Butternut Squash Soup
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Butternut squash soup is a creamy blend of squash, vegetable broth, cinnamon & nutmeg topped off with heavy cream for the perfect fall soup!
This butternut squash soup recipe is savory, sweet and oh so creamy and delicious! We love to pair this one with some toasted coconut, bacon cinnamon rolls, and biscoff truffles.
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Butternut Squash Soup
Butternut Squash Soup
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Why you’ll love this recipe!
📌 An amazing blend of fall flavors make the perfect comfort soup.
📌 Comes together quickly and easily in just over 30 minutes.
📌 The best way to use up all that squash from your garden!
Butternut Squash Soup Ingredients
- Squash – Butternut squash peeled, deseeded and cubed.
- Onion – Medium yellow onion, diced.
- Oil – Any oil will work for this recipe, use your favorite variety.
- Garlic – Fresh cloves, minced.
- Seasonings – Salt, pepper, ground cinnamon, ground nutmeg.
- Broth – Vegetable broth. Stock can also be substituted.
- Heavy cream – Also known as whipping cream, can substitute half and half if needed.
How do you make butternut squash soup? (step-by-step directions)
⭐ First, heat the oil in a large pot and add the cubed butternut squash, diced onion, garlic, salt and pepper. Cook, stirring occasionally until the onion is translucent and the squash has just started to soften.
⭐ Next, pour in the vegetable broth and bring to a boil. Reduce heat and cover. Simmer until the squash is tender. Remove from heat.
⭐ Then, carefully puree soup with an immersion blender until smooth or working in batches, use a blender to pulse until smooth.
⭐ Finally, stir in the heavy cream, cinnamon and nutmeg. Season to taste with salt and pepper. Garnish with freshly cracked black pepper and a drizzle of heavy cream if desired.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Preparation
Can you make butternut squash soup ahead of time?
Yes, this can be made up to three days ahead of time (or longer if freezing) and then reheated before serving.
What if I don’t have an immersion blender?
No problem, just puree the soup in small batches in your blender. Use caution as the liquid will be very hot!
Can I use frozen butternut squash?
Yes! If you’re short on time, frozen butternut squash will work for this recipe. Cook time might be shorter than the recipe calls for with fresh squash.
Leftovers and storage
How long does butternut squash soup last?
Store the soup in the refrigerator in a sealed container for 3 – 4 days, or longer in the freezer.
Can butternut squash soup be frozen?
Absolutely! Allow the soup to cool, then store in a freezer-safe air tight container. I like to use mason jars for this, just make sure to leave headroom for expansion.
What’s the best way to reheat leftover butternut squash soup?
To reheat the soup, simply place it in a saucepan over low to medium heat and stir occasionally until it’s heated through. You can also reheat it in the microwave, using short intervals and stirring in between to ensure even heating.
Tips and tricks
✅ Make it vegan by swapping the heavy cream for coconut milk.
✅ Add a touch of red pepper or cayenne to make it sweet and spicy!
✅ Add your favorite protein like ham or chicken to make it a full meal.
✅ Use our roasted butternut squash recipe to roast the squash ahead of time.
Frequently asked questions
Can I substitute chicken broth for vegetable broth in this recipe?
Yes, you can use chicken broth instead of vegetable broth if you prefer or if that’s what you have on hand. It will add a slightly different flavor but can still result in a delicious soup.
How can I make this soup gluten-free?
This butternut squash soup is naturally gluten-free. However, if you want to be absolutely sure, double-check the labels on your vegetable broth and any other seasonings you use to ensure they are gluten-free certified.
Are there any dairy-free alternatives to heavy cream for this soup?
Yes, if you’re looking to make a dairy-free version, you can use a non-dairy milk alternative like almond milk, cashew milk, coconut milk, or oat milk instead of heavy cream. Be mindful that the flavor and consistency may vary slightly.
Can I add other spices or herbs to customize the flavor?
Absolutely! Feel free to experiment with additional herbs and spices to suit your taste. Sage, thyme, or rosemary can complement the flavors nicely. You can also try a pinch of curry powder for a different twist.
Is there a low-fat version of this soup?
If you’re looking for a lower-fat option, you can use low-fat milk or a milk substitute with lower fat content instead of heavy cream. This will reduce the overall fat content while still maintaining a creamy texture.
What to enjoy with butternut squash soup
We love this delicious and creamy fall soup. Serve it with some crusty French bread, brussels sprout salad, and banana cake for dessert!
More amazing squash recipes to try
- Whole roasted butternut squash
- Mashed butternut squash
- Roasted butternut squash
- Butternut squash salad
- Microwave spaghetti squash
- Creamy butternut squash mac & cheese
These pumpkin recipes are perfect for fall
- Pumpkin soup
- Pumpkin pasta
- Pumpkin bundt cake
- Pumpkin cream cheese bread
- Pumpkin pastry
- Pumpkin curry soup
Try these other awesome soup recipes next
- Dill pickle soup
- Split pea soup
- Ham and bean soup
- Taco soup
- Beer cheese soup
- Lasagna soup
- Sweet potato curry soup
Tools we love
- OXO Good Grips Garlic Press – Gone are the days of mincing your garlic by hand! This awesome garlic press can both mince and slice! We heart it.
- Stick blender – Possibly the most used gadget in my entire kitchen. The key to making a hand blender useful versus a giant pain in the butt is to rinse it immediately after using. That way you’re never trying to get crusty dried goop out from under the blades.
- Enameled cast iron pot – This is a great and super versatile pot that can be used in both the oven and on the stove top.
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How to Make Butternut Squash Soup
Butternut Squash Soup
Ingredients
- 1 butternut squash about 3 pounds, peeled, deseeded, and cut into 1" cubes
- 1 medium yellow onion diced
- 2 tablespoons oil
- 2 cloves garlic minced
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 to 4 cups vegetable broth
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ cup heavy cream plus more for garnish
Instructions
- In a large pot, heat the oil and add the cubed butternut squash, diced onion, garlic, salt and pepper. Cook, stirring occasionally, until the onion is translucent and the squash has just started to soften.
- Pour in 3 cups of vegetable broth. Bring to a boil, reduce heat, cover and simmer until the squash is tender, about 20 minutes. Remove from heat.
- Carefully puree the soup with an immersion blender until smooth. Alternately, working in batches, use a blender and pulse until smooth. Stir in the heavy cream and the cinnamon and nutmeg. Season to taste with salt and pepper.
- Garnish with freshly cracked black pepper and a drizzle of heavy cream, if desired.
Notes
Nutrition
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Butternut Squash Soup
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This soup was so flavorful! Loved it with my crusty garlic bread. Will make again.
This butternut squash soup is so hearty, cozy and savory! It is packed with flavors, so rich and super creamy. I also love pairing it with biscoff truffles!
I loved this soup! So perfect for cold nights! Thanks for sharing!