Butternut squash soup is a fall favorite in my kitchen. It's creamy, a little sweet, and very easy to make. You only need simple ingredients like squash, onion, garlic, and broth. You can add cream or coconut milk if you like it richer. I usually finish it with a few herbs or toasted seeds for texture.
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This butternut squash soup is simple, filling, and always feels right when the weather turns cooler. It's really nice when you want something warm to go with bread or salad.
Ingredients
This butternut squash soup recipe serves 4. Here are the ingredients you will need to make this dish:
- Butternut Squash: The main part of the soup. I pick one that feels heavy for its size because it turns out sweeter and creamier when cooked.
- Olive Oil or Butter: Either one works. I use olive oil when I want it lighter, but butter gives a richer flavor.
- Onion: Adds a nice base flavor and keeps the soup from tasting too sweet.
- Garlic: Just a bit adds warmth and depth. I never skip it.
- Carrot: Gives a mild sweetness and adds color.
- Celery: Adds a little earthy taste that rounds out the soup.
- Nutmeg and Cinnamon: Small amounts make it taste like fall. Totally optional.
- Salt and Pepper: Start light, then adjust after blending.
- Vegetable or Chicken Broth: I usually use vegetable broth, but chicken broth works too.
- Cream or Coconut Milk (optional): Cream makes it smooth, while coconut milk gives a slightly different kind of richness.
- Fresh Herbs: I like to top it with parsley or thyme for color and freshness.
- Toasted Pumpkin Seeds: A simple garnish that adds crunch and makes the soup look nice.
How to Make Butternut Squash Soup
- Prepare the squash. Peel, halve, and remove the seeds. Cut into 1-inch cubes.
- Sauté the aromatics. In a large pot, heat the oil or butter over medium heat. Add the onion and cook until translucent. Stir in the garlic for another minute.
- Add vegetables. Toss in the squash, carrot, and celery. Season with nutmeg, cinnamon, salt, and pepper.
- Simmer. Pour in the broth, enough to cover the vegetables. Bring to a boil, then reduce heat and simmer until the squash is soft.
- Blend. Carefully blend until smooth, using an immersion blender or stand blender.
- Finish. Stir in cream or coconut milk if using, and adjust seasoning to taste.
- Serve. Ladle into bowls and top with herbs and pumpkin seeds.
Helpful Tips
- Choose a squash that feels firm and heavy for its size.
- Let the soup cool slightly before blending to avoid splatters.
- Adjust the thickness by adding more broth or letting it simmer longer.
- Use coconut milk for a dairy-free version with a slightly richer taste.
Storage and Reheating
- To store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- To freeze: Cool completely, then transfer to freezer-safe containers or bags.
- To reheat: Warm on the stove over medium heat, stirring occasionally until smooth and hot. If frozen, thaw overnight in the fridge for easier reheating.
FAQ
Can I make butternut squash soup ahead of time?
Yes. I usually cook it a few days early and keep it in the fridge. It reheats well with a splash of broth if it gets too thick.
Can I freeze butternut squash soup?
Yes. I freeze it often. Once it cools, I store it in containers for up to 3 months and reheat it slowly on the stove.
What can I use instead of heavy cream?
Coconut milk works great.
How do I thicken butternut squash soup naturally?
You can simmer it longer or add potatoes.
What to Serve
This recipe for butternut squash soup is best served with:
Enjoy this easy butternut squash soup as part of your fall and winter lineup. It's simple, cozy, and makes a great base recipe you can return to every cold season.
📝Recipe Card
Butternut Squash Soup
A heart-warming comfort from a bowl of butternut squash soup is a must this fall season. Top with your favorite toasted seeds, herbs and spices!
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Equipment
- Large pot or Dutch oven
- Immersion blender or regular blender
Ingredients
- 1 medium butternut squash (about 2-2.5 pounds) peeled, seeded, and cubed
- 1 tablespoon olive oil or unsalted butter
- 1 medium onion diced
- 2-3 cloves garlic minced
- 4 cups vegetable or chicken broth you can use more or less, depending on desired thickness
- 1 medium carrot chopped
- 1 celery stalk chopped
- ¼ teaspoon ground nutmeg optional, but adds depth
- ½ teaspoon ground cinnamon optional
- salt and pepper to taste
- ½ cup heavy cream or coconut milk optional, for a creamy texture
- fresh herbs for garnish parsley, chives, or thyme
- toasted pumpkin seeds for garnish
Instructions
- Preparation: Start by peeling the butternut squash, cutting it in half lengthwise, and removing the seeds. Then cut the squash into roughly 1-inch cubes.
- Cook the aromatics: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes. Add the minced garlic and cook for another 1-2 minutes, or until fragrant.
- Add the vegetables: To the pot, add the cubed butternut squash, chopped carrot, and chopped celery. Stir everything together.
- Season: Sprinkle in the ground nutmeg, cinnamon, salt, and pepper. Give everything a good stir.
- Add the broth: Pour in the vegetable or chicken broth so that the vegetables are just covered.
- Simmer: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 25-30 minutes or until the butternut squash and carrots are tender.
- Blend: Once the vegetables are tender, use an immersion blender to puree the soup until smooth. (Alternatively, you can carefully transfer the soup to a regular blender in batches, making sure to vent the lid to let steam escape, and blend until smooth. Return the pureed soup to the pot.)
- Final touches: If you're using heavy cream or coconut milk, stir it into the soup now. Adjust seasonings if needed.
- Serve: Ladle the soup into bowls and garnish with fresh herbs of your choice.
Notes
To Freeze. Cool the soup completely to room temperature before freezing. Use airtight, freezer-safe containers or heavy-duty freezer bags.
To Reheat. When you're ready to enjoy your soup:
If possible, thaw it in the refrigerator overnight. Pour the thawed soup into a pot and reheat it on the stovetop over medium heat, stirring occasionally until it's hot.
If reheating from frozen, you can do so directly on the stove, but use a lower heat setting and stir frequently to ensure even heating.
If reheating from frozen, you can do so directly on the stove, but use a lower heat setting and stir frequently to ensure even heating.
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