Butternut Squash Soup Recipe
If there’s one dish I look forward to every single autumn, it’s Butternut Squash Soup. Creamy, golden, and bursting with naturally sweet and savory flavors, this soup is pure comfort in a bowl. Each spoonful warms you from the inside out, blending velvety squash, sweet apples, and just the right touch of spice. Whether you’re cozied up on a chilly night or feeding a hungry crowd, this is the soup that brings everyone to the table—trust me, it just might become your new favorite too!
Ingredients You’ll Need
This Butternut Squash Soup comes together with a handful of everyday ingredients, each adding its own magic to the pot. Don’t be tempted to swap too much; what seems simple is actually what makes this soup so rich, balanced, and vibrant on the table.
- Olive oil: The perfect base for gently sautéing vegetables, bringing depth and a hint of fruitiness to the soup.
- Onion: Adds delicate sweetness and a savory backbone that builds layers of flavor from the very start.
- Garlic: A couple of cloves go a long way, infusing the soup with warmth and aroma.
- Butternut squash: The star of the show—choose a firm, blemish-free squash for the creamiest texture and natural sweetness.
- Carrot: A carrot amps up the color and adds a subtle earthy sweetness that rounds out the soup.
- Apple: Unexpected, but it makes a world of difference—bringing brightness and a mellow sweetness that compliments the squash beautifully.
- Ground cinnamon: A pinch brings cozy, sweet spice that instantly makes the soup feel like fall.
- Ground nutmeg: Adds a nutty aroma and depth, marrying perfectly with the cinnamon and squash.
- Vegetable broth: Choose a flavorful broth for the best base; it ensures every bite is savory and deeply satisfying.
- Full-fat coconut milk or heavy cream: The secret to silkiness—either makes the soup luxuriously creamy, vegan or not.
- Salt and pepper: Essential for balancing all the flavors; season gradually and taste as you go.
- Optional Toppings: Roasted pumpkin seeds, a swirl of cream, or chopped parsley each bring fun texture, color, and that “wow” factor.
How to Make Butternut Squash Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Toss in the chopped onion and let it sizzle, stirring occasionally until it softens and turns translucent—about 5 minutes. The aroma already hints at how delicious your Butternut Squash Soup will be! Next, add the minced garlic, and cook for just a minute so it releases its fragrance and mellows without browning.
Step 2: Add the Vegetables, Apple, and Spices
Now it’s time for the heart of your soup! Add the cubed butternut squash, carrot, and peeled, chopped apple right into the pot. Sprinkle in the cinnamon and nutmeg, giving everything a good stir to coat in that golden oil and warm spice. Let this mixture cook down for 2 to 3 minutes, just until the apples and squash start to soften and the kitchen smells impossibly good.
Step 3: Simmer with Broth
Pour in the vegetable broth, making sure to scrape up any flavorful bits stuck to the bottom of the pot. Bring the whole mixture to a gentle boil, then reduce the heat and cover. Let it simmer for about 20 to 25 minutes—just until the squash, apple, and carrot are so tender they can be pierced with the gentlest poke of a fork.
Step 4: Purée the Soup
Take the pot off the heat and set it aside for a few minutes to cool just slightly—this makes blending safer. Use an immersion blender right in the pot for easy cleanup, or transfer the soup in batches to a blender. Blend until you reach that dreamy, silky-smooth consistency that Butternut Squash Soup is known for.
Step 5: Stir in Creaminess and Adjust the Seasoning
Return the pureed soup to low heat. Stir in the full-fat coconut milk or heavy cream, watching the soup turn even richer and more luscious. Taste and add salt and pepper a little at a time until every bite sings. Warm the soup through, but don’t let it boil—just a gentle heat is all you need.
Step 6: Serve and Enjoy
Ladle your Butternut Squash Soup into bowls while it’s piping hot, and crown each serving with your favorite toppings. Be sure to savor your first spoonful—it’s truly autumn perfection.
How to Serve Butternut Squash Soup
Garnishes
Butternut Squash Soup absolutely shines with the right garnish. Try roasted pumpkin seeds for a toasty crunch, a swirl of cream or coconut milk for extra visual appeal, or a sprinkle of chopped parsley for a pop of freshness. Don’t be shy about mixing things up—sometimes a shower of pomegranate seeds or crispy chickpeas is just the spark needed to make dinner special.
