Fall in love with the coziest bowl of comfort: Butternut Squash Soup! This soup is silky-smooth, naturally sweet, and laced with subtle savory flavors that make every spoonful utterly irresistible.
It's the perfect blend of creamy roasted squash, aromatic veggies, and just the right hint of warm spices. Whether you're serving it for a comforting weeknight dinner or as a show-stopping holiday starter, this recipe is a must-try for any soup lover.
What I love most? It all comes together in just one pot and under an hour, making it as easy as it is delicious. Inspired by chilly autumn evenings and favorite family gatherings, this soup has become a treasured staple in my kitchen.
Why You'll Love This Recipe
- Velvety smooth and ultra creamy without any heavy cream!
- Naturally sweet and savory flavor that appeals to both kids and adults.
- Quick and easy one-pot recipe-perfect for busy weeknights.
- Versatile and customizable for vegan, gluten-free, or spicy variations.
- A gorgeous presentation ideal for entertaining or weeknight comfort food.
Key Ingredients for Butternut Squash Soup
See recipe card below for full list of measurements, ingredients, and instructions.Butternut Squash
This is the star of the show, giving the soup its naturally sweet, nutty, and creamy base. You can buy whole butternut squash and peel, seed, and cube it yourself or make life easier by grabbing pre-cut squash from the store. If you can't find butternut, kabocha or acorn squash are great alternatives with slightly different flavor notes.
Onion
Adds aromatic depth and a gentle sweetness that helps bring out the squash's natural flavor. Yellow or white onions both work well. Dice the onion for even sautéing, ensuring it softens and lightly caramelizes.
Garlic
Infuses a warm, savory backbone to the soup. Mince the garlic finely so it melds seamlessly into the blend. For a milder flavor, roast the garlic first or simply use less based on your taste preferences.
Vegetable Broth
Creates the foundation for a silky, pourable texture and layers of flavor. Use low-sodium vegetable broth to control saltiness. Chicken broth is a good substitute if you don't need the recipe to be vegetarian.
Coconut Milk
Adds a hint of creaminess and subtle tropical notes, all while keeping the soup dairy-free. You can swap in heavy cream or half-and-half for a richer version, or leave it out entirely for an even lighter soup.
Instructions for Butternut Squash Soup
See recipe card below for full list of measurements, ingredients, and instructions.Prep the Vegetables
Peel the butternut squash, scoop out the seeds, and cut it into 1-inch cubes. Chop the onion, slice the carrots, and mince the garlic to get everything ready for sautéing-this will save you time once you start cooking.
Sauté the Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and carrot, cooking for about 4-5 minutes until soft and translucent. Stir in the garlic, cumin, and nutmeg, and cook for another minute until fragrant.
Simmer the Soup
Add the cubed butternut squash to the pot, followed by the vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for about 20 minutes, or until the squash and carrots are completely tender when pierced with a fork.
Blend Until Smooth
Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a standing blender, blending until silky-smooth.
Stir in Coconut Milk and Season
Pour in the coconut milk and stir to combine. Season generously with salt and pepper to taste, and heat gently for a few more minutes to let the flavors meld together. Adjust seasoning if needed.
Serve and Garnish
Ladle the soup into bowls and finish with your favorite garnishes-try a swirl of coconut milk or cream, toasted pumpkin seeds, or a sprinkle of fresh parsley for a pop of color and crunch.
Recipe Variations
Go Extra Creamy
Swap coconut milk for heavy cream or half-and-half if you want an ultra-rich, decadent soup. If you prefer a lighter version, use regular milk or leave out the cream entirely.
Add a Spicy Kick
Love a bit of heat? Stir in a pinch of cayenne pepper, chili flakes, or fresh ginger along with the spices. The spiciness pairs beautifully with the natural sweetness of the squash.
Make It Vegan or Dairy-Free
The base recipe is already vegan with coconut milk, but if you want to tweak flavors, try using cashew cream instead. It gives a fantastic richness and body to the soup.
Protein Boost
Top your soup with crispy roasted chickpeas, toasted pepitas, or even shredded rotisserie chicken for a heartier, more satisfying meal.
Herb Lovers' Twist
Add a handful of fresh sage, thyme, or rosemary to the pot while the soup simmers. Just remember to remove woody stems before blending for the best texture and flavor.
Serving Suggestions
Pair your butternut squash soup with a hunk of crusty sourdough or toasted baguette for dipping. It's also delicious alongside a crisp green salad tossed in a light vinaigrette. For garnish, consider a pinch of smoked paprika, fresh chives, or crunchy pumpkin seeds for extra color and texture.
Storage and Reheating
Let any leftover soup cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally until hot. You can also microwave individual portions. This soup freezes beautifully-store in freezer-safe containers for up to 3 months and thaw overnight before reheating.
Frequently Asked Questions About Butternut Squash Soup (FAQ)
Q: Can I make this Butternut Squash Soup ahead of time?A: Absolutely! This soup tastes even better the next day as the flavors deepen. Make it a day or two in advance and just reheat before serving.
Q: What can I use instead of coconut milk?A: Heavy cream, half-and-half, regular milk, or even a splash of oat or cashew milk all work as substitutes. The texture and flavor will vary slightly, but it will still be creamy and delicious.
Q: How can I make this soup spicier or more savory?A: Try adding a pinch of cayenne, curry powder, or a tablespoon of freshly grated ginger for extra warmth and complexity!
Nothing beats the cozy comfort of a bowl of homemade Butternut Squash Soup. Whether you're looking for an easy weeknight dinner or a show-stopping holiday starter, this recipe is sure to impress. Give it a try, and don't forget to leave a comment or rating-I'd love to hear how it turns out in your kitchen!
Ingredients
- 1 large butternut squash (about 2.5-3 lb), peeled and cubed
- 1 medium yellow onion, chopped
- 2 medium carrots, sliced
- 2 cloves garlic, minced
- 3 cups low-sodium vegetable broth
- 1 cup canned coconut milk (full fat or lite)
- 2 tablespoons olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- Optional toppings: pumpkin seeds, chopped parsley, a swirl of coconut milk or cream
Instructions
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1Prep all vegetables: peel and cube butternut squash, chop onion, slice carrot, and mince garlic.
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2In a large pot, heat olive oil over medium heat. Sauté onion and carrots until soft, about 4-5 minutes. Add garlic, cumin, and nutmeg; cook 1 minute more.
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3Add butternut squash and vegetable broth. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes until veggies are fork-tender.
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4Blend soup with an immersion blender (or in batches using a countertop blender) until completely smooth.
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5Stir in coconut milk. Taste and season with salt and pepper. Simmer for 2-3 minutes more to heat through.
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6Serve hot, garnished with pumpkin seeds, a swirl of coconut milk, or chopped parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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