The Ultimate Cozy Butternut Squash Soup Recipe for Fall

Butternut Squash Soup Recipe

Elaria Jackson

This butternut squash soup is a creamy, flavorful, and easy-to-make dish that is perfect for a fall meal. The soup is made with roasted butternut squash, onions, garlic, and spices. It is then blended until smooth and creamy. The soup can be served with a variety of toppings, such as croutons, chopped nuts, or a dollop of sour cream.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Calories 300 kcal

Equipment

• Large pot
• Blender or immersion blender
• Baking sheet
• Knife
• Cutting board
• Measuring cups and spoons

Ingredients

  

• 1 butternut squash peeled and cubed
• 1 tablespoon olive oil
• 1 onion chopped
• 2 cloves garlic minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

 

• Preheat oven to 400 degrees F (200 degrees C).
• Toss the butternut squash cubes with olive oil, onion, garlic, cumin, coriander, cinnamon, and nutmeg.
• Spread the squash mixture on a baking sheet and roast for 20-25 minutes, or until the squash is tender and golden brown.
• Transfer the roasted squash to a large pot and add the chicken broth.
• Bring to a boil, then reduce heat and simmer for 15 minutes.
• Remove from heat and let cool slightly.
• Blend the soup until smooth and creamy using a blender or immersion blender.
• Stir in the heavy cream and season with salt and pepper to taste.
• Serve hot, garnished with croutons, chopped nuts, or a dollop of sour cream.

Notes

• You can use vegetable broth instead of chicken broth for a vegan option.
• If you don't have heavy cream, you can use milk or yogurt instead.
• The soup can be stored in the refrigerator for up to 3 days.

There’s nothing quite like coming home to the smell of warm butternut squash roasting in the oven. The crisp fall air always signals one thing for me—it’s time to bring out my favorite soup recipe. Butternut squash and cool weather go together like a perfect pair. Last week, I was so thrilled to see butternut squash back in season at the store, I grabbed two right away and rushed home to make this cozy, creamy soup.

A Simple Soup That Shines

This recipe has become a staple in my home and a hit with friends and family. Readers have raved about it too, giving it a glowing 5-star rating over hundreds of reviews. It’s not just another soup recipe—it’s the butternut squash soup recipe you’ll want to make all season long. And the best part? You don’t need a laundry list of ingredients. Just a handful of basics will transform that humble squash into a velvety bowl of comfort.

The Secret to Perfect Butternut Squash Soup

The key to this soup’s incredible flavor is all in the roasting. Roasting brings out the caramelized, nutty sweetness of the butternut squash, and it makes the prep easier—you won’t even need to peel or chop the squash beforehand. Trust me, once you try this method, you’ll never go back to boiling!

When I make this soup, the kitchen is filled with a rich, slightly sweet aroma, thanks to the combination of roasted squash and shallots sautéed in butter. The butter adds a luxurious touch, making the soup taste rich without being heavy. If you’re dairy-free, no worries—olive oil works just as well!

Simple Ingredients, Big Flavor

This butternut squash soup keeps things simple to let the squash’s natural flavor shine. You only need a few ingredients to make this magic happen:

• Butternut squash
• Olive oil or butter
• Shallot
• Garlic
• Vegetable broth
• A touch of maple syrup
• A sprinkle of nutmeg for warmth

These ingredients come together to create a luscious, smooth soup that’s so much better than anything from a can or box. And yes, butter is better than cream here—it gives richness without weighing down the soup.

How to Blend Butternut Squash Soup Like a Pro

One thing I’ve learned after many batches of soup is that blending can make or break the final result. In the early days, I tried using an immersion blender, but it always left the soup with a gritty texture. No thanks! Instead, I’ve found that using a stand blender gives the smoothest, creamiest result, every time.

Here’s my trick: roast your squash, sauté the shallot and garlic, then blend them all together with the broth in a stand blender. If you have a fancy high-performance blender like a Vitamix, even better—those soups come out hot and ready to serve straight from the blender! But any standard blender will do. Once it’s silky smooth, just warm it up on the stove and serve.

Serving Suggestions and Finishing Touches

This soup is incredibly versatile. If I’m in a hurry, I’ll serve it with some crusty bread and a side salad for a simple weeknight dinner. But when I’m hosting, I love to pair it with grilled cheese sandwiches or serve it in mugs for a casual holiday starter. The flavors even deepen overnight, so it’s perfect to make ahead for Thanksgiving or a cozy dinner party.

If you’re feeling fancy, top your bowls with a sprinkle of black pepper or some toasted pumpkin seeds for a bit of crunch. But honestly, this soup is so flavorful, it doesn’t need much to wow your guests.

A Bowl of Comfort, Anytime

There’s something truly special about curling up with a bowl of this butternut squash soup. It’s my go-to for those chilly evenings when I want something simple but satisfying. Whether you’re making it for yourself, your family, or a holiday gathering, this recipe will bring warmth and comfort to the table every time.

So, grab a squash and get ready to cozy up!

Elaria Jackson

Hello, I’m Elaria Jackson, the author behind Vegan Castle. I have a background in Nutrition Science and Culinary Arts. I’ve studied the benefits of a plant-based diet and its impact on health and the environment. I’ve attended various vegan cooking courses and workshops. Through Vegan Castle, I share easy weeknight meals and decadent desserts. I aim to be a valuable companion on your vegan journey.