Creamy Butternut Squash Soup

Creamy Butternut Squash Soup is a smooth, comforting blend of roasted butternut squash, onion, garlic, and warm spices that comes together in a velvety bowl of fall flavor. It’s naturally sweet, rich, and cozy—perfect for chilly days or when I want something nourishing and soothing. I love how this soup feels both light and filling, and it’s easy enough for a weeknight but elegant enough to serve at a holiday table.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly simple to make, but the flavor is deep and well-rounded. Roasting the squash brings out its natural sweetness, and the creamy texture is so satisfying without needing a ton of ingredients. It’s naturally vegetarian and can be made dairy-free or vegan with just a couple of swaps. Whether I serve it as a starter or the main dish, this soup always feels special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Butternut squash, peeled and cubed (or halved and roasted)

• Olive oil

• Onion, chopped

• Garlic cloves, minced

• Vegetable broth or chicken broth

• Heavy cream, coconut milk, or any preferred dairy/non-dairy milk

• Salt and black pepper

• Ground nutmeg or cinnamon (optional, for warmth)

• Optional toppings: pumpkin seeds, a swirl of cream, crispy croutons, fresh herbs

Directions

1. I preheat the oven to 400°F (200°C).

2. I toss the cubed squash with olive oil, salt, and pepper, and roast it on a baking sheet for 25–30 minutes until golden and tender.

3. In a large pot, I heat olive oil and sauté the onion until soft, then add garlic and cook for another minute.

4. I add the roasted squash to the pot and pour in the broth, bringing everything to a simmer for 10 minutes to blend the flavors.

5. Using an immersion blender (or carefully transferring to a blender in batches), I puree the soup until smooth and creamy.

6. I stir in cream or coconut milk and adjust seasoning with more salt, pepper, or a pinch of nutmeg.

7. I ladle it into bowls and top with a swirl of cream or my favorite crunchy garnish.

Servings and timing

This recipe serves 4–6 and takes about 45 minutes total—10 minutes to prep, 30 minutes to roast, and 5–10 minutes to blend and finish.

Variations

Sometimes I add a chopped apple or carrot to the mix for extra sweetness. I’ve also added ginger or curry powder for a more warming, spiced version. For a richer flavor, I roast the onion and garlic alongside the squash. When I want it heartier, I stir in cooked lentils or top it with crispy chickpeas.

Storage/reheating

I store leftover soup in an airtight container in the fridge for up to 5 days. To reheat, I warm it gently on the stove or in the microwave, stirring well. This soup also freezes beautifully—I let it cool completely, store it in freezer-safe containers, and thaw overnight in the fridge before reheating.

FAQs

Can I use frozen butternut squash?

Yes. I roast it straight from frozen or sauté it directly in the pot with onions. The flavor is still great and it saves time on prep.

How can I make this soup vegan?

I use vegetable broth and swap the cream for coconut milk or any unsweetened plant-based milk. It still turns out rich and silky.

What’s the best way to puree the soup?

I use an immersion blender right in the pot for easy cleanup. A countertop blender works too—I just blend in batches and be careful with the steam.

Can I make this soup ahead of time?

Yes. I often make it a day ahead—the flavors deepen overnight and it reheats perfectly.

What goes well with this soup?

I like to serve it with crusty bread, grilled cheese, or a simple green salad. It also makes a great starter for a holiday dinner.

Conclusion

Creamy Butternut Squash Soup is a seasonal classic I come back to every year. With its smooth texture, natural sweetness, and cozy warmth, it’s everything I love in a fall or winter meal. Whether I’m curled up with a bowl on a quiet night or serving it to guests, this soup always brings comfort, flavor, and a little elegance to the table.

Print