Our homemade butternut squash soup is the ultimate comfort food, perfect for cozy fall evenings or any time you crave a warm, satisfying bowl of soup. With its velvety texture and a hint of sweetness from the squash, this soup is both nourishing and full of flavor. Whether you’re serving it as a starter for a holiday dinner or enjoying it on a chilly night, this soup is easy to make, packed with nutrients, and sure to impress.

Let’s Dish: About This Butternut Squash Soup

Why This Recipe

This butternut squash soup strikes the perfect balance between sweetness and savory flavors. The natural sweetness of the squash is complemented by aromatic spices and a hint of creaminess, making it a delightful dish for any occasion. The soup is simple to make, yet rich in flavor and texture, making it a perfect addition to your fall and winter meals. With ingredients you can find year-round, this recipe will quickly become a family favorite.

Butternut Squash Soup Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth (