There was a moment a few years back when I finally nailed my Butternut Squash Soup recipe. I’d been tinkering with different tweaks for months, aiming for that cozy, creamy squash soup that hugs you from the inside out. The breakthrough? Roasting the butternut squash first. That step changed everything—brought out a depth of flavor that turns this autumn vegetable soup into a real crowd-pleaser at home. Since then, it’s become a staple in my weekly rotation, especially as the days get cooler and the craving for healthy winter soup kicks in.
What I love most about this Butternut Squash Soup is how satisfying it feels without being complicated. The ingredients keep it simple, making it approachable for anyone wanting a little comfort without fuss. It fits perfectly with my busy weeknights where I want something nourishing but straightforward. Plus, it’s vegetarian, which means it’s great for friends and family with diverse preferences.
If you’re looking for a recipe that reliably delivers creamy, rich flavor and that cozy feeling every time, this Butternut Squash Soup is it. I promise you don’t need any fancy tools or awkward techniques. Just familiar ingredients and a little love in the kitchen. So, grab your apron, and let’s make this a go-to in your cooking routine too!
What You’ll Need for This Butternut Squash Soup:
To make this Butternut Squash Soup, here’s a trusted list of ingredients that keep it simple yet flavorful:
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and chopped into 1-inch cubes
Don’t have fresh? Frozen roasted butternut squash works perfectly and saves prep time. - 1 large onion, chopped
Yellow onion works best here; sweet onions are fine too. - 2 cloves garlic, minced
- 4 cups vegetable broth
Look for low sodium so you can control the seasoning. - 1 cup coconut milk or heavy cream
To keep it vegan, coconut milk is a great swap for creamy squash soup. - 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Salt and black pepper to taste
- Optional: a pinch of cayenne for a subtle kick
Everything on this list you can find at most grocery stores, and it’s budget-friendly because butternut squash is affordable and stores well. I always buy a couple extra squashes in the fall to have on hand. They keep for weeks in a cool, dry place, which means you can enjoy this healthy winter soup throughout the season without extra trips.
Quick kitchen tip: peel and cube your butternut squash right away, then store it in an airtight container in the fridge if cooking in a day or two. It makes the cooking day that much easier.
Here’s my little secret that makes this Butternut Squash Soup extra special: roasting the squash ahead brings out a caramelized sweetness that no boiling method can match. This simple swap is the difference between ordinary and memorable.
How to Make This Butternut Squash Soup:
Let’s cook this Butternut Squash Soup together—from start to finish, it takes about an hour, but that hour is relaxing once the squash is roasting. Ready? Here’s the step-by-step:
- Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle with a pinch of salt. Toss to coat evenly. Roast for 30-35 minutes, flipping halfway through to ensure even caramelization. Your kitchen will smell amazing when this Butternut Squash Soup is ready!
- While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes. This slow cook brings out the sweetness that complements the roasted squash perfectly.
- Add the minced garlic and cook for another minute until fragrant, making sure it doesn’t burn. Your kitchen is already smelling like the perfect autumn vegetable soup.
- Once the squash comes out of the oven, add it to the pot with the onions and garlic. Stir in the cinnamon and nutmeg, giving everything a gentle toss.
- Pour in the vegetable broth, bring the mixture to a simmer, and let it cook for about 10 minutes to let the flavors meld. While the Butternut Squash Soup simmers, this is a perfect moment to tidy up the kitchen or set the table.
- Using an immersion blender, blend the soup right in the pot until smooth and creamy. No immersion blender? Pour the soup carefully in batches into a blender, then return it to the pot. This creamy squash soup texture is key.
- Stir in the coconut milk or heavy cream and gently heat through, but don’t let it boil. Taste and adjust salt and pepper. If you want a hint of heat, add a small pinch of cayenne now.
If your Butternut Squash Soup looks a little too thick, no worries—you can always thin it with a splash of vegetable broth or water to get your perfect consistency. This is also the step where you can add more spices if you like a bolder flavor.
A quick shortcut: If you’re short on time, use pre-roasted butternut squash from your freezer or store. You can speed things up by skipping the roasting step but roasting really takes this into delicious territory. Trust me.
This recipe is a dependable make-again, and after several tries, you’ll find your rhythm with it. Even friends new to cooking swear by this one as their first homemade soup!
Serving Your Butternut Squash Soup:
This Butternut Squash Soup truly shines when served with a crusty slice of bread or toasted garlic baguette. The creamy squash soup’s warm texture pairs beautifully with something with a bit of chew and crunch.
