There’s nothing quite like a bowl of warm, velvety Butternut Squash Soup to bring comfort on any day. This version is anything but ordinary — it’s layered with gentle spice from ginger, a subtle citrusy lift from lemongrass, and a bright burst of fresh orange juice stirred in at the end. Finished with creamy coconut milk, a drizzle of chilli oil, and fresh herbs, it’s a soup that feels both nourishing and exciting.
Why You’ll Love This Butternut Squash Soup
This isn’t your average Butternut Squash Soup. The combination of ingredients makes it:
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Bright & fragrant – ginger and lemongrass add freshness that balances the natural sweetness of squash and carrot.
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Creamy & cozy – coconut milk gives it a silky finish without any dairy.
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A little fiery – just enough chili to warm things up.
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Unique but simple – easy to make, yet feels like something special.
It’s perfect for weekday dinners, cozy weekends at home, or as a starter for a dinner party.
What You’ll Need to Make This
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Butternut squash
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Carrot
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Onion
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Garlic
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Lemongrass
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Fresh ginger
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Red chili (or chili flakes)
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Vegetable stock
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Fresh orange juice / juice of an orange
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Coconut milk
For Garnish Options:
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Fresh herbs like coriander
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Chilli oil
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Coconut milk drizzle
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Pumpkin seeds
How to Make Butternut Squash Soup
The process is simple: sauté onion, garlic, ginger, and chili until fragrant, then simmer with squash, carrots, and lemongrass until tender.
Blend until smooth, stir in coconut milk and orange juice, and finish with your toppings. The result is a creamy, vibrant Butternut Squash Soup that’s a little sweet, a little spicy, and full of depth.
Tips & Variations
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Add extra chili or chili paste if you like it spicier.
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Stir in red lentils before simmering for extra protein.
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Make it ahead — it keeps in the fridge for 3–4 days and freezes well.
Serving Suggestions
This soup is delicious as a light lunch with crusty bread, served as a dinner starter, or portioned into jars for a grab-and-go meal. Don’t skip the toppings — the drizzle of chilli oil and fresh herbs really make it shine.
If you love this Butternut Squash Soup, you’ll also enjoy my Vegetable Minestrone Pasta Soup — it’s another comforting, flavor-packed option that’s perfect any time of year.
This Butternut Squash Soup with Carrot, Ginger, Lemongrass & Orange is creamy, fragrant, and slightly spicy — a comforting bowl full of vibrant flavor. Peel and dice the butternut squash and carrots. Roughly chop the onion and garlic. Slice the ginger and chili if using fresh. In a large pot, heat 1 tbsp oil over medium heat. Add onion, garlic, ginger, and chili. Cook 3–4 minutes until fragrant. Add squash, carrots, and lemongrass. Pour in vegetable stock, bring to a boil, then reduce to a simmer. Cook 20–25 minutes until vegetables are tender. Remove lemongrass. Blend soup with an immersion blender (or in batches in a regular blender) until smooth and creamy. Stir in coconut milk and fresh orange juice. Taste and adjust seasoning with salt and black pepper. Ladle into bowls. Drizzle with coconut milk and chili oil, then top with fresh herbs and toasted seeds or cashews. Serve with crusted bread, fresh herbs like corainder or microherbs and coconut cream.Butternut Squash Soup
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