There’s something so cozy about a steaming bowl of Butternut Squash Soup on a cool evening. Creamy, lightly sweet, and beautifully golden, it’s comfort in a bowl — the kind of soup that wraps you in warmth with every spoonful. Whether you’re curling up with a blanket or serving guests, this Butternut Squash Soup always feels special.
I first fell in love with this soup in my grandma’s kitchen. She’d roast fresh squash from her garden until caramelized and blend it into silky perfection. The smell alone could draw everyone to the table. Over the years, I’ve adapted her method into something simple enough for busy weeknights but still full of that slow-cooked flavor.
Today’s recipe keeps everything easy and wholesome — one pot, minimal prep, and ingredients you probably already have. Let’s make something that tastes like autumn sunshine.
Table of Contents
Why You’ll Love This Butternut Squash Soup
- Naturally creamy and rich without needing heavy cream.
- Comforting yet light, perfect for lunch or dinner.
- Budget-friendly: Simple vegetables transform into something gourmet.
- Easy to customize: Add coconut milk, curry, or roasted garlic.
- Freezes beautifully for meal prep.
- Dairy-free and vegetarian options included.
- Kid-approved: Sweet, mild flavor even picky eaters love.
If you adore comforting soups like Broccoli Cheddar Soup or Creamy Potato Soup, you’ll find this Butternut Squash Soup every bit as satisfying — maybe even more so.
Ingredients
For the Soup Base:
- 1 medium butternut squash (about 2 ½ to 3 lbs), peeled, seeded, and cubed
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium apple, peeled and chopped (adds natural sweetness)
- 3 cups vegetable or chicken broth
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
- ½ teaspoon thyme or sage (optional)
For Creaminess (optional but recommended):
- ½ cup coconut milk, cream, or half-and-half
For Garnish:
- Toasted pumpkin seeds (pepitas)
- Swirl of cream or coconut milk
- Cracked black pepper and fresh herbs
Step-by-Step Instructions
- Prep the Squash:
Peel, seed, and cube the butternut squash into roughly 1-inch pieces. This ensures even roasting or simmering. - Sauté Aromatics:
In a large pot, heat olive oil or butter over medium heat. Add onions and cook until translucent, about 3 minutes. Add garlic and cook another 30 seconds until fragrant. - Add Vegetables:
Stir in diced carrot and chopped apple. Cook for 2–3 minutes to soften slightly. - Add Squash and Broth:
Add cubed squash to the pot. Pour in the broth, season with salt, pepper, nutmeg, and thyme. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until squash and carrots are tender. - Blend Until Silky:
Use an immersion blender directly in the pot to puree until smooth. (Alternatively, transfer to a blender in batches.) - Add Creaminess:
Stir in coconut milk or cream. Adjust seasoning as needed — add more salt, pepper, or nutmeg to taste. - Serve Warm:
Ladle the Butternut Squash Soup into bowls, top with a drizzle of cream, a sprinkle of toasted pepitas, and a few thyme leaves for that restaurant-style finish.
How to Serve Butternut Squash Soup
Butternut Squash Soup is one of those dishes that looks elegant but feels effortless. Serve it as a starter for a fall dinner or as a main course with a side of crusty bread. A swirl of cream or a spoonful of Greek yogurt adds richness, while a sprinkle of toasted pumpkin seeds adds crunch and contrast.
For an elevated touch, top each bowl with caramelized onions, crispy bacon bits, or roasted chickpeas. A few drops of chili oil or a dusting of smoked paprika bring a lovely kick for spice lovers.
If you’re hosting, serve this Butternut Squash Soup in small mugs or ramekins as an appetizer — it’s an easy make-ahead dish that impresses guests.
Pair it with:
- A simple green salad with vinaigrette
- Warm dinner rolls or sourdough bread
- A grilled cheese sandwich for the ultimate comfort combo
If you enjoy cozy soups, discover great ideas like Broccoli Cheddar Soup, or check out hearty favorites like Olive Garden Zuppa Toscana for inspiration.
How to Store Butternut Squash Soup
Refrigerator:
Allow the soup to cool completely, then transfer to airtight containers. Store in the fridge for up to 5 days.
Freezer:
This soup freezes exceptionally well! Pour cooled soup into freezer-safe containers or resealable bags, leaving room for expansion. Label and freeze for up to 3 months.
Reheating:
- From fridge: Reheat gently on the stovetop over medium heat until warmed through.
- From freezer: Thaw overnight in the refrigerator or warm gently from frozen on low heat.
Avoid boiling after adding cream or coconut milk to prevent separation.
