Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 medium butternut squash, peeled, seeded, and cubed; 1 medium onion (yellow or white), chopped; 2 cloves garlic, minced; 1–2 carrots, chopped (optional); 2 tbsp olive oil or butter; 4 cups vegetable broth or chicken broth; Salt and pepper, to taste; 1/4 tsp ground cinnamon or nutmeg (optional); 1/2 cup coconut milk or cream (optional, for richness); Fresh thyme or rosemary, for garnish (optional)

Why You’ll Love This Recipe

This soup is incredibly simple to make, yet it tastes like something you’d order at a high-end café. It’s naturally creamy without needing heavy cream, thanks to the velvety texture of the squash. It’s also easily customizable—vegan, gluten-free, and freezer-friendly. Ideal for meal prep, dinner parties, or a quick weeknight dinner, this nourishing soup is as comforting as it is delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Butternut squash (peeled, seeded, and cubed)
Onion (yellow or white, chopped)
Garlic (minced)
Carrots (optional, for added depth and sweetness)
Olive oil or butter
Vegetable broth or chicken broth
Salt and pepper
Ground cinnamon or nutmeg (optional for warmth)
Coconut milk or cream (optional, for added richness)
Fresh herbs like thyme or rosemary (optional, for garnish)

Directions

Heat olive oil or butter in a large pot over medium heat. Add chopped onion and garlic, and sauté until translucent.
Add cubed butternut squash (and carrots if using) to the pot. Cook for 5–7 minutes, stirring occasionally.
Pour in the broth until the vegetables are just covered. Bring to a boil, then reduce to a simmer.
Simmer for 20–25 minutes, or until the squash is tender and easily pierced with a fork.
Use an immersion blender to puree the soup directly in the pot, or transfer in batches to a blender and blend until smooth.
Return to the pot (if blended externally), and season with salt, pepper, and optional cinnamon or nutmeg.
Stir in coconut milk or cream if desired, and simmer for another 5 minutes to meld flavors.
Serve hot, garnished with herbs, a swirl of cream, or toasted seeds if desired.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Spicy Version: Add a pinch of cayenne or a chopped chili pepper during cooking.
Curried Butternut Squash Soup: Stir in curry powder or Thai red curry paste for a bold, exotic twist.
Apple-Infused: Add a peeled, chopped apple for a touch of fruity sweetness.
Ginger-Turmeric Boost: Add fresh ginger and a pinch of turmeric for anti-inflammatory benefits and flavor.
Roasted Style: Roast the squash and carrots beforehand for a richer, caramelized taste.
Toppings: Garnish with roasted pumpkin seeds, coconut cream, or crispy croutons.

Storage/Reheating

Store the soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium heat, stirring occasionally until heated through.
Microwave individual servings for 1–2 minutes, stirring halfway.
For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

Can I use frozen butternut squash?

Yes, frozen squash works well and saves prep time. Just add it directly to the pot—no need to thaw.

Can I make this soup vegan?

Yes, simply use vegetable broth and plant-based milk or cream like coconut milk.

Does this soup need cream?

No, the squash itself makes it naturally creamy, but you can add coconut milk or cashew cream for richness.

Can I make it ahead of time?

Absolutely. The flavor improves after a day in the fridge, making it ideal for meal prep.

How can I thicken the soup?

Let it simmer uncovered to reduce liquid, or add more cooked vegetables before blending.

Can I make this soup spicy?

Yes, add cayenne pepper, chili flakes, or a spicy curry paste to turn up the heat.

What goes well with butternut squash soup?

It pairs wonderfully with crusty bread, grilled cheese, or a fresh green salad.

Do I need to peel the squash?

Yes, the peel is tough and fibrous. Peel it before cooking or roast the squash and scoop out the flesh.

Can I freeze this soup?

Yes, it freezes well. Cool completely before storing in freezer-safe containers.

What if I don’t have an immersion blender?

You can use a countertop blender—just let the soup cool slightly before blending in batches.

Conclusion

Butternut Squash Soup is the definition of cozy comfort in a bowl. With its velvety texture, rich flavor, and nourishing ingredients, it’s a versatile dish that fits any occasion—from weeknight dinners to elegant holiday starters. Simple to prepare and endlessly adaptable, this soup is sure to become a staple in your fall and winter recipe rotation.