butternut squash soup recipe
The Best butternut squash soup recipe
What I love most about this soup is how simple it is without sacrificing flavor. You just roast the squash until it’s caramelized, sauté some onions and garlic, toss in a few spices, and let it all simmer together. The texture is creamy without needing heavy cream, though I sometimes stir in a little coconut milk for extra richness. Plus, butternut squash is packed with vitamins A and C, fiber, and antioxidants, so it’s as good for you as it is delicious. It freezes beautifully too, so I always make a big batch and stash some in the freezer for busy nights. If you’re looking for a soup that’s comforting, healthy, and easy to make, this one’s a winner.
Creamy Butternut Squash Soup
A velvety, comforting soup made with roasted butternut squash, aromatic vegetables, and a touch of cream. Perfect for chilly days with a sprinkle of fresh herbs and crusty bread.
🥘Ingredients
- 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups vegetable or chicken broth
- 1 cup coconut milk or heavy cream (optional for creaminess)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 2 tbsp chopped fresh sage or thyme
- 1 tbsp toasted pumpkin seeds
- Drizzle of cream or coconut milk
- Crusty bread for serving
👨🍳Directions
-
1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. -
2
Toss the cubed butternut squash, chopped onion, carrots, and garlic with olive oil, cinnamon, nutmeg, smoked paprika, salt, and pepper. Spread evenly on the baking sheet. -
3
Roast the vegetables for 25-30 minutes, or until tender and lightly caramelized, stirring halfway through. -
4
Transfer the roasted vegetables to a large pot or Dutch oven. Add the broth and bring to a simmer over medium heat. Cook for 5 minutes. -
5
Using a blender or immersion blender, purée the soup until smooth. For extra creaminess, stir in the coconut milk or heavy cream. -
6
Taste and adjust seasoning with more salt, pepper, or spices if needed. If the soup is too thick, thin it with a little more broth or water. -
7
Ladle the soup into bowls and garnish with fresh herbs, toasted pumpkin seeds, and a drizzle of cream. Serve with crusty bread.
🔧Equipment
- Large baking sheet
- Large pot or Dutch oven
- Blender or immersion blender
- Chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Butternut Squash Soup Works
❓ Frequently Asked Questions About Creamy Butternut Squash Soup
1. Can I make butternut squash soup without cream?
Yes! You can easily make butternut squash soup without cream by using alternatives like coconut milk, cashew cream, or even just vegetable broth for a lighter version. The soup will still be creamy and flavorful.
2. How do I store and reheat leftover butternut squash soup?
Store leftover soup in an airtight container in the refrigerator for up to 4–5 days or freeze it for up to 3 months. To reheat, warm it on the stovetop over medium heat, stirring occasionally, or microwave it in 30-second intervals until hot.
3. Can I roast the butternut squash instead of boiling it?
Absolutely! Roasting the squash enhances its natural sweetness and adds depth of flavor. Simply toss cubed squash with olive oil, salt, and pepper, then roast at 400°F (200°C) for 25–30 minutes before blending with broth.
4. What can I add to butternut squash soup for extra flavor?
Boost the flavor with ingredients like caramelized onions, garlic, ginger, nutmeg, cinnamon, or a splash of apple cider. For a savory touch, try adding a pinch of smoked paprika, miso paste, or a Parmesan rind while simmering.
5. Is butternut squash soup suitable for vegans?
Yes! Most butternut squash soup recipes are naturally vegan if you use vegetable broth and skip dairy-based cream. Just ensure any added toppings (like croutons or cheese) are plant-based if needed.
