Butternut Squash Soup Recipe
A creamy, nourishing bowl that’s as easy to whip up as it is comforting, perfect for crisp fall evenings.
Full Recipe Introduction
When the air turns cool and leaves start to carpet the sidewalk, I reach for this Butternut Squash Soup Recipe—my go-to for healthy, homestyle comfort. Imagine scooping into a silky, velvety soup brightened by a hint of cinnamon and nutmeg, packed with vitamin A and fiber-rich butternut squash. It’s vegetarian, gluten-free, and so creamy you’d swear there’s heavy cream—yet it leans on a modest splash of coconut milk (or whatever milk you have on hand) to keep it light. I first stirred together this soup on a blustery autumn afternoon, inspired by a bargain bin full of orange gourds at my local farmers market. Ever since, it’s been my crowd-pleaser for casual weeknight dinners, festive lunches, or when I need a little bowlful of sunshine.
Here’s the thing: you don’t need a fancy gadget—just a sturdy pot, a blender (or immersion blender), and a wooden spoon. Along the way, I’ll share data-driven insights—like how one cup of cooked butternut squash provides over 100% of your daily vitamin A—and simple swaps for dietary tweaks. You might also like my roasted carrot soup or pumpkin chili posts for more fall flavors.
Why You’ll Love This Butternut Squash Soup Recipe
– Ultra-creamy texture without tons of heavy cream
– Ready in under an hour—easy weeknight winner
– Vegetarian and gluten-free—great for guests with dietary needs
– Packed with beta-carotene, fiber, and immune-boosting nutrients
– Homestyle, comforting flavor that feels like a warm hug
– Versatile base for toppings—think pepitas, fresh herbs, or crispy shallots
– Budget-friendly fall recipe using seasonal produce
– Makes great leftovers and freezes beautifully
Ingredients
– 3 lbs butternut squash (about 1 large or 2 small; choose firm gourds with matte skin)
– 1 Tbsp olive oil (extra-virgin) or avocado oil
– 1 medium yellow onion, diced (or 2 shallots for a milder note)
– 2 medium carrots, peeled and chopped (adds natural sweetness)
– 3 cloves garlic, minced (fresh is best—no garlic powder here!)
– 1 tsp kosher salt (adjust to taste)
– ½ tsp freshly ground black pepper
– ¼ tsp ground nutmeg (or a pinch of cinnamon for warmth)
– 4 cups low-sodium vegetable broth (or homemade stock)
– ½ cup coconut milk (full-fat for creaminess, or sub oat milk)
– Optional garnishes: toasted pumpkin seeds, chopped parsley, swirl of cream, crispy bacon bits
Tips:
• If you’re short on time, buy squash pre-peeled and cubed.
• Use high-quality broth for deeper flavor.
• A microplane grater makes mincing garlic and nutmeg a breeze.
Directions
1. Sauté the aromatics
Heat oil in a large heavy pot over medium heat. Once shimmering, add onion and carrots. Stir for about 5 minutes until they start to soften. Toss in garlic, salt, pepper, and nutmeg; cook one more minute until fragrant—your kitchen will smell like autumn magic.
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Add the squash and broth
Stir in the cubed butternut squash. Pour vegetable broth over the top, ensuring the squash is just covered. Crank heat to medium-high and bring to a gentle boil. -
Simmer until tender
Reduce heat to medium-low, cover, and let everything bubble away for 20–25 minutes. You’ll know it’s ready when a fork slides easily through the squash. -
Blend to silky smooth
Remove the pot from heat. Using an immersion blender, pulse until velvety. If you’re using a stand blender, work in batches—fill the pitcher halfway, blend on low, and hold a kitchen towel over the lid to avoid splatters. -
Stir in coconut milk
Return the soup to low heat. Add coconut milk and whisk gently. Taste and adjust seasoning—sometimes a pinch more salt or pepper makes all the difference. -
Serve and garnish
Ladle into bowls, top with toasted pepitas, chopped parsley, or a drizzle of extra cream. A little crunchy bacon or fried shallots is nice if you’re not strictly vegetarian. Enjoy immediately for the best texture.
Servings & Timing
– Yield: 4–6 hearty servings
– Prep Time: 15 minutes (or 10 minutes with prepped squash)
– Cook Time: 25 minutes simmering
– Total Time: about 40 minutes from start to finish
Variations
– Curry Spice Twist: Add 1 Tbsp curry powder with the garlic for an Indian-inspired soup.
