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Homemade butternut squash soup in a white bowl on a white table, with a bowl of farro, and a golden spoon nearby.

Butternut Squash Soup

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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!
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 227
Author Sangeetha Vel

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
US Customary - Metric

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.
    A wooden board with vertically halved butternut squash and its peels alongside.
  • 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.
    A wooden board with bite-sized chopped butternut squash, with the other unsliced half on the side.

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.
    A wide-bottom pan with aromatics sizzling in oil.
  • 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.
    A pan with chopped squash seasoned with salt, alongside aromatics.
  • 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.
    A pan with butternut squash boiling in the broth.
  • 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.
    A closed pan with the butternut soup mixture simmering.
  • 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.
    A picture showing fork-tender butternut squash.
  • 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.
    A pan with blended creamy butternut squash soup, with an immersion blender on the side.
  • 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!
    A pan with velvety butternut squash soup garnished with cream, black pepper, and cilantro leaves.

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.
    Creamy butternut squash served in a bowl with farro alongside as a side.

Notes

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

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

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