Creamy Butternut Squash Soup

Ali Segersten (author)
Side Dishes Thai Freezable Recipe Holiday Recipe Instant Pot Recipe Meal Prep Recipe Soups and Stews
Creamy Butternut Squash Soup
Difficulty
Moderate
Prep Time
20 minutes
Cook Time
35 minutes
Servings
8

This is a wonderful, warming fall soup infused with Thai flavors. If you like a little less spice, then add half the amount of red chili flakes. This soup freezes very well, so stock your freezer while squash is in season!

2 tablespoons coconut oil
1 large onions chopped
6 cloves garlic crushed
1 teaspoons crushed red pepper flakes
4 pounds butternut squash peeled, seeded and cubed
3 cups chopped tomatoes
2 cans coconut milk
4 cups vegetable stock (or chicken stock)
½ cups chopped cilantro
2 teaspoons Herbamare (or sea salt)
Member Rating
5
Average: 5 (5 votes)

Reviews

ap.… 9 months ago

5

Delicious! I will make this again.

jes… 9 months ago

5

Delicious! I used precooked buttercup squash. I had only half of the coconut milk on hand, but the soup was still fantastic.

che… 1 year ago

5

This soup is so yummy and filling! I blended with the submersible for one pot cooking and it turned out rich and thick. I did add a tsp of Malaysian ginger curry powder, which gave it a little more flavor profile depth. Thank you Ali for a simple and delicious recipe!

sar… 2 years ago

5

Really delicious!

deb… 3 years ago

5

This is one of my favorite soups to bring to a special luncheon. I made this for my staff for nurses week and they all loved it!

dad… 4 years ago

5

Delicious! Made this with my home grown baby butternut squash and I used San Marzano chopped tomatoes! Such a great flavor and recipe! Hard to beat a wonderful butternut squash soup in the fall!

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