– Apple-Squash Blend: Toss in one peeled, chopped apple for a hint of tart sweetness.
– Vegan Green Boost: Stir in a handful of baby spinach after blending for color and nutrients.
– Smoky Chipotle: Mix in 1 tsp chipotle powder or adobo for a smoky kick.
– Cheesy Topper: Crumble goat cheese or blue cheese on top for tangy contrast.
Storage & Reheating
Store cooled soup in an airtight container in the refrigerator for up to 4 days. For longer keeping, freeze in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the fridge, then warm gently on the stove, stirring occasionally—if it’s too thick, swirl in a splash of broth or milk. Make-ahead tip: cook the soup fully, cool, and portion into jars for grab-and-go lunches.
Notes
• I learned that over-cooking the squash can lead to a grainy texture—keep an eye on that simmer.
• Freshly grating nutmeg brings a brighter, more complex flavor than pre-ground.
• For extra richness, swap half the broth for cream; for a lighter version, use all broth and skip the milk.
• Blending while the soup’s hot gives a smoother finish; just vent your blender lid slightly to avoid splatter.
FAQs
Q: Can I use canned squash puree?
A: Yes, but fresh cubes offer more texture and flavor—start with about 3 cups of puree and adjust broth.
Q: How can I make this nut-free or dairy-free?
A: Simply stick with coconut or oat milk and skip any dairy garnishes—totally dairy-free.
Q: My soup is too thin—what now?
A: Simmer uncovered for a few minutes to reduce, or blend in a handful of roasted potatoes for body.
Q: Can I add other veggies?
A: Absolutely—sweet potatoes, parsnips, or red peppers blend well in this base.
Q: Is this soup freezer-safe?
A: It freezes beautifully; just leave room in the container for expansion.
Q: How do I reheat without burning?
A: Warm on medium-low and stir occasionally to prevent sticking on the bottom.
Q: What’s a good make-ahead strategy?
A: Cook, cool, and refrigerate; reheat and finish with garnishes just before serving.
Conclusion
This Butternut Squash Soup Recipe brings together creamy texture, fall spices, and wholesome veggies in under an hour—ideal for cozy family dinners or feeding a crowd. I’d love to hear how you customize it: drop a comment, rate the recipe, or share a photo on social media. And if you’re craving more seasonal comfort, check out my roasted apple-sage soup or autumn harvest salad next!
Butternut Squash Soup Recipe
Ingredients
- 3 lbs butternut squash about 1 large or 2 small; choose firm gourds with matte skin
- 1 Tbsp olive oil (extra-virgin) or avocado oil
- 1 medium yellow onion, diced (or 2 shallots for a milder note)
- 2 medium carrots, peeled and chopped (adds natural sweetness)
- 3 cloves garlic, minced (fresh is best—no garlic powder here!)
- 1 tsp kosher salt adjust to taste
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg (or a pinch of cinnamon for warmth)
- 4 cups low-sodium vegetable broth (or homemade stock)
- 1/2 cup coconut milk (full-fat for creaminess, or sub oat milk)
- Optional garnishes: toasted pumpkin seeds, chopped parsley, swirl of cream, crispy bacon bits
Instructions
- Heat oil in a large heavy pot over medium heat. Once shimmering, add onion and carrots. Stir for about 5 minutes until they start to soften. Toss in garlic, salt, pepper, and nutmeg; cook one more minute until fragrant—your kitchen will smell like autumn magic.
- Stir in the cubed butternut squash. Pour vegetable broth over the top, ensuring the squash is just covered. Crank heat to medium-high and bring to a gentle boil.
- Reduce heat to medium-low, cover, and let everything bubble away for 20–25 minutes. You’ll know it’s ready when a fork slides easily through the squash.
- Remove the pot from heat. Using an immersion blender, pulse until velvety. If you’re using a stand blender, work in batches—fill the pitcher halfway, blend on low, and hold a kitchen towel over the lid to avoid splatters.
- Return the soup to low heat. Add coconut milk and whisk gently. Taste and adjust seasoning—sometimes a pinch more salt or pepper makes all the difference.
- Ladle into bowls, top with toasted pepitas, chopped parsley, or a drizzle of extra cream. A little crunchy bacon or fried shallots is nice if you’re not strictly vegetarian. Enjoy immediately for the best texture.
