The Best Butternut Squash Soup Recipe

There’s something about a steaming bowl of butternut squash soup that feels like a warm blanket for your insides. Whether you’re chasing cozy fall vibes, feeding picky kids, or prepping a simple weeknight dinner, this butternut squash soup recipe hits the sweet spot: creamy, slightly sweet, and deeply comforting. Want it dairy-free? Use coconut milk. Want a flavor kick? Turn it into a curried butternut squash soup. Prefer deeper caramelized notes? Roast the squash first and you’ll get a roasted butternut squash soup that’s practically luxurious.

In this first part I’ll walk you through why this soup works, what you need (ingredients and tools in tidy tables), and a clear step-by-step base method so you can make a silky, restaurant-worthy pot at home. Ready? Let’s get cooking.

Why You’ll Love This Butternut Squash Soup

Comforting flavors for fall and winter

Is there a better smell than onions sizzling in olive oil while squash softens and the kitchen slowly fills with warm, nutty aromas? This soup captures everything we crave when the weather turns crisp: silky texture, a hint of sweetness, and savory depth from simple vegetables and herbs. It’s the kind of dish that feels nostalgic—like a hug that was reheated just right.

Healthy and wholesome ingredients

This butternut squash soup is built from whole-food ingredients: butternut squash, carrots, onion, garlic, and broth. You can keep it vegan and gluten-free by using vegetable broth and coconut milk. It’s naturally rich in vitamin A, fiber, and antioxidants—so it tastes indulgent without the heavy aftermath.

Easy recipe for beginners

Don’t be intimidated by the “puree” word. All you need is a pot, a blender or immersion blender, and a little patience. The most time-consuming part is peeling and chopping the squash; the rest is mostly hands-off simmering. In 40–50 minutes you’ll have a bowl that looks like gourmet but feels like home.

Ingredients You’ll Need for This Butternut Squash Soup Recipe

Below is a practical, flexible ingredient list. It covers the classic base and optional add-ins for the variations we’ll explore later (roasted, coconut milk, curried).

(See note: the amounts are flexible—adjust broth for thicker or thinner soup.)

Kitchen Tools to Make Butternut Squash Soup

Tip: an immersion blender is the quickest, safest way to puree hot soup directly in the pot. If you opt for a countertop blender, blend in batches and leave the lid slightly open (cover with a towel) to let steam escape.

Step-by-Step Instructions: How to Make Butternut Squash Soup

Here’s the straightforward method that creates a wonderfully balanced, velvety butternut squash soup. I’ll cover prepping, flavor-building via sautéing and simmering, and blending for that luxurious texture.

Prepping the squash and veggies — the most important part

Peeling and cutting a butternut squash can feel awkward the first few times. Here’s a quick hack: cut off both ends, slice the squash in half lengthwise, then stand it on a flat end and peel downward with a vegetable peeler. Halve lengthwise, scoop seeds with a spoon, then cube. Smaller cubes cook faster and more evenly.

If you want to save time, you can buy pre-cut squash from many grocery stores. Roast it for the roasted variant (see Part 2 for details), or use it straight away for the stovetop method below.

Sautéing for rich flavor — build a flavorful base

1. Heat 2–3 tablespoons of olive oil in your Dutch oven over medium heat.
2. Add the diced onion and a pinch of salt—sweat the onion until it’s translucent and starting to caramelize (about 6–8 minutes). That little brown bit on the bottom? Flavor gold.
3. Toss in the chopped carrots and cook another 3–4 minutes to soften.
4. Add the minced garlic and cook just until fragrant—30–45 seconds. Don’t let it burn; burnt garlic tastes bitter.
5. Here’s where you can choose a direction: if you’re making the classic creamy butternut squash soup, add a pinch of nutmeg and your thyme now. If you want a curried twist, add curry powder at this stage and toast it briefly to release the oils—this makes the spices sing.

Sautéing is where you coax out sugars and create depth. Think of it like building a foundation—skip the sweating and your soup will taste thin.

Simmering with broth — coaxing flavors together

Once the aromatics are soft:

1. Add the cubed butternut squash to the pot and stir to coat with the onion mixture.
2. Pour in 4 to 5 cups of broth—start with 4 cups for a thicker soup, add more if you prefer a lighter consistency. The liquid should just cover the veggies.
3. Bring to a gentle boil, then reduce to a simmer. Cover and simmer until the squash is fork-tender—about 20–25 minutes depending on cube size. Pro tip: test a cube with a fork; if it slides off easily, you’re ready to blend.
4. Taste the broth during cooking—if it tastes flat, add a little more salt. If it’s too sweet, a splash of lemon juice or apple cider vinegar brightens it right up.

