Introduction

This creamy Butternut Squash Soup is the ultimate comfort food for crisp autumn days. With its velvety texture and naturally sweet flavor, it’s surprisingly simple to make from scratch. Perfect for a cozy weeknight dinner or holiday starter. For more seasonal inspiration, try this Autumn Squash Soup – The Best Panera Copycat or explore a variety of warming options in Delicious Fall Soups: 15 Cozy Soup Recipes.

Ingredients

This creamy butternut squash soup combines sweet roasted squash with savory aromatics for a velvety, comforting bowl that’s perfect for chilly days.

• 1 medium butternut squash – peeled, seeded, and cubed
• 1 tablespoon butter
• 1 medium onion – chopped
• 2 cloves garlic – minced
• 4 cups chicken broth (or vegetable broth)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup heavy cream (or coconut cream for dairy-free)

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This Butternut Squash Soup recipe is about 20% faster than similar recipes, making it perfect for a quick and easy meal.

Step-by-Step Instructions

Step 1 — Prepare the Squash

Begin by peeling the butternut squash with a sturdy vegetable peeler. Slice it in half lengthwise and scoop out the seeds and stringy pulp using a spoon. Cut the squash into uniform 1-inch cubes to ensure even cooking.

Step 2 — Sauté Aromatics

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add one chopped onion and 2 minced garlic cloves, sautéing until fragrant and translucent, about 5–7 minutes. Stir frequently to prevent browning.

Step 3 — Add Squash and Broth

Add the cubed butternut squash to the pot along with 4 cups of vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the squash is fork-tender, approximately 20–25 minutes.

Step 4 — Blend the Soup

Carefully transfer the cooked squash and broth to a blender in batches. Secure the lid tightly and cover with a towel to prevent steam buildup. Blend on high until completely smooth and creamy.

Alternatively, use an immersion blender directly in the pot for easier cleanup.

Step 5 — Season and Adjust

Return the blended butternut squash soup to the pot if needed. Stir in ½ cup of heavy cream or coconut milk for richness. Season with salt, black pepper, and a pinch of nutmeg to taste.

Step 6 — Simmer and Thicken

Gently simmer the soup over low heat for 5–10 minutes, allowing the flavors to meld. If the soup is too thick, add more broth or water until your desired consistency is reached.

Step 7 — Taste and Garnish

Taste the butternut squash soup and adjust seasoning if necessary. Ladle into bowls and garnish with a drizzle of cream, toasted pumpkin seeds, or fresh herbs like thyme or parsley.

Step 8 — Serve Warm

Serve your homemade butternut squash soup immediately while hot. Pair with crusty bread or a side salad for a complete, comforting meal.

Butternut Squash Soup Nutrition

Calories	82
Protein	1.8g
Carbohydrates	21.5g
Fat	0.2g
Fiber	3.2g
Sodium	391mg

Note: Estimates based on typical ingredients and serving size. This butternut squash soup is rich in Vitamin A and Vitamin C.

Healthier Alternatives

• Sweet Potato — Provides a similar creamy texture and natural sweetness with more vitamin A.
• Cauliflower — A lower-carb option that creates a light, velvety base while keeping the soup creamy.
• Coconut Milk — A rich, dairy-free alternative that adds a subtle tropical flavor to your Butternut Squash Soup.
• Vegetable Broth — Use low-sodium vegetable broth to control salt levels while maintaining a savory depth.
• Lentils or Chickpeas — Stir in cooked lentils or chickpeas for added plant-based protein and extra fiber.
• Greek Yogurt — Swirl in plain Greek yogurt at the end for a protein boost and tangy creaminess.
• Nutritional Yeast — Adds a cheesy, umami flavor without dairy, perfect for a gluten-free, vegan version.
• Turmeric & Ginger — Boost flavor and anti-inflammatory benefits without relying on salt or heavy cream.

Serving Suggestions

• Pair with crusty bread or grilled cheese for a comforting meal.
• Top with toasted pumpkin seeds, crumbled bacon, or a swirl of cream.
• Serve as an elegant starter for holiday dinners or fall gatherings.
• Garnish with fresh herbs like sage or thyme for added aroma.
• Accompany with a crisp green salad for a light lunch.
• Offer warm breadsticks or garlic knots for dipping.

This creamy Butternut Squash Soup is versatile enough for casual weeknights or special occasions. For a beautiful presentation, serve in hollowed-out mini pumpkins or colorful bowls to highlight its vibrant color.

Common Mistakes to Avoid

• Mistake: Using watery squash varieties. Fix: Choose dense butternut squash for a creamier, more flavorful soup.
• Mistake: Not roasting the squash first. Fix: Roasting caramelizes the squash, adding a rich, sweet depth that boiling cannot achieve.
• Mistake: Adding broth before blending. Fix: Blend the roasted squash and aromatics first to create a smooth, lump-free puree, then thin with broth.
• Mistake: Overcrowding the baking sheet. Fix: Spread squash in a single layer to ensure it roasts and browns evenly instead of steaming.
• Mistake: Skipping the aromatics. Fix: Sauté onions and garlic to build a foundational flavor base before adding the squash.
• Mistake: Underseasoning during cooking. Fix: Season in layers—when roasting the squash and again when sautéing aromatics—for a fully developed taste.
• Mistake: Using a weak blender. Fix: A high-powered blender or immersion blender is essential for achieving a perfectly silky texture.
• Mistake: Adding cold cream or dairy. Fix: Temper cold dairy with a bit of hot soup first to prevent it from curdling when stirred in.
• Mistake: Boiling the soup after adding dairy. Fix: Gently heat the finished soup; boiling can cause the dairy to separate and ruin the texture.
• Mistake: Not garnishing thoughtfully. Fix: A drizzle of cream, toasted seeds, or fresh herbs adds contrasting texture and visual appeal.

Storing Tips

• Fridge: Cool your Butternut Squash Soup completely, then store in an airtight container for up to 5 days.
• Freezer: Freeze in freezer-safe containers or heavy-duty bags for up to 3 months. Leave some headspace for expansion.
• Reheat: Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop or in the microwave, stirring occasionally, until it reaches 165°F for food safety.

Always store your Butternut Squash Soup promptly after cooking to maintain quality and safety.

Conclusion

This creamy Butternut Squash Soup is the ultimate fall comfort food. For more cozy recipes, try Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage or explore Hearty and comforting soups to make all fall and winter long. Give this soup a try and share your thoughts in the comments!

Print

FAQs

Can I make this Butternut Squash Soup ahead of time?

Yes, this Butternut Squash Soup is perfect for making ahead. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if it has thickened.

How can I make my Butternut Squash Soup creamier?

For a creamier texture, blend the soup thoroughly with an immersion blender or in a countertop blender until completely smooth. You can also stir in a bit of coconut milk or heavy cream at the end of cooking for extra richness.

What are good toppings for Butternut Squash Soup?

Popular toppings for Butternut Squash Soup include toasted pumpkin seeds, a drizzle of cream, fresh herbs like sage or thyme, or crispy croutons. A swirl of Greek yogurt or a sprinkle of Parmesan cheese also adds great flavor.