Hearty Squash Soup for a Cold Winter’s Night

[Recipe & Video] I am a HUGE fan of butternut squash soup. It’s creamy, it’s warm, it’s the perfect thing for a cold mid-winter night.

However, I’ve recently decided to not eat dairy (just an experiment, not necessarily a permanent life change… I may blog about how that’s going in the future). But, how do you get soup nice and creamy without the dairy? Coconut Milk! I know – it may sound weird, but in this recipe, you can’t even taste the coconut, but you get all the creaminess.

And, this recipe is simple – it goes together so fast, you can even make it after a busy day.


4 cups Butternut Squash – diced
4 Cups of Broth (I used Chicken, you can use Veggie as well)
2 Cups Coconut Milk (Unsweetened. You can find this in most grocery stores – just ask)
1/2 an onion – finely diced
2 Cloves of garlic – finely diced

Throw everything into a pot, bring to a boil. After it boils, simmer for 20 to 30 minutes – just until the squash is soft (you’ll be able to easily poke a fork through it). Once it’s done cooking, remove it from the heat and blend with a hand blender.


In the video below, I put my 10 year old on the spot and ask how she likes the soup… dangerous, I know… but thank heaven’s she likes it!


  1. says


    Sounds yummy…I tried the coconut milk in some pumpkin soup in the fall…and was pleased with the results…I just don’t like pumpkin…so…I didn’t go back for seconds…why did I do that? I do however…like squash…so I’ll have to try this one!