Some recipes don’t just taste good- they feel like home, like today’s butternut squash soup is a chilly day favorite that’s rich, creamy, and full of warmth!
Winter in my home always meant cozy evenings and good food. As soon as the cold set in, my mom’s butternut squash would be simmering on the stove- a simple dish that felt like pure comfort. The sweet, nutty smell of squash and warm spices would fill the kitchen, making the whole house feel warm and inviting. Now, every time I make this creamy butternut squash soup, it fills my kitchen with that cozy, comforting aroma — a perfect little taste of fall in every spoonful!
Why You’ll Love Butternut Squash Soup
- Perfectly creamy, yet light enough to never weigh you down.
- A delicious balance of sweet and savory in every spoonful.
- Made with simple, everyday ingredients.
- Endlessly versatile- creamy, spicy, vegan, or herby.
- Full of fiber, vitamins, and nourishing goodness.
Chop, Slice, and Prep Those Veggies!
Good soup starts at the chopping board, where each slice makes all the difference in the final flavor.
For the butternut squash, peel and cut it into even cubes so it cooks uniformly. I actually had a bit of trouble cutting the squash for this recipe- it was quite firm! So, I popped it into the microwave for a few seconds, and it softened enough to handle safely.
The carrots and onions need to blend in perfectly with the squash, so it’s best to cut them into small pieces. Mince the garlic finely as well- this way it releases its flavor quickly. I love my squash with a little flavor, so I sprinkle a pinch of salt over it while prepping it-it helps bring out that natural sweetness. Of course, if you would rather skip it, that’s totally fine too.
Cuisine-Inspired Variations To Try
Here are some fun, cuisine-inspired variations that can take you from Thailand to all the way to Italy- all without leaving your kitchen!
Thai
Enjoy the bold flavors of Thailand with a spoonful of red curry paste, coconut milk and a squeeze of fresh lemon juice.
Italian
For Italian flavor, blend in garlic, rosemary and a sprinkle of grated Parmesan on top- simple and full of comfort!
Indian
Bring the flavors of India with a mix of curry powder, turmeric and garam masala. Top it off with a spoonful of yogurt to balance the spiciness.
Mediterranean
Explore the Mediterranean flavor with roasted red peppers, sun-dried tomatoes and a sprinkle of feta for a sunny twist!
Mexican
Take your best butternut squash soup to Mexico with smoky chipotle, cumin, and paprika. Finish with avocado slices and a squeeze of lemon juice for a zesty, spicy bowl!
What To Serve With Butternut Squash Soup
The soup is cozy, comforting, and great as an appetizer, but pair it with the right side and it becomes a full-on meal! Here are some options that will make this butternut squash soup even more delicious:
Bread/Bougatte
Dip a slice of sourdough, baguette, ciabatta, garlic bread, or a toasted flatbread for a cozy and melty bite!
Cheese
Add a little extra richness to your soup with a sprinkle of grated Parmesan, feta, cheddar, or creamy goat cheese.
Herbs
I love my squash soup with a hint of herbal flavor- parsley, chives, and thyme bring a pop of color and a fresh, lively flavor.
Salad
A simple green salad with lettuce, cucumber, and cherry tomatoes tossed in vinaigrette or a roasted beet and walnut salad tastes amazing with this soup.
Sandwich
For breakfast, I like pairing this soup with a warm grilled chicken or turkey-avocado sandwich.
Roasted Veggies
Caramelized carrots, parsnips, or Brussels sprouts complement the creamy and nutty squash soup beautifully.
Short On Time? Here’s A Faster Way!
If you are short on time(and who isn’t these days?)I totally get it, and you don’t need to prep every ingredient the ‘traditional’ way!
For example, you can use pre-chopped or frozen veggies on busy mornings. I actually like to peel and chop the onions, carrots, and squash the night before and store them separately in an airtight container in the refrigerator. I use an immersion blender, which lets me puree everything right in the pot, so there’s no need to transfer to a separate blender. When I am short on time, I often skip the cream or coconut milk– the soup still tastes cozy and flavorful without it.
You know what’s even better? Make a double or triple batch on the weekend and pop it in the freezer for later. Keep the soup portions in airtight containers and reheat gently on the stove or in the microwave. The flavors actually deepen and taste even better sometimes!
Best Butternut Squash Soup Recipe
Ingredients
- 2 tbsp Olive Oil
- 1 large Yellow Onion
- 4 cloves Garlic
- ½ tsp Thyme
- 2-3 medium-sized Carrots
- 1 large Butternut Squash (3 lb)
- ½ tsp Salt
- ½ tsp Black Pepper (freshly grounded)
- ¼ tsp Nutmeg
- ¼ tsp Cinnamon
- 3-4 cups Vegetable Broth
- ½ cup Heavy Cream / Coconut Milk
Instructions
Saute Onion, Garlic, and Carrots
- Heat a large pot over medium-high heat and add olive oil.
- Once the oil is hot, add the chopped onion, minced garlic, and diced carrots.
- Sauté for a few minutes until the onion becomes soft and translucent.
Add Squash and Season
- Add the chopped squash to the sauteed veggies and stir well to combine.
- Season the mixture with thyme, nutmeg, cinnamon, salt, and pepper.
- Continue cooking for 6-8 minutes, stirring occasionally, until the squash begins to soften.
Add Vegetable Broth and Simmer
- Pour in the vegetable broth and stir well to combine. Scrape the bottom and sides of the pot to release any browned bits.
- Bring the soup to a boil and then cover and reduce the heat.
- Simmer for about 10 minutes or until the veggies turn tender and mash easily.
Blend The Soup, Add Cream, and Serve!
- Blend the soup directly in the pan with a hand blender until all the vegetable pieces are pureed into a silky smooth. You can also carefully transfer the soup to a blender for this step.
- Stir in the heavy cream or coconut milk and mix until it’s fully combined.
- Taste and adjust the seasoning as needed. Enjoy a hearty butternut squash soup with crusty bread and pure autumn goodness!
This homemade butternut squash soup is a staple in my house every winter- just like it was in my childhood! Packed with vitamins, fiber, and natural sweetness that keeps you coming back for more, even on the chilliest evenings. It’s the kind of simple, nourishing dish that eases you gently in the colder months- a comforting fall recipe that warms you from the inside out.
Hope you give this butternut squash soup recipe a try – I would love for you to taste the cozy flavors from my kitchen. Also, do you have a fall or winter dish that brings you comfort, too? Drop it below- I love swapping seasonal favorites!
Recipe FAQs
How Do I Make My Butternut Squash Soup Thicker?
Simmer the soup for a little longer to reduce the liquid and add more carrots or potatoes to thicken naturally.
Why Aren’t My Veggies Blending Smoothly?
Either your veggies aren’t fully cooked or your blender isn’t powerful enough. Make sure the veggies are cooked through and use a high-speed, powerful blender for a smooth and creamy puree.
Can I Use Other Types Of Squash Besides Butternut?
Yes, besides butternut, you can use acorn, kabocha, honeynut, delicata and banana squash for making this soup recipe.
Leave a Reply