Butternut Squash Soup

Why You’ll Love This Recipe

This soup is simple, wholesome, and full of flavor. Butternut squash brings a subtle sweetness that balances beautifully with savory spices, while a touch of cream or coconut milk adds richness. It’s easy to make in one pot, blends into a silky-smooth texture, and is naturally vegetarian (or vegan). Whether you’re serving guests or meal prepping for the week, this soup is a comforting classic you’ll make over and over.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butternut squash (peeled, seeded, and cubed)
• Onion (chopped)
• Garlic (minced)
• Carrot (chopped)
• Olive oil or butter
• Vegetable broth or chicken broth
• Salt and pepper
• Ground cinnamon or nutmeg (optional, for warmth)
• Heavy cream or coconut milk (optional, for creaminess)
• Optional garnish: pumpkin seeds, cream swirl, croutons, or fresh herbs

Directions

1. Heat olive oil or butter in a large pot over medium heat.
2. Add chopped onion and carrot, and sauté until soft and translucent, about 5–7 minutes.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Add cubed butternut squash, broth, salt, pepper, and a pinch of cinnamon or nutmeg if using.
5. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until the squash is fork-tender.
6. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches and blend carefully.
7. Stir in heavy cream or coconut milk if desired, and adjust seasoning to taste.
8. Serve warm with your favorite toppings.

Servings and timing

This recipe serves 4–6 people.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

• Spiced Version: Add a pinch of cayenne pepper, curry powder, or ginger for more depth and warmth.
• Apple Twist: Add one chopped apple with the squash for added sweetness and tang.
• Savory Herbs: Add fresh rosemary or thyme while simmering for an earthy touch.
• Vegan: Use olive oil and coconut milk for a rich, dairy-free version.
• With Protein: Top with crispy bacon, sausage, or roasted chickpeas for a heartier bowl.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat until warmed through, stirring occasionally. For microwave reheating, use a microwave-safe bowl and heat in 1-minute intervals, stirring in between. The soup also freezes well—store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

Do I need to peel the butternut squash?

Yes, the skin is tough and not ideal for soup. Use a sharp vegetable peeler or buy pre-cubed squash to save time.

Can I roast the squash instead?

Yes, roasting brings out even more flavor. Roast the squash at 400°F until tender, then blend with sautéed aromatics and broth.

What if I don’t have an immersion blender?

Use a traditional blender, working in batches. Be careful not to overfill and blend with the lid slightly ajar to let steam escape.

Is this soup sweet or savory?

It has a natural sweetness from the squash and carrots but is balanced with savory broth and optional spices.

Can I make it ahead of time?

Yes, it stores and reheats very well. Make it a day in advance and store in the fridge until ready to serve.

What can I use instead of cream?

Coconut milk, half-and-half, or even Greek yogurt can be used for creaminess.

Can I freeze butternut squash soup?

Yes, let it cool completely before freezing. Thaw overnight in the fridge and reheat gently.

Is this soup gluten-free?

Yes, this soup is naturally gluten-free as long as your broth is certified gluten-free.

What sides go well with this soup?

Serve with crusty bread, grilled cheese, a fall salad, or roasted vegetables.

How do I thicken the soup?

Simmer uncovered to reduce, or add a small cooked potato or more squash during cooking and blend for extra thickness.

Conclusion

Butternut Squash Soup is a timeless, cozy dish that brings warmth and comfort with every spoonful. With its silky texture, natural sweetness, and rich flavor, it’s the perfect meal for crisp evenings or holiday tables. Easy to make, store, and customize, this soup is sure to become a seasonal favorite you’ll return to year after year.

Butternut Squash Soup

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Butternut Squash Soup is a creamy, comforting, and slightly sweet soup perfect for fall and winter. It’s easy to make in one pot, blends into a silky texture, and is ideal as a cozy starter or light meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, chopped
• 2 tbsp olive oil or butter
• 4 cups vegetable broth or chicken broth
• Salt and pepper to taste
• 1/4 tsp ground cinnamon or nutmeg (optional)
• 1/2 cup heavy cream or coconut milk (optional, for creaminess)
• Optional garnish: pumpkin seeds, cream swirl, croutons, or fresh herbs

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Instructions

1. Heat olive oil or butter in a large pot over medium heat.
2. Add chopped onion and carrot. Sauté for 5–7 minutes until softened.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Add cubed butternut squash, broth, salt, pepper, and cinnamon or nutmeg if using.
5. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until squash is fork-tender.
6. Use an immersion blender to puree the soup until smooth, or blend in batches using a traditional blender.
7. Stir in heavy cream or coconut milk if using. Adjust seasoning to taste.
8. Serve warm with desired toppings.

Notes

• Add a chopped apple for extra sweetness and depth.
• Roasting the squash first enhances the flavor.
• Use coconut milk for a rich vegan version.
• Add cayenne or curry powder for a spiced twist.
• Freezes well—great for batch cooking or meal prep.

Nutrition

• Serving Size: 1 cup
• Calories: 160
• Sugar: 5g
• Sodium: 480mg
• Fat: 8g
• Saturated Fat: 3.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 4g
• Protein: 2g
• Cholesterol: 15mg