Talk about a weeknight winner! This Butternut Squash Coconut Orzo Soup is filled with colorful veggies, a creamy coconut milk base, and the addition of gluten-free pasta makes it super filling and satisfying as well. This is a vegan, soy-free, gluten-free dinner the whole family enjoys!
I absolutely love a cozy soup. It’s one of the quickest ways to make a nourishing meal that everyone enjoys! Soup is my go-to weeknight winter meal, so I’m always looking for ways to mix it up and add some variety to my rotation of favorites. This Butternut Squash Coconut Orzo Soup was an instant winner! I love how the natural sweetness of butternut squash pairs with savory garlic and onion, and coconut milk adds a creamy base that puts this firmly into “comfort food” territory.
Ingredients in Butternut Squash Coconut Orzo Soup
We’re cooking with a whole rainbow of fresh ingredients and produce in this soup! Just seeing these nutritious foods all listed out makes my stomach happy.
- Extra virgin olive oil – Just a splash to get the veggies cooking before you add broth in.
- Onion – I used a large yellow onion, diced small. If you want an extra-special touch, make this with Caramelized Onions! These take extra time on the stovetop but they’re so, so worth it.
- Garlic – You have to have garlic! This recipe calls for 5 cloves, but you can adjust to your personal preference.
- Butternut squash – I used half of a small butternut squash for this recipe, but you could also try carrots or sweet potato or even a mix of different veggies!
- Bell pepper – Remove the stem and seeds before dicing your bell pepper. I prefer red bell peppers!
- Coconut milk – This recipe uses a can of full-fat coconut milk. It adds creamy texture and delicious, subtle flavor!
- Vegetable broth – If I’m buying veggie broth at the store I always opt for low-sodium. You can also make your own No-Waste Vegetable Broth in the pressure cooker.
- Orzo – Use your favorite brand; I love Andean Dream’s Gluten-Free Orzo. Find all of my favorite gluten-free products and resources right here!
- Greens – I would use baby spinach or micro-arugula for this soup. Kale would also be good, but it will have a rougher texture!
How to Make Butternut Squash Coconut Orzo Soup
- Start with oil and onion! Heat the olive oil over medium heat. I love cooking with my dutch oven for soups and stews! Sauté the onion for 10 minutes, then reduce the heat and add garlic and pepper to sauté for another 5 minutes.
- Let’s get colorful! Add the butternut squash and bell pepper, saute for 5 minutes, and pour in the liquids (coconut milk and veggie broth). Once you get a rolling boil, lower the heat to medium and add the orzo in. Simmer until the orzo is soft, which should take about 20 minutes.
- Wait until just before serving to add your greens. The heat from the soup will wilt the leaves, so give it a good stir and it’s good to go!
- Garnish your soup with a drizzle of coconut cream and a sprinkle of microgreens before enjoying.
You can store leftover Butternut Squash Coconut Orzo Soup in an airtight container in the refrigerator for up to 5 days, and you can freeze it for up to 3 months! Make sure it’s fully cooled before putting it in the fridge, and if you’re freezing, leave a bit of space at the top of the storage container for expansion.
All About Butternut Squash
I use a LOT of butternut squash when it’s in season! It’s colorful, nutritious, and delicious. Butternut squash is a good source of fiber, potassium and magnesium. It’s also loaded with vitamins A and C and contains phytochemicals (natural plant chemicals) that support vision, heart and gastrointestinal health. Choose a butternut squash that feels heavy for its size and store it in a cool, dry place.
All About Bell Peppers
I included a red bell pepper in this soup. Bell peppers add vibrant color to any dish, but they also add amazing health benefits! Red peppers contain 11 times more beta carotene and four times more vitamin C than green bell peppers. Vitamin C helps heal cuts and wounds and keeps your teeth and gums healthy. Beta carotene assists your immune system, vision, and skin and bone health. Select bell peppers that are brightly colored and firm with tight skin. You can store bell peppers for up to five days in a plastic bag in your refrigerator.
This recipe is vegan, dairy-free, soy-free, refined sugar-free, nut-free, and gluten-free…all of which make it wonderful for serving a crowd with varied food allergies, sensitivities, or dietary restrictions! I hope you’ll tag me on Instagram if you make this dish. I love seeing what you’re cooking! You can also leave a review below this post to help other readers who are considering this dish. If you want more nutritious, easy meals, sign up for the Eating by Elaine Newsletter to receive a FREE printable guide with easy weeknight dinners!
More Soups I Love
- Toddler & Kid-Approved Creamy Vegan Carrot Soup
- Moroccan Tomato & Chickpea Soup
- Speedy Creamy Vegan Broccoli Soup
- Vegan Thai Coconut Curry Soup with Zoodles
- Creamy Split Pea Turmeric & Red Lentil Soup
- Best Creamy Vegan Roasted Butternut Squash Soup
- Easy Vegan Black Bean Soup
- Vegan Split Pea Soup
- Best Chickpea Soup for the Soul
This Butternut Squash Coconut Orzo Soup is filled with satisfying orzo, colorful veggies, and a creamy coconut milk base.
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 1 teaspoon salt
- 1 teaspoon dried thyme (optional)
- 5 large cloves garlic, minced
- 1/4 teaspoon ground pepper
- 1/2 small butternut squash, peeled, seed removed and diced (carrots or sweet potato would also work well here) (about 2.5 cups diced)
- 1 red bell pepper, stem and seeds removed, diced
- 1, 13.5 ounce can full-fat unsweetened coconut milk
- 4 cups low-sodium vegetable broth (or sub filtered water)
- 4 ounces orzo (gluten-free if desired)
- optional: 1, 13.5 ounce can no salt added white beans (cannellini beans)
- 2 handfuls of greens (baby spinach or micro-arugula work well here)
- Heat oil in a 5-quart dutch oven over medium heat. Once the oil shimmers add the diced onion and salt (and dried thyme if using). Saute over medium heat for 10 minutes. Turn the burner to low-medium and add the garlic and pepper. Saute for another 5 minutes.
- Add the diced butternut squash and diced red bell pepper. Saute another 5 minutes.
- Add the coconut milk and vegetable broth (or water) and bring to a rolling boil. If you use water add 1/2 teaspoon salt to the soup.
- Add white beans if using. Then lower the heat to medium and add the orzo. Simmer on low heat until the orzo is soft (about 20 minutes).
- Add greens just before serving. They will wilt from the heat.
- If desired, garnish with a drizzle of coconut cream and a sprinkle of microgreens. Serve hot.
- Store leftovers once fully cooled in an airtight container in the refrigerator for up to five days. Freeze for up to three months. If freezing, be sure to leave 1 inch of space at the top of the storage container for expansion.
- Prep Time: 5
- Cook Time: 35
- Category: Entree
- Method: Stovetop
Keywords: butternut squash coconut orzo soup