This Easy Butternut Squash Soup is creamy, comforting, and packed with natural sweetness and warm spices. Made with simple ingredients, this smooth and velvety soup is perfect for a cozy fall meal or a quick, healthy dinner.
Why You’ll Love This Recipe
- Simple and made with just a few ingredients
- Naturally creamy without heavy cream
- Perfect for meal prep and freezes well
- Can be made on the stovetop, Instant Pot, or slow cooker
- Customizable with different spices and add-ins
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, minced
- Carrots, chopped (optional for extra sweetness)
- Vegetable or chicken broth
- Olive oil or butter
- Ground cinnamon (optional for warmth)
- Nutmeg (optional for depth)
- Salt and black pepper
- Heavy cream or coconut milk (optional for extra creaminess)
Directions
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until soft.
- Cook the squash: Add butternut squash, carrots (if using), cinnamon, nutmeg, salt, and pepper. Stir for a minute.
- Simmer: Pour in the broth and bring to a boil. Reduce heat and simmer for 20-25 minutes until squash is tender.
- Blend: Use an immersion blender or transfer to a blender and puree until smooth.
- Finish and serve: Stir in heavy cream or coconut milk if desired. Serve warm with a drizzle of cream and a sprinkle of cinnamon.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Spicy Kick: Add red pepper flakes or cayenne pepper.
- Savory Twist: Stir in curry powder or smoked paprika.
- Protein Boost: Blend in cooked lentils or white beans.
- Apple Butternut Soup: Add one diced apple for extra sweetness.
- Dairy-Free: Use coconut milk instead of cream.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months; thaw before reheating.
- Reheating: Warm on the stove over low heat, stirring occasionally.
FAQs
Can I use frozen butternut squash?
Yes! It cooks faster and blends just as smoothly.
What’s the best way to peel butternut squash?
Use a vegetable peeler or buy pre-cut squash for convenience.
Can I make this soup in a slow cooker?
Yes, cook on low for 6-8 hours or high for 3-4 hours before blending.
Can I make this soup vegan?
Yes! Use vegetable broth and coconut milk.
How do I thicken the soup?
Let it simmer longer or add blended potatoes or carrots.
What can I serve with this soup?
Crusty bread, grilled cheese, or a fresh salad pair well.
Can I add meat?
Yes, shredded chicken or crispy bacon make great additions.
How do I prevent a grainy texture?
Blend thoroughly and strain if needed for extra smoothness.
Can I make this ahead of time?
Yes! It tastes even better the next day.
What’s the best way to blend hot soup?
Use an immersion blender or let it cool slightly before blending in batches.
Conclusion
Easy Butternut Squash Soup is a warm, cozy, and nourishing dish that’s simple to make and perfect for any occasion. Whether you enjoy it creamy, spicy, or with a twist, this comforting soup is sure to be a hit. Try it today for a quick and delicious homemade meal!
PrintEasy Butternut Squash Soup Recipe
A creamy, comforting butternut squash soup made with roasted squash, aromatic vegetables, and warm spices—perfect for cozy evenings or a nourishing lunch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, peeled and chopped
- 1 apple, peeled, cored, and chopped
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup coconut milk or heavy cream (optional, for creaminess)
- Fresh thyme or pumpkin seeds for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Spread butternut squash on a baking sheet, drizzle with 1 tablespoon olive oil, and roast for 25–30 minutes until tender and lightly caramelized.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add onion and carrot, and sauté for 5–7 minutes until softened.
- Add garlic and apple, cooking for another 2–3 minutes.
- Add the roasted squash, vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Remove from heat and use an immersion blender to purée the soup until smooth (or blend in batches in a regular blender).
- Stir in coconut milk or cream if using, and heat gently until warmed through.
- Serve hot, garnished with fresh thyme or pumpkin seeds if desired.
Notes
- Roasting the squash enhances its natural sweetness and adds depth of flavor.
- This soup freezes well—store in airtight containers for up to 3 months.
- For a spicier version, add a pinch of cayenne pepper or curry powder.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 7g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg