This Easy Butternut Squash Soup is creamy, comforting, and packed with natural sweetness and warm spices. Made with simple ingredients, this smooth and velvety soup is perfect for a cozy fall meal or a quick, healthy dinner.
Why You’ll Love This Recipe
- Simple and made with just a few ingredients
- Naturally creamy without heavy cream
- Perfect for meal prep and freezes well
- Can be made on the stovetop, Instant Pot, or slow cooker
- Customizable with different spices and add-ins
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Butternut squash, peeled and cubed
- Onion, chopped
- Garlic, minced
- Carrots, chopped (optional for extra sweetness)
- Vegetable or chicken broth
- Olive oil or butter
- Ground cinnamon (optional for warmth)
- Nutmeg (optional for depth)
- Salt and black pepper
- Heavy cream or coconut milk (optional for extra creaminess)
Directions
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until soft.
- Cook the squash: Add butternut squash, carrots (if using), cinnamon, nutmeg, salt, and pepper. Stir for a minute.
- Simmer: Pour in the broth and bring to a boil. Reduce heat and simmer for 20-25 minutes until squash is tender.
- Blend: Use an immersion blender or transfer to a blender and puree until smooth.
- Finish and serve: Stir in heavy cream or coconut milk if desired. Serve warm with a drizzle of cream and a sprinkle of cinnamon.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Spicy Kick: Add red pepper flakes or cayenne pepper.
- Savory Twist: Stir in curry powder or smoked paprika.
- Protein Boost: Blend in cooked lentils or white beans.
- Apple Butternut Soup: Add one diced apple for extra sweetness.
- Dairy-Free: Use coconut milk instead of cream.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months; thaw before reheating.
- Reheating: Warm on the stove over low heat, stirring occasionally.
FAQs
Can I use frozen butternut squash?
Yes! It cooks faster and blends just as smoothly.
What’s the best way to peel butternut squash?
Use a vegetable peeler or buy pre-cut squash for convenience.
Can I make this soup in a slow cooker?
Yes, cook on low for 6-8 hours or high for 3-4 hours before blending.
Can I make this soup vegan?
Yes! Use vegetable broth and coconut milk.
How do I thicken the soup?
Let it simmer longer or add blended potatoes or carrots.
What can I serve with this soup?
Crusty bread, grilled cheese, or a fresh salad pair well.
Can I add meat?
Yes, shredded chicken or crispy bacon make great additions.
How do I prevent a grainy texture?
Blend thoroughly and strain if needed for extra smoothness.
Can I make this ahead of time?
Yes! It tastes even better the next day.
What’s the best way to blend hot soup?
Use an immersion blender or let it cool slightly before blending in batches.
Conclusion
Easy Butternut Squash Soup is a warm, cozy, and nourishing dish that’s simple to make and perfect for any occasion. Whether you enjoy it creamy, spicy, or with a twist, this comforting soup is sure to be a hit. Try it today for a quick and delicious homemade meal!
Print
Easy Butternut Squash Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This butternut squash soup is creamy, comforting, and packed with warm, cozy flavors. Made with simple ingredients, it’s perfect for a healthy and delicious meal!
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, chopped
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon (optional, for warmth)
- 1/2 teaspoon ground nutmeg
- 1/2 cup coconut milk or heavy cream (for extra creaminess)
- 1 tablespoon maple syrup or honey (optional, for sweetness)
Instructions
-
Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and carrot and sauté for 3-4 minutes until softened.
-
Cook the Butternut Squash:
- Add butternut squash, broth, salt, black pepper, cinnamon, and nutmeg.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, until squash is fork-tender.
-
Blend Until Smooth:
- Use an immersion blender to puree the soup until smooth.
- (Or carefully transfer to a blender in batches.)
-
Finish & Serve:
- Stir in coconut milk or heavy cream and maple syrup (if using).
- Taste and adjust seasoning if needed.
- Serve warm, garnished with pepitas, croutons, or a swirl of cream.
Notes
- For extra depth, roast the butternut squash at 400°F for 25 minutes before adding to the pot.
- Make it spicy by adding ¼ teaspoon cayenne pepper.
- Store leftovers in the fridge for 4 days or freeze for up to 3 months.