- Roasting butternut squash intensifies sweetness and caramelized depth—it's the key to the soup's cozy, rich flavor.
- The soup achieves silky creaminess naturally from squash and broth, optional cream or coconut milk for extra richness.
- Simple, mostly one-pot prep with few wholesome ingredients—easy weeknight, meal-prep, or holiday starter option.
- Highly versatile: try curry, chipotle, apple, carrot, or garlic-herb variations and assorted garnishes for texture.
- Stores well—refrigerate up to 5 days or freeze 3 months; reheat gently, add broth if it thickens.
Last Updated on November 5, 2025 by Souhail
If there’s one recipe that captures the essence of fall in a single spoonful, it’s butternut squash soup. I first fell in love with this golden, velvety soup on a chilly November afternoon in upstate New York. I was visiting a friend’s cabin, wrapped in layers, and the aroma of roasted squash, garlic, and thyme drifting from the kitchen made it impossible not to peek inside. One bowl later, I was hooked.
Butternut squash soup is the ultimate cold-weather comfort food. It’s naturally sweet, rich without being heavy, and bursting with warm, earthy flavors. Plus, it’s incredibly versatile—you can keep it simple or jazz it up with spices, coconut milk, or even a swirl of cream and crunchy toppings. Whether you’re cooking a quick weeknight dinner, prepping ahead for lunches, or setting the tone for a cozy holiday gathering, this soup fits the mood perfectly.
And the best part? It’s surprisingly easy to make and needs just a handful of wholesome ingredients to shine. Trust me, once you try this version, it might just become a seasonal staple.
Table of contents
- Why You’re Going to Love This Butternut Squash Soup
- How To Make It
- My Best Tips for a Butternut Squash Soup That’s Next-Level Cozy
- Flavor Twists You’ve Gotta Try: Variants of This Butternut Squash Soup
- How to Serve This Butternut Squash Soup Like a Star
- Storing and Reheating Butternut Squash Soup the Right Way
- Frequently Asked Questions
- Wrapping It Up
Why You’re Going to Love This Butternut Squash Soup
There’s just something magical about a soup that’s both nourishing and indulgent. This butternut squash soup hits all the right notes—creamy, sweet, savory, and endlessly adaptable. Here’s why it’s a soup you’ll find yourself making again and again:
- Deep Roasted Flavor
Roasting the butternut squash before blending brings out its natural sweetness and adds rich caramelized notes. It’s the secret to that deep, cozy flavor that tastes like it simmered all day (but really didn’t). - Silky, Creamy Texture Without Cream
Thanks to the starchy, velvety nature of squash and a splash of broth, this soup is ultra-smooth without needing heavy cream. Though of course, you can add a swirl of cream or coconut milk for a little luxe touch. - One Pot Wonder (Well, Almost)
Aside from roasting the squash, everything else comes together in a single pot—sautéed aromatics, broth, and a final blend. Less cleanup, more cozy couch time. - Naturally Gluten-Free and Easy to Make Vegan
This recipe is naturally gluten-free and vegetarian. To make it fully vegan, just swap the butter for olive oil and use veggie broth. Want it richer? Add coconut milk. Want it spicy? Try a pinch of cayenne or curry powder. It’s your soup, your way. - Meal-Prep Friendly
This soup stores beautifully and even freezes well. It’s perfect for making on Sunday and enjoying all week—or freezing for that random Tuesday you don’t want to cook.
And if you’re into comforting soups like this, you might also fall in love with this Lasagna Soup—same cozy vibes, different flavor profile. Or for something plant-based and protein-rich, check out this hearty Lentil Soup.
How To Make It
Butternut Squash Soup
6
servings15
minutes45
minutes230
kcalThis butternut squash soup is pure comfort in a bowl—rich, naturally sweet, and incredibly easy to make. Whether you’re cozying up on a chilly night or serving guests during the holidays, it’s a warm and velvety dish that never disappoints.
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Ingredients
1 medium butternut squash (about 2.5 to 3 lbs), halved and seeded
1 tablespoon olive oil
2 tablespoons unsalted butter (or olive oil for vegan option)
1 yellow onion, chopped
2 garlic cloves, minced
1 teaspoon salt (more to taste)
0.5 teaspoon black pepper
0.5 teaspoon ground cinnamon (optional, for warmth)
3.5 cups vegetable or chicken broth
0.25 cup heavy cream or full-fat coconut milk (optional)
Optional toppings: pumpkin seeds, cream swirl, chopped herbs, croutons
Directions
- Start by preheating your oven to 400°F (200°C). Slice your butternut squash in half lengthwise and scoop out the seeds. Lightly brush the cut sides with olive oil and place the squash cut side down on a baking sheet lined with parchment. Roast for about 35 to 40 minutes, or until the flesh is super tender and you can easily pierce it with a fork. Set it aside to cool slightly.
