Why I Love This Recipe

There’s nothing better than a cozy bowl of butternut squash soup when you’re craving something warm, comforting, and nourishing. The roasted squash, carrots, and onion blend together into the creamiest soup with a naturally sweet and savory flavor, while the coconut milk adds the perfect touch of richness. Topped with crispy bacon and crunchy pumpkin seeds, this soup feels a little elevated but is still simple enough to enjoy as an easy weeknight meal.

Enjoying The Leftovers

This soup actually gets even better after the flavors have had time to come together, making it a cozy option to enjoy throughout the week.

Storing:

Store the soup in an airtight container in the refrigerator for up to 4-5 days. Keep the bacon and pumpkin seeds stored separately until ready to serve so they stay crispy.

Reheating:

To reheat, warm the soup in a pot over medium heat for 5–7 minutes, stirring occasionally, or microwave in 1–2 minute intervals until heated through. Add a splash of chicken stock or water if the soup has thickened. Top with fresh bacon bits, pumpkin seeds, and a drizzle of coconut milk just before serving for the best texture and flavor.

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Butternut Squash Soup

This creamy butternut squash soup is a cozy, flavor-packed dish featuring roasted squash, carrots, and onion blended with rich coconut milk and savory chicken stock. Topped with crispy bacon, crunchy pumpkin seeds, and a drizzle of coconut milk, it’s the perfect balance of smooth, hearty, and comforting.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
US M
Servings 4

Ingredients

  • 1 large butternut squash, cubed
  • 1 large yellow onion, roughly chopped
  • 4 carrots, roughly chopped
  • 1 tbsp minced garlic
  • 5 pieces of bacon
  • 1/2 cup can full fat coconut milk
  • 1 tbsp olive oil
  • 2 cups chicken stock
  • roasted pumpkin seeds
US – M

Instructions

  • Preheat oven to 425℉
  • On a prepared baking sheet, add the cubed squash, carrots, and onion.
  • Drizzle with olive oil, salt, and pepper, then bake for about 25 to 30 minutes until everything is soft.
  • Meanwhile, cut the bacon into small pieces, then add to a skillet on medium heat and cook until crisp.
  • Once cooked, add the squash, onion, and carrot to a blender along with 2 cups of chicken stock, 1/2 cup of coconut milk, 1 tbsp of minced garlic, and some more salt and pepper. Blend on high for about 2 to 3 minutes until creamy.
  • Serve with a drizzle of coconut milk, bacon bits, and a sprinkle of roasted pumpkin seeds. Enjoy!

Equipment

blender
large pot
cutting board
measuring cups
large baking sheet

Nutrition Per Serving

Calories: 372kcal | Carbohydrates: 36g | Protein: 11g | Fat: 23g | Fiber: 6g