When the evenings turn crisp, I crave a warm bowl of butternut squash soup. I didn’t grow up cooking much, but once my kids came along, I needed simple recipes that felt homemade. That’s when I discovered this soup: smooth, lightly sweet, and cozy. It quickly became a family favorite, especially with crusty bread on the side. In this article, I’ll share the story, ingredients, simple steps, serving tips, and make-ahead ideas so you can whip up this comforting soup without stress.
Table of Contents
The Story Behind Butternut Squash Soup
Cooking didn’t come naturally to me. At first, I stumbled my way through burnt dinners and lopsided pancakes. But then I roasted a butternut squash for the first time. Once I blended it with onions and broth, the magic happened, sweet, creamy, and rich without needing much else. My kids loved it, and I loved how easy it was. This recipe taught me that comfort food doesn’t need to be complicated.
If you want another cozy fall option, my Roasted Tomato Basil Soup has the same warm, homemade charm. And for something heartier, try Colorado Green Chili, which has a bold kick of spice.
Ingredients You’ll Need
This recipe keeps things simple with ingredients you can find at any grocery store:
- 1 medium butternut squash (peeled, seeded, cubed)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- ½ cup cream or coconut milk (optional for richness)
- Salt, pepper, nutmeg to taste
For a fun butternut twist, check out my Butternut Squash Gnocchi with Sausage.
Step-by-Step Instructions
- Heat olive oil in a large pot. Sauté onions, carrots, and garlic until soft.
- Add cubed butternut squash and broth. Bring to a boil, then reduce heat and simmer for 20 minutes until squash is tender.
- Blend until smooth with an immersion blender (or transfer carefully to a blender).
- Stir in cream or coconut milk, season with salt, pepper, and nutmeg.
This soup is rich yet light, making it a perfect starter before meals like Creamy White Chicken Chili.
Serving & Storing
Ladle into bowls and top with pumpkin seeds, sour cream, or fresh herbs. Pair it with crusty bread or a side like Ham and Cheese Sliders for a complete dinner.
Storage is simple: keep in the fridge up to 4 days or freeze for 3 months. Reheat gently on the stovetop to keep the texture silky. For a sweet fall finish, I often serve it alongside Cinnamon Apple Bread or Fall Oatmeal Cookies.
FAQs
Can you leave the skin on butternut squash?
It’s best to peel it for soup. The skin can be tough and affect the smooth texture.
What spices go best with butternut squash soup?
Nutmeg, cinnamon, curry, and smoked paprika add warmth.
How do you thicken it naturally?
Simply simmer longer, or add a potato or extra carrots while cooking.
Can you freeze it?
Yes! Freeze in airtight containers for up to 3 months. Thaw in the fridge and reheat slowly.
Conclusion
This butternut squash soup is cozy, creamy, and beginner-friendly. With simple ingredients and straightforward steps, it’s a recipe you’ll come back to every fall. Whether you enjoy it on its own or pair it with bread and dessert, it’s the kind of dish that turns an ordinary evening into something special.
Print
Butternut Squash Soup Recipe – Creamy, Cozy, and Easy
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy, cozy butternut squash soup recipe that’s easy to make with simple ingredients. Perfect for fall dinners or holiday starters.
Ingredients
1 medium butternut squash, peeled, seeded, cubed
1 tbsp olive oil
1 large onion, chopped
2 carrots, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1/2 cup cream or coconut milk (optional)
Salt, pepper, nutmeg to taste
Instructions
1. Heat olive oil in a large pot. Sauté onions, carrots, and garlic until soft.
2. Add cubed squash and broth. Bring to a boil, then simmer 20 minutes.
3. Blend until smooth with immersion blender or carefully in batches.
4. Stir in cream or coconut milk. Season with salt, pepper, and nutmeg.
5. Serve warm with toppings of choice.
Notes
To make vegan, swap cream for coconut milk.
Store up to 4 days in fridge or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 20mg