This soup is simple to make yet incredibly flavorful. It’s naturally creamy without the need for heavy cream, making it a healthy and satisfying option for lunch or dinner. It’s also versatile—you can keep it vegan, or enrich it with a splash of cream . Whether you’re meal-prepping for the week or looking for an elegant starter, this butternut squash soup delivers on every level.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Butternut squash
Olive oil
Onion
Garlic
Carrot
Celery
Vegetable broth or chicken broth
Ground cinnamon
Ground nutmeg
Salt
Black pepper
Optional: heavy cream or coconut milk for added creaminess
Cut the butternut squash in half lengthwise, scoop out the seeds, and place it cut-side down on a baking sheet lined with parchment paper.
Roast the squash for about 45 minutes or until tender.
While the squash is roasting, heat olive oil in a large pot over medium heat.
Add chopped onion, garlic, carrot, and celery. Sauté until softened, about 8–10 minutes.
Scoop the roasted squash flesh into the pot and stir to combine.
Add broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes.
Use an immersion blender to blend the soup until smooth, or transfer it in batches to a blender.
Adjust seasoning as needed. For extra richness, stir in a splash of heavy cream or coconut milk.
Serve hot with your favorite garnishes.
Servings and timing
This recipe yields approximately 6 servings. Preparation time: 15 minutes Cooking time: 45–50 minutes Total time: 1 hour to 1 hour 5 minutes
Variations
Spicy Kick: Add a pinch of cayenne pepper or a chopped chili for a spicier version.
Apple Twist: Add a chopped apple to the sautéed veggies for a hint of fruity sweetness.
Creamy Vegan: Use coconut milk instead of cream for a dairy-free version.
Smoky Flavor: Add a dash of smoked paprika or roasted red pepper.
Herbed Version: Add rosemary, sage, or thyme while simmering for more herbal depth.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months. To reheat, warm on the stovetop over medium heat or in the microwave, stirring occasionally until heated through. If frozen, thaw overnight in the fridge before reheating.
FAQs
How do I choose a ripe butternut squash?
Look for a squash with a firm, matte skin and no soft spots. It should feel heavy for its size.
Can I use frozen butternut squash?
Yes, frozen squash works well. Just sauté it with the vegetables and simmer until tender before blending.
Is this soup vegan?
It can be! Use vegetable broth and skip the cream or use coconut milk for a vegan version.
Can I make it ahead of time?
Absolutely. This soup tastes even better the next day as the flavors develop more fully.
What can I serve with butternut squash soup?
Crusty bread, grilled cheese, or a fresh green salad pair perfectly with this soup.
Can I freeze butternut squash soup?
Yes, it freezes well. Cool completely before storing in freezer-safe containers.
How do I make it creamier?
Blend it well and add a splash of cream, half-and-half, or coconut milk for added creaminess.
Can I use a blender instead of an immersion blender?
Yes. Just let the soup cool slightly and blend in batches in a regular blender.
How do I thicken the soup if it’s too thin?
Simmer it longer uncovered, or add a small potato or more squash when cooking.
Is this soup gluten-free?
Yes, it’s naturally gluten-free, but always check your broth and add-ins to ensure they are gluten-free too.
Conclusion
This Best Butternut Squash Soup is a must-make for fall and winter. It’s nourishing, warm, and packed with flavor while being adaptable to your dietary needs. Whether you’re making a comforting dinner or planning a holiday starter, this recipe is sure to become a seasonal favorite.
This Best Butternut Squash Soup is velvety smooth, naturally sweet, and full of comforting fall flavors. Made with roasted butternut squash, aromatic vegetables, and warm spices, it’s a healthy and cozy option for any meal.
Ingredients
1 large butternut squash, halved and seeds removed
Cut the butternut squash in half lengthwise, scoop out the seeds, and place it cut-side down on a baking sheet lined with parchment paper.
Roast the squash for about 45 minutes or until tender.
While the squash is roasting, heat olive oil in a large pot over medium heat.
Add chopped onion, garlic, carrot, and celery. Sauté until softened, about 8–10 minutes.
Scoop the roasted squash flesh into the pot and stir to combine.
Add broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes.
Use an immersion blender to blend the soup until smooth, or transfer it in batches to a blender.
Adjust seasoning as needed. Stir in heavy cream or coconut milk if desired.
Serve hot with garnishes of choice.
Notes
Add cayenne pepper or chopped chili for a spicy version.Add a chopped apple with the veggies for extra sweetness.Use coconut milk for a creamy vegan version.Add herbs like rosemary, sage, or thyme for herbal depth.Soup can be stored in the fridge for 4 days or frozen for 3 months.
