Nothing beats curling up with a warm bowl of homemade butternut squash soup when the weather turns chilly. This recipe is my go-to comfort food – simple enough for weeknights but special enough to serve guests. The first time I made it, I couldn’t believe how creamy and flavorful it turned out with just a handful of ingredients. Now it’s a fall tradition in our house. That sweet squash blended with warm spices and a touch of cream creates magic in a bowl. And the best part? It comes together in about 40 minutes from start to finish. Trust me, once you try this butternut squash soup, you’ll understand why it’s my cold-weather lifesaver!

Why You’ll Love This Butternut Squash Soup

This soup is everything you crave when the temperature drops. Here’s why it’s become my favorite:

• Creamy dreaminess – Silky smooth texture that feels indulgent (but secretly isn’t!)
• Comfort in a bowl – Warm spices wrap around you like your favorite sweater
• Easier than pie – Just chop, simmer, blend – no fancy techniques required
• Fall flavors shine – The squash’s natural sweetness gets even better with cinnamon and nutmeg
• Meal prep hero – Tastes even better the next day and freezes like a champ

Honestly, I make this at least twice a week from October through December. It’s that good.

Ingredients for Butternut Squash Soup

Grab these simple ingredients – you probably have most already! The magic happens when these humble items come together:

• 1 medium butternut squash (peeled, seeded, and cubed – about 4 cups)
• 1 onion (chopped – yellow or white works great)
• 2 garlic cloves (minced – or 1/2 tsp garlic powder in a pinch)
• 2 tbsp olive oil (or butter for extra richness)
• 4 cups vegetable broth (chicken broth works too if you’re not vegetarian)
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper (freshly ground if possible)
• 1/2 tsp ground cinnamon (my secret weapon!)
• 1/4 tsp ground nutmeg (just a pinch makes all the difference)
• 1/2 cup heavy cream (optional but oh-so-good – coconut milk for vegan)

See? Nothing fancy – just real food that makes magic happen in your pot!

How to Make Butternut Squash Soup

Okay, let’s get cooking! This butternut squash soup comes together so easily – just follow these simple steps and you’ll have a velvety bowl of comfort in no time. I promise, even if you’re not usually a soup person, this one will change your mind!

Cooking the Vegetables

First, grab your favorite soup pot (I use my trusty Dutch oven) and heat the olive oil over medium heat. Toss in your chopped onions and let them get all soft and translucent – about 5 minutes should do it. When they start smelling amazing, add the minced garlic and stir for just 30 seconds more. Careful here – burnt garlic is nobody’s friend! This aromatic base is what gives the soup such incredible depth.

Simmering the Soup

Now for the star of the show – add your cubed butternut squash along with all those cozy spices. Give everything a good stir to coat the squash, then pour in the broth. Bring it to a lively boil, then reduce the heat to a gentle simmer. Let it bubble away for about 20 minutes – you’ll know it’s ready when you can easily pierce the squash with a fork. Your kitchen will smell like autumn heaven right about now!

Blending and Finishing

Time for the magic trick! Use an immersion blender right in the pot (or carefully transfer to a stand blender) and blend until completely smooth. This is when ordinary vegetables transform into silky perfection. If you’re feeling fancy, stir in that heavy cream for extra richness – though it’s delicious without too. Taste and adjust the seasoning – I often add an extra pinch of salt or cinnamon at this point. And voila – soup’s on!

Tips for Perfect Butternut Squash Soup

After making this soup dozens of times, I’ve picked up some tricks that take it from good to “Oh wow!” Here’s what I’ve learned:

• Roast for richness – Toss cubed squash with oil and roast at 400°F for 25 minutes before adding to soup – the caramelized edges add amazing depth
• Spice it your way – Add a pinch of cayenne for heat or extra cinnamon for sweetness – taste as you go!
• Vegan magic – Swap in coconut milk for cream – it adds a lovely tropical twist that works surprisingly well
• Blending trick – Let the soup cool slightly before blending to avoid a blender explosion (learned that the messy way!)

Play around with these tweaks – that’s how great family recipes are born!