Simmering isn’t just about softening; it gives time for the flavors to marry. You’ll notice the aroma shift from raw vegetables to something deeper and more cohesive.

Blending until creamy — how to get that silky finish

Safety first: hot liquid and blenders need respect. If using a countertop blender, ladle soup into the blender in small batches, remove the center cap of the lid, and cover the opening with a towel so steam can escape while you blend. If you have an immersion blender, simply submerge and puree directly in the pot until smooth.

1. Blend until velvety and lump-free. How smooth you go is personal—some like a little texture; others want a mirror-like finish.
2. If using coconut milk (for butternut squash soup with coconut milk) or heavy cream, stir it in after blending. Heat gently—don’t boil a coconut-milk soup vigorously or it can separate.
3. Adjust salt and pepper. Add a teaspoon of maple syrup if the squash lacks sweetness, or a squeeze of lemon to balance. Finish with a drizzle of olive oil or a spoonful of butter for glossy appeal.

Once pureed, the soup becomes something else entirely—silky, unified, and deeply satisfying. Serve it straight away with garnishes, or cool and refrigerate for meal prep.

Roasted Butternut Squash Soup Variation

There’s good soup, and then there’s soup with that little something extra—roasting. Roasted butternut squash soup adds another layer of complexity: caramelized edges, nutty sweetness, and a deep golden color that stovetop-only versions can’t always achieve.

Benefits of roasting squash first

When squash roasts at high heat, its natural sugars concentrate. Instead of just sweet and creamy, the flavor develops into something richer—like the difference between raw and roasted garlic. This gives the soup an almost smoky, earthy character.

Roasting tips for caramelized flavor

1. Preheat the oven to 400°F (200°C).
2. Cut the squash into halves or cubes, drizzle with olive oil, sprinkle with salt, and arrange on a baking sheet.
3. Roast for 30–35 minutes, flipping halfway, until fork-tender and caramelized on the edges.
4. Optional: roast the carrots, onion, and garlic along with the squash for a more uniform roasted flavor.

Blending roasted squash into the base

Once roasted, add the squash (and roasted veggies if you included them) to your pot with warm broth. Simmer briefly to meld flavors, then blend. You’ll immediately notice the difference in taste—a roasted butternut squash soup feels heartier, almost like it’s been slow-cooked for hours.

Butternut Squash Soup with Coconut Milk

Sometimes, you want creaminess without the heaviness of dairy. That’s where butternut squash soup with coconut milk shines. It’s velvety, slightly tropical, and completely vegan-friendly.

How coconut milk adds creaminess

Coconut milk brings that luscious, creamy texture while also layering in a gentle sweetness. Unlike heavy cream, it doesn’t weigh you down, and it blends seamlessly into pureed soups.

Dairy-free and vegan-friendly option

For those who avoid dairy, this version is a lifesaver. Simply swap the heavy cream or butter for coconut milk and a drizzle of olive oil. The result is a lighter, plant-based soup that feels just as indulgent.

Balancing flavors with spices

Coconut milk pairs beautifully with warm spices—think ginger, cumin, coriander, or curry. If you want a Southeast Asian flair, add a splash of lime juice and fresh cilantro at the end. The brightness balances the richness perfectly.

Curried Butternut Squash Soup Twist

If classic comfort food is a warm hug, then curried butternut squash soup is the exciting cousin who shows up with spices and stories from abroad. It’s bold, aromatic, and anything but boring.

Adding curry powder or paste

Start by sautéing curry powder (or curry paste) with onions and garlic. Toasting the spices in oil before adding broth makes them bloom, unlocking layers of flavor.

Pairing with coconut milk for richness

The combination of curry and coconut milk is iconic. The creaminess mellows the spices while still letting them shine. This creates a soup that’s cozy but has just enough kick to keep you coming back for another spoonful.

Serving ideas with naan or rice

Curried butternut squash soup pairs beautifully with warm naan, basmati rice, or even a simple cucumber raita on the side. Suddenly, your humble soup feels like a full meal with global flair.

Extra Tips for Perfecting Butternut Squash Soup

Best herbs and spices to use

Classic pairings include thyme, sage, nutmeg, and cinnamon for a fall-forward flavor. For a fresh finish, stir in parsley or cilantro before serving.

How to achieve silky smooth texture

• Blend thoroughly with an immersion blender, moving it around the pot to catch every chunk.
• For ultra-luxurious soup, strain through a fine mesh sieve after blending.