Side Dishes
This soup plays well with just about everything on the table! Crusty sourdough bread, a gooey grilled cheese, or a simple salad with tart apples and toasted nuts are all fantastic pairings. For a bigger meal, serve alongside a hearty grain salad or roasted vegetable platter and let Butternut Squash Soup be the star it deserves to be.
Creative Ways to Present
Wow your friends or family by serving Butternut Squash Soup in hollowed-out mini pumpkins or squash bowls for an instantly festive look. Tiny espresso cups make elegant appetizer shooters for holiday gatherings, while a rustic enamel mug transforms an ordinary weeknight into something cozy and memorable.
Make Ahead and Storage
Storing Leftovers
Let any leftover Butternut Squash Soup cool to room temperature, then transfer to airtight containers. It will stay fresh for up to four days in the fridge, perfect for meal prepping or quick lunches throughout the week. The flavors deepen as it sits, so don’t be surprised if it tastes even better the next day!
Freezing
If you want to stash some soup away for a rainy day, Butternut Squash Soup freezes like a dream. Pour into freezer-friendly containers or silicone bags, leaving a little space for expansion. It keeps beautifully for up to three months, just waiting to rescue you from busy weeknights or sudden soup cravings.
Reheating
To reheat, thaw overnight in the refrigerator (if frozen), then warm gently on the stovetop over low heat. Stir occasionally and add a splash of broth or water if you’d like to thin it out. Alternatively, reheat individual servings in the microwave until steaming—either way, your soup is back to velvety perfection in minutes.
FAQs
Can I use frozen butternut squash instead of fresh?
Absolutely! Frozen butternut squash cubes are a super convenient shortcut. Just toss them in straight from the bag and continue with the recipe as written—no need to thaw first.
What’s the best way to peel and cube butternut squash?
Use a sharp vegetable peeler to remove the thick skin, then slice off the ends. Cut the squash in half lengthwise, scoop out the seeds, and chop into cubes. If you prefer, many stores also sell prepped squash to save time.
Can I make Butternut Squash Soup without coconut milk or cream?
Yes! The soup is delicious even without the extra richness. Just use a bit more broth for a lighter version, or blend in a peeled baked potato for a different kind of creamy texture.
How can I make this soup spicier or sweeter?
For a hint of heat, add a pinch of cayenne or red pepper flakes with the spices. If you like it sweeter, drizzle in a touch of maple syrup while blending—it will bring out the natural sugars in the squash and apple.
Is Butternut Squash Soup gluten-free and vegan?
Yes, as written with coconut milk, this soup is both gluten-free and vegan. Just double check your broth and toppings for any sneaky ingredients if you’re cooking for someone with allergies.
Final Thoughts
I can’t recommend trying this Butternut Squash Soup enough—whether you’re new to making soup from scratch or a seasoned cook, it never fails to impress with its warmth and comfort. Gather your ingredients, invite someone to share, and prepare to fall in love with this autumn favorite!
Print
Butternut Squash Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
Warm up with a cozy bowl of Butternut Squash Soup, a creamy and flavorful dish perfect for fall. This vegan and gluten-free recipe is easy to make and packed with comforting spices. Top it with roasted pumpkin seeds and a swirl of cream for an extra touch of indulgence.
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 1 medium carrot, chopped
- 1 apple, peeled and chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 cups vegetable broth
- 1/2 cup full-fat coconut milk or heavy cream
- Salt and pepper to taste
Optional Toppings:
- Roasted pumpkin seeds
- Swirl of cream
- Chopped parsley
Instructions
- Heat olive oil: In a large pot over medium heat, sauté the onion for 5 minutes until softened. Add garlic and cook for 1 more minute.
- Add vegetables and spices: Stir in butternut squash, carrot, apple, cinnamon, and nutmeg. Cook for 2–3 minutes.
- Cook soup: Pour in vegetable broth, bring to a boil, then cover and simmer for 20–25 minutes until vegetables are tender.
- Puree soup: Use an immersion blender to puree soup in the pot or blend in batches until smooth.
- Finish soup: Stir in coconut milk or cream, warm through, and season with salt and pepper.
- Serve: Top with desired toppings and enjoy hot.
Notes
- This soup stores well in the fridge for up to 4 days and can be frozen.
- For a flavor twist, add maple syrup or cayenne pepper for sweetness or spice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
