Comfort in a bowl. Velvety, cozy, and so easy to make.
You know those chilly days where all you want is something warm, comforting, and nourishing? That’s exactly what this creamy butternut squash soup recipe delivers. A velvety smooth, lightly sweet, perfectly spiced bowl of pure comfort.
Made with roasted butternut squash, onion, garlic, and a splash of cream (or coconut milk if you’re going dairy free), this soup is as wholesome as it is indulgent. It’s simple enough for a weeknight dinner but feels fancy enough for holiday tables.
Creamy Butternut Squash Soup Recipe
Why You’ll Love This Butternut Squash Soup
- Rich and creamy without feeling too heavy.
- Naturally gluten-free and easily vegan with just one swap.
- Perfect for meal prep it stores and freezes beautifully.
Whether you serve it as a starter or the main event with crusty bread, this soup is a cold weather winner.
Ingredients You’ll Need
You only need a few pantry staples and fresh produce:
- 1 medium butternut squash (about 2.5 lbs), peeled and cubed
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 3 cups vegetable broth (or chicken broth)
- ½ cup heavy cream or full fat coconut milk
- ½ tsp ground nutmeg
- Salt and pepper, to taste
- Optional: a pinch of cinnamon or cayenne for a little heat.
How to Make Creamy Butternut Squash Soup
1. Roast the squash (optional but recommended)
Toss squash cubes with a little olive oil and roast at 400°F (200°C) for 25–30 minutes until golden. It adds extra flavor!
2. Sauté the aromatics
In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and garlic until softened (about 5–7 minutes).
3. Simmer the soup
Add the roasted squash and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until everything is tender.
4. Blend it smooth
Use an immersion blender or carefully transfer to a regular blender. Blend until silky smooth.
5. Finish it off
Stir in cream or coconut milk. Add nutmeg, salt, and pepper to taste. Warm through and serve!
Topping & Serving Ideas
Take it to the next level with these toppings:
- Swirl of cream or coconut milk.
- Crispy bacon bits or roasted chickpeas.
- Toasted pumpkin seeds or a sprinkle of chili flakes.
- Serve with crusty sourdough, grilled cheese, or garlic bread.
Storage & Freezing Tips
- Fridge: Store in an airtight container for up to 5 days
- Freezer: Let it cool fully, then freeze for up to 3 months
- Reheating: Warm slowly on the stovetop; add a splash of broth if needed
| Calories | 140 kcal |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugars | 8 g |
| Protein | 3 g |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Cholesterol | 10 mg |
| Sodium | 450 mg |
| Potassium | 580 mg |
| Vitamin A | 300% DV |
| Vitamin C | 50% DV |
| Calcium | 80 mg |
| Iron | 1 mg |
FAQs About Butternut Squash Soup
Can I make this soup vegan?
Yes! Just swap the cream for full-fat coconut milk or a plant-based alternative.
Do I have to roast the squash?
Roasting adds a deeper, caramelized flavor, but if you’re short on time, sautéing works just fine too.
Can I freeze this soup?
Absolutely. Let it cool completely, portion into containers, and freeze for up to 3 months. Thaw and reheat gently.
Creamy Butternut Squash Soup Recipe
Ingredients
- 1 medium butternut squash about 2.5 lbs, peeled and cubed
- 1 yellow onion chopped
- 2 carrots peeled and sliced
- 2 cloves garlic minced
- 2 tbsp olive oil
- 3 cups vegetable broth or chicken broth
- ½ cup heavy cream or full-fat coconut milk
- ½ tsp ground nutmeg
- Salt and pepper to taste
- Optional: a pinch of cinnamon or cayenne for a little heat.
Instructions
- Roast the squash (optional but recommended)
- Toss squash cubes with a little olive oil and roast at 400°F (200°C) for 25–30 minutes until golden. It adds extra flavor!
- Sauté the aromatics
- In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and garlic until softened (about 5–7 minutes).
- Simmer the soup
- Add the roasted squash and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until everything is tender.
- Blend it smooth
- Use an immersion blender or carefully transfer to a regular blender. Blend until silky smooth.
- Finish it off
- Stir in cream or coconut milk. Add nutmeg, salt, and pepper to taste. Warm through and serve!
Video
Notes
- Fridge: Store in an airtight container for up to 5 days
- Freezer: Let it cool fully, then freeze for up to 3 months
- Reheating: Warm slowly on the stovetop; add a splash of broth if needed
