I don’t know about you, but when the air turns crisp, and the leaves start crunching underfoot, all I want is a bowl of something warm, velvety, and nourishing. Enter: my go-to Gluten-Free Butternut Squash Soup. This one isn’t just food—it’s pure comfort in a bowl.
I first made this on a random chilly afternoon when I had nothing but a butternut squash, an onion, and some garlic staring at me from the counter. I figured, how bad could it be? Turns out, it was the best accidental soup of my life. The natural sweetness of the squash, the richness of the coconut milk, and the punch of roasted garlic? Absolute magic.
So now, every fall and winter, this soup is a must in my kitchen. And the best part? It’s ridiculously easy. Whether you’re making it for a cozy night in, a holiday starter, or meal-prepping for the week, this soup checks all the boxes.
Let’s make it!
Tips for the Best Soup
✔ Roasting makes a difference. If you have time, roast the squash. If not, the stovetop method still works great!
✔ Apple & carrot = natural sweetness. Don’t skip them! They balance the flavors beautifully.
✔ Spices bring warmth. Cinnamon, nutmeg, and paprika take this from basic to unforgettable.
✔ Blend it smooth. A silky, creamy texture makes all the difference.
Variations & Substitutions
🔸 Dairy-Free? Stick to coconut milk.
🔸 Prefer it richer? Swap coconut milk for heavy cream.
🔸 Want protein? Add shredded rotisserie chicken before serving.
🔸 Need a spicy kick? A pinch of cayenne does wonders!
Serving Suggestions
🥖 With a crusty gluten-free baguette – perfect for dipping.
🥗 Paired with a simple arugula salad – balances the richness.
🥓 Topped with crispy bacon bits – because why not?
🧀 With a side of grilled cheese (GF bread, of course!) – the ultimate comfort meal.
This soup is everything you want in a fall meal—simple, nourishing, and ridiculously satisfying. Give it a try, and let me know how it turns out! 🍂✨
Creamy Gluten-Free Butternut Squash Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A velvety, comforting soup made with roasted butternut squash, warm spices, and a touch of coconut milk. Naturally gluten-free and perfect for cozy nights.
Ingredients
(Serves 4-6)
- 1 medium butternut squash (about 2.5–3 lbs), peeled, seeded, and cubed
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 medium carrot, chopped (adds extra sweetness)
- 1 medium apple, peeled and chopped (Granny Smith or Honeycrisp)
- 4 cups vegetable broth (low sodium preferred)
- 1 cup full-fat coconut milk (or heavy cream if not dairy-free)
- 2 tbsp olive oil or butter
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp smoked paprika (adds depth)
- Juice of ½ a lemon (for balance)
- Toasted pumpkin seeds, crispy bacon bits, or fresh herbs for garnish
Instructions
1. Roast for Flavor
If you have the time, roasting the squash is the way to go. It deepens the flavor and adds a caramelized richness.
- Preheat oven to 400°F.
- Toss the cubed squash with a tablespoon of olive oil, a sprinkle of salt, and roast for 25-30 minutes, flipping halfway through.
(This step is optional, but trust me—it’s worth it.)
2. Sauté the Aromatics
- In a large pot, heat the remaining olive oil (or butter) over medium heat.
- Add the onion and sauté for 3-4 minutes until translucent.
- Stir in the garlic, carrot, and apple, and cook for another 5 minutes, stirring occasionally.
3. Simmer It Down
- Add the roasted (or raw) squash to the pot.
- Pour in the vegetable broth, then add salt, pepper, cinnamon, nutmeg, and smoked paprika.
- Bring to a boil, then reduce heat and let it simmer for 20 minutes until everything is soft and tender.
4. Blend Until Smooth
- Use an immersion blender right in the pot (easy clean-up!) or transfer in batches to a blender.
- Blend until creamy and smooth.
5. Add the Final Touches
- Stir in the coconut milk and squeeze in the lemon juice.
- Taste and adjust seasoning if needed.
Notes
Roasting the squash adds depth of flavor. Adjust seasonings to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop (optional roasting)
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: ~180 per serving
- Sugar: 7g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
