About the Recipe
There’s something magical about a soup that’s both nourishing and boldly colorful - and this Beet & Butternut Squash Soup delivers exactly that. It’s earthy from the beets, naturally sweet from the squash, and rounded out with warm spices and a swirl of coconut milk that makes everything velvety and smooth.
Root vegetables are a big part of Swiss cooking, especially in the colder months when markets fill with beets, pumpkins, turnips, and hearty winter produce. This soup feels right at home in that world - simple ingredients layered into something comforting and flavorful. It’s the kind of soup I love making at the start of the week because it reheats beautifully, and honestly… it just makes the kitchen feel cozy.
If you’ve tried my Creamy Cauliflower Soup or the Potato, Leek & Sausage Soup, you already know I’m a firm believer that soup doesn’t need to be complicated to be satisfying. This one is no exception - vibrant, wholesome, and perfect for chilly evenings, quick lunches, or pairing with crusty bread and butter.
Vibrant & nourishing – The rich pink-orange hue from the beets and squash makes this soup as beautiful as it is nourishing.
Warming spices – Ground cumin and coriander add gentle warmth and depth without overwhelming the earthy-sweet flavors.
Creamy, dairy-free comfort – Thanks to coconut milk, this soup is luxuriously creamy while staying completely plant-based.
Perfect for meal prep – It stores well in the fridge or freezer, making it ideal for make-ahead lunches or cozy dinners all week.
Flexible toppings – A dollop of yogurt, a swirl of coconut cream, or a handful of microgreens — dress it up or keep it simple.
What You'll Love
Can I roast the vegetables instead of sautéing them? Absolutely. Roasting the beets and squash first adds a lovely depth of flavor. Just toss them in olive oil, roast until tender, and blend them into the soup base.
What if I don’t have coconut milk? You can substitute with heavy cream, whole milk, or even cashew cream if you prefer. The flavor will change slightly, but the soup will still be deliciously creamy.
Is this soup freezer-friendly? Yes! Let it cool completely before transferring to freezer-safe containers. It will keep for up to 3 months. Reheat gently on the stovetop and stir well to recombine.
Can I use pre-cooked or canned beets? You can, especially if you're short on time. Just note that the color may be even more intense, and the flavor slightly more earthy. Add them toward the end of cooking.
Can I blend it chunky or smooth? Totally up to you! Use an immersion blender for a smooth, velvety texture or blend only part of the soup if you like a little more body and texture.
What are good garnishes or add-ins? Try topping with plain yogurt or crème fraîche, toasted pumpkin seeds, a drizzle of chili oil, or fresh herbs like coriander, mint, or dill. A slice of crusty bread on the side never hurts either.
Frequently asked Questions
Ingredints Explained
Beets — earthy, naturally sweet, and full of color. Red or golden work.
Butternut squash — brings smoothness and sweetness. Roasting deepens flavor.
Coriander & cumin — warm spices that pair beautifully with root vegetables.
Coconut milk — makes the soup velvety without dairy.
Vegetable broth — keeps it light; use chicken broth for a richer base.
Ingredients
2 medium-sized beets, peeled and diced
1 small butternut squash, peeled, seeded, and diced
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cups vegetable broth
1 cup coconut milk
Salt and pepper, to taste
Olive oil, for sautéing
Plain yogurt (optional for garnish)
Fresh coriander leaves or microgreens, (optional for garnish)
Preparation
Heat a large pot over medium heat and add a bit of olive oil. Sauté the chopped onion until translucent.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the ground coriander and cumin, cooking for an additional minute to toast the spices.
Add the diced beets and butternut squash to the pot. Stir well to coat the vegetables with the spices (for this particular recipe, I decided to roast my squash first, instead of cooking it in the soup, both work- you can even use pre-cooked beets (you can sometimes find them pre-cooked at the grocery store. This would decrease the cook time necessary for this recipe)
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 20-25 minutes or until the vegetables are tender.
Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches.
Return the blended soup to the pot and stir in the coconut milk. Season with salt and pepper to taste.
Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld.
Serve the soup hot, garnished with a dollop of plain yoghurt, fresh coriander leaves or microgreens.
Recipe Card
Chef's Notes
Roast the squash for deeper flavor
You can simmer the squash directly in the soup, but roasting it first adds caramelization and extra sweetness. It also shortens your stovetop time.
Use pre-cooked beets if you're short on time
Many stores sell vacuum-packed cooked beets. They blend beautifully and cut your cook time in half.
Sauté the spices - don’t skip it
Letting the cumin and coriander hit the heat for a minute wakes them up and gives the soup its warm, layered flavor.
Blend to your preferred texture
Purée completely for a velvety finish or leave a bit of texture if you like something more rustic. Both work.
Adjust the coconut milk to your liking
Full-fat = richer. Light coconut milk = more delicate. Or swap for cream if you'd like a Swiss-style twist.
Brighten at the end
A squeeze of lemon, a swirl of yogurt, or a sprinkle of fresh herbs makes the flavors pop.
Don’t forget the garnish
Even a tiny spoonful of yogurt and a handful of microgreens turns this into something beautiful - especially with that natural beet color.
Storage Tips
Fridge: 4–5 days, airtight container.
Freezer: Up to 3 months. Freeze without yogurt on top.
Reheat: Low heat on stovetop; add a splash of broth if too thick.