- While the squash roasts, melt butter in a large pot over medium heat. Add the chopped onion and sauté for about 5 to 7 minutes, until it’s soft and starting to caramelize. Stir in the garlic and cook for another minute, just until fragrant.
- Once the squash is cool enough to handle, scoop the flesh out and add it to the pot. Season with salt, pepper, and a pinch of cinnamon if using. Pour in the broth and bring everything to a gentle simmer.
- Now it’s time to blend. If you have an immersion blender, blend the soup right in the pot until smooth. If not, carefully transfer it to a blender in batches (let it cool a bit to avoid steam build-up) and blend until creamy.
- Return the soup to the pot, stir in the cream or coconut milk if using, and adjust seasoning to taste. If it’s too thick, add a splash of broth to thin it out.
- Ladle the soup into bowls and finish with your favorite toppings—maybe a swirl of cream, some toasted pumpkin seeds, or crispy sage. Serve warm and enjoy every cozy bite.
Notes
- Time Saver Tip: Use pre-cut squash or frozen squash to cut down prep time.
- Spice it Up: Add curry powder, cayenne, or ginger for more complex flavor.
- Make it Vegan: Use olive oil instead of butter and coconut milk instead of cream.
- Blender Safety: If using a blender, let the soup cool slightly and blend in batches to avoid steam explosions.
- Too Thick? Just add more broth or even a splash of water until it reaches your desired consistency.
- Batch Cooking: Double the recipe and freeze half for another day.
Nutrition Facts
- Total number of serves: 6
- Calories: 230kcal
- Fat: 10g
- Sodium: 720mg
- Carbohydrates: 32g
- Fiber: 5g
- Sugar: 8g
- Protein: 4g
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My Best Tips for a Butternut Squash Soup That’s Next-Level Cozy
Okay, so you’ve got your butternut squash and you’re ready to go. But before you dive in, let me share a few little secrets to help you nail it every time.
- Roast That Squash Like You Mean It
Don’t skip roasting! Cut the squash in half, brush it with a little oil, and roast until the edges are golden brown and the flesh is fork-tender. This deepens the flavor and caramelizes the natural sugars. - Go Low and Slow on the Aromatics
Sautéing your onion and garlic slowly in butter (or olive oil) builds a gorgeous flavor base. Don’t rush this part—it makes a difference. - Blend Carefully for Creaminess
Use an immersion blender right in the pot for easy cleanup, or transfer it in batches to a high-powered blender. Just make sure the lid is vented so the steam doesn’t pop the top off—been there, not fun. - Season in Layers
Salt a little during each step—while roasting, while sautéing, and after blending. It helps balance the natural sweetness of the squash. - Add a Finishing Touch
A swirl of cream, coconut milk, or even Greek yogurt adds richness. Toppings like roasted pepitas, crispy sage, or a drizzle of chili oil make it feel restaurant-fancy with minimal effort.
Pair it with crusty bread or a grilled cheese, and you’ve got yourself a hug in a bowl.
Flavor Twists You’ve Gotta Try: Variants of This Butternut Squash Soup
One of the best things about butternut squash soup is how easily it can adapt to whatever mood or ingredients you’re working with. Whether you want to spice it up, sweeten it naturally, or add extra depth, these variations are simple yet transformative.
Coconut Curry Butternut Squash Soup
Give your soup a Thai-inspired flair by sautéing 1 to 2 teaspoons of red curry paste along with the onions and garlic. After blending, stir in a can of full-fat coconut milk for a creamy, slightly spicy finish. Garnish with chopped cilantro and a squeeze of lime juice to brighten things up.
Garlic and Herb Butternut Squash Soup
For a rustic, earthy version, roast a few whole garlic cloves alongside your squash (keep the skins on to prevent burning). Then blend them into the soup with fresh herbs like sage and thyme. It’s savory, comforting, and feels right at home during the holidays.
Caramelized Onion Butternut Squash Soup
Slowly cook two large onions in butter until deeply golden before adding your broth and squash. The result is a naturally sweet, rich soup that reminds me of a creamier, blended version of French onion soup. It’s deeply flavorful and perfect for a cozy dinner.
