At least once a year as soon as the weather starts to cool down, I’m making a butternut squash soup.
It’s so delicious and it makes the kitchen smell amazing!
I used to just stick to the classic version, but then I started mixing things up with apples, coconut milk, or a bit of spice.
No matter how I changed it, it always ends up cozy and satisfying.
And the best part is that I can easily make a huge batch and keep it in the fridge for a couple of days before freezing it.
Trust me, being able to heat up a bowl of soup and calling it supper is a blessing on busy nights or nights where you just don’t feel like cooking.
Anyway, it’s a warm and yummy soup that’s super easy to make when you’re craving real comfort food.
What You Need to Make Butternut Squash Soup
Butternut squash soup is one of those cozy meals that somehow feels fancy even though it’s super simple.
- Butternut squash – the star of the show; peel it, cube it, and get ready for that creamy texture
- Olive oil – adds a little richness and helps everything roast or sauté just right
- Onion – brings a savory base that balances the sweetness of the squash
- Garlic – because no soup should ever skip garlic, ever
- Carrot – adds a touch of color and natural sweetness
- Apple – yes, apple! It gives a hint of brightness and makes the flavor pop
- Vegetable broth – keeps it light while tying all those cozy flavors together
- Salt and pepper – just enough to bring everything to life
- Cinnamon – gives that subtle fall warmth without overpowering the soup
- Nutmeg – a little goes a long way, adds depth and a touch of comfort
- Heavy cream or coconut milk – for that silky-smooth finish that makes every spoonful feel luxurious
How to Make Butternut Squash Soup
1. Sauté the Good Stuff
Warm up your olive oil in a big pot and toss in the onion.
Let it get nice and soft before adding the garlic, carrot, and apple.
Stir everything around until it smells amazing.
2. Add the Squash and Spices
Throw in the butternut squash cubes, then season with salt, pepper, cinnamon, and nutmeg.
Pour in the broth and give it a good stir.
3. Simmer Until Soft
Bring it to a gentle boil, then turn the heat down and let it simmer until the squash is soft enough to mash with a fork.
This usually takes about 20 minutes.
Keep an eye on the liquid…if it’s cooking down too fast, add a splash more broth.
4. Blend It Smooth
Take it off the heat and grab your immersion blender (or regular blender if that’s what you’ve got). Blend until creamy and smooth.
If you’re using a regular blender, do it in batches so you don’t end up wearing soup.
5. Add Cream and Adjust
Pour in the cream or coconut milk and stir it through until everything’s silky and warm.
aste and add more salt or pepper if it needs it.
A drizzle of extra cream or a sprinkle of pumpkin seeds on top looks fancy but takes zero effort.
Butternut Squash Soup Recipe
This butternut squash soup is simple to make and perfect for chilly days! Serve it with crusty bread or a sprinkle of pumpkin seeds for extra texture.
Ingredients
- 1 large butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, chopped
- 1 medium apple, peeled and chopped
- 4 cups vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup heavy cream or coconut milk
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
- Stir in garlic, carrot, and apple, and cook for 2 to 3 minutes.
- Add cubed butternut squash, vegetable broth, salt, pepper, cinnamon, and nutmeg. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 20 to 25 minutes or until squash is tender.
- Remove from heat and use an immersion blender to puree until smooth, or carefully transfer to a blender in batches.
- Stir in the cream or coconut milk and reheat gently over low heat if needed.
- Taste and adjust seasoning before serving.
More Butternut Squash Soup Ideas
This soup is easy to play around with.
Here are some ways you can “spice” up your butternut squash soup and create something delicious and unique:
Vegan Butternut Squash Soup
Skip the cream and use coconut milk for a plant-based twist that’s still silky and rich.
Roast the squash first for a deeper flavor, then blend it with sautéed onion, garlic, and a good splash of veggie broth.
Add a touch of maple syrup if you like it a bit sweet.
Finish with roasted chickpeas on top for crunch and extra protein.
Thai Butternut Squash Soup
Start with a spoonful of red curry paste and a can of coconut milk, then add your cooked squash and broth.
Let it simmer until it thickens slightly and smells incredible.
You can toss in a squeeze of lime juice and some chopped cilantro right before serving.
Add a swirl of peanut butter if you want it creamy and nutty.
Apple Butternut Squash Soup
This one is absolutely delicious!
Cook diced apples right along with your squash and onion for a sweet, tart flavor that balances the richness.
A bit of cinnamon or clove gives it that cozy vibe without being too strong.
Blend it smooth and add a splash of apple cider for a bright finish.
Sprinkle on a few toasted pecans to make it feel special.
Keto Butternut Squash Soup
Keep it low-carb by skipping the apples and carrots, focusing on the squash and savory herbs instead.
Use chicken broth for more flavor and swirl in a spoonful of cream cheese or heavy cream to thicken it.
Garlic, thyme, and a pinch of paprika go a long way here.
op it with crumbled bacon or a few roasted pumpkin seeds.
Sweet Potato Butternut Squash Soup
Combine roasted sweet potatoes and squash for a velvety, earthy base that feels extra hearty.
Use a mix of vegetable broth and coconut milk for a creamy texture.
Add a little ginger to give it warmth and freshness.
Blend it until silky and serve with a sprinkle of chili flakes.
Chicken Butternut Squash Soup
Sauté onion, garlic, and diced chicken breast until golden before adding the squash and broth.
Let everything simmer together until the chicken is tender and the squash breaks down.
Shred the chicken right in the pot for a comforting, chunky texture.
Add a handful of spinach or kale at the end for color and nutrients.
Tomato Butternut Squash Soup
Add a can of crushed tomatoes to your squash and broth mix for a tangy, savory twist.
Simmer it all together with basil and garlic until the flavors meld.
I like to blend it smooth and stir in a splash of cream or oat milk to balance the acidity.
Sprinkle on a little parmesan or nutritional yeast before serving.
Cottage Cheese Butternut Squash Soup
Blend in a scoop of cottage cheese after cooking to make it creamy and protein-packed without heavy cream.
It melts right in and gives the soup a rich texture that’s still light.
Add a pinch of nutmeg and salt to bring the flavors together.
Top with cracked pepper or a drizzle of olive oil.
Butternut Squash Gnocchi Soup
Cook store-bought gnocchi right in the soup near the end so they soak up the flavor.
Use a thick, blended base made with squash, broth, and cream or coconut milk.
A sprinkle of parmesan makes it extra comforting.
Add a handful of spinach or kale before serving so it wilts just right.
Butternut Squash and Red Pepper Soup
Roast red peppers and squash together, then blend them with onion, garlic, and broth for a smoky flavor.
A bit of smoked paprika or cayenne adds just the right kick.
I like to drizzle a little olive oil on top for richness.
Serve it with a grilled cheese or crusty bread.
Butternut Squash Soup with Sausage and Tortellini
Brown some Italian sausage in the pot before adding the broth and squash.
Once it’s cooked and the soup is smooth, toss in cheese tortellini and let it simmer until tender.
The sausage adds a rich, savory layer that makes this more of a meal than a soup.
Add fresh parsley on top for a little color.
Cozy Ways to Enjoy Butternut Squash Soup
Butternut squash soup is one of those dishes that fits into any kind of night.
You can keep it simple with bread and butter or dress it up with toppings and sides.
Try pairing it with a grilled cheese, a fall salad, or a handful of roasted nuts on top.
