Name: Butternut Squash Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 4 cups butternut squash, peeled and cubed; 1 medium onion, chopped; 3 cloves garlic, minced; 2 tbsp olive oil or butter; 4 cups vegetable broth (or chicken broth); 1/2 tsp salt (adjust to taste); 1/4 tsp black pepper; Pinch of nutmeg or cinnamon (optional); 1–2 sprigs fresh thyme or sage (optional); Optional: 1/4 cup heavy cream or coconut milk for added creaminess

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This Butternut Squash Soup is one of my favorite cozy comfort meals. It’s creamy, naturally sweet, and full of warm, earthy flavor. Whether I’m curling up with a bowl on a chilly evening or serving it as a starter for a fall dinner, this soup always feels like a hug in a bowl. It’s simple, nourishing, and so easy to make.

Butternut Squash Soup

Why You’ll Love This Recipe

I love this soup because it’s made with just a handful of wholesome ingredients, but the result is silky-smooth and deeply flavorful. Roasted butternut squash gives the soup a rich, caramelized base, and the subtle mix of herbs and spices takes it to the next level. It’s naturally gluten-free, easy to make vegan, and perfect for make-ahead meals or holiday menus.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butternut squash, peeled and cubed
Onion, chopped
Garlic, minced
Olive oil or butter
Vegetable broth (or chicken broth)
Salt and black pepper
Ground nutmeg or cinnamon (optional, for warmth)
Fresh thyme or sage (optional, for depth)
Optional: heavy cream or coconut milk for added creaminess

directions

I start by preheating the oven to 400°F (200°C). I toss the butternut squash cubes with a bit of olive oil, salt, and pepper, then roast them on a baking sheet for 25–30 minutes until golden and tender.
While the squash roasts, I sauté chopped onion in a large pot with olive oil or butter until soft and translucent, then add the garlic and cook for another minute.
Once the squash is done, I add it to the pot along with the broth and any herbs or spices I’m using.
I bring everything to a simmer for 10–15 minutes to let the flavors blend.
I blend the soup until smooth using an immersion blender, or carefully transfer it in batches to a countertop blender.
I return it to the pot, taste, and adjust seasoning. If I want it creamier, I stir in a splash of cream or coconut milk before serving.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: About 45–50 minutes

Variations

Sometimes I add a chopped apple or carrot during cooking for a hint of extra sweetness. For a spiced version, I stir in curry powder or a pinch of cayenne. I’ve also made a Thai-inspired version with ginger, garlic, and coconut milk. If I want to boost the protein, I blend in cooked white beans or lentils—they make the soup even more filling without changing the flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop over medium-low heat or in the microwave. This soup also freezes well—once cooled, I transfer it to freezer-safe containers and thaw it in the fridge overnight before reheating.

FAQs

Can I use frozen butternut squash?

Yes, I’ve made this soup with frozen squash and it works great. I just sauté or simmer it instead of roasting, since it’s already soft.

How do I make this soup vegan?

I use olive oil instead of butter and coconut milk or oat milk to add creaminess. The rest of the ingredients are naturally plant-based.

Do I have to roast the squash?

Roasting gives it a richer, sweeter flavor, but I’ve also made it by simmering the raw squash directly in broth. It still turns out delicious and saves time.

What’s the best way to blend the soup?

I use an immersion blender right in the pot for less mess, but a countertop blender makes it ultra smooth if I want that velvety texture.

Can I serve this soup as a main course?

Absolutely. I serve it with crusty bread, a salad, or even grilled cheese for a full, comforting meal.

Conclusion

This Butternut Squash Soup is everything I love about fall and winter cooking—warm, simple, and soul-soothing. Whether I make it creamy, spicy, or herb-forward, it always turns out comforting and satisfying. It’s the kind of recipe I make again and again, and it never lets me down.