Butternut Squash Soup

Butternut Squash Soup: A Velvety Autumn Comfort Bowl 🍂🎃🥄

1. Introduction

When the leaves start changing colors and there’s a crispness in the air, nothing satisfies quite like a warm bowl of homemade butternut squash soup. This creamy, comforting dish embodies the essence of fall with its rich flavors, warm spices, and velvety texture that will delight your taste buds. Whether you’re looking for a cozy weeknight dinner or an impressive starter for guests, this butternut squash soup recipe delivers every time. Plus, it’s naturally gluten-free and can easily be made vegan with just a couple simple substitutions!

If you love seasonal squash recipes, you might also enjoy our roasted delicata squash with maple glaze as another delicious autumn option.

2. Ingredients

One of the best things about this butternut squash soup is that it uses simple, wholesome ingredients that you might already have in your pantry. Here’s what you’ll need:

• 1 large butternut squash (about 3 lbs), peeled and cubed – look for one that feels heavy for its size with smooth, unblemished skin
• 2 tbsp olive oil – or substitute with butter for richer flavor
• 1 medium onion, diced – yellow or sweet onions work best
• 3 garlic cloves, minced – fresh garlic adds the best flavor
• 4 cups vegetable broth (or chicken broth) – low-sodium recommended so you can control the salt
• 1 tsp ground cinnamon – adds warmth and depth
• ½ tsp ground nutmeg – complements the squash beautifully
• ½ tsp ground ginger – gives a subtle kick
• Salt and pepper to taste – start with ½ tsp salt and adjust as needed
• ½ cup heavy cream or coconut milk (optional) – for extra creaminess
• Fresh parsley or thyme for garnish – adds color and freshness

For more healthy meal ideas using simple ingredients, check out our chickpea and spinach stuffed sweet potatoes recipe.

3. Instructions

Follow these easy steps to create the perfect butternut squash soup with rich, complex flavors and a silky smooth texture.

Step 1: Prepare the Butternut Squash

Start by carefully peeling the butternut squash with a sharp vegetable peeler or knife. Cut it in half lengthwise and scoop out the seeds with a spoon (you can save these for roasting later!). Then, cut the squash into 1-inch pieces for even cooking. This step ensures your butternut squash soup will have a perfectly smooth consistency when blended.

Pro tip: If you’re short on time, many grocery stores now sell pre-cut butternut squash in the produce section.

Step 2: Sauté the Aromatics

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onions and sauté until they become soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This builds the flavorful foundation for your butternut squash soup – the onions will sweeten as they cook and the garlic adds depth.

For another recipe that makes great use of sautéed aromatics, try our cauliflower fried rice with peas and carrots.

Step 3: Simmer the Soup

Add the cubed butternut squash, vegetable broth, cinnamon, nutmeg, and ginger to the pot. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for 20-25 minutes, or until the squash is completely tender when pierced with a fork. The spices will infuse the butternut squash soup with warm, autumnal flavors as it simmers.

The simmering time is perfect for preparing a side dish – why not make some roasted chickpeas with smoked paprika as a crunchy topping?

Step 4: Blend Until Smooth

Remove the pot from heat and let it cool slightly. Using an immersion blender, carefully puree the soup right in the pot until completely smooth and creamy. For extra richness, stir in heavy cream or coconut milk at this stage. Taste and adjust seasoning with salt and pepper – you might need more than you think to bring out all the flavors. Your butternut squash soup is now ready to serve!

If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Just be sure not to fill the blender more than halfway and hold the lid down with a towel as hot liquids can expand.

4. Serving Suggestions

Presentation is key with this beautiful orange soup! Garnish your butternut squash soup with a drizzle of cream, fresh herbs like parsley or thyme, toasted pumpkin seeds, or even a sprinkle of cinnamon. For texture contrast, add some homemade croutons or those roasted chickpeas we mentioned earlier.

Serve with crusty artisan bread, a side salad, or for a heartier meal, pair it with our spinach and feta egg muffins. This butternut squash soup also pairs beautifully with a crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir.

5. Storage Tips

This soup actually tastes even better the next day as the flavors have more time to meld. Store leftover butternut squash soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months – consider freezing in individual portions for easy lunches. To reheat, warm gently on the stovetop over medium-low heat, adding a splash of broth or water if the soup has thickened too much.

6. Variations

One of the great things about this butternut squash soup recipe is how adaptable it is. Here are some delicious variations to try:

• Spicy Version: Add a pinch of cayenne pepper or red pepper flakes with the other spices for some heat.
• Apple-infused: Include 1 diced apple (peeled) when sautéing onions for natural sweetness.
• Roasted Flavor: Toss the cubed squash with oil and roast at 400°F for 25-30 minutes before adding to the soup for deeper, caramelized flavors.
• Vegan Option: Use coconut milk instead of cream and ensure your broth is vegetable-based.
• Protein Boost: Stir in a can of drained white beans before blending for extra protein and creaminess.

For more creative recipe variations, check out this butternut squash soup inspiration from our friends at Love and Lemons.

7. Health Benefits

This butternut squash soup is not only delicious but also packed with nutrition. Butternut squash is an excellent source of vitamin A (in the form of beta-carotene), providing more than 450% of your daily needs in just one cup! It’s also rich in vitamin C, vitamin E, fiber, and several B vitamins. The olive oil adds healthy fats that help your body absorb all those fat-soluble vitamins.

When made with vegetable broth and without cream, this soup is naturally low in calories yet incredibly satisfying, making it a great choice for weight management. The fiber content helps keep you full, while the complex carbohydrates provide steady energy.

8. Frequently Asked Questions

Can I use frozen butternut squash?

Absolutely! Frozen cubed butternut squash works perfectly in this recipe and can save you significant prep time. Just add it directly to the pot without thawing – you may need to increase the simmering time by 5-10 minutes.

How can I make my soup thicker?

If your butternut squash soup turns out thinner than you’d like, there are several easy fixes:

1. Simmer it uncovered for an additional 10-15 minutes to reduce the liquid
2. Add a peeled, diced potato with the squash – it will blend up creamy
3. Stir in a tablespoon of cornstarch mixed with cold water
4. Add less broth to begin with – you can always thin it later

Can I make this in a slow cooker?

Yes! This recipe adapts beautifully to the slow cooker. Sauté the aromatics first as directed, then transfer everything to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Blend right in the slow cooker insert with an immersion blender when done.

What can I do with leftover soup?

Leftover butternut squash soup makes an excellent sauce! Try using it as:

• A pasta sauce (thin with a little pasta water if needed)
• A base for risotto instead of broth
• A sauce for roasted vegetables or chicken
• A flavorful liquid for cooking grains like quinoa or farro

9. Conclusion

This butternut squash soup recipe is the perfect blend of simplicity and sophistication, delivering restaurant-quality flavor with minimal effort. With its velvety texture, warm spices, and rich, comforting taste, it’s sure to become a fall and winter staple in your home. Whether you’re meal prepping for the week, needing a quick weeknight dinner, or hosting an elegant dinner party, this butternut squash soup will impress every time.

The recipe is incredibly versatile – enjoy it as is or experiment with the many variations we’ve suggested. For more cozy meal ideas, try our hearty London breakfast plate or our protein ice cream for dessert. But most importantly, make a big batch of this soul-warming butternut squash soup today and taste the magic of autumn in every spoonful!

Print