Butternut squash soup is a creamy, comforting, and flavorful dish perfect for fall and winter. Made with roasted butternut squash, aromatic spices, and a smooth, velvety texture, this soup is both nourishing and delicious. Whether served as a cozy appetizer or a light meal, it’s easy to make and pairs beautifully with crusty bread or a fresh salad.
Why You’ll Love This Recipe
- Rich and creamy – A smooth, velvety texture without needing heavy cream.
- Naturally sweet and flavorful – Roasting the squash enhances its natural sweetness.
- Easy and healthy – Made with simple, wholesome ingredients.
- Customizable – Add different spices or toppings for a unique twist.
- Perfect for meal prep – Stores and reheats well for quick meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Butternut squash, peeled and cubed
- Onion, chopped
- Garlic cloves, minced
- Carrots, diced
- Olive oil
- Vegetable or chicken broth
- Coconut milk or heavy cream (optional for extra creaminess)
- Ground cinnamon
- Ground nutmeg
- Salt and black pepper
- Red pepper flakes (optional for spice)
- Fresh thyme or parsley for garnish
Directions
- Roast the squash – Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- Sauté the aromatics – In a large pot, heat olive oil over medium heat. Add onions, carrots, and garlic. Cook until softened, about 5 minutes.
- Add broth and seasonings – Stir in the roasted squash, broth, cinnamon, nutmeg, and red pepper flakes (if using). Bring to a simmer and cook for 10 minutes to blend the flavors.
- Blend the soup – Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender and blend until creamy.
- Add creaminess (optional) – Stir in coconut milk or heavy cream for extra richness. Adjust seasoning if needed.
- Serve – Ladle into bowls, garnish with fresh herbs, and enjoy with crusty bread!
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Variations
- Spicy Version – Add more red pepper flakes or a dash of cayenne pepper.
- Ginger Infusion – Stir in fresh grated ginger for a zesty kick.
- Thai-Inspired – Use coconut milk and a splash of lime juice for a tropical twist.
- Apple Addition – Add a diced apple for a sweet-savory flavor balance.
- Smoky Depth – Sprinkle in smoked paprika for a smoky touch.
Storage/Reheating
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- Reheating: Warm on the stovetop over low heat, stirring occasionally, or microwave in 1-minute intervals.
- Freezing: Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the fridge before reheating.
FAQs
Do I need to peel the butternut squash?
Yes, peeling ensures a smooth texture, but if roasting halved squash, scoop out the flesh after cooking.
Can I make this soup vegan?
Yes! Use vegetable broth and coconut milk instead of dairy.
How can I thicken the soup?
Let it simmer longer, or add a small potato or extra carrots for a naturally thicker texture.
Can I use frozen butternut squash?
Yes, frozen squash works well—just roast or sauté it before blending.
What’s the best way to blend the soup?
An immersion blender is easiest, but a regular blender works—blend in batches and be careful with hot liquid.
Can I make this soup in an Instant Pot?
Yes! Sauté onions, garlic, and carrots using the Sauté function, then add squash and broth. Pressure cook on High for 10 minutes, then blend.
What toppings go well with butternut squash soup?
Try pumpkin seeds, croutons, crispy bacon, Greek yogurt, or goat cheese.
What can I serve with this soup?
Pair it with crusty bread, grilled cheese, a fresh salad, or roasted chicken.
Can I add protein to this soup?
Yes! Stir in shredded chicken, chickpeas, or lentils for added protein.
How do I make the flavor more complex?
Try roasting the squash with garlic cloves or adding a splash of maple syrup for sweetness.
Conclusion
This butternut squash soup is a warm, creamy, and flavorful dish that’s perfect for cozy nights. With its natural sweetness, aromatic spices, and smooth texture, it’s a delicious and healthy meal that’s easy to customize. Serve it as an appetizer or enjoy it as a main dish with your favorite sides. Try it once, and it might become your go-to fall soup!
PrintButternut Squash Soup
This Butternut Squash Soup is silky, rich, and full of cozy fall flavors! Roasting the squash enhances its natural sweetness, while a touch of garlic, onion, and warm spices add depth. Perfect for a comforting meal or as a holiday appetizer, this soup is simple, healthy, and absolutely delicious!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: Soup
- Method: Roasting + Blending
- Cuisine: Fall, Comfort Food
Ingredients
- 1 medium butternut squash (about 2 lbs, peeled, seeded, and cubed)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 medium carrot (chopped, optional for extra sweetness)
- 3 cups vegetable broth (or chicken broth for extra flavor)
- 1 cup coconut milk or heavy cream (for creaminess, optional but recommended)
- 2 tbsp olive oil or butter
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp ground cinnamon (for warmth, optional but delicious!)
- ½ tsp smoked paprika or nutmeg (optional, for depth of flavor)
- 1 tbsp maple syrup or honey (for a subtle sweetness, optional)
For Garnish:
- Toasted pumpkin seeds (pepitas)
- Drizzle of coconut milk or cream
- Fresh thyme or parsley
- Croutons or crusty bread (for dipping!)
Instructions
Step 1: Roast the Butternut Squash (Optional but enhances flavor!)
- Preheat oven to 400°F (200°C).
- Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper, then spread on a baking sheet.
- Roast for 25-30 minutes, until golden and fork-tender.
Step 2: Cook the Soup
- In a large pot, heat 1 tbsp olive oil or butter over medium heat.
- Sauté onion, garlic, and carrot until soft (about 5 minutes).
- Add roasted butternut squash, vegetable broth, cinnamon, smoked paprika, and maple syrup.
- Simmer for 10 minutes, stirring occasionally.
Step 3: Blend Until Creamy
- Use an immersion blender to puree the soup until smooth. (Or transfer to a blender in batches.)
- Stir in coconut milk or heavy cream and adjust seasoning.
Step 4: Serve & Enjoy!
- Ladle into bowls and garnish with toasted pumpkin seeds, a drizzle of coconut milk, and fresh herbs.
- Serve hot with crusty bread or grilled cheese for a cozy meal!
Notes
- Spicy Version: Add ½ tsp cayenne pepper or red pepper flakes for a kick!
- Extra Creamy? Use ½ cup Greek yogurt instead of coconut milk.
- Make Ahead: Keeps in the fridge for 4 days or freezes for up to 3 months.