Creamy Butternut Squash Soup Recipe – Easy To Follow!

If you have followed me on social media for a while, then you surely are aware that I am a “spontaneous cook”. Meaning that, I *usually* don’t ever follow recipes and I rarely ever write down the steps and ingredients of the meals that I create. Basically, I am a real life “Chopped” cooking show, except it is just me and also, the judges are my family members who can never get rid of me – lol.

But, a recent goal that I made, was to start documenting more of my spontaneous meal creations, especially the ones that I share via Instagram stories that conclude with a great flavor and lots of interest from readers. ;)

Yesterday, I realized that I hadn’t started making a soup like I had planned, and it was already nearing the time where I am usually half way done with making dinner! But I was still able to whip a soup up in time, and it turned out super delicious. This recipe makes a creamy butternut squash soup boasting of lemon-garlic flavors and made with coconut milk!


  • 1 large Butternut Squash
  • 1 can of Organic Coconut Milk (full-fat)
  • 1 tbsp. Organic Extra Virgin Olive Oil (or you can use butter if not vegan)
  • 1 head of Garlic
  • 2 Shallots
  • 1 Lemon
  • 2 cups of Organic Vegetable Broth
  • 1 tbsp. Coconut Aminos (because I don’t use soy sauce)
  • Salt/Pepper (per taste/preference)


Pre-heat oven to 385. Line a baking sheet with parchment paper, place the large butternut squash on top (whole – do not cut). Then use a small kitchen knife to pierce the butternut squash all over evenly about 5-6 times for venting purposes. Once oven is pre-heated, place the baking sheet with butternut squash in to oven and bake (uncovered) for about 25 minutes.

While the butternut squash is baking, prep the garlic and shallots by peeling skin and chopping in to minced-size cubes. Heat up your soup pot on stove-top. Once heated, add the extra virgin olive oil (or butter of choice). Then add the chopped shallots + garlic and fry between Low and Medium heat. Once browned, add 1 cup of the organic vegetable broth and deglaze pot. Add Salt and Pepper per taste/preference.

Remove the butternut squash from oven and let cool down for a few minutes. Once able to touch, use a vegetable peeler to peel the skin and discard, then chop ends off (also discard), slice in half and then quarters. Remove and discard the seeds and stringy inside pulp. Chop remainder of butternut squash in to cubes.

Squeeze the whole lemon’s juice (using a citrus press) over top of the garlic-shallot mixture right before adding the butternut squash cubes to the soup pot.  Once the butternut squash cubes are added, higher the stove to Medium heat, and then pour the coconut aminos over top and mix with a large spoon. Then pour the entire can of organic coconut milk (including the top layer of fat) over top, followed by the other 1 cup of vegetable broth, mix well.

Cook on Medium heat until the butternut squash cubes become evenly soft. Once soft, blend the entire contents (mixed well) of the soup pot in a Vitamix or high-powered blender (being careful since hot – or you could cool down for a few minutes first). Once blended, pour back in to soup pot and decide if you want the soup to be less thick, if so – add more vegetable broth as needed until desired consistency is reached. Serve & enjoy!

As always,  make sure to tag me in your creations on social media!

 x. Heather