Hey fellow food lovers! Nyla here, ready to welcome you into my flavorful kitchen! Ever had those nights where you’re craving something warm, comforting, but also… exciting? That’s where my story begins, in the middle of one such night, with a butternut squash and a dream. I was on a quest to create a butternut squash soup that would make my taste buds sing!

I started throwing in spices, herbs, and a splash of something unexpected. The aroma alone was enough to get me excited! But the real magic happened when I tasted it. It was creamy, rich, and had this incredible depth of flavor that I couldn’t get enough of.

This butternut squash soup is more than just a recipe. It’s a flavor adventure! It’s a way to turn a simple meal into something truly special, something that makes you do a little happy dance in your kitchen.

I’m so excited to share this butternut squash soup recipe with you, my fellow food lovers. Get ready to experience a bowl of sunshine and deliciousness. This recipe is my invitation to turn ordinary into extraordinary. Let’s get cooking!

INGREDIENTS You Need

This butternut squash soup ingredient list is all about bold flavors that actually work together! Don’t be shy with the spices – they are what will set this recipe apart. And don’t worry if you don’t have everything on hand. I’ve got some tested swaps that work like a charm!

Here’s what you’ll need for this butternut squash soup recipe:

1 large butternut squash (about 2 pounds), peeled, seeded, and cubed: You can grab this during your normal shopping trip.
1 tablespoon olive oil: For roasting the squash to perfection.
1 medium yellow onion, chopped: Adds a touch of sweetness.
2 cloves garlic, minced: Because everything is better with garlic!
4 cups vegetable broth: You can use chicken broth if you’re not going the vegan route.
1/2 teaspoon ground ginger: This butternut squash soup gets its amazing taste from this spice!
1/4 teaspoon ground nutmeg: A little warmth goes a long way.
1/4 teaspoon cinnamon: Adds a cozy touch.
Salt and pepper to taste: Don’t be shy!
1/4 cup heavy cream or coconut milk (for vegan): This is my butternut squash soup secret to making it ultra creamy!
Optional toppings: toasted pumpkin seeds, croutons, a swirl of cream, or a sprinkle of chili flakes: For that extra pizzazz!

Flavor Boosters & Tested Swaps:

No ginger? Try a pinch of ground cloves.
Forgot the nutmeg? Allspice works in a pinch!
Want a smoky flavor? Add a dash of smoked paprika.

Storage Tips:

Store leftover butternut squash soup in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 2 months.

I love adding extra chili flakes to my butternut squash soup for that extra kick! Feel free to adjust the spices to your liking.

Let’s Make Some!

This is my favorite part of making butternut squash soup – watch the magic happen! Follow these step-by-step instructions, and you’ll have a pot of deliciousness in no time. I like to put on some music and just have fun with it. Don’t be afraid to experiment and make it your own.

Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it in a single layer on a baking sheet. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized.

In my kitchen, this butternut squash soup usually takes about 22 minutes. Keep an eye on it, as ovens can vary!

Sauté the Aromatics: While the squash is roasting, heat a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.

This is where the magic starts happening! The onions and garlic create a delicious base for the butternut squash soup.

Combine and Simmer: Add the roasted butternut squash, vegetable broth, ginger, nutmeg, cinnamon, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld together.

While your butternut squash soup is doing its thing, get ready for some amazing aromas! Your house will smell absolutely incredible right now.

Blend Until Creamy: Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth. Be cautious when blending hot liquids!

This is the key to a creamy, dreamy butternut squash soup. You can adjust the consistency by adding more broth if needed.

Stir in the Cream: Return the blended soup to the pot and stir in the heavy cream or coconut milk. Heat through gently, but don’t boil.

This step takes the butternut squash soup to the next level of richness and indulgence.

Taste and Adjust: Taste the soup and adjust seasonings as needed. Add more salt, pepper, or spices to your liking.

Don’t worry if your butternut squash soup looks a little pale at first. The flavors will deepen as it simmers.

Serve and Enjoy!: Ladle the creamy butternut squash soup into bowls and garnish with your favorite toppings. Toasted pumpkin seeds, croutons, a swirl of cream, or a sprinkle of chili flakes all work well.

This is the moment we’ve been waiting for! Get ready to savor every spoonful of this deliciousness.

How to Serve Up This!

People literally do happy dances when this butternut squash soup hits the table with a drizzle of cream and a sprinkle of toasted pumpkin seeds! I love serving it in a variety of ways, depending on the occasion and my mood. Here are some of my favorite serving suggestions.

Classic Comfort: Serve the butternut squash soup hot with a side of crusty bread for dipping. The bread soaks up all the delicious flavors!

Bold Flavor Pairing: Pair it with a grilled cheese sandwich with a spicy kick, like jalapeno jack cheese. The creamy butternut squash soup balances out the heat perfectly.If the kids love this, they’ll go crazy for Butternut Squash Gnocchi with Sausage.

Elegant Appetizer: Serve small portions of the butternut squash soup in shot glasses or small bowls as an appetizer for a dinner party. Garnish with a swirl of cream and a sprig of fresh thyme.

Fusion Twist: Top the butternut squash soup with a dollop of coconut cream, a sprinkle of cilantro, and a drizzle of sriracha for a Thai-inspired twist.

