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.
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.