Butternut squash soup is a staple in my kitchen, especially when the weather cools down and I crave something warm and comforting. The natural sweetness of the squash, paired with a touch of onion and garlic, makes for a soup that’s both simple and satisfying. I love how the aroma fills the house while it simmers.

This recipe is special to me because it’s easy to prepare, yet feels a bit indulgent with its creamy texture. I often serve it as a light lunch with crusty bread or as a starter for dinner guests. The smooth, velvety consistency and gentle spice make it a crowd-pleaser.

I find that roasting the squash first deepens its flavor and brings out a subtle nuttiness. The soup is equally good for weeknight meals or casual gatherings. It’s a dish I return to again and again for its reliability and comforting qualities.

Quick Facts

Why You’ll Love It

This butternut squash soup is cozy, straightforward, and packed with flavor. It’s a go-to for busy nights or when you want something nourishing without much fuss. The creamy texture and hint of sweetness make it appealing to all ages.

• Naturally creamy without heavy cream
• Simple ingredients, big flavor
• Freezes well for meal prep
• Customizable with toppings
• Great as a starter or main

Ingredients

The ingredients for this soup are straightforward and easy to find. Roasting the squash enhances its sweetness, while onion, garlic, and a touch of spice round out the flavor. You’ll need a blender or immersion blender to get the soup silky smooth.

• 1 medium butternut squash (about 2.5 lbs), peeled, seeded, and cubed
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground nutmeg
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 tablespoon maple syrup (optional, for sweetness)
• 1/4 cup coconut milk or heavy cream (optional, for richness)
• Chopped fresh herbs or pumpkin seeds, for garnish (optional)

Step-by-Step Instructions

This soup comes together in a few simple steps. Roasting the squash first is worth the extra time for deeper flavor. Once everything is cooked, blend until smooth and adjust seasoning to taste.

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread in a single layer on the baking sheet.
3. Roast the squash for 25–30 minutes, flipping once, until tender and starting to brown at the edges.
4. Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the onion and cook for 5–7 minutes until soft and translucent.
5. Add the garlic, cumin, and nutmeg. Cook for 1 minute, stirring, until fragrant.
6. Add the roasted squash to the pot. Pour in the vegetable broth, salt, and black pepper. Bring to a simmer.
7. Simmer uncovered for 10–15 minutes to let the flavors meld.
8. Remove from heat. Use an immersion blender to puree the soup in the pot, or carefully blend in batches using a countertop blender.
9. Return the soup to the pot (if needed). Stir in maple syrup and coconut milk or cream, if using. Taste and adjust seasoning.
10. Ladle into bowls and garnish with fresh herbs or pumpkin seeds if desired. Serve hot.

Chef Tips

A few simple tips can make this soup even better. Roasting is key, but there are ways to save time or boost flavor. Adjust the texture and toppings to suit your taste.

• Cut squash into even cubes for uniform roasting.
• For extra flavor, add a pinch of cayenne or smoked paprika.
• Use a high-speed blender for ultra-smooth soup.
• Add more broth if you prefer a thinner consistency.
• Top with toasted seeds or a swirl of yogurt for contrast.

Substitutions

This soup is flexible if you need to swap ingredients. Here are some easy substitutions to fit what you have on hand or dietary needs.

• Use sweet potato or pumpkin instead of butternut squash.
• Swap coconut milk for regular cream or omit for a lighter soup.
• Chicken broth works if you’re not vegetarian.
• Add a diced carrot for extra sweetness.
• Maple syrup can be replaced with honey or left out entirely.

Storage & Reheating

This soup keeps well and is ideal for making ahead. Store leftovers in the fridge or freezer, and reheat gently for best results.

• Refrigerate in an airtight container for up to 4 days.
• Freeze in portions for up to 2 months.
• Thaw overnight in the fridge before reheating.
• Reheat gently on the stove, stirring often.
• Add a splash of broth if the soup thickens after storing.

Perfect Pairings

This soup pairs well with a variety of sides and drinks. I often serve it with bread or a simple salad for a complete meal. For gatherings, it works nicely with a crisp white wine.

• Crusty sourdough or multigrain bread
• Mixed greens salad with vinaigrette
• Grilled cheese sandwich
• Chilled Sauvignon Blanc or Pinot Grigio

FAQs

Here are answers to some common questions about making and serving butternut squash soup. These tips should help you get the best results every time.

Nutritional Note

A typical serving of this soup is moderate in calories and provides fiber and vitamin A from the squash. Nutrition will vary with toppings and any added cream.