Serving Suggestions for Butternut Squash Soup

Oh, the fun part – dressing up your beautiful soup! I love serving mine with thick slices of crusty sourdough for dipping – that crispy bread soaking up the creamy soup is pure bliss. For garnish, try toasted pumpkin seeds for crunch or a swirl of cream for elegance. Fresh herbs like sage or thyme add a lovely pop of color and flavor. And if you’re making a meal of it, pair it with a simple arugula salad – the peppery greens balance the soup’s sweetness perfectly. Honestly, sometimes I just eat it straight from the mug while curled up on the couch – no fancy presentation needed when it tastes this good!

Storing and Reheating Butternut Squash Soup

This soup keeps like a dream! Let it cool completely, then pop it in an airtight container – it’ll stay fresh in the fridge for up to 3 days (though mine never lasts that long). When reheating, I prefer the stovetop on low heat with a splash of broth to loosen it up. The microwave works too – just stir every minute and watch for hot spots. Pro tip: The flavors actually deepen overnight, so leftovers might be even better than the first bowl!

Butternut Squash Soup Variations

Once you master the basic recipe, the fun begins! I love playing with different twists depending on my mood. Try stirring in a chopped apple with the onions for natural sweetness, or add a teaspoon of curry powder for an exotic kick. For meat lovers, crispy bacon bits make an incredible topping. My sister swears by stirring in a spoonful of peanut butter before blending – sounds weird, but trust me, it’s surprisingly delicious! The best part? It’s hard to mess up – just taste as you go!

Butternut Squash Soup FAQs

Over the years, I’ve gotten so many questions about this soup – here are the ones I hear most often:

• “Can I freeze this soup?” Absolutely! It freezes beautifully for up to 3 months. I freeze it in single portions for easy lunches – just thaw overnight and reheat with a splash of broth to bring it back to life.
• “How do I make it vegan?” Super easy – just swap the heavy cream for coconut milk. The rich texture stays perfect, and you get a lovely subtle coconut flavor that pairs amazingly with the squash.
• “Pre-cut squash okay?” Yes! I use pre-cubed squash from the store all the time when I’m in a hurry. It’s slightly more expensive, but worth it for the time saved wrestling with that tough squash peel!
• “My soup is too thick/thin – help!” No worries! Too thick? Add broth or water a little at a time. Too thin? Simmer uncovered to reduce or blend in a cooked potato to thicken naturally.
• “Can I make this in a slow cooker?” You bet! Just sauté the onions first for best flavor, then dump everything in the crockpot and cook on low for 6 hours. Blend right before serving – so easy!

Got more questions? Ask in the comments – I love helping troubleshoot kitchen adventures!

Nutritional Information for Butternut Squash Soup

This cozy soup packs plenty of vitamin A from the squash while staying relatively light – about 180 calories per serving without the cream. Remember, these are rough estimates – actual values will vary based on your exact ingredients and brands. The beauty is you’re getting real vegetables in their most delicious form!

There you have it – everything you need to make the coziest butternut squash soup! Give it a try this week and tell me how it turns out in the comments below – I can’t wait to hear your spin on it!

Creamy Butternut Squash Soup Recipe in 40 Minutes

---

• Author: Christina R. Jones
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A creamy and comforting butternut squash soup perfect for chilly days.

---

Ingredients

Scale 1x2x3x

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup heavy cream (optional)

---

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sauté until soft.
3. Add butternut squash, salt, pepper, cinnamon, and nutmeg. Stir to coat.
4. Pour in vegetable broth and bring to a boil.
5. Reduce heat and simmer for 20 minutes or until squash is tender.
6. Blend the soup until smooth using an immersion blender or regular blender.
7. Stir in heavy cream if using and heat through.
8. Serve warm.

Notes

• For a vegan version, replace heavy cream with coconut milk.
• Store leftovers in an airtight container for up to 3 days.
• Garnish with roasted pumpkin seeds or fresh herbs.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 180
• Sugar: 8g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 2g
• Cholesterol: 20mg

Keywords: butternut squash soup, creamy soup, fall recipes, easy soup