Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 medium butternut squash, peeled and cubed (about 4 cups); 1 tablespoon olive oil or butter; 1 medium onion, chopped; 3 cloves garlic, minced; 2 medium carrots, chopped; 4 cups vegetable broth or chicken broth; 1 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cinnamon; 1/2 cup heavy cream or coconut milk; Fresh thyme or parsley for garnish (optional)

I make Butternut Squash Soup when I want something warm, smooth, and deeply comforting. The natural sweetness of the squash blends into a creamy, velvety soup that feels cozy and nourishing with every spoonful.

Why You’ll Love This Recipe

I love this recipe because it’s simple, wholesome, and full of rich flavor without being heavy. The squash becomes beautifully tender, the spices add warmth, and the soup feels elegant while still being easy enough for a weeknight. I also like how well it works for meal prep and leftovers. Butternut Squash Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

butternut squash, peeled and cubed
olive oil or butter
onion, chopped
garlic, minced
carrots, chopped
vegetable broth or chicken broth
salt
black pepper
ground nutmeg
ground cinnamon
heavy cream or coconut milk
fresh thyme or parsley, optional

Directions

I start by heating olive oil or butter in a large pot over medium heat. I sauté the onion and carrots until softened, then add the garlic and cook until fragrant.

I stir in the cubed butternut squash, broth, salt, pepper, nutmeg, and cinnamon. I bring everything to a gentle boil, then reduce the heat and let it simmer for about 20 to 25 minutes, until the squash is very tender.

I blend the soup until smooth using an immersion blender or a regular blender in batches. I return the soup to the pot, stir in the cream or coconut milk, and gently warm it through. I taste and adjust the seasoning before serving.

Servings and Timing

I usually get 4 to 6 servings from this recipe.
Prep time: about 15 minutes
Cook time: about 30 minutes
Total time: about 45 minutes

Variations

I sometimes roast the squash first for a deeper, caramelized flavor. When I want extra warmth, I add a pinch of curry powder or ginger. I also like stirring in a splash of apple cider for a subtle sweet-tart note.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stove or in the microwave, stirring occasionally. This soup also freezes well for up to 3 months. Butternut Squash Soup

FAQs

Can I make butternut squash soup ahead of time?

I often make it ahead because the flavor improves after a day.

Can I make this soup vegan?

I use vegetable broth and coconut milk to keep it fully vegan.

How do I thicken butternut squash soup?

I let it simmer uncovered or add less broth from the start.

Do I need to peel the squash?

I peel it for the smoothest texture, though roasting with the skin on works too.

What should I serve with butternut squash soup?

I like serving it with crusty bread, grilled cheese, or a simple salad.

Conclusion

I keep Butternut Squash Soup in my rotation because it’s comforting, smooth, and full of natural flavor. With simple ingredients and a creamy finish, this recipe gives me a warm, satisfying meal that always feels cozy and homemade.