Butternut Squash Soup is one of my favorite soups to make and enjoy with my family during the fall season. It’s creamy, rich, and packed with flavor, making it a great choice as a hearty main or a simple starter. Pair it with a slice of crusty bread for a cozy meal, or serve it with roasted meats or a fresh salad for something more filling.
What You’ll Find On This Page
I’m using fresh, simple, and easy-to-find ingredients that bring out the natural sweetness of butternut squash. The herbs and spices add a warm, balanced depth, but you can adjust them to suit your taste. Want it spicier? Creamier? Or maybe topped with toasted nuts or a swirl of cream? I’ve included tips to help you make it your own.
Butternut squash soup is perfect for chilly days, Thanksgiving dinners, or just when you want something cozy and satisfying. It’s a great way to enjoy seasonal squash, and the best part? It’s quick and simple enough for any home cook. Let’s get started!
Explore More Squash Recipes:
- Roasted Butternut Squash
- Roasted Acorn Squash
- Spaghetti Squash
- Roasted Pumpkin
- Pumpkin Puree
- Roasted Pumpkin Seeds
Ingredients and Substitutions Overview
To make this Butternut Squash Soup, you’ll need a handful of basic seasonings and fresh herbs. Everything is easy to find at your local grocery store. Here’s what you’ll need:
- Butternut Squash: Choose a medium-sized squash with firm, matte beige skin and no soft spots or cracks. If it sounds slightly hollow when tapped, it’s ripe and flavorful. If peeling and chopping feels tricky for you, use pre-cut squash for convenience, but fresh squash gives the best texture and flavor.
- Broth: Chicken broth adds a rich base and enhances the soup’s depth. For a vegetarian option, vegetable broth is a great substitute, providing a lighter yet equally delicious flavor. You can also experiment with low-sodium broth if you're watching your salt intake, and adjust the seasonings as needed.
- Cream: A swirl of heavy cream at the end makes the soup extra creamy. For a lighter version, you can use half-and-half or even coconut milk for a subtle, nutty twist.
- Aromatics: Onion, garlic, and ginger are must-haves for building warm, bold flavors. Sautéing them first enhances their natural sweetness and creates a flavorful base.
- Herbs: Fresh sage and rosemary are classic choices that bring depth and earthy aroma to the soup. Dried herbs also work, but use them sparingly as their flavors are more concentrated. For a fresh and vibrant finish, try sprinkling parsley or cilantro on top—they add both brightness and a pop of color.
- Olive Oil: A drizzle of light olive oil enhances the flavors without overpowering the dish. It’s a simple but important ingredient for tying everything together.
- Seasonings: Salt and pepper are your foundation, but you can take the flavor further with a pinch of cinnamon, nutmeg, or chipotle seasoning to suit your taste.
How to Make Butternut Squash Soup at Home?
Let’s make Butternut Squash Soup together! We’ll start by peeling and cutting the squash to the right size, sautéing the veggies, and then cooking the squash with the broth. Finally, we’ll blend everything to a creamy texture and season it to perfection. I’ve included step-by-step photos and a video to guide you along the way. Let’s get started and create the perfect soup!
Discover More Comforting Soup Recipes:
- Pumpkin Soup
- Potato Soup
- Tomato Soup
- Vegetable Soup
- Minestrone Soup
- Cream of Mushroom Soup
- Lentil Soup
- French Onion Soup
- Egg Drop Soup
Butternut Squash Soup
Enjoy the comforting flavors of our Butternut Squash Soup! Creamy, flavorful, and made with fresh ingredients, it’s perfect for a cozy night in or a special celebration like Thanksgiving. A wonderful addition to any meal, this soup is sure to impress!
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Ingredients
- 2-3 lb Butternut Squash, peeled and diced
- 3 tbsp Olive Oil
- 1 Yellow Onion, chopped
- 5 cloves Garlic, minced
- ½ tsp Ginger, minced
- 1 tsp Sage Leaves, chopped
- 1½ tsp Rosemary Leaves, minced
- Salt, to taste
- 4 cups Chicken Broth, or veg broth
- Black Pepper Powder, to taste
- 3 tbsp Heavy Cream, optional
- Cilantro Leaves, chopped, to garnish
Instructions
Preparing the Butternut Squash
- Start by peeling the squash with a vegetable peeler. Hold it firmly and peel off the tough outer skin to reveal the bright orange flesh. Once peeled, slice the squash in half. You can cut it vertically for longer pieces or horizontally if that feels more stable—it’s all about what feels easiest for you. Scoop out the seeds and any stringy bits from the center using a spoon. Don’t toss the seeds! Rinse and dry them so you can toast them later for a crunchy, flavorful topping.
- Cut the squash into evenly sized, bite-sized pieces. This will help it cook evenly and give you a smooth, creamy texture when blended. If the squash feels slippery, place it on a damp cloth to keep it steady and make cutting safer.
Making the Butternut Squash Soup
- Heat a wide-bottomed pan over medium heat and add oil. Stir in the onion, garlic, ginger, sage, and rosemary. Let them sauté until soft and aromatic, releasing their flavors and creating a fragrant base for your soup.
- Add the chopped squash to the pan and season it with salt. Cook for 5-7 minutes, stirring occasionally, until it starts to soften. This step helps develop the squash’s natural sweetness and enhances its flavor.
- Pour in the broth and stir everything together. Bring the mixture to a boil, as the broth provides the essential liquid base for the soup. Boiling helps the flavors come together and softens the squash even more.
