Butternut Squash Soup

Butternut Squash Soup is a creamy, comforting classic made with roasted squash, aromatic vegetables, and warm spices. It’s a smooth, nourishing bowl of goodness that’s simple to make and perfect for cool weather or anytime I want a cozy, satisfying meal.

Why You’ll Love This Recipe

I love how this soup strikes the perfect balance between sweet and savory. The natural sweetness of butternut squash blends beautifully with onions, garlic, and a hint of spice. It’s velvety, wholesome, and incredibly easy to make. Whether I serve it as a starter or a main dish with crusty bread, it always feels like a warm hug in a bowl.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Butternut squash, peeled and cubed

• Onion, chopped

• Garlic, minced

• Carrot, peeled and chopped (optional for added sweetness)

• Vegetable broth

• Olive oil or butter

• Nutmeg or cinnamon (optional for a warm spice note)

• Salt and black pepper

• Cream or coconut milk (optional, for extra creaminess)

• Fresh herbs (like thyme or sage, for garnish)

Directions

1. I begin by heating olive oil or butter in a large pot over medium heat.

2. I sauté the onions until soft and translucent, then stir in the garlic and cook for another minute.

3. I add the butternut squash and carrots, if using, and cook for a few minutes to start softening the vegetables.

4. I pour in the vegetable broth until the vegetables are just covered, bring it to a boil, then reduce the heat and let it simmer for about 20–25 minutes until everything is tender.

5. I use an immersion blender to purée the soup until smooth (or transfer it to a blender in batches).

6. I season with salt, pepper, and a pinch of nutmeg or cinnamon, then stir in cream or coconut milk if I want a richer texture.

7. I ladle it into bowls and garnish with fresh herbs before serving.

Servings and timing

This recipe serves 4 to 6 people and takes about 45 minutes total—10 minutes for prep and 35 minutes to cook and blend.

Variations

I sometimes roast the squash ahead of time for extra depth and sweetness. If I want a spicier version, I add a dash of cayenne pepper or curry powder. For a richer, more indulgent soup, I use heavy cream or crème fraîche. If I need to make it vegan, I use coconut milk or a dairy-free cream alternative.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months. To reheat, I warm it on the stovetop over medium heat, stirring occasionally. I add a splash of broth or water if it thickens too much.

FAQs

Do I have to roast the squash first?

No, I often cook it directly in the pot with the other vegetables. Roasting adds extra flavor, but it’s not required for a delicious soup.

Can I use frozen butternut squash?

Yes, I use frozen cubed squash when I’m short on time. It cooks quickly and still blends into a creamy soup.

Is this soup vegan?

It can be! I use vegetable broth and coconut milk or a plant-based cream to keep it completely vegan.

How do I make the soup thicker?

I simmer the soup a bit longer uncovered to let it reduce, or I blend in an extra cooked potato or carrot to thicken naturally.

What toppings go well with this soup?

I like to top it with croutons, a swirl of cream or yogurt, pumpkin seeds, or fresh herbs for added texture and flavor.

Conclusion

Butternut Squash Soup is one of those timeless recipes that always makes me feel comforted and nourished. It’s simple, flavorful, and endlessly versatile. Whether I keep it classic or add my own twist, it’s a cozy bowl I return to again and again—especially when I want something warm, wholesome, and satisfying.

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