Spicy Chipotle Butternut Squash Soup
Blend in one or two chipotle peppers in adobo sauce to add a smoky, spicy edge. This variation plays up the natural sweetness of the squash while giving it a bold kick. A swirl of Greek yogurt or sour cream on top adds a cooling balance.
Butternut and Carrot Soup
Adding two or three chopped carrots alongside the squash gives the soup a slightly sweeter flavor and extra depth. It’s also a great way to sneak in more nutrients and color. Ginger works beautifully in this version, too.
Apple and Butternut Squash Soup
Adding one chopped apple (I love using Honeycrisp or Fuji) while roasting the squash gives the soup a naturally sweet, fruity note. It pairs beautifully with fall spices like cinnamon or nutmeg and makes the soup feel even more seasonal.
How to Serve This Butternut Squash Soup Like a Star
This butternut squash soup is a showstopper on its own, but with the right pairings and garnishes, it becomes an experience. Whether you’re making a simple solo lunch or putting together a cozy dinner spread, here are some ideas to elevate every bowl.
Pair this soup with:
Crusty Bread or a Toasted Sandwich
A thick slice of sourdough, a hunk of baguette, or even a grilled cheese sandwich (yes, please) is the perfect companion. The creaminess of the soup and the crunch of the bread are a match made in heaven.
Roasted Vegetables or a Fall Salad
Balance the richness of the soup with something fresh or lightly roasted. Think a fall salad with arugula, pear, walnuts, and goat cheese. Or try some oven-roasted Brussels sprouts or cauliflower on the side.
Toppings for Texture and Flavor
Swirls of coconut milk, sour cream, or crème fraîche not only add richness but look gorgeous, too. Sprinkle on toasted pumpkin seeds, crispy sage leaves, croutons, or even a dash of smoked paprika for added flair.
As a First Course
Planning a cozy dinner or holiday menu? This soup makes a beautiful starter before a main like White Chicken Chili or even Crockpot White Chicken Chili if you’re prepping ahead.
Make it a Soup Trio
Hosting guests or meal prepping for the week? Serve it alongside two other flavorful soups like this hearty Lentil Soup or classic French Onion Soup. Offer small bowls of each for a fun, cozy tasting menu.
Storing and Reheating Butternut Squash Soup the Right Way
This soup is a meal-prep MVP. It stores like a dream and reheats without losing that silky texture or rich flavor. Here’s exactly how to keep it fresh and fabulous.
Refrigerator Storage
Let the soup cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 5 days. The flavors actually deepen a bit after a day, so don’t be surprised if it tastes even better the next time around.
Freezer Friendly
Butternut squash soup is a rockstar in the freezer. Pour cooled soup into freezer-safe containers or zip-top bags (leave an inch of space at the top for expansion), and freeze for up to 3 months. For easier portions, freeze in silicone muffin trays or individual soup cubes, then transfer to a freezer bag once solid.
Reheating Tips
To reheat, pour the soup into a pot and warm over medium heat, stirring occasionally until hot. If the soup thickens too much in the fridge, just add a splash of broth or water to loosen it up. You can also reheat in the microwave in 1-minute bursts, stirring between each to avoid hot spots.
Pro Tip: If you’ve added any dairy or coconut milk, stir gently as you reheat to maintain that smooth, creamy texture.
Frequently Asked Questions
Yes, you can sauté cubed raw squash with the onions and garlic, then simmer with broth until tender. However, roasting adds much deeper flavor.
Absolutely! It’s packed with fiber, vitamins A and C, potassium, and antioxidants. Use olive oil and skip the cream for a lighter, plant-based version.
Simmer it uncovered to reduce, or add a small boiled potato or cooked carrot before blending for extra body.
Yes, it freezes beautifully for up to 3 months. Let it cool completely and use freezer-safe containers, leaving room for expansion.
Let the soup cool for 5–10 minutes before transferring it to a blender. Blend in small batches with the lid slightly vented to release steam.
Crusty bread, fall salads, grilled cheese, roasted vegetables, or even served as a starter to heartier dishes like White Chicken Chili.
Wrapping It Up
Butternut squash soup is everything I love about fall in one bowl—warm, creamy, nourishing, and packed with flavor. Whether you’re meal prepping, entertaining, or just craving something cozy, this soup checks all the boxes. If you enjoyed this recipe, you might also love trying my Lasagna Soup or Lentil Soup next. Until then, happy cooking and stay cozy!