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4-ingredient vegan butternut squash soup with coconut milk in a white bowl

Four-Ingredient Butternut Squash Soup

A delicious vegan creamy butternut squash soup, made with coconut milk

Course Soup
Keyword butternut squash soup
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 191 kcal
Author Natalie Rizzo, MS, RD


  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 2 cups cubed frozen butternut squash
  • 1/4 cup coconut milk
  • 2 cups vegetable stock
  • 1/4 teaspoon salt


  1. Heat a large pot over medium high heat and add oil to the pot. Add the onion and cook until translucent (about 2-3 minutes).
  2. Add the butternut squash to the pot and cook for 2-3 minutes. Pour the coconut milk in the pot, followed by the vegetable stock and salt. Bring to a boil.
  3. Reduce heat to simmer, cover and simmer for 20 minutes.
  4. Blend the ingredients together with an immersion blender or carefully place the soup in a blender and blend well.
Nutrition Facts
Four-Ingredient Butternut Squash Soup
Amount Per Serving (1 bowl)
Calories 191 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 11g69%
Sodium 1240mg54%
Potassium 555mg16%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 5g6%
Protein 2g4%
Vitamin A 15383IU308%
Vitamin C 29mg35%
Calcium 72mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.