This rich and velvety butternut squash soup is the ultimate comfort food. It’s easy to make, full of nourishing ingredients, and naturally gluten-free and vegan (with the right swaps). Whether you’re curling up on a cold night or looking for a fall classic to impress guests, this soup is your go-to bowl of warmth.
Why You’ll Love This Soup
- Silky smooth and packed with fall flavor
- Customizable to your taste (creamy, spicy, savory)
- Perfect for meal prep—freezer-friendly and reheat-ready
Ingredients
Base Ingredients:
- 1 large butternut squash (about 2.5–3 lbs), peeled and cubed
- 1 yellow onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil or unsalted butter
Seasonings:
- 1 tsp salt, more to taste
- ½ tsp black pepper
- 1 tsp fresh thyme leaves or ½ tsp dried
- ¼ tsp ground cinnamon (optional for warm flavor)
- Pinch of nutmeg (optional)
Liquid:
- 4 cups vegetable broth (or chicken broth)
- ½ cup coconut milk or heavy cream (optional, for extra creaminess)
Tools You’ll Need
- Large pot or Dutch oven
- Blender (immersion or countertop)
- Knife and peeler
- Ladle, spoon, serving bowls
Step-by-Step Instructions
Step 1: Prepare Your Veggies
- Peel and cube your butternut squash. To make peeling easier, microwave it whole for 2–3 minutes.
- Chop the onion and carrots.
- Mince the garlic.
Tip: Uniform cubes help the squash cook evenly.
Step 2: Sauté the Base
- In a large pot over medium heat, add olive oil or butter.
- Sauté the onions, carrots, and garlic for 4–5 minutes until fragrant and soft.
- Add the butternut squash cubes and sauté for another 5 minutes.
Step 3: Simmer
- Pour in the vegetable broth until the veggies are just covered.
- Add salt, pepper, thyme, and optional cinnamon/nutmeg.
- Bring to a boil, then reduce heat to low and simmer for 20–25 minutes until the squash is very soft.
Step 4: Blend It Smooth
- Use an immersion blender to puree the soup right in the pot, or:
- Carefully transfer to a countertop blender (in batches if needed), and blend until smooth.
- Return to the pot.
Caution: Let the soup cool slightly before blending to avoid splattering.
Step 5: Add Cream & Adjust Flavor
- Stir in coconut milk or heavy cream for added richness.
- Taste and adjust salt and pepper as needed.
- If too thick, add a bit more broth or water to loosen the texture.
Topping & Serving Suggestions
- Drizzle with cream or a swirl of coconut milk
- Sprinkle with toasted pumpkin seeds or croutons
- Pair with crusty bread or a grilled cheese sandwich
- Garnish with fresh herbs like parsley or thyme
Storage & Freezing
- Refrigerator: Store in an airtight container for up to 5 days
- Freezer: Let soup cool completely, then freeze in containers for up to 3 months
- To Reheat: Warm gently on the stovetop or microwave until hot, stirring occasionally
FAQs
Can I use frozen butternut squash?
Yes! Just skip peeling and chopping—cook it straight from frozen.
Can I make this spicy?
Absolutely. Add a pinch of cayenne or red pepper flakes during simmering.
Can I use a slow cooker or Instant Pot?
Yes. For a slow cooker, cook on low for 6–8 hours; for Instant Pot, use pressure cook on high for 8–10 minutes.
Recipe Card
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4–6