Sometimes the simplest dishes have the biggest impact—like this Butternut Squash Soup that totally stole my heart the first time I made it. It was one of those chilly weekend afternoons, and I needed something comforting but light for dinner. I remember roasting the butternut squash and smelling that warm sweetness fill the kitchen—that woody, cozy vibe that just says autumn. The first spoonful? Creamy, just the right hint of spice, and perfectly balanced between rich and fresh. It immediately became a staple in my kitchen rotation, especially as a healthy autumn soup that feels like a hug in a bowl.
What really pulls me into this butternut squash soup is how it nails that cozy vibe without any fuss. It’s not about complicated steps or exotic ingredients—you can find everything at your regular grocery store, and bonus: it’s an easy squash recipe that doesn’t skimp on flavor or nutrition. Plus, it fits right in with my everyday foodie life because it’s vegetarian, filling, and you can effortlessly scale it up when friends come over.
What’s cool is that it’s one of those soups that shines so brightly both as a creamy squash soup and a roasted butternut squash star. There’s something special about those caramelized edges from roasting that deepen the flavor, making the soup feel satisfying and a little fancy without trying too hard.
Whether you’re craving that vegetarian winter soup that warms the soul or are just stuck wondering what to cook on a weeknight, I promise you this Butternut Squash Soup is a winner. It’s the kind of dish that gets requested again and again—kind of like my go-to holiday crowd-pleaser (here’s looking at you, butternut squash apple coffee cake).
I can’t wait for you to try it and see why this soup feels just right at any table. Let’s dive into the magic of this easy squash recipe and bring a little cozy joy into your kitchen!
What You’ll Need:
This Butternut Squash Soup keeps the ingredient list totally approachable—because good food shouldn’t be complicated. Here’s the scoop:
- 1 large butternut squash (about 3 pounds), peeled, seeded, and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (grab this at any regular grocery store)
- 1 cup coconut milk or heavy cream (for the creamy squash soup vibe)
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Optional: pinch of red pepper flakes for a gentle kick
Out of butternut squash? No problem! I’ve swapped in pumpkin or kabocha squash before, and they both work great in this Butternut Squash Soup too. For the broth, chicken broth is an easy swap if you’re not vegetarian.
This recipe is kind to your wallet because butternut squash is affordable year-round and super flexible. Plus, making your own soup at home beats grabbing takeout, hands down.
Quick prep tip: Use a sturdy peeler and a sharp knife to handle the squash—it’s all about steady confidence here. And if you want to save time, you can often find pre-cut butternut squash in the produce section.
Leftovers are your friend! Store any leftover Butternut Squash Soup in an airtight container for up to 4 days. Bonus tip: it tastes even better the next day because the flavors get super cozy together.
Here’s my secret little upgrade that takes this Butternut Squash Soup from good to “wow”: I always add a splash of fresh lemon juice right before serving. It brightens everything up and balances the creaminess perfectly.
Let’s Cook This Together:
- Preheat your oven to 425°F. Toss the diced butternut squash with 1 tablespoon olive oil, cinnamon, nutmeg, salt, and pepper. Spread it evenly on a baking sheet.
- Roast the squash for about 25-30 minutes, turning halfway until golden and caramelized. This roasting step is what makes this Butternut Squash Soup so full of deep, cozy flavor.
- While the squash is roasting, heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion, cooking about 5 minutes until soft and translucent.
- Toss in the minced garlic and cook for another 1-2 minutes, stirring until fragrant. Your kitchen is about to smell incredible with this Butternut Squash Soup in the works!
- Add the roasted squash and vegetable broth to the pot. Bring everything to a simmer and cook for 10 minutes to blend those flavors.
- Once simmered, it’s time to blend! You can use an immersion blender right in the pot for easy cleanup or transfer the soup in batches to a blender. Be careful—hot soup is no joke!
- Blend until smooth and creamy, then return to the pot if needed. Stir in the coconut milk or cream for that luscious texture.
- Taste and adjust seasoning with salt, pepper, and a pinch of red pepper flakes if you want that little warmth.
- This is the step where I learned to be patient with my Butternut Squash Soup—it makes all the difference. Let it sit on low heat for a few minutes to marry those flavors before serving.
Start to finish, this Butternut Squash Soup comes together in about an hour, but the hands-on time is just around 15-20 minutes. While that’s going, I recommend pouring yourself a cup of tea or a glass of wine and soaking in the comforting vibes.
If your soup looks a little thicker than expected, it’s totally fine—a splash more broth or water fixes it right up. Quick shortcuts: Using pre-roasted or frozen squash can speed things even more on a busy day.
How to Serve & Savor It:
This Butternut Squash Soup truly shines when you serve it with crunchy crusty bread or a simple side salad—those textures really bring out the creamy squash soup goodness.
My absolute favorite way to enjoy this Butternut Squash Soup is on a lazy weekend or when we’re having people over for a casual dinner. Pair it with roasted butternut squash with ground turkey for a protein boost or a side like a fresh green salad for balance. This combo is such an easy squash recipe win because everything complements each other perfectly.