- Once the mixture starts boiling, reduce the heat to low and cover the pan with a lid. Let it simmer gently for 10-15 minutes. This step allows the flavors to blend and deepen while the squash cooks to a perfect tenderness.
- After simmering, uncover the pan and test the squash’s tenderness with a fork. If it pierces easily, it’s ready for the next step. If not, let it simmer for another 5-10 minutes until it’s soft enough for blending.
- Turn off the heat and let the mixture cool slightly for easier and safer handling. Use an immersion blender to blend the soup directly in the pot until it reaches a smooth and creamy consistency. If you’re using a countertop blender, work in batches and avoid overfilling it to prevent spills. Cover the lid with a kitchen towel to catch any steam as you blend.
- Finally, top your soup with a drizzle of heavy cream, a sprinkle of black pepper powder, and some chopped cilantro. Your creamy Butternut Squash Soup is ready to serve and enjoy!
Serving
- Pair this Butternut Squash Soup with crusty bread or a fresh salad to make it a complete meal. For more pairing ideas, take a look at our Serving Suggestions section below.
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Chef's Notes and Tips
Here are some helpful tips and customization ideas to help you make the best Butternut Squash Soup, just the way you like it:
- Choosing Butternut Squash: Look for a medium to large squash that feels heavy for its size and has matte beige skin without cracks, bruises, or soft spots. A firm, intact stem shows it’s fresh, and a slightly hollow sound when tapped means it’s ripe. Go for one with a longer neck and smaller bulb—this gives you more flesh and fewer seeds, perfect for soup. If you’re not using it right away, store it in a cool, dry place. It can last for weeks as long as you keep it away from moisture and sunlight.
- Handle with Care: Cutting butternut squash can feel challenging, but using the right tools and techniques makes it easier and safer. Use a sharp, sturdy knife and a stable cutting board to prevent slipping. If the squash feels tough to cut, microwave it for 1-2 minutes to soften the skin slightly. This makes peeling and chopping much more manageable. Cut into even-sized pieces to make sure the squash cooks consistently and blends smoothly.
- Blend in Batches: If you’re using a countertop blender, work in small batches to avoid spills or pressure buildup from the heat. Let the soup cool slightly before blending and place a kitchen towel over the blender lid to catch any escaping steam. If you have an immersion blender, you can blend directly in the pot, saving time and effort while keeping your kitchen mess-free.
- Adjust Consistency: Getting the right consistency is all about balance. If your soup feels too thick, gradually add more warm broth while stirring. If the soup is too thin, simmer it uncovered for a few more minutes to thicken it. Always taste and adjust the seasoning after changing the consistency, as additional liquid can dilute the flavor.
- Consider Roasting: While not required, roasting the butternut squash beforehand can bring out a deeper, caramelized flavor that takes the soup to the next level. Simply roast the squash until tender, then scoop out the flesh and blend it with the sautéed aromatics for a richer, more robust soup. For guidance, feel free to check out our roasted butternut squash recipe for detailed steps.
- Make It Spicier: If you love a bit of heat, there are plenty of ways to spice up your Butternut Squash Soup. Add a pinch of cayenne pepper, red chili flakes, or smoked paprika while sautéing the aromatics for a gentle kick. For a bolder flavor, stir in some chopped fresh chili or a drizzle of chili oil just before serving. Adjust the spice level to suit your taste, and enjoy the extra warmth it brings to your bowl!
- Add Veggies and Fruits: Get creative and make this soup your own! Add diced apples for a touch of sweetness to balance the squash’s flavor, or toss in carrots for extra depth and vibrant color. Looking for an even creamier texture? Add a potato or two while cooking. These simple additions not only boost the flavors but also make the soup more filling and nutritious.
- Finish with Toppings: To add more texture and flavor, top your soup with toasted seeds, croutons, or a drizzle of flavored oil like truffle or chili oil. These small touches take your soup from simple to restaurant-quality.
Nutrition Info
Serving: 1serving | Calories: 227kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 883mg | Potassium: 901mg | Fiber: 5g | Sugar: 7g | Vitamin A: 24116IU | Vitamin C: 51mg | Calcium: 135mg | Iron: 2mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
Butternut Squash Soup is so versatile! Whether you’re serving it as a hearty main or a comforting starter, here are some pairing suggestions I think you’ll enjoy:
- Soup Garnishes: Top your soup with toasted pumpkin seeds (pepitas), crispy bacon, or grated Parmesan cheese. These simple additions enhance the flavors and add texture.
- Grilled Cheese: Pair the soup with a gooey grilled cheese sandwich. The crispy bread and melty cheese are a perfect contrast to the soup’s creamy texture.
- Croutons: Add a satisfying crunch with croutons. Whether you make them at home or use store-bought, they’re a great addition to the creamy soup..
- Salads: Serve a fresh salad alongside the soup for a balanced meal. A simple green salad with tangy vinaigrette or a hearty kale salad works wonderfully.
- Roasted Veggies: Roasted Brussels sprouts, carrots, or cauliflower make excellent companions. Their caramelized sweetness complements the soup and adds vibrant colors to your plate.
- Side Dishes: For a filling meal, pair the soup with grains like quinoa, couscous, farro, or wild rice. Grilled or roasted meats such as chicken, pork, or lamb also make a satisfying addition.
Storage Suggestions
I recommend enjoying Butternut Squash Soup fresh for its full flavor, but if you have leftovers, don’t worry! Store them in an airtight container in the fridge for 2-3 days. When you’re ready to enjoy it again, warm it on the stovetop over low heat. If it feels too thick, just add a little water or broth to bring it back to the perfect consistency.
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