Oh, Butternut Squash soup. Just saying the words makes me feel warm and cozy inside. It reminds me of crisp autumn afternoons, the smell of woodsmoke in the air, and being curled up on a couch. Is it a good couch with good books? What is butternut squash soup? What is my family’s favorite butternut squash soup? When the temperature starts to dip in our home, especially when we have a very warm house. Is it smoother, richer and just plain more comforting than any other version I’ve tried? If you think you’re a soup person, or if you’ve had bland, boring versions before, stick with it. This one will change your mind. What’s better than hugging a pumpkin and sucking it up in the bowl? What are some of the best spice latte flavors? What is a butternut squash soup party?
What is Butternut squash soup?
What makes this Butternut squash soup so special? Think of it as the ultimate comfort food. What is essentially a creamy, velvety purée of roasted butternut squash, simmered with aromatics. What are some of the best recipes for vegetables and then enriched with a touch of cream and warm spices? What is the magic of ingredients? We roast the squash first, which caramelizes its natural sugars and brings out this incredible depth. What is the flavor you can’t get from boiling? Is grilled cheese better than boiled bread and cheese? What is the best butternut squash soup for fall? Is this simple enough for a weeknight?
Why you’ll love this recipe?
Honestly, there are so many reasons I keep coming back to this butternut squash soup, and I just know you’re going to fall in love with it too. First off, the flavor is just out of this world. That slow roasting of the squash brings out a natural sweetness that’s perfectly balanced by the savory vegetables and a hint of warming spices like nutmeg and cinnamon. It’s complex without being complicated. And simplicity? This recipe scores top marks there. Even if you’re new to cooking, you can totally nail this. The steps are straightforward, and the result is restaurant-quality. Plus, it’s incredibly budget-friendly! Butternut squash is usually quite affordable, and the other ingredients are pantry staples. You get so much flavor and satisfaction for so little cost. What I love most, though, is its versatility. It’s fantastic on its own, but it’s also a wonderful base. I’ve served it with a swirl of crème fraîche, some toasted pumpkin seeds, or even a sprinkle of crispy sage leaves. It’s one of those dishes that just makes you feel good, inside and out. It’s so much more rewarding than just grabbing a pre-made soup, and it tastes infinitely better than anything you’d find in a carton. It’s a lifesaver when you want something nourishing and delicious without a ton of fuss.
How do I make Butternut squash soup?
Quick Overview
This butternut squash soup is all about building layers of flavor. We start by roasting the star of the show, the butternut squash, until it’s tender and caramelized. Then, we sauté some aromatics like onion and garlic, add our roasted squash, some vegetable broth, and a few key spices. Everything gets simmered together, then blended until it’s luxuriously smooth. A final touch of cream (or a dairy-free alternative!) makes it extra decadent. It’s a process that sounds involved, but trust me, it’s mostly hands-off. You get to do other things while the squash roasts and the soup simmers. The result is pure, unadulterated cozy goodness in every spoonful. It’s a recipe that truly rewards a little patience with incredible flavor.
Ingredients
For the Butternut Squash Base: (I used a
One medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed into 1-inch pieces. Look for one that feels heavy for its size – that usually means it’s ripe and full of flavor. Avoid any with soft spots or bruises.
1 tablespoon olive oil. This helps the squash caramelize beautifully.
Salt and freshly ground black pepper, to taste. Don’t be shy with the seasoning; it really makes a difference.
For the Aromatics and Simmering:
1 tablespoon butter or olive oil. For sautéing the aromatics.
1 medium yellow onion, chopped. Yellow onions have a lovely sweetness when cooked.
2 cloves garlic, minced. Fresh garlic is a must!
4 cups vegetable broth or chicken broth. Use a good quality broth; It’s the backbone of the soup’s flavor.
What is the secret of fall flavor? 1/2 teaspoon ground cinnamon.
1/4 teaspoon ground cinnamon. Just a whisper to add warmth.
What is a little cayenne pepper?
1/2 cup heavy cream or coconut milk (for a dairy-free option). This is what makes it so wonderfully rich and creamy. I’ve tested this with almond milk and it actually made it even creamier for me!
What are the steps to
Step 1: Preheat & Prep Squash
How do I get my oven going? While it’s heating, tackle that butternut squash. I know it can be intimidating, but a sharp knife and steady hand work wonders. Peel it, cut it in half, scoop out those stringy seeds (save them for roasting later if you like! ), and then chop the flesh into roughly 1-inch cubes. Toss the cubed squash on a baking sheet with that tablespoon of olive oil, pistachios, salt, and pepper. Set aside. How do you grind black pepper? Spread them out in a single layer so they roast evenly and get those lovely caramelized edges.
Step 2: Roast the Squash
Pop that baking sheet into the preheated oven and let those squash cubes roast for about 25-30 minutes, or until they’re fork-tender and starting to get slightly golden brown. This step is crucial for developing that deep, sweet flavor. I always give them a little shake halfway through to ensure even cooking. You’ll know they’re ready when you can easily pierce a cube with a fork. The aroma that fills your kitchen at this stage is just divine!
Step 3: Sauté Aromatics
While the squash is doing its thing, grab a large pot or Dutch oven. Melt the butter or heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until it’s softened and translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. How do you cook garlic?
Step 4: Combine & Simmer
Once the squash is roasted and tender, carefully add it to the pot with the onions and garlic. Pour in the vegetable broth. Add the nutmeg, cinnamon, and that optional pinch of cayenne pepper. Give everything a good stir to combine. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it gently bubble away for about 15-20 minutes. This allows all those flavors to meld together beautifully.
