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Beet and Butternut Squash Soup

Prep Time:

15 minutes

Cook Time:

30 minutes

Serves:

4-6 Servings

About the Recipe

This Beet and Butternut Squash Soup is one of those recipes that feels as good to make as it does to eat. The combination of sweet squash, earthy beets, and warming spices like cumin and coriander creates a soup that’s both vibrant and deeply satisfying. A splash of coconut milk makes it creamy without any dairy, and the beets give it a naturally bold pink hue that makes each bowl feel a little extra special.

If you’ve already tried my Spiced Pumpkin Soup or the Turmeric & Coconut Soup, you’ll love this one too — it’s in that same cozy, nourishing family of flavors. Simple, soul-warming, and perfect for days when you want something wholesome without a lot of fuss — whether you're making it just for yourself or sharing it with people you love.

  • 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

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


  1. Heat a large pot over medium heat and add a bit of olive oil. Sauté the chopped onion until translucent.

  2. Add the minced garlic and sauté for another minute until fragrant.

  3. Stir in the ground coriander and cumin, cooking for an additional minute to toast the spices.

  4. 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)

  5. 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.

  6. 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.

  7. Return the blended soup to the pot and stir in the coconut milk. Season with salt and pepper to taste.

  8. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld.

  9. Serve the soup hot, garnished with a dollop of plain yoghurt, fresh coriander leaves or microgreens.






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