Perfect Occasions: This butternut squash soup is perfect for those weeknight dinners that need to be special! It’s also great for holiday gatherings, potlucks, or cozy weekend lunches.

Creative Leftover Transformation: Use leftover creamy butternut squash soup as a sauce for pasta or as a base for a creamy risotto.

Presentation Ideas: Serve the vegan butternut squash soup in hollowed-out butternut squash bowls for a stunning presentation. Or, drizzle the butternut squash soup with balsamic glaze for a touch of sweetness and acidity.

When I serve this roasted butternut squash soup, my friends and family always rave about how creamy and flavorful it is. They are always asking for seconds and the recipe, which makes me feel amazing!

FAQs:

Got questions about making butternut squash soup? I’ve got answers! Here are some of the most common questions I get, along with my tried-and-true tips and tricks.

Will kitchen newbies succeed with this butternut squash soup? Absolutely! This recipe is super straightforward and easy to follow. If you can roast vegetables and blend soup, you’ve got this!

Can I make this butternut squash soup ahead of time? Yes, you can! In fact, the flavors deepen and become even more delicious if you make it a day or two in advance. Just store it in the refrigerator and reheat gently before serving.

What if I mess up my butternut squash soup? (Spoiler: it’ll still taste incredible!) Don’t sweat it! Even if you overcook the squash or add too much spice, you can usually salvage the soup by adjusting the seasonings or adding a little more broth or cream. Trust your taste buds!

How can I prep this butternut squash soup for busy weeknights? To save time, you can roast the butternut squash ahead of time and store it in the refrigerator until you’re ready to make the soup. You can also chop the onion and garlic in advance.

Can I freeze this butternut squash soup? Yes! This vegan butternut squash soup freezes beautifully. Just let it cool completely before transferring it to an airtight container or freezer bag. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

What are some good toppings for butternut squash soup? The possibilities are endless! Some of my favorites include toasted pumpkin seeds, croutons, a swirl of cream, a sprinkle of chili flakes, chopped fresh herbs, and a drizzle of balsamic glaze.

Can I make this butternut squash soup vegan? Yes! Simply substitute coconut milk for the heavy cream and use vegetable broth instead of chicken broth. The vegan butternut squash soup is just as creamy and delicious! For inspiration, check out this Ultra Creamy Vegan Butternut Squash Soup – Connoisseurus Veg. Or this Vegan Butternut Squash Soup – Roasted! – Vegan Huggs.

What if my butternut squash soup is too thick? If your roasted butternut squash soup is too thick, simply add more broth until it reaches your desired consistency.

This easy butternut squash soup recipe has been taste-tested by my family and friends, and everyone always raves about it! I’ve even had readers ask if they could bottle and sell it (seriously!).

CONCLUSION:

This butternut squash soup brings me so much joy because it’s a simple, comforting dish that’s packed with flavor. It’s the kind of meal that warms you from the inside out and makes you feel good. And that, my friends, is what food is all about!

My butternut squash soup Flavor Secrets:

Roasting the squash is the key to unlocking its sweetness and depth of flavor. Don’t skip this step!
Don’t be afraid to experiment with spices and herbs. A little ginger, nutmeg, and cinnamon go a long way.
Taste, taste, taste! Adjust the seasonings to your liking.

Here are a few delicious butternut squash soup variations I’ve tested:

Spicy Butternut Squash Soup: Add a pinch of cayenne pepper or a dash of hot sauce for a fiery kick.
Apple Butternut Squash Soup: Add a diced apple to the pot along with the squash for a touch of sweetness and tartness.
Curried Butternut Squash Soup: Add a tablespoon of curry powder to the pot for a warm and aromatic flavor.

This butternut squash soup recipe reminds me of my Spicy Black Bean Soup, another comforting and flavorful favorite. For another take, check out this Butternut Squash Soup Recipe – Love and Lemons

I encourage you to trust your taste buds and get creative in the kitchen. Don’t be afraid to experiment with different flavors and toppings. After all, cooking is all about having fun and creating something delicious! You can make an easy butternut squash soup in no time!

I’m so excited for you to try this creamy butternut squash soup recipe. I know you’re going to love it! Get ready to turn your next meal into something truly special. Happy cooking!

butternut squash soup

Print Recipe

Warm up with this creamy and comforting butternut squash soup. It’s a simple and delicious way to enjoy the flavors of fall.

Author: Nyla
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner
Method: Skillet
Cuisine: American

Ingredients

Scale

1 medium butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
1 yellow onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1/2 teaspoon dried thyme
1/4 teaspoon nutmeg
Salt and pepper to taste
Optional: Cream or coconut milk for garnish
Optional: Toasted pumpkin seeds for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
While the squash is roasting, sauté the chopped onion in a pot over medium heat until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the roasted butternut squash to the pot with the onions and garlic. Pour in the vegetable broth, thyme, and nutmeg. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
Carefully transfer the soup to a blender or use an immersion blender to puree until smooth.
Season with salt and pepper to taste.
Serve hot, garnished with a swirl of cream or coconut milk and toasted pumpkin seeds, if desired.

Notes

For a richer flavor, use chicken broth instead of vegetable broth. You can also add a pinch of red pepper flakes for a little heat.