Step 5: Blend Until Smooth
How do you make a silky smooth soup? Can you use an immersion blender directly in the pot? If you’re using a regular blender, fill it only about halfway, secure the lid (but remove the center). Cover with a folded kitchen towel to let steam escape), and blend until smooth. Work in batches if necessary. Be very careful, as hot liquids can expand rapidly.
Step 6: Finish with Cream
If you used a regular blender, return the soup to the pot. Stir in the heavy cream or coconut milk. Heat slowly over low heat until warmed through – don’t let it boil after adding the cream, as it can burn a lot. Taste and adjust seasoning with more salt and pepper if needed. This is also where you can adjust the consistency. If it’s too thick, add a splash of broth or cream.
Step 7: Serve & Enjoy
Ladle the hot, creamy butternut squash soup into bowls. Garnish with your favorite toppings like a swirl of extra cream, toasted pepitas (pumpkin seeds), croutons, or a sprig of fresh parsley. The smell alone brings everyone to the kitchen, I promise!
What should I serve it with?
This butternut squash soup is so hearty and satisfying on its own, but it also plays wonderfully with other dishes. For a cozy breakfast, I love a small bowl with a crusty piece of whole-wheat toast. It’s surprisingly filling and gives you a great start to the day. For a more festive brunch, it’s fantastic alongside mini quiches or a light salad with a sharp vinaigrette – the sweetness of the soup is a lovely contrast. And if you’re looking for a comforting dessert alternative? A small, elegant serving of this soup can be surprisingly satisfying when you’re craving something a little sweet but don’t want to bake a whole cake. It’s perfect for those times when you want something warm and comforting after dinner. We also love serving it with grilled cheese sandwiches, especially on a rainy day; it’s a classic combo for a reason! Some people even like to serve it with a side of roasted Brussels sprouts for an extra veggie boost. The possibilities are really endless, and it always feels like a special occasion, no matter how you serve it.
How do I make butternut squash soup?
I’ve made this butternut squash soup more times than I can count, and through the years, I’ve picked up a few tricks that make it even better. When selecting your butternut squash, always go for one that feels heavy for its size. This usually means it’s packed with moisture and flavor. Peeling can be a chore, I know, but a sharp Y-peeler or even a good paring knife works well. If your squash is particularly tough, I sometimes microwave it whole for a minute or two before cutting – it softens the rind just enough to make it easier to handle. For the smoothest soup, make sure to roast the squash until it’s really tender; this breaks down the fibers. When blending, don’t overcrowd your blender! Work in batches if you have a lot of soup, and always remember to vent the lid to let steam escape. If you’re using an immersion blender, make sure the head is fully submerged before you turn it on to avoid splashing. For the creaminess factor, I’ve found that using full-fat coconut milk from a can (the thick, creamy part) yields a wonderfully rich texture, even better than some dairy options, and it’s a great dairy-free alternative. If you want to jazz up the flavor profile, consider adding a pinch of ground ginger or a teaspoon of pure maple syrup when you add the cream. And don’t be afraid to play with the spices! A tiny pinch of cardamom can add an unexpected warmth. For serving, I always have toasted pepitas on hand. They add a lovely crunch and a nutty flavor that complements the squash perfectly. I learned this trick after a few times of serving it without any garnish – it’s the little things that really elevate the dish!
Storing and Reheating Tips
This butternut squash soup is a dream for meal prep because it stores and reheats so beautifully. Once it’s completely cooled, you can keep it in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day as the flavors have more time to meld! For longer storage, freezing is your best friend. Let the soup cool completely, then transfer it to freezer-safe containers or bags. It will keep well in the freezer for up to 3 months. When you’re ready to reheat, the best way is to thaw it overnight in the refrigerator. Then, you can gently reheat it on the stovetop over low heat, stirring occasionally, until it’s warmed through. If it seems a bit thick after thawing, you can add a splash of broth or milk to reach your desired consistency. If you’re in a real hurry, you can also reheat individual portions in the microwave, but be sure to stir halfway through for even heating. I generally recommend adding the cream *after* reheating if you’ve frozen it, just to ensure the best texture. If you plan to store it at room temperature, it should only be for a couple of hours at most before refrigerating.
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Final Thoughts
There you have it – my absolute favorite butternut squash soup recipe. It’s more than just a dish; it’s a feeling. It’s the warmth of a cozy evening, the comfort of home, and the taste of fall all rolled into one delicious bowl. I truly believe that once you try this version, with its deep, caramelized flavors and incredibly silky texture, you’ll understand why it’s a family favorite. It’s proof that simple ingredients, treated with a little care, can create something truly spectacular. If you love this soup, you might also enjoy my roasted root vegetable medley or my creamy tomato basil soup for more comforting, flavorful options. I can’t wait to hear how yours turns out! Drop a comment below and let me know your favorite garnishes or any tweaks you make – I love hearing your culinary adventures!
Creamy Butternut Squash Soup
Ingredients
Main Ingredients
- 1 medium butternut squash peeled, seeded, and cubed
- 0.5 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper or to taste
- 0.5 teaspoon nutmeg ground, optional
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant, being careful not to burn.
- Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until the squash is tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. You may need to do this in batches.
- Return the pureed soup to the pot. Stir in the heavy cream, salt, pepper, and nutmeg (if using). Heat gently until warmed through. Do not boil.
- Taste and adjust seasoning as needed. Serve hot, optionally garnished with a swirl of cream or toasted pumpkin seeds.
