Creamy Butternut Squash Soup

Creamy Butternut Squash Soup

Is there anything more comforting than a warm cup of soup? With fall comes a variety of seasonal vegetables, like butternut squash, that act as a secret ingredient for many rich and flavorful dishes. Serve this soup with fresh bread for the ultimate cozy night in! 


  • 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 finely chopped thyme leaves
  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 4 cups vegetable stock
  • 3/4 cup coconut milk
  • fresh thyme sprigs, coconut cream for garnish


  1. Heat a large pot over medium heat and add the olive oil.
  2. Add in the onion, garlic, ginger, salt and pepper, and thyme, and saute until the onion is soft and transparent.
  3. Add the cubed butternut squash and toss in the onion mixture. 
  4. Add the vegetable stock and stir to combine (you may need to add a little more or less stock, depending on the size of your squash. The liquid level should be slightly lower than the squash).
  5. Add the lid to the pot and bring to a boil over medium-high heat.
  6. 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.
  7. Remove the soup from the heat and add the coconut milk.
  8. Puree with a hand-held immersion blender, or puree in batches in a regular countertop blender.
  9. Serve immediately with a garnish of fresh thyme and some coconut cream. Store in airtight containers in the fridge for up to 5 days, or the freezer for 2 months.

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