Butternut Squash Soup
Butternut Squash Soup is a creamy warm soup that is perfect for a chilly day. This easy butternut squash soup recipe is full of simple ingredients that give it a smooth, sweet, and savory taste. Try out this delicious comfort food while the weather is cool, and the squash are fresh!
This post may contain affiliate links which won’t change your price but will share some commission.
This great recipe is simple and easy to make. With just a few steps, you’ll have a warm large soup pot of this cozy soup, just in time for soup season.
One of our favorite soup recipes, Butternut Squash Soup takes classic soup ingredients like onion, carrots, celery, garlic, and salt, and combines it with the natural sweetness of butternut squash and savory flavor of chicken broth.
Butternut Squash Soup is the best fall soup or winter soup recipe because it takes advantage of butternut squash, which is freshly harvested in the fall and winter months. Nothing beats in-season vegetables! Butternut squash is hearty enough to make this a main dish, but it can also be served as a side.
Drop in a dollop of sour cream, bacon bits, or even roasted pumpkin seeds to add flavor and texture. You can also substitute the chicken stock for vegetable stock, making this a delicious vegetarian dish.
Why You’ll Love this Recipe:
Simple and wholesome: Made with just a few fresh, nourishing ingredients, no cream or thickeners needed.
Velvety smooth texture: Blends into a naturally creamy, silky soup thanks to the squash and vegetables.
Cozy and flavorful: Garlic, butter, and roasted vegetable flavor make it rich and comforting without being heavy.
Perfect for fall and winter: A warm, satisfying bowl ideal for chilly evenings or holiday starters.
Easy to make ahead: Stores and reheats well, making it great for meal prep or quick lunches.
Ingredients to Make Butternut Squash Soup:
- chicken broth. Adds depth and savory balance. Use homemade chicken broth if you’d like more control over salt.
- butternut squash. The star of the soup, choose one that’s firm and heavy for its size. Peel, seed, and cube before cooking for faster prep.
- onion, carrot, celery. These aromatic vegetables build the flavor base and help create a naturally creamy texture when blended.
- butter. Stirred in at the end for richness and a silky finish. You can use ghee or olive oil for a dairy-free option.
How to Make Butternut Squash Soup:
- In a large pot add the chicken broth, butternut squash, onion, carrot, celery, salt and minced garlic.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the squash and vegetables are tender.
- Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the mixture to a blender in batches and blend until smooth.
- Stir in the butter and garnish with heavy cream if desired.
Recommended Equipment
Recipe Notes & Tips:
- Chop vegetables evenly: Smaller, uniform pieces cook faster and blend more smoothly.
- Use an immersion blender for ease: Blending right in the pot saves time and cleanup. If using a regular blender, let the soup cool slightly and blend in batches to avoid splattering.
- Adjust consistency: For a thinner soup, stir in extra broth after blending until it reaches your desired texture.
- Make it dairy-free: Swap the butter for olive oil or coconut cream for a dairy-free or vegan version.
- Add flavor twists: A pinch of nutmeg or cayenne can add a warm or spicy note, and a splash of cream or coconut milk makes it even richer.
- Garnish to elevate: Top with toasted seeds, a swirl of cream, chopped herbs, or croutons for a restaurant-style finish.
Serving Suggestions:
- Walnut Pear Salad
- Roasted Zucchini and Tomatoes
- Cauliflower Gnocchi
- BBQ Chicken Flatbread
- Cucumber Onion Salad
How to Store:
Refrigerator: Store in an airtight container for up to 4–5 days. Reheat on the stovetop over medium-low heat, stirring occasionally until warmed through.
Freezer: Let the soup cool completely, then freeze in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat gently: If the soup thickens in the fridge, stir in a splash of broth or water while reheating to loosen the texture.
FAQs:
Yes! Roasting the squash, onion, carrot, and garlic adds a deeper, caramelized flavor. Simply roast at 400°F for 25–30 minutes before blending with the broth.
Yes, the skin is tough and doesn’t blend well. If you’re short on time, look for pre-cut butternut squash in the produce section.
An immersion blender is easiest, but a high-speed blender will give you the smoothest texture. Let the soup cool slightly before blending in batches for safety.
Grab your Free copy
Get a FREE Healthy Meal Planning Ebook
Butternut Squash Soup
Ingredients
- 6 cups chicken broth
- 1 large butternut squash, peeled and cubed
- 1 large onion, quartered
- 1 large carrot, peeled
- 1 rib celery
- 4 garlic cloves, minced
- 1 teaspoon salt
- ¼ cup butter
Instructions
- In a large pot add the chicken broth, butternut squash, onion, carrot, celery, salt and minced garlic.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the squash and vegetables are tender.
- Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the mixture to a blender in batches and blend until smooth.
- Stir in the butter and garnish with heavy cream if desired.
Notes
- Chop vegetables evenly: Smaller, uniform pieces cook faster and blend more smoothly.
- Use an immersion blender for ease: Blending right in the pot saves time and cleanup. If using a regular blender, let the soup cool slightly and blend in batches to avoid splattering.
- Adjust consistency: For a thinner soup, stir in extra broth after blending until it reaches your desired texture.
- Make it dairy-free: Swap the butter for olive oil or coconut cream for a dairy-free or vegan version.
- Add flavor twists: A pinch of nutmeg or cayenne can add a warm or spicy note, and a splash of cream or coconut milk makes it even richer.
- Garnish to elevate: Top with toasted seeds, a swirl of cream, chopped herbs, or croutons for a restaurant-style finish.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: ~150
Total Fat: 7g
Saturated Fat: 4g
Carbohydrates: 20g
Fiber: 4g
Sugars: 5g
Protein: 4g
Sodium: ~600mg
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!More Soup Recipes:
Did You Make This Butternut Squash Soup Recipe?
If you’ve made this recipe, please leave a comment and a rating. We love hearing your feedback and it greatly helps us improve our recipes!
You can also give us a follow on Pinterest, Instagram and Facebook – we love staying in touch!