Top the soup with roasted pumpkin seeds or a drizzle of herb-infused oil to make it look as good as it tastes. These simple presentation ideas make all the difference if you’re sharing a soup moment with friends.
This soup is a go-to during chilly nights, perfect as a healthy autumn soup that fuels you without weighing you down. For a seasonal twist, I’ve tried adding a touch of curry powder or swapping coconut milk for almond milk with great results.
Leftovers? No worries! I’ve turned leftover Butternut Squash Soup into a cozy pasta sauce or a creamy base for a vegetarian winter soup stew. These little makeovers keep it fresh and exciting.
I can tell you, every time I bring this soup out, it’s an instant hit — friends ask for the recipe and come back for seconds. For more everyday foodie goodness, check out my simanim stuffed butternut squash to mix things up and keep the squash dreams alive.
Your Questions, Answered:
Can I prep parts of this Butternut Squash Soup ahead?
Absolutely! You can roast the butternut squash a day or two in advance and keep it refrigerated. When you’re ready, just saute the aromatics and bring it all together. This quick prep trick saves time on busy days!
What’s a good swap for coconut milk in this Butternut Squash Soup?
Heavy cream or cashew cream are great stand-ins if you want that creamy squash soup texture without coconut flavor. I’ve also used oat milk for a lighter option.
How can I make this Butternut Squash Soup for more or fewer people?
Simply scale the ingredients up or down depending on your crowd! It freezes beautifully too, so double the batch and have dinner set for later.
Can I freeze leftovers?
Yes! Store your Butternut Squash Soup in freezer-safe containers for up to 3 months. Thaw overnight and reheat gently on the stove.
What spices work well beyond cinnamon and nutmeg?
Try a pinch of curry powder or smoked paprika for a flavor twist. There’s a fun recipe at Love and Lemons with a twist on Butternut Squash Soup that I recommend for inspiration.
I’m not a huge fan of soup textures — any tips?
Blending your soup extra smooth or even straining it can make a big difference. Add a swirl of cream or yogurt on top for extra creaminess.
Are there any protein add-ins?
Sure! Roasted chickpeas or lentils stirred in or served on top add nice texture and protein, making this a satisfying vegetarian winter soup.
Is this recipe kid-friendly?
It sure is! The natural sweetness appeals to picky eaters, and you can keep spices mild while adding fun toppings like shredded cheese or croutons.
If you’re into this, you’ll probably love the cozy vibes in this roasted butternut squash soup from Stuff on a Plate. And if you’re looking to take your butternut squash adventures beyond soup, check out my roasted butternut squash with ground turkey recipe for a hearty twist.
Final Foodie Thoughts:
This Butternut Squash Soup has a special spot in my foodie heart because it’s that perfect blend of simple ingredients, warm flavors, and easy prep that turns everyday cooking into a celebration.
My Top Butternut Squash Soup Tips:
- Roast your squash well for the richest flavor.
- Don’t skip the splash of acid at the end—lemon juice brightens everything.
- Save time by prepping the squash ahead when you can.
Here are three tasty variations I’ve loved: adding curry powder for a spicy twist, swapping coconut milk for almond milk for a nutty note, and stirring in roasted chickpeas for a protein bump. The version with coconut milk and a pinch of cinnamon gets requested the most on repeat visits.
I encourage you to make this soup your own—try new spices, toppings, or sides that feel right for your table. What I hope you love about this Butternut Squash Soup is how it comes together with ease and shares beautiful comfort in every bowl.
Seriously, get ready to fall in love with this easy squash recipe. Let your kitchen fill with that roasted butternut squash smell, share it with your favorite people, and enjoy every spoonful of cozy joy. I’m cheering you on from my kitchen to yours!
For inspiration to keep the squash love going, I also recommend checking out my Butternut Squash Apple Coffee Cake for dessert after your soup or my Simanim Stuffed Butternut Squash for a full autumn feast.
Enjoy making this cozy, creamy, and crowd-pleasing Butternut Squash Soup your new kitchen fave!
Butternut Squash Soup
A creamy and comforting butternut squash soup, perfect for warming up on chilly days with its natural sweetness and subtle spices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Simmered
- Cuisine: American
Ingredients
- 1 medium butternut squash (about 2 pounds), peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- 1/2 cup coconut milk or heavy cream (optional)
- Fresh parsley or chives, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic; sauté until translucent, about 5 minutes.
- Add the cubed butternut squash, ground cinnamon, and ground nutmeg; stir to combine.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce heat and simmer until the squash is tender, about 20 minutes.
- Use an immersion blender or transfer to a blender to puree the soup until smooth.
- Return the soup to the pot, stir in coconut milk or heavy cream if using, and season with salt and pepper to taste.
- Heat through for another 2–3 minutes, then ladle into bowls and garnish with fresh parsley or chives before serving.
Notes
For added depth, roast the butternut squash cubes before cooking. Garnish with a swirl of cream or a sprinkle of toasted pumpkin seeds for extra texture.