This easy butternut squash soup is gloriously creamy from a surprise ingredient.

It also happens to be dairy-free.

The creaminess comes fromcoconut milk, which lends pleasing richness to every bowl.

Bowl of Vegan Butternut Squash Soup Topped with Thyme, Coconut Milk, Croutons, and Cracked Pepper, Sitting on a Kitchen Linen and Surrounded by a Bowl of Cracked Pepper and a Spoon

Simply Recipes / Katie Morford

I prefer light coconut milk because it makes the soup creamy without giving it an overpowering coconut flavor.

I also appreciate that light coconut milk has a healthier fat profile than full-fat.

Once roasted, its a breeze to scoop out the seeds and tender flesh.

Bowl of Vegan Butternut Squash Soup Topped with Thyme, Coconut Milk, Croutons, and Cracked Pepper, Sitting on a Kitchen Linen and Surrounded by a Bowl of Cracked Pepper and a Spoon

Simply Recipes / Katie Morford

Variations on This Soup

Butternut squash soup can go in so many flavor directions.

This one is no different.

I always like to dress up my soup once I ladle it into bowls.

Two Bowls of Vegan Butternut Squash Soup Topped with Thyme, Coconut Milk, Croutons, and Cracked Pepper, Sitting on a Plate and in the Background, a Kitchen Linen

Simply Recipes / Katie Morford

Line a sheet pan with parchment.

Cut off the squash stem.

Cut the squash in half lengthwise.

Butternut Squash (Flesh Side Up) Seasoned with Salt, Pepper, and Thyme Sprigs on a Lined Baking Pan

Simply Recipes / Katie Morford

Season the interior of the squash with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Press 1 sprig of thyme on top of the seeds in the cavity of each squash half.

Lay the squash cut-side-down on the sheet pan.

Roasted Butternut Squash on Parchment Paper Lined Baking Sheet

Simply Recipes / Katie Morford

Let the squash sit until cool enough to handle.

Heat the olive oil in a large saucepan or Dutch oven over medium heat.

If the onion begins to brown, drop the heat a bit.

Onions, Carrots, Bay Leaves, and Thyme Sprigs in a Dutch Oven to Make Soup Base for Vegan Butternut Squash Soup Recipe

Simply Recipes / Katie Morford

You dont want the vegetables to brown.

Add the coconut milk and water.

Adjust the heat so the liquid simmers.

Coconut Milk Added to Soup Base Ingredients for Vegan Butternut Squash Soup

Simply Recipes / Katie Morford

Simmer for about 10 minutes to infuse the flavors into the broth.

If using a standard blender, transfer the roasted squash and coconut broth to the blender.

If using an immersion blender, put the squash into the pot with the broth.

Butternut Squash Skin, Flesh, and Seeds in Separate Pile on a Lined Baking Sheet

Simply Recipes / Katie Morford

Blend until very creamy and smooth with no visible bits of vegetables.

If the soup is too thick, add more water as needed and blend again.

Taste, adding more salt and/or pepper as desired.

Vegan Butternut Squash Soup Ingredients Blended Together

Simply Recipes / Katie Morford

Otherwise, you could end up with hot soup all over your kitchen.

Ladle the soup into bowls, add any favorite garnishes, and serve warm.

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Bowl of Vegan Butternut Squash Soup Topped with Thyme, Coconut Milk, Croutons, and Cracked Pepper, Sitting on a Kitchen Linen and Next to Another Bowl of Soup and Spoons

Simply Recipes / Katie Morford