Butternut Squash Soup with Coconut and Ginger

Name: Butternut Squash Soup with Coconut and Ginger
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 pounds butternut squash (about 2 squash); 1 onion; 4 cloves garlic; 1 tablespoon ginger; 2 tablespoons water (more as needed); ¼ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon red pepper flakes (or to taste); 2 teaspoons white wine vinegar; 3 cups vegetable broth; 1 cup full-fat coconut milk (plus more to garnish); 1 tablespoon maple syrup (or to taste); 2 tablespoons lime juice (1 lime)

By Sarah Pilley · Updated Sep 4, 2026 · Published Nov 13, 2020

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Butternut squash soup with coconut and ginger is rich and creamy with a mildly spicy kick. This vegan soup is ready in just 40 minutes with minimal hands-on work, perfect for cozy fall and winter evenings.

Creamy butternut squash soup with a swirl of coconut milk on top, another bowl of soup is in the background along with lime wedges and ginger.

The smooth creaminess of this butternut squash soup is reason enough to love it, but it's also a satisfying and filling meal. The combination of coconut milk, ginger, butternut squash, lime, and red pepper flakes turns into a joyous explosion in the mouth.

Butternut squash has a mellow flavor and the ability to disguise itself in so many dishes, like this soup or creamy butternut mac and cheese. For this soup, coconut milk and maple syrup add sweetness, while fresh ginger and red pepper flakes bring in heat as a pleasant afterthought.

What's more to love is how quickly it comes together. While the squash roasts in the oven, the rest of the prep work happens. Then all you have to do is blend everything together.

Dunk homemade crostini from a baguette or fresh sourdough bread into this delicious soup and you will definitely want another bowl!

Butternut Squash Soup Ingredients

You will need these simple ingredients to make butternut squash soup:

Ingredients needed to make butternut squash soup with labels: white wine vinegar, coconut milk, butternut squash, vegetable broth, maple syrup, red pepper flakes, onion, pepper, salt, lime, ginger, and garlic.

The star of this soup is butternut squash! You'll need 4 pounds, which for me was 2 squashes. Another winter squash such as kabocha or acorn will also work.

Coconut milk adds to the creaminess of this soup and helps to balance the ginger and red pepper flakes. Make sure to use the full fat version.

I love freshly grated ginger, but you can also use 1 teaspoon of ground ginger in its place.

For a little extra spice that hits the back of the mouth, add red pepper flakes. You can lower the amount or leave it out if you are sensitive to spice. Adding a little extra coconut milk or maple syrup also helps.

The recipe card below includes the full list of ingredients + instructions.

How to Make Butternut Squash Soup

This soup is simple to make and largely hands-off, roasting the squash is what takes the bulk of the time.

Butternut squash cut in half and scooping out the flesh and seeds with a spoon.

Halve a butternut squash and scoop out the seeds.

Butternut squash halves cut side down on a baking sheet, pierced with a fork to test if they are fully cooked.

Roast cut side down until fork tender.

Onion, garlic, and ginger cooked in a pot with salt, pepper, and red pepper flakes sprinkled on top.

Sauté the onion, ginger, and garlic. Add the spices.

Coconut milk, broth, lime juice, white wine vinegar, and maple syrup added to the cooked onions.

Remove from the heat and add liquid ingredients.

Roasted butternut squash added to the pot with coconut milk and broth.

Add butternut squash to the soup pot.

Butternuts squash soup in a blender being blended to creamy, uniform consistency.

Use an immersion or regular blender to puree the soup.

Dunking a piece of sourdough bread into vegan butternut squash soup with coconut milk and ginger.

Ladle into a bowl, add a swirl of coconut milk, and enjoy!

Ways to Serve

The garnishes are what make this butternut squash soup really beautiful. A little swirl of extra coconut milk on top is my go-to. Some fresh cilantro, toasted coconut, roasted seeds from the squash, or popped quinoa are all great additions too.

Vegan kale salad and gluten-free cornbread pair well as sides for this soup. For a heartier soup with a bit of extra protein, mix in lemon quinoa and top with maple Dijon tofu.