There’s something almost magical about a bowl of Butternut Squash Soup. Comforting, creamy, and positively glowing with golden-orange color, this soup feels like a warm sweater on a crisp autumn day. The natural sweetness of the squash mingles with notes of cinnamon and nutmeg, while a splash of coconut milk (or cream) brings everything together in cozy, velvety harmony. Whether you’re seeking a nourishing lunch, a simple dinner, or a lovely starter for guests, Butternut Squash Soup is an easy favorite that always leaves a lasting impression.
Ingredients You’ll Need
Gathering the essentials for Butternut Squash Soup couldn’t be simpler, but each ingredient plays a special role in building flavor, color, and that signature buttery texture. From robust aromatics to a swirl of creaminess at the end, it’s the little touches that make this soup unforgettable.
- Butternut squash: Sweet, earthy, and creamy when blended – this is the heart of the soup, so choose one that’s ripe and vibrant.
- Olive oil: Adds a subtle richness and helps vegetables soften and develop flavor as they sauté.
- Yellow onion: Brings gentle sweetness and depth, laying the foundation for a savory soup base.
- Garlic cloves: Just a couple are enough to boost flavor with their aromatic warmth.
- Carrot: Contributes even more natural sweetness and a pop of orange color, amplifying the soup’s vibrance.
- Celery: Lends an herbaceous note and a hint of bitterness to balance the sweetness.
- Vegetable broth: Use a good-quality broth for a full-bodied flavor that lets the squash shine.
- Ground cinnamon: Just a bit infuses gentle spice and brings out the squash’s sweetness.
- Ground nutmeg: Warms up the entire pot with just a whisper; it’s the secret to a cozy, aromatic finish.
- Salt and pepper: Essential for brightening every flavor in the soup – don’t skimp, but taste as you go!
- Canned coconut milk or heavy cream (optional): Either one gives the Butternut Squash Soup a luscious, creamy finish – perfect for those who crave extra smoothness.
How to Make Butternut Squash Soup
Step 1: Sauté the Aromatics
Begin by warming the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, carrot, and celery. Sauté everything for 5 to 7 minutes until the vegetables are softened and their flavors start mingling. This fragrant base will infuse your Butternut Squash Soup with tons of depth right from the start.
Step 2: Add the Squash and Spices
Toss in the cubed butternut squash, then pour in the vegetable broth. Sprinkle in the ground cinnamon and nutmeg, plus a good pinch each of salt and pepper. Stir everything together, taking a moment to admire the beautiful colors in your pot. Bring the mixture up to a gentle boil.
Step 3: Simmer Until Tender
Once boiling, reduce the heat and let your mixture simmer. In about 20 to 25 minutes, the squash should be perfectly tender when pierced with a fork. At this stage, the aromas will be absolutely irresistible, and the squash will be ready to blend.
Step 4: Blend Until Velvety Smooth
Now it’s time for a little kitchen magic – puree the soup using an immersion blender right in the pot. If you don’t have one, carefully transfer the soup in batches to a blender, then return the silky mixture to the pot. Your Butternut Squash Soup should be smooth, thick, and glossy.
Step 5: Add Creaminess and Adjust Seasonings
Stir in the coconut milk or heavy cream, if using, and taste the soup. Adjust with more salt or pepper if needed. Let everything simmer together for an extra 5 minutes, allowing the flavors to meld and the soup to reach its perfect consistency. Serve piping hot and enjoy every spoonful!
How to Serve Butternut Squash Soup
Garnishes
The finishing touches matter! Garnish your Butternut Squash Soup with toasted pumpkin seeds for crunch, a swirl of coconut cream or heavy cream for a pretty contrast, or even freshly chopped herbs like parsley or chives for a burst of freshness. A little cracked black pepper on top always looks gorgeous, too.
Side Dishes
Serve this soup alongside a slice of crusty artisan bread or warm baguette for dipping, or try pairing it with a crisp green salad dressed simply with lemon and olive oil. For a heartier spread, consider a grilled cheese sandwich – the combination with Butternut Squash Soup is absolutely irresistible.
Creative Ways to Present
For a dinner party or special meal, ladle Butternut Squash Soup into individual mugs or small bowls, topping each with a drizzle of infused oil, a dusting of smoked paprika, or roasted seeds. Serve inside a hollowed bread bowl for a rustic touch, or create a tasting flight by pairing with other fall soups for guests to sample.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Butternut Squash Soup to an airtight container and keep it in the fridge for up to four days. The flavors tend to deepen over time, making the soup even tastier the next day!
Freezing
This soup freezes beautifully. Pour cooled soup into freezer-safe containers or bags, leaving an inch of space at the top for expansion. Label and freeze for up to three months. Thaw overnight in the refrigerator before reheating.
Reheating
Gently rewarm Butternut Squash Soup on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the soup thickens in storage, add a splash more broth or water to loosen it to your preferred consistency. Alternatively, microwave individual portions with a cover to avoid splatter.
FAQs
Can I roast the squash before adding it to the soup?
Absolutely! Roasting the butternut squash at 400°F for 25 to 30 minutes before adding it to the pot brings out a deeper, caramelized flavor. Simply toss cubed squash with a bit of olive oil and roast until golden and tender, then proceed with the recipe as written.
Is this Butternut Squash Soup recipe vegan?
It sure is, as long as you use coconut milk instead of heavy cream. The coconut milk also lends a subtle sweetness that works beautifully with the fall spices.
Can I make Butternut Squash Soup in advance?
Yes, this soup is perfect for making ahead! Prepare and refrigerate; the flavors will actually marry and intensify overnight. Just reheat gently when you’re ready to serve.
What can I use instead of coconut milk or cream?
If you prefer to skip the coconut or dairy, try unsweetened oat milk or simply add a bit more vegetable broth for a lighter version. The soup will still be deliciously smooth!
How can I make it spicier?
Add a pinch of cayenne pepper or a splash of hot sauce when you blend the soup. A sprinkle of chili flakes on top is also an easy way to bring in some gentle heat while keeping the classic flavors intact.
Final Thoughts
There’s so much warmth and satisfaction to be found in a big bowl of Butternut Squash Soup. Whether you’re new to making soups from scratch or consider yourself a kitchen pro, this recipe promises to win you over with its luscious texture and rich, comforting flavors. Give it a try, get creative with your garnishes, and invite the cozy spirit of fall into your kitchen any time of year!
Print
Butternut Squash Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan, Gluten-Free
Description
A comforting and creamy Butternut Squash Soup recipe perfect for fall. This vegan and gluten-free soup is rich in flavor and easy to make, topped with optional garnishes for added texture and taste.
Ingredients
Ingredients:
- 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 large carrot, peeled and chopped
- 1 stalk celery, chopped
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup canned coconut milk or heavy cream (optional for creaminess)
Instructions
- Heat the olive oil: In a large pot over medium heat, add the onion, garlic, carrot, and celery. Sauté for 5 to 7 minutes until softened.
- Add ingredients: Include the cubed squash, vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then simmer for 20-25 minutes until squash is tender.
- Puree the soup: Use an immersion blender or carefully transfer to a blender to puree until smooth. Return to the pot.
- Finish the soup: Stir in coconut milk or cream if desired. Adjust seasoning and simmer for an additional 5 minutes before serving.
Notes
- For added flavor, roast the squash before adding to the soup.
- Try topping the soup with toasted pumpkin seeds or a drizzle of coconut cream for garnish.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
