When the weather turns chilly, nothing feels more comforting than a warm bowl of soup. This creamy butternut squash soup with coconut milk is smooth, cozy, and naturally dairy-free. Perfect for fall evenings, light weeknight dinners, or make-ahead meals, it combines the natural sweetness of roasted butternut squash and red bell peppers with the rich creaminess of coconut milk for a satisfying, plant-based dish.

Why This Soup Is Perfect for Fall

Fall is the season for hearty yet healthy meals, and this soup hits the mark perfectly. Roasting the vegetables first brings out their natural sweetness and adds depth of flavor. The coconut milk makes the soup creamy without the need for dairy, making it suitable for vegans, lactose-intolerant individuals, and anyone seeking a light, wholesome meal.

This soup is also:

• Easy to prepare for busy weeknights
• Great for make-ahead meal prep
• Cozy and comforting for chilly evenings

Ingredients You’ll Need

All ingredients are easy to find in US grocery stores:

• 1 medium butternut squash, peeled and cubed
• 2 red bell peppers, seeded and chopped
• 1 medium yellow onion, chopped
• 2–3 cloves garlic, minced
• 1 can (14 oz) coconut milk (full-fat or light)
• 3 cups vegetable broth
• 2 tablespoons olive oil
• Salt and black pepper to taste

Optional spices: paprika, cumin, chili flakes, or fresh herbs for garnish

How to Make Creamy Butternut Squash Soup

Roast the Vegetables

Toss the butternut squash and red peppers with olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for 25–30 minutes, or until tender and lightly caramelized. Roasting enhances the natural sweetness and adds rich flavor.

Prepare the Soup Base

In a large pot, sauté the onion and garlic until fragrant. Add the roasted vegetables and pour in the vegetable broth. Let the mixture simmer for 10–15 minutes to allow the flavors to blend.

Blend Until Smooth

Use an immersion blender or a regular blender to puree the soup until smooth. Stir in the coconut milk and adjust seasoning with salt and pepper. Heat gently before serving.

Why Coconut Milk Works So Well

Coconut milk adds natural creaminess without dairy. It enhances the sweetness of the squash and peppers while keeping the soup light. The flavor remains subtle and perfectly balanced, appealing even to those who do not usually enjoy coconut.

Health Benefits of This Soup

• Naturally rich in fiber, vitamins A and C, and antioxidants
• Easy to digest and gentle on the stomach
• Suitable for plant-based, dairy-free, and vegan diets
• Supports healthy eating habits with wholesome, simple ingredients

Serving Ideas

This soup can be served on its own or paired with:

• Whole-grain or sourdough bread
• Garlic toast or croutons
• Roasted chickpeas or pumpkin seeds for extra texture
• Fresh herbs like parsley or cilantro for garnish

It’s also great as a starter for a cozy fall dinner.

Make Ahead and Storage Tips

• Refrigerates well for up to 3 days
• Freezes nicely for future meals
• Reheat gently on the stovetop or microwave to maintain creaminess

This makes it an excellent option for meal prep and busy weekdays.

Common Mistakes to Avoid

• Skipping the roasting step, which reduces flavor
• Adding too many spices at once, which can overpower the vegetables
• Using very thick coconut cream without thinning

Following these simple steps ensures the perfect creamy texture and balanced flavor.

Warm Up with This Delicious Soup😋

This creamy butternut squash soup with coconut milk is a warm, cozy, and nourishing meal that is perfect for the fall season. It’s easy to make, rich in flavor, and satisfying without being heavy. Whether you are cooking for yourself, your family, or guests, this soup is a plant-based, dairy-free, and wholesome option that everyone will enjoy.

This recipe is shared for home-cooking inspiration and can be adjusted based on personal taste or dietary needs.