Butternut Squash Soup Recipe

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Butternut squash soup is a creamy and comforting dish that’s perfect for chilly evenings. The velvety texture and natural sweetness of the butternut squash create a flavorful, heartwarming bowl of soup that’s both nutritious and satisfying. Whether you’re a seasoned cook or a beginner, this recipe is a must-try for its simplicity and delightful taste. If you’re looking for a dish to warm you from the inside out, look no further than this classic soup.

Why You’ll Love This Recipe

Here’s why you’ll fall in love with this butternut squash soup recipe:

  1. Delicious Flavor – The natural sweetness of the squash combined with the savory spices makes for a wonderfully balanced taste.
  2. Easy to Make – With just a few simple ingredients and steps, you can create a hearty and flavorful soup in no time.
  3. Versatile – Customize the recipe with your favorite herbs, spices, or toppings to make it your own.
  4. Affordable – The ingredients are inexpensive, making it an ideal choice for a budget-friendly meal that doesn’t compromise on flavor.

History and Fun Facts About Butternut Squash Soup

  1. Origin – Butternut squash is native to North America and has been a staple in many Indigenous dishes for centuries.
  2. Fall Favorite – Butternut squash soup became a popular autumn dish, especially around Thanksgiving, because of the squash’s seasonal availability.
  3. Nutritious – Butternut squash is packed with vitamins A and C, making this soup not only delicious but also great for your health.
Butternut Squash Soup

Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 large carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 4 cups vegetable broth
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1/2 cup coconut milk (or heavy cream)
  • Fresh pepitas and parsley for garnish (optional)
  • 1 tbsp maple syrup (optional for added sweetness)

Butternut Squash Soup Steps

Prepare the vegetables: Start by peeling and cubing the butternut squash. Dice the onion, chop the carrot, and celery, and mince the garlic.

Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery. Sauté for about 5-7 minutes until softened.

Cook the squash: Add the cubed butternut squash to the pot along with the ginger, cumin, cinnamon, salt, and pepper. Stir to coat the vegetables in the spices.

cubed butternut squash in a pot

Add the broth: Pour in the vegetable broth, bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash is tender.

Blend the soup: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a blender.

Finish the soup: Stir in the coconut milk (or heavy cream) for added richness. Taste and adjust the seasoning if needed.

Serve: Ladle the soup into bowls, garnish with pepitas, fresh parsley, and drizzle with maple syrup if desired.

Butternut Squash Soup Tips and Twists

  1. Use a slow cooker – For a hands-off method, cook all the ingredients in a slow cooker for 4-6 hours on low, then blend the soup.
  2. Add heat – Spice things up by adding a pinch of cayenne pepper or red pepper flakes to the soup for a little kick.
  3. Top it off – Enhance the flavor with toppings like toasted pumpkin seeds, croutons, or a swirl of yogurt.
  4. Herb variations – Try adding fresh thyme or rosemary for a deeper herbal note.
  5. Sweeten it naturally – If you like a sweeter soup, stir in a tablespoon of honey or brown sugar to balance the flavors.

Storage, Reheating, and Make-Ahead Tips

  • Storage: Store leftover butternut squash soup in an airtight container in the fridge for up to 4 days.
  • Reheating: Reheat on the stovetop over low heat, stirring occasionally until warmed through. You can also microwave it in intervals, stirring in between.
  • Make-Ahead: Prepare the soup a day in advance and store it in the fridge. The flavors will deepen as it sits. You can also freeze it for up to 3 months.
Butternut Squash Soup

Serving Suggestions

  • Serve this soup with a slice of crusty bread for dipping.
  • Pair it with a simple salad of mixed greens and balsamic vinaigrette.
  • For a heartier meal, serve alongside a grilled cheese sandwich or a warm quiche.

FAQ About Butternut Squash Soup

  1. Can I freeze this soup?
    Yes, butternut squash soup freezes well for up to 3 months. Just be sure to let it cool completely before freezing.
  2. Can I make this soup ahead of time?
    Absolutely! You can make this soup a day ahead and store it in the fridge. It’ll only get better the next day.
  3. Can I use other types of squash?
    Yes, you can substitute butternut squash with other varieties like acorn or kabocha squash for a different flavor profile.
  4. Can I make it vegan?
    Yes, simply use vegetable broth and coconut milk to keep it vegan.
  5. How can I thicken the soup?
    If the soup is too thin, you can add a bit more squash or puree a portion of the soup to make it thicker.

Final Thoughts on Our Soup

Butternut squash soup is a comforting, versatile, and easy-to-make dish that everyone will love. It’s perfect for a cozy night in or as a starter for a dinner party. Whether you enjoy it creamy or with a hint of spice, this soup is bound to become a go-to recipe in your kitchen. Try it today and discover how simple ingredients can create such a rich, flavorful meal.

Butternut Squash Soup
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Butternut Squash Soup Recipe

This easy butternut squash soup is a warm, comforting dish made with simple ingredients. Its creamy texture and rich flavor make it perfect for beginners looking for a healthy and quick recipe. Try it today and enjoy a cozy meal!
Course Soup
Cuisine American
Keyword butternut squash soup, creamy soup recipe, easy soup recipe, fall soup, easy soup, healthy soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 180kcal
Author Abby Marlow

Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 large carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 4 cups vegetable broth
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1/2 cup coconut milk or heavy cream
  • Fresh pepitas and parsley for garnish optional
  • 1 tbsp maple syrup optional

Instructions

  • Heat olive oil in a large pot over medium heat.
  • Add onion, garlic, carrot, and celery. Sauté for 5-7 minutes until softened.
  • Add cubed butternut squash, ginger, cumin, cinnamon, salt, and pepper. Stir well.
  • Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes.
  • Blend the soup until smooth using an immersion blender or transfer to a regular blender.
  • Stir in coconut milk or cream and adjust seasoning if needed.
  • Garnish with fresh pepitas, parsley and drizzle with maple syrup if desired.

Notes

This butternut squash soup is naturally sweet and creamy. For a twist, try adding a pinch of cayenne pepper or roasted garlic for extra flavor.
Nutrition:
Calories: 180 per serving
Fat: 10g
Carbohydrates: 24g
Protein: 2g
Fiber: 5g

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