Butternut Squash Soup Recipe

Butternut squash soup is one of those dishes that feels like a hug in a bowl. It’s warm, flavorful, and incredibly satisfying, with just the right balance of sweetness and savory spices.

The first time I made butternut squash soup, I wasn’t sure what to expect. I had seen it on menus and in cookbooks, but I never thought it could be as comforting and flavorful as it turned out to be.

One chilly autumn day, I decided to give it a try, hoping for something warm and satisfying. From the first spoonful, I was hooked. The creamy, slightly sweet flavor of the squash combined with a hint of spice and the richness of the broth made it an instant favorite.

Since then, it’s been my go-to soup recipe during fall and winter, and even my picky eaters love it.

What I love most about this butternut squash soup is how versatile and simple it is to prepare. With just a handful of ingredients and some basic cooking steps, you can create a meal that feels gourmet.

It’s naturally creamy, comforting, and wholesome—perfect for cozy evenings or a light lunch. Plus, it’s an excellent way to use up seasonal produce. Let me share how to make this delicious soup and some variations to suit your taste.

Why I Love This Recipe

This soup has all the qualities of comfort food. It’s warm, rich, and satisfying, but also light enough to feel healthy. The natural sweetness of the butternut squash pairs beautifully with the savory notes of onion, garlic, and vegetable broth. Add a splash of cream or coconut milk, and you have a luscious, velvety texture that’s hard to resist.

I also love how this recipe is incredibly forgiving. Whether you like your soup thick and creamy or slightly chunky, you can adjust it to your preference. It’s also naturally gluten-free and can easily be made vegan. With just a few tweaks, you can make it spicy, smoky, or even a little tangy. And let’s not forget how budget-friendly it is—perfect for families or meal prep.

Ingredients

Here’s what you’ll need to make butternut squash soup:

1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
4 cups vegetable broth
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon paprika (optional)
Salt and pepper, to taste
1/2 cup heavy cream or coconut milk (optional, for extra creaminess)
Pumpkin seeds, croutons, or fresh herbs for garnish

Variations

Butternut squash soup is incredibly versatile. Here are a few ways to make it your own:

Spicy Twist: Add a teaspoon of cayenne pepper or a dash of red chili flakes for a spicy kick.
Curry Flavor: Stir in a tablespoon of curry powder and some ginger for a delicious, warming curry-style soup.
Smoky Touch: Add a pinch of smoked paprika or roasted red peppers for a smoky flavor.
Herbaceous Upgrade: Toss in fresh thyme or rosemary while the soup simmers for an earthy touch.
Vegan Version: Replace cream with coconut milk and use vegan croutons for a dairy-free version.
Tangy Add-In: Add a splash of apple cider vinegar or lemon juice at the end for a bright, tangy note.

Step-by-Step Instructions

Step 1: Prepare the Butternut Squash
Peel, seed, and cube your butternut squash. If you’re short on time, pre-cut squash from the store works just as well.

Step 2: Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

Step 3: Add the Squash and Spices
Add the cubed butternut squash to the pot. Stir in the ground cinnamon, nutmeg, paprika (if using), and a pinch of salt and pepper. Cook for 2-3 minutes to let the spices bloom and coat the squash.

Step 4: Add the Broth and Simmer
Pour in the vegetable broth, making sure the squash is fully covered. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the squash is tender when pierced with a fork.

Step 5: Blend the Soup
Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until smooth. Return the soup to the pot.

Step 6: Add Cream (Optional)
For extra richness, stir in the heavy cream or coconut milk. Heat the soup over low heat for a few more minutes, but don’t let it boil. Taste and adjust the seasoning with more salt and pepper if needed.

Step 7: Garnish and Serve
Ladle the soup into bowls and garnish with your choice of toppings, like pumpkin seeds, croutons, a swirl of cream, or fresh herbs. Serve hot with a slice of crusty bread or a side salad.

How to Serve

Butternut squash soup is perfect as a starter or a light main course. Pair it with:

Crusty Bread: A slice of fresh baguette or sourdough complements the creamy soup beautifully.
Salad: Serve it with a simple mixed green salad or a hearty kale salad for a balanced meal.
Grilled Cheese Sandwich: For a comforting combo, pair the soup with a vegan or classic grilled cheese sandwich.

This soup also works well for meal prep. Store it in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months. Reheat gently on the stove, adding a splash of broth or water if needed.