Meal-Prep Tip:
Divide into single servings before freezing — perfect for quick lunches. Add a slice of bread or a side salad for a satisfying, ready-to-go meal.
Tips to Make Butternut Squash Soup
- Choose ripe squash: Look for a firm butternut squash with matte skin and a heavy feel.
- Roast for deeper flavor: Roast squash cubes at 400°F for 25–30 minutes before adding to the pot. The caramelization adds richness.
- Balance sweetness: If your squash is very sweet, add a splash of lemon juice or extra salt to balance.
- Texture control: For an extra-smooth soup, strain through a fine mesh sieve after blending.
- Add protein: Blend in white beans or lentils for a heartier meal.
- Vegan-friendly: Use coconut milk and vegetable broth for a fully plant-based version.
- Spice it up: Add a pinch of cayenne or curry powder for a bolder twist.
- Make it festive: Top with crumbled goat cheese or toasted sage leaves for holiday flair.
For another creamy, satisfying soup, check out Creamy Potato Soup.
Variations of Butternut Squash Soup
- Coconut Curry Butternut Squash Soup: Add 1 tablespoon red curry paste and a can of coconut milk for Thai-inspired flavor.
- Apple & Sage Butternut Squash Soup: Swap the carrot for extra apple and finish with sautéed sage leaves.
- Spicy Chipotle Version: Blend in a chipotle pepper and a dash of smoked paprika for a smoky, spicy edge.
- Maple Roasted Squash Soup: Roast squash with a drizzle of maple syrup before blending for extra depth.
- Carrot Butternut Soup: Add extra carrots for sweetness and color.
- Ginger Turmeric Boost: Add fresh ginger and a pinch of turmeric for warmth and antioxidants.
- Butternut Soup with Parmesan: Stir in ¼ cup grated Parmesan for an Italian-inspired finish.
FAQs
1. Can I make Butternut Squash Soup ahead of time?
Yes! It reheats beautifully and even tastes better the next day as the flavors meld.
2. Do I have to peel the squash?
Yes, unless you’re roasting halves and scooping the flesh. The skin doesn’t break down easily in soup.
3. Can I use frozen butternut squash?
Absolutely. Frozen cubed squash saves prep time — just simmer a few extra minutes.
4. How can I make it thicker?
Simmer uncovered longer to reduce, or add a boiled potato or a bit of cream cheese while blending.
5. Can I make it vegan?
Yes! Use vegetable broth and coconut milk instead of dairy for a fully vegan Butternut Squash Soup.
Final Thoughts
This Butternut Squash Soup captures everything comforting about fall — creamy texture, natural sweetness, and rich, earthy warmth. With a handful of ingredients and less than an hour, you can serve something that feels homemade and heartfelt.
Whether you pair it with crusty bread or a salad, this soup always feels like a little celebration of the season.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Butternut Squash Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Creamy, cozy Butternut Squash Soup made with roasted squash, apple, and warm spices. Naturally sweet, silky, and perfect for fall dinners or meal prep.
Ingredients
- 1 medium butternut squash (about 2 1/2 to 3 lb), peeled, seeded, cubed
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium apple, peeled and chopped (adds natural sweetness)
- 3 cups vegetable or chicken broth
- 1/2 teaspoon fine salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon dried thyme or sage (optional)
- Optional for creaminess: 1/2 cup coconut milk, heavy cream, or half-and-half
- Optional garnish: toasted pepitas (pumpkin seeds), cream swirl, fresh herbs
Instructions
1. Warm olive oil or butter in a large pot over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic; cook 30 seconds.
2. Add carrot and apple; cook 2 to 3 minutes to soften slightly.
3. Stir in cubed butternut squash. Pour in broth, then add salt, pepper, nutmeg, and thyme. Bring to a boil; reduce heat and simmer 20 to 25 minutes until squash is tender.
4. Blend until silky with an immersion blender (or carefully in batches in a stand blender). Return to pot.
5. Stir in coconut milk or cream, if using. Taste and adjust seasoning with more salt, pepper, or nutmeg.
6. Ladle into bowls; garnish with pepitas, a swirl of cream, and herbs. Serve warm.
Notes
Make it vegan: use vegetable broth and coconut milk.
Roasted option: roast squash cubes at 400°F for 25 to 30 minutes for deeper flavor, then proceed from Step 2.
Thicker soup: simmer uncovered a few extra minutes after blending, or blend in 1/2 cup cooked white beans.
Storage: refrigerate up to 5 days or freeze up to 3 months. Reheat gently; avoid boiling after adding dairy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, Blended
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 170
- Sugar: 8g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg