I just made this butternut squash soup, and honestly, it turned out better than I expected. It was warm, creamy, and full of cozy fall flavors.

The best part? It’s simple enough to whip up on a weeknight but feels special enough to serve to guests. The natural sweetness of the squash blends beautifully with aromatic spices.

If you’re into trying more comforting soup recipes, this one will fit right alongside favorites. Let me walk you through everything so you can enjoy this comforting bowl just like I did.

Ingredients

Here’s what you’ll need to make this creamy, flavorful soup. I’ve also added some tips so you get the best results with every bite.

1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed: Tip: Fresh squash gives the best flavor and texture—avoid pre-frozen cubes if possible.
2 tablespoons olive oil or butter: Olive oil gives a light, earthy taste while butter adds richness.
1 medium onion, diced: Yellow onions work great for sweetness and depth.
2 garlic cloves, minced: Fresh garlic enhances the flavor; avoid jarred versions for this recipe.
1 medium carrot, peeled and chopped: Adds a natural sweetness that balances the squash.
4 cups vegetable broth (or chicken broth for non-veg): Use low-sodium broth so you can control the saltiness.
1/2 cup coconut milk or heavy cream: Coconut milk for a dairy-free option, cream for a richer taste.
1/2 teaspoon ground nutmeg: Brings a warm, cozy note that pairs well with squash.
1/2 teaspoon ground cinnamon: Adds depth and subtle sweetness.
Salt and black pepper, to taste: Always taste and adjust at the end!
Optional toppings: pumpkin seeds, a drizzle of olive oil, or fresh parsley: Adds texture and color to your final bowl.

Note: This recipe makes several servings (about 4 large bowls or 6 small cups), perfect for sharing or meal prep.

Variations

Want to change it up a little? Try these ingredient swaps and flavor boosts:

Dairy-Free: Use coconut milk or oat cream instead of heavy cream.
Add Spice: Add a pinch of cayenne pepper or red chili flakes for heat.
Boost Nutrition: Stir in a handful of baby spinach just before blending.
Sweeter Version: Add a chopped apple or pear with the carrots
Protein Add-in: Add cooked lentils or white beans before blending.

If you’re in the mood to explore beyond this dish, Crockpot Tortellini Soup is another rich, filling favorite that takes minimal effort.

Cooking Time

Here’s a quick overview so you know how to plan your time.

Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour

Equipment You Need

Here’s what I used and why each tool helped:

Sharp chef’s knife – To cut through the thick squash easily.
Cutting board – Large, sturdy surface for safe chopping.
Vegetable peeler – For peeling squash without hassle.
Large pot or Dutch oven – For even simmering and cooking.
Immersion blender or regular blender – To create a smooth, creamy texture.
Measuring cups and spoons – For precise flavor balance.

How to Make Butternut Squash Soup?

Making this soup is easy if you take it step by step. It starts with fresh veggies, builds flavor through gentle cooking, and ends with creamy goodness.

Sauté the Aromatics

In a large pot, heat the olive oil or butter over medium heat. I added the diced onion, garlic, and carrot, cooking them gently for about 7 minutes. They soften up and release a deep, savory aroma that forms the soup’s flavorful base.

Add the Squash and Broth

Once the aromatics were ready, I added the cubed squash and poured in the broth. I stirred in the nutmeg and cinnamon and brought everything to a boil. After that, I lowered the heat and let it simmer with a lid on for around 25 minutes until the squash was super tender.

Blend Until Smooth

This is where the magic happens. I used my immersion blender right in the pot to blend everything into a silky-smooth soup. If you’re using a regular blender, do it in batches and be careful with the hot liquid—it can splash!

Stir in Coconut Milk or Cream

Once blended, I stirred in the coconut milk (you could also use heavy cream). This step made the soup wonderfully creamy. I tasted and adjusted the salt and pepper—don’t skip this part.

Serve and Garnish

I ladled the soup into bowls and added a sprinkle of roasted pumpkin seeds and chopped parsley. Sometimes, I swirl in a little coconut milk on top. It looked fancy, tasted amazing, and felt like a hug in a bowl. You could even create a mini soup buffet with different soup recipes like Tuscon Bean Soup for variety.

Roast the Butternut Squash (Optional but Flavorful)

If you have some extra time, roast the squash for a richer, slightly sweet flavor. I tossed mine in olive oil with salt and pepper, then roasted at 400°F for 25 minutes until golden and soft. It brings out that nutty, caramelized taste you just can’t get on the stovetop.

Additional Tips for Making This Recipe Better

Here are a few things I’ve learned from making this soup multiple times:

Roast the squash if you have time—it adds a depth of flavor that’s worth it.
Use fresh spices for stronger aroma and taste.
Don’t skip the aromatics—they balance the squash’s sweetness beautifully.
Blend in batches if using a regular blender to avoid burns.
Add a splash of lemon juice or vinegar to brighten the final flavor.

How to Serve Butternut Squash Soup?

This soup is versatile and pairs well with lots of things. Here are some of my favorite ways to serve it:

Pour into mugs for a cozy appetizer before dinner.
Serve in a bowl with garlic toast or a grilled cheese sandwich.
Top with crispy bacon, sour cream, or roasted chickpeas for extra texture.
Present it in mini bowls at a holiday gathering—it’s elegant and easy to eat.

Nutritional Information

Here’s an estimate of what you’re getting in one serving:

Calories: About 180
Protein: 3g
Carbohydrates: 22g
Fat: 9g

These values may vary slightly depending on your exact ingredients.

Make Ahead and Storage

Refrigerating: Store leftovers in an airtight container in the fridge. It stays fresh for up to 4 days and actually tastes better the next day!
Freezing: Let the soup cool completely before freezing. I store mine in individual containers—great for quick lunches. It’ll keep for up to 3 months.
Reheating: Warm the soup over medium-low heat on the stove or in the microwave. Add a splash of broth or water if it’s too thick.

Why You’ll Love This Recipe?

There are so many reasons to keep this recipe on repeat. Here’s why I love it:

Quick and simple: You don’t need a ton of time or cooking experience to make it.
Naturally healthy: Made with veggies and broth, and easily adaptable to your diet.
Creamy and cozy: The texture is smooth, the flavors are comforting—perfect for chilly days.
Flexible for all diets: Vegan? Gluten-free? No problem—just switch out the cream for coconut milk.
Great for meal prep: It stores well, freezes great, and reheats beautifully.

Ash Tyrrell