed butternut squash and toss in the onion mixture.
  • Add the vegetable stock and stir to combine (You might need to add a little more or less stock, depending on the size of your squash. The liquid level should be just slightly lower than the squash).
  • Add the lid to the pot and bring to a boil over medium-high heat.
  • Once the soup reaches a boil turn the heat down to medium-low and simmer for about 20 minutes or until the butternut squash is very tender when you pierce it with a fork.
  • Remove the soup from the heat and add the coconut milk.
  • Puree with a hand-held immersion blender, or puree in batches in a regular counter-top blender.
  • Serve immediately with a garnish of fresh thyme and some coconut cream or yogurt, or store in airtight containers in the fridge or freezer.

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