Butternut Squash Soup Recipe
This creamy butternut squash soup recipe is rich, cozy, and easy to make — perfect for chilly nights. Silky, flavorful, and made in under an hour!
Ingredients
- Main Ingredients
- 1 large butternut squash about 3 pounds, peeled, seeded, and cubed
- 2 Tbsp olive oil
- 1 medium onion chopped
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 4 cups vegetable broth or chicken broth, if not vegetarian
- ½ tsp salt plus more to taste
- ¼ tsp black pepper
- Optional Enhancers
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- 1 Tbsp maple syrup
- ½ cup coconut milk or heavy cream
- For Garnish
- Toasted pumpkin seeds pepitas
- A drizzle of olive oil or coconut cream
- Fresh thyme leaves or parsley
Instructions
- Roast or Sauté the Squash
- Option A – Roasted (for maximum flavor):
- Preheat oven to 400°F (200°C).
- Toss cubed butternut squash with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 25–30 minutes, until caramelized and tender.
- Option B – Sautéed (quicker stovetop method):
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 5–7 minutes, until soft and fragrant.
- Stir in the garlic, then add cubed butternut squash and season with salt and pepper.
- Add Broth & Simmer
- Pour in vegetable broth (or chicken broth).
- Bring to a boil, then reduce to medium heat and simmer uncovered for 20–25 minutes, until the squash is fork-tender.
- Stir occasionally to prevent sticking.
- Blend Until Smooth
- Once cooked, blend using an immersion blender directly in the pot, or transfer the soup to a blender in batches.
- Blend until completely smooth and creamy.
- Adjust Seasoning & Add Creaminess
- Return soup to the pot.
- Stir in coconut milk, cream, or a drizzle of olive oil.
- Season with additional salt and pepper, and add cinnamon, nutmeg, or maple syrup to taste.
- Simmer for another 5 minutes on medium-low heat.
- Serve & Garnish
- Ladle the soup into bowls.
- Top with coconut cream, olive oil, pepitas, or fresh thyme.
- Serve warm with crusty bread or salad.
Notes
- Roasting deepens the flavor, while sautéing keeps it quick for weeknights.
- Coconut milk or cream adds richness without overpowering the squash.
- For a vegan version, use vegetable broth and coconut milk.
- Freezer-friendly: Freeze up to 3 months; thaw overnight before reheating.
- Adjust consistency by adding more broth or water if too thick.
- Make ahead: Flavor improves overnight — perfect for meal prep or holidays.