Butternut Squash Soup is a smooth, velvety fall favorite made with roasted butternut squash, caramelized onions, garlic, and a rich savory broth. Finished with warm spices and a touch of cream, this comforting soup delivers cozy seasonal flavor with a naturally creamy texture. Ready in about 45 minutes, it’s an easy, beginner-friendly recipe perfect for chilly evenings or holiday meals.
Key Takeaways
• Creamy and velvety texture
• Perfect fall and winter comfort soup
• Naturally sweet roasted squash flavor
• Beginner-friendly roasting method
• Great for meal prep and entertaining
Why You’ll Love This Recipe
Roasting the squash deepens its natural sweetness and creates rich flavor without complicated steps. The blend of garlic, onions, and warm nutmeg adds comforting depth, while cream gives the soup a silky finish. It’s nourishing, elegant, and simple enough for everyday cooking.
Ingredients
1 large butternut squash (about 2 1/2–3 pounds), peeled and cubed
2 tablespoons olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
4 cups vegetable broth (or chicken broth)
1/2 teaspoon ground nutmeg
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1/2 cup heavy cream
1 tablespoon maple syrup (optional, for balance)
Fresh parsley or pumpkin seeds for garnish (optional)
Equipment
Baking sheet
Large soup pot or Dutch oven
Blender or immersion blender
Knife and cutting board
Measuring cups and spoons
Step-by-Step Instructions
- Roast the squash
Preheat oven to 400°F. Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and lightly caramelized. - Cook aromatics
In a large pot over medium heat, sauté chopped onion for 4–5 minutes until softened. Add garlic and cook for 30 seconds until fragrant. - Combine ingredients
Add roasted squash to the pot and pour in broth. Stir well and bring to a gentle simmer. - Blend the soup
Use an immersion blender (or transfer carefully to a blender) and blend until completely smooth and creamy. - Add cream and seasoning
Stir in heavy cream, nutmeg, and maple syrup if using. Simmer gently for 3–5 minutes without boiling. - Adjust flavor
Taste and adjust salt and pepper as needed. - Serve warm
Ladle into bowls and garnish with parsley or pumpkin seeds if desired.
Tips & Variations
Add a pinch of cinnamon for extra warmth.
Use coconut milk instead of cream for a dairy-free version.
Roast carrots alongside squash for added sweetness.
Add chili flakes for subtle heat contrast.
Serving Suggestions
Serve with crusty bread, grilled cheese sandwiches, or a fall salad. This soup also works beautifully as a holiday starter for Thanksgiving or seasonal dinners.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop, stirring occasionally.
Freeze for up to 3 months (freeze before adding cream for best texture).
Nutrition (Approx.)
Calories: 240 per serving
Protein: 4g
Carbohydrates: 28g
Fat: 13g
Fiber: 5g
FAQs
Do I have to roast the squash?
Roasting enhances flavor, but simmering cubed squash directly in broth also works.
Can I make this dairy-free?
Yes, substitute coconut milk or omit cream.
Why is my soup not smooth?
Blend longer or strain for an ultra-silky texture.
Can I make it ahead of time?
Yes, flavors deepen after resting overnight.
Is butternut squash naturally sweet?
Yes, roasting brings out its natural sweetness.
Conclusion
Butternut Squash Soup is a cozy seasonal classic that combines simplicity with elegant flavor. Creamy, warming, and deeply comforting, this easy recipe is perfect for fall dinners, holiday menus, or anytime you want a nourishing bowl of homemade comfort.