If you’re after a cosy, comforting soup that’s easy to make and full of flavour, this Easy Butternut Squash Soup is just what you need. With only seven simple ingredients and one pan to clean, it’s the perfect seasonal recipe to keep you warm as the days get cooler. The natural sweetness of butternut squash combines beautifully with warming ginger, earthy turmeric, and creamy coconut milk to create a silky, fragrant soup that feels a little special without any fuss. The spices add an exotic twist that lifts the flavours, making this more than just your average squash soup.
I love how versatile this recipe is — you can whip it up in about 30 minutes and enjoy it as a light lunch or a nourishing starter. For a bit of crunch and extra protein, I topped mine with crispy cumin-spiced chickpeas, which add texture and make the meal more balanced and satisfying. Plus, it’s a great way to make use of seasonal produce and boost your immunity with ingredients like turmeric and ginger. If you’ve got leftover butternut squash, keep it in the fridge ready for another easy recipe coming soon!
This soup also stores well, making it an ideal batch cook for busy days — just reheat gently and enjoy a bowl of autumnal goodness whenever you need it
Tips
- Butternut squash: Pumpkin or sweet potato are great swaps – they’ll still give you that natural sweetness and velvety texture.
- Coconut milk: You can use any unsweetened plant milk for a lighter version, or swap with double cream if you’re not dairy-free.
- Ginger: Fresh is best, but ground ginger works in a pinch – start with ½ tsp and adjust to taste.
- Turmeric: I really recommend you add Turmeric, for that gorgeous colour and health benefits. If you don’t have it, a pinch of curry powder or paprika will still bring warmth and depth.
- Garlic: Short on time? Garlic powder (start with ½ tsp) is a good backup.
- Crunchy chickpea topping: You can use tinned chickpeas – just make sure they’re well dried before roasting for extra crispiness. You can find a simple recipe on how to make the chickpea topping here Crispy Roasted Chickpea
- Want to make it more filling? Stir through some cooked red lentils or top with crispy tofu or seeds for a protein boost.
Swaps
Butternut squash: Pumpkin or sweet potato work just as well – both give that natural sweetness and creamy texture.
Coconut milk: Any unsweetened plant milk will do. For a richer flavour, try a splash of cream if you’re not dairy-free.
Ginger: Ground ginger works in a pinch – start with ½ tsp and add more to taste.
Turmeric: No turmeric? Try curry powder or smoked paprika for a different kind of warmth.
Garlic: Garlic powder is a great shortcut – use around ½ tsp.
Vegetable stock: A stock cube mixed with hot water is perfect. Adjust the salt at the end if needed.
Chickpeas: No chickpeas? Toasted sunflower or pumpkin seeds make a great crunchy topping too.
Storage
Fridge: Once cooled, store the soup in an airtight container in the fridge for up to 3 days.
Freezer: It also freezes beautifully – pour into a freezer-safe container and freeze for up to 2 months.
Defrost overnight in the fridge or gently heat from frozen in a pan with a splash of water.
Store the crunchy chickpeas separately in an airtight jar at room temperature for 2-3 days (if they last that long!).
More Cosy Soups
Easy butternut squash soup
Ingredients
- 1/2 butternut squash chopped into cubes
- 1 yellow onion
- 1 tbsp grated ginger
- 3- 5 garlic cloves
- 1 tsp turmeric
- 1/2 can coconut milk
- 200-300 ml of vegetable stock
Instructions
- In a pan add: butternut squash, onion, garlic ginger and turmeric.
- Cook for a few minutes then add the stock.
- Simmer until the butternut squash is soft.
- When this is ready you can add the coconut milk and finally blend with a hand blender directly into the pan.
- (Once the coconut milk is in make sure not to bring to boil again, you want it hot but not boiling)
- Add your favourite topping *