Adjusting consistency

• Thicker soup: use less broth or let it simmer uncovered to reduce.
• Lighter soup: add more broth or stir in extra coconut milk.

Serving Suggestions for Butternut Squash Soup

Soup may be humble, but presentation can make it unforgettable.

Toppings

• Toasted pumpkin seeds (pepitas) for crunch
• A swirl of coconut milk, cream, or yogurt for contrast
• Fresh herbs like parsley, chives, or thyme
• Crispy croutons or roasted chickpeas for texture

Pairing with bread or salad

Serve alongside crusty sourdough bread, garlic breadsticks, or a crisp green salad. The soup’s creaminess loves a little crunch.

Holiday table presentation ideas

Pour the soup into small mugs or shot glasses for a cozy appetizer at Thanksgiving or Christmas dinners. Garnish with microgreens or a drizzle of infused oil for that restaurant-style wow factor.

Storage and Reheating Tips

Refrigerating and freezing properly

• Store cooled soup in airtight containers in the fridge for up to 4 days.
• Freeze in single-portion containers or freezer bags for up to 3 months.

Best way to reheat without losing flavor

• Reheat gently on the stovetop over medium heat, stirring occasionally.
• If using coconut milk, avoid boiling hard—it can separate.

How long it lasts fresh

This soup tastes best within the first few days, but freezing keeps it a ready-to-go meal for busy weeks.

Frequently Asked Questions (FAQs) About Butternut Squash Soup

Can I freeze butternut squash soup?

Yes! Freeze in freezer-safe containers, leaving a little room for expansion. Thaw overnight in the fridge before reheating.

How do I make it thicker?

Use less broth when simmering or reduce longer uncovered. You can also stir in a small potato during cooking—it naturally thickens the soup when blended.

Can I use other squash instead of butternut?

Absolutely. Kabocha, acorn, or pumpkin all work. Each brings a slightly different sweetness and texture, so experiment with what’s available.

Final Thoughts on the Best Butternut Squash Soup Recipe

At its core, this butternut squash soup recipe is simple: a pot of vegetables, simmered and blended into something greater than the sum of its parts. But the beauty is in the variations—whether you want the deeper flavor of roasted butternut squash soup, the creaminess of butternut squash soup with coconut milk, or the bold kick of curried butternut squash soup, there’s a version to match every mood.

It’s healthy, adaptable, and satisfying—just the kind of dish that deserves a spot in your regular rotation. So grab a squash, sharpen that knife, and make this cozy comfort food yours.

The Best Butternut Squash Soup Recipe

A cozy, creamy, and flavorful butternut squash soup perfect for fall and winter. Includes variations like roasted, coconut milk, and curried versions. Healthy, easy to make, and crowd-pleasing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine American

Servings 6

Calories 180 kcal

Ingredients

  

• 2 –3 pounds butternut squash peeled, seeded, and cubed
• 1 medium yellow onion diced
• 2 medium carrots chopped
• 3 garlic cloves minced
• 2 –3 tablespoons olive oil or butter if not dairy-free
• 4 –5 cups vegetable or chicken broth
• 1 cup coconut milk optional, for creaminess
• 1 –2 teaspoons maple syrup or honey optional
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme sage works too
• 1 –2 teaspoons curry powder or curry paste optional, for curried version
• Pinch of ground nutmeg
• Salt and black pepper to taste
• 1 teaspoon lemon juice or apple cider vinegar
• Toasted pumpkin seeds pepitas, for garnish

Instructions

 

• Prep the vegetables: Peel, seed, and cube the butternut squash. Chop onion, carrots, and garlic.
• Sauté aromatics: Heat olive oil in a large pot or Dutch oven. Add onion and a pinch of salt, cook until translucent. Add carrots and cook 3–4 minutes. Stir in garlic for 30–45 seconds.
• Add spices: For classic soup, add thyme and nutmeg. For curried soup, add curry powder or paste and toast briefly.
• Add squash & broth: Stir in cubed squash. Pour in broth until vegetables are just covered. Bring to boil, then reduce heat and simmer 20–25 minutes until squash is fork-tender.
• Blend: Use an immersion blender or countertop blender to puree soup until smooth. If using coconut milk or cream, stir in after blending.
• Adjust seasoning: Taste and add salt, pepper, maple syrup, or lemon juice as needed.
• Serve: Ladle into bowls, garnish with toasted pumpkin seeds, fresh herbs, or a swirl of coconut milk. Serve hot.

Notes

• Adjust broth for desired thickness.
• Use a pinch of nutmeg and a squeeze of lemon for balance.
• Soup can be refrigerated up to 4 days or frozen for 3 months.