For a simple side, I love a crisp green salad with a light vinaigrette—something fresh to balance the richness. This autumn vegetable soup is perfect for a cozy night in, a casual dinner with friends, or even a holiday starter.
Presentation ideas that make this soup special include a drizzle of extra coconut milk or a sprinkle of toasted pumpkin seeds right before serving. It adds lovely texture and a nice pop visually.
Leftover soup? You can remix it by stirring in a spoonful of pesto or a handful of grated cheese and reheating for a quick lunch. Some days I even toss it with cooked grains and roasted veggies for a cozy autumn grain bowl.
Seasonally, I’ve tried variations adding a carrot or two roasted alongside the squash, which adds subtle sweetness. Others have loved adding a splash of maple syrup or warming ginger for a spicy twist. My family and friends are always impressed, calling this recipe a real comfort food, whether it’s served for a weeknight or a special occasion.
This Butternut Squash Soup reminds me of another favorite, the vegetable soup recipe I shared here, which also brings that cozy feeling with fresh flavors.
Common Questions About This Butternut Squash Soup:
Can I make parts of this Butternut Squash Soup ahead of time?
Absolutely! Roasted butternut squash can be prepped and stored in the fridge for up to 3 days or frozen for longer. The soup itself also reheats very well and sometimes tastes even better the next day.
What’s a good substitute for coconut milk in this Butternut Squash Soup?
Heavy cream works wonderfully for a richer, dairy-based creamy squash soup. Or for a lighter, healthier winter soup, plain dairy or plant-based milk can also work, just keep in mind the texture might be thinner.
How can I adjust this Butternut Squash Soup for more or fewer people?
This recipe scales easily. If cooking for fewer people, halve the ingredients. For a crowd, simply double it and use a bigger pot. I often double up to have leftovers for quick lunches.
Can I add other vegetables to this Butternut Squash Soup?
Yes! Roasted carrots, sweet potatoes, or even apples bring lovely sweetness. Some friends have tried adding a bit of ginger or curry powder for a spiced twist.
How do I make this Butternut Squash Soup vegan?
Just swap the cream for coconut milk and use vegetable broth, and you’re all set for a tasty vegetarian squash bisque.
What’s the best way to peel and cube butternut squash?
A sharp vegetable peeler and a sturdy chef’s knife make the job straightforward. One kitchen tip: microwave the whole squash for 2-3 minutes before peeling if you find it tough to handle.
Can I freeze leftover Butternut Squash Soup?
Yes, this soup freezes beautifully in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
If you enjoy this, you might love this roasted butternut squash bisque for a slightly more indulgent version or the Butternut Squash and Roasted Vegetable Soup that adds extra fall vegetables.
For more cooking inspiration, check out my other comforting recipes like Heartwarming Chicken Noodle Soup or the One-Pot Creamy Chicken Taco Soup.
Final Thoughts on This Butternut Squash Soup:
This Butternut Squash Soup holds a special place in my recipe collection because it combines simplicity, warmth, and flexibility. It’s the kind of meal that feels like a hug on a chilly day without any fuss.
My Top Tips for This Butternut Squash Soup:
- Roast the squash to bring out maximum sweetness and depth.
- Use low-sodium broth so you control seasoning better.
- Blend until really creamy for that luxurious texture.
For variations, I love stirring in a little curry powder for an exotic twist, adding fresh ginger for zing, or topping with crunchy roasted pepitas to keep it feeling special. The roasted version without added spices gets requested most often around my house.
Make this recipe your own and don’t be afraid to tweak it based on what you have. I hope you love how this Butternut Squash Soup feels as comforting as it tastes. It’s a satisfying, healthy winter soup that welcomes you back to the kitchen again and again.
Thanks for cooking along with me today, friends. I can’t wait for you to try this delicious, approachable soup and make it your new family favorite!
Butternut Squash Soup
A creamy and comforting butternut squash soup, perfect for chilly days and packed with warm autumn flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1/2 teaspoon ground cinnamon
- Salt and freshly ground black pepper to taste
- Optional: pumpkin seeds for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add diced butternut squash and stir to combine.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer until squash is tender, about 20 minutes.
- Remove from heat and blend the soup using an immersion blender until smooth. Alternatively, transfer in batches to a blender.
- Stir in coconut milk and ground cinnamon. Season with salt and pepper to taste.
- Reheat gently if needed, then ladle into bowls and garnish with pumpkin seeds if desired. Serve warm.
Notes
For an extra depth of flavor, roast the squash before cooking, or add a pinch of nutmeg for warmth.