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Easy to make with a few simple ingredients, this Butternut Squash Soup recipe is the only one you’ll need. This nourishing soup is my go-to fall comfort food, and it’s super creamy and rich without relying on heavy cream. It’s a delicious soup recipe that everyone will love.
Cozy, warm, and flavorful, this traditional butternut squash soup recipe is so easy to whip up on the stovetop. Made with nine simple ingredients, this soup is creamy, healthy, and a classic fall recipe. You won’t even miss the cream, as the butternut squash is so creamy and rich once pureed.
This soup is perfect whether you want something to warm up to on a chilly day or a side for the holidays. Even better, this soup is naturally gluten-free and vegan-friendly so everyone can enjoy it. Got extra butternut squash? Try my roasted butternut squash recipe, butternut squash mac and cheese recipe, or butternut squash risotto recipe.
What You Need to Make This Recipe
Cinnamon and nutmeg — the warm, cozy flavors of the cinnamon and nutmeg really bring out the autumnal flavors of the soup. Make sure the cinnamon and nutmeg aren’t stale to make sure the soup doesn’t taste bland.
Butternut squash — when buying butternut squash, look for one that’s a dark beige color and has a very firm texture. Skip any that feels soft or if it has a lot of dings on the squash. The squash should also feel heavy for its size, and the stem should be intact.
Vegetable broth — make sure to use vegetable broth and not stock. Veggie stock is much darker in color and will make the soup look less vibrant and gray. You can use low-sodium vegetable broth if you are worried about the salt level. Since the butternut squash is quite thick and creamy when pureed, there’s no need to use dairy or cream to thicken the soup.
How to Make Butternut Squash Soup
1. In a large pot, heat the oil over medium-high heat. Add the onion and cook occasionally stirring, until they start to brown. Reduce the heat to medium. Stir in the garlic cloves, add the cinnamon and nutmeg, and cook until fragrant and nutty smelling.
2. Add the squash, salt, and pepper. Stir in 3 cups vegetable broth, scraping the bottom of the pot with the spoon to release any browned bits. Bring to a simmer and cook until the squash is very tender. Remove from the heat.
3. Carefully puree the soup until silky smooth.
4. Add additional broth for a thinner consistency. Taste and adjust seasoning as desired.
Pro Tips for Making This Recipe
- If you want to save time, you can purchase peeled and diced butternut squash.
- This recipe makes for a very delicious soup that highlights the sweetness of the seasonal squash. If you want to jazz it up or adjust it to your taste, mix in chopped fresh herbs like rosemary or sage, add madras curry powder and coconut milk or stir in some chili powder and top with cornbread crumbles.
- The topping ideas for this butternut squash soup are endless! Try topping the soup with fresh herbs, nuts, seeds, bacon crumbles, cheese, and more! I love serving this with a swirl of cream or dollop of sour cream and a sprinkling of fresh herbs.
- You can roast the butternut squash cubes before cooking them for a deeper butternut squash flavor.
- If you are blending the soup in a blender, make sure you do not overfill the blender and that there’s a way to vent to steam. Doing so will prevent pressure from building up in the blender.
- Make sure you dice the butternut squash to a similar size. Doing so will ensure they cook evenly and you don’t bite into a large chunk of squash that’s raw in the middle.
Frequently Asked Questions
Cut off the top and bottom ends of the squash. Stand the squash upright with the thickest flat side as the base. Carefully cut through it from top to bottom to cut it in half. Peel the skin off with a vegetable peeler. Then, use a large spoon to scoop out the seeds before cubing the squash.
Let the soup cool before refrigerating it in an airtight container for up to 1 week. Yu can also freeze the soup for up to 6 months.
You can reheat the soup on the stove over medium-low heat or microwave it in intervals. You may need to add a splash of broth or water to thin out the soup when reheating it. Thaw the frozen soup before reheating.
No, you have to peel butternut squash before cooking it for soup. The butternut squash’s skin is not edible because it is so thick.
If you’ve tried this Butternut Squash Soup recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Butternut Squash Soup
Equipment
- Large Pot
- Blender or immersion blender
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 6 garlic cloves minced
- ½ teaspoon ground cinnamon
- ⅛ to ¼ teaspoon ground nutmeg
- 1 (3-pound) butternut squash peeled, seeded, and cubed (1.4kg)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 to 4 cups vegetable broth (720-960ml)
Instructions
- In a large pot, heat the oil over medium-high heat. Add the onion and cook stirring occasionally until they start to brown, about 15 minutes. Reduce the heat to medium.
- Stir in the garlic cloves, and cook for 2 minutes. Stir in the cinnamon and nutmeg, and cook stirring constantly for 1 minute or until very fragrant and nutty smelling. Add the squash, salt, and pepper. Stir in 3 cups vegetable broth, scraping the bottom of the pot with the spoon to release any browned bits.
- Bring to a simmer and cook, stirring occasionally, until the squash is very tender, 30 to 40 minutes. Remove from the heat.
- Carefully transfer the soup to a blender with the center part of the top removed, or use an immersion blender, and puree the soup until silky smooth. Return to the pot if necessary. Add additional broth for a thinner consistency. Taste and adjust seasoning as desired. Serve immediately or let cool and refrigerate in an airtight container for up to 1 week. The soup can also be frozen for up to 6 months.
Notes
- If you want to save time, you can purchase peeled and diced butternut squash.
- This recipe makes for a very delicious soup that highlights the sweetness of the seasonal squash. If you want to jazz it up or adjust it to your taste, mix in chopped fresh herbs like rosemary or sage, add madras curry powder and coconut milk or stir in some chili powder and top with cornbread crumbles.
- The topping ideas for this butternut squash soup are endless! Try topping the soup with fresh herbs, nuts, seeds, bacon crumbles, cheese, and more! I love serving this with a swirl of cream or dollop of sour cream and a sprinkling of fresh herbs.
- You can roast the butternut squash cubes before cooking them for a deeper butternut squash flavor.
- If you are blending the soup in a blender, make sure you do not overfill the blender and that there’s a way to vent to steam. Doing so will prevent pressure from building up in the blender.
- Make sure you dice the butternut squash to a similar size. Doing so will ensure they cook evenly and you don’t bite into a large chunk of squash that’s raw in the middle.
Nutrition
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