Butternut Squash Soup: A Velvety, Comforting Bowl of Autumn Bliss
1. Introduction
Nothing warms the soul quite like a bowl of homemade butternut squash soup. This velvety, nutrient-packed dish is a fall favorite that combines the natural sweetness of butternut squash with aromatic spices for a comforting meal that’s perfect for chilly evenings. Whether you’re looking for a cozy weeknight dinner or an impressive starter for guests, this butternut squash soup recipe delivers rich flavors and creamy texture with minimal effort. Plus, it’s naturally gluten-free and can easily be made vegan with a few simple substitutions!
If you love comforting soups as much as we do, be sure to check out our complete collection of soup recipes for more delicious ideas. This butternut squash soup pairs beautifully with many of our side dishes or can be served as a starter before one of our hearty dinner recipes.
2. Ingredients
1 medium butternut squash (about 3 lbs), peeled and cubed
2 tbsp olive oil or butter
1 large onion, diced
3 garlic cloves, minced
4 cups vegetable or chicken broth
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
Salt and pepper to taste
½ cup heavy cream or coconut milk (optional)
Fresh parsley or sage for garnish
For those who love the combination of warm spices in this soup, you might also enjoy our cinnamon swirl donut bread, which uses similar warming spices to create a delicious treat.
3. Instructions
Step 1: Prepare the Butternut Squash
Start by peeling the butternut squash with a vegetable peeler. Cut it in half lengthwise, scoop out the seeds (you can save these for roasting!), then dice into 1-inch cubes. This ensures even cooking and makes blending easier later. Pro tip: microwaving the whole squash for 2-3 minutes makes it easier to peel and cut.
Step 2: Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add diced onions and sauté until translucent (about 5 minutes). Add minced garlic and cook for another minute until fragrant. This flavor base will give your butternut squash soup incredible depth. The aroma at this stage is absolutely heavenly!
If you enjoy cooking with garlic, you’ll love our creamy garlic chicken recipe that uses similar aromatic techniques to build flavor.
Step 3: Simmer the Soup
Add the cubed butternut squash, broth, cinnamon, nutmeg, and ginger to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the squash is fork-tender. The spices will infuse the soup with warm, autumnal flavors that make this dish so special. As it simmers, the kitchen will fill with the most wonderful fall fragrance.
For another recipe that makes excellent use of warming spices, try our frosted red velvet cookies which feature similar spice notes in a sweet treat.
Step 4: Blend to Perfection
Using an immersion blender, puree the soup until completely smooth. For extra creaminess, stir in heavy cream or coconut milk. Season with salt and pepper to taste. The result should be a luxuriously smooth butternut squash soup with perfect consistency – like liquid velvet! If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
Ladle your homemade butternut squash soup into bowls and garnish with fresh herbs, a drizzle of cream, or toasted pumpkin seeds. Serve with crusty bread or a side salad for a complete meal. For an elegant touch, top with crumbled goat cheese or crispy bacon bits. This soup also pairs wonderfully with our sticky beef noodles or beef stir fry for a more substantial meal.
5. Storage Tips
This butternut squash soup keeps well in the refrigerator for up to 5 days in an airtight container. You can also freeze it for up to 3 months – just leave out the cream if freezing, and add it when reheating. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. The flavors actually deepen after a day or two, making this an excellent make-ahead option for busy weeks.
6. Nutritional Benefits
Butternut squash is packed with vitamins A and C, fiber, and antioxidants. This soup makes a nutritious meal that supports immune health and digestion. Using vegetable broth keeps it vegetarian, while chicken broth adds extra protein. The spices not only enhance flavor but also offer anti-inflammatory benefits. According to Love and Lemons, butternut squash is also rich in potassium and magnesium, making this soup as good for your body as it is delicious.
7. Variations
Spicy Version: Add ½ tsp cayenne pepper or a diced jalapeño with the onions
Apple Twist: Include 1 peeled, diced apple with the squash for extra sweetness
Curry Flavored: Substitute the spices with 1 tbsp curry powder
Roasted Version: Roast the squash cubes at 400°F for 25 minutes before adding to soup for deeper flavor
Creamy Vegan Option: Use coconut milk instead of cream and vegetable broth
8. Common Questions
Can I use frozen butternut squash? Yes! Frozen cubed squash works well in this recipe – just add it directly to the pot without thawing. The texture might be slightly different but the flavor will still be wonderful.
How can I make it dairy-free? Simply omit the cream or use coconut milk for richness. The soup is still delicious without any cream at all!
Why is my soup too thin? Simmer uncovered for 10 extra minutes to reduce, or blend in ¼ cup cooked rice or potatoes to thicken. You can also add a bit less broth next time.
Can I make this in a slow cooker? Absolutely! Sauté the onions and garlic first, then add everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours before blending.
9. Conclusion
This butternut squash soup recipe is the ultimate comfort food that’s as nutritious as it is delicious. With its creamy texture, warm spices, and vibrant color, it’s sure to become a seasonal favorite in your household. Easy to make and endlessly adaptable to different tastes and dietary needs, it’s perfect for meal prep or entertaining. The beautiful orange hue makes it especially festive for fall gatherings, while the rich flavor profile satisfies even the pickiest eaters. Once you try this homemade version, you’ll never go back to canned soup again – the difference in flavor and quality is truly remarkable!
This velvety Butternut Squash Soup is the ultimate fall comfort food, blending sweet squash with warm spices for a creamy, nutritious bowl of autumn bliss. Perfect for weeknights or entertaining, this easy recipe can be made vegan and gluten-free.
Ingredients
Scale
1 medium butternut squash (about 3 lbs), peeled and cubed
2 tbsp olive oil or butter
1 large onion, diced
3 garlic cloves, minced
4 cups vegetable or chicken broth
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
Salt and pepper to taste
½ cup heavy cream or coconut milk (optional)
Fresh parsley or sage for garnish
Instructions
Peel and cube butternut squash, removing seeds
Sauté onions and garlic in olive oil until translucent
Add squash, broth, and spices; simmer until tender (20-25 mins)
Puree with immersion blender until smooth
Stir in cream or coconut milk if desired
Season with salt and pepper to taste
Garnish with fresh herbs before serving
Notes
For vegan version, use coconut milk and vegetable broth
Freezes well for up to 3 months (add cream after thawing)
Thicken thin soup by simmering longer or blending in cooked potatoes
Enhance flavor by roasting squash cubes first
Try variations with apples, curry powder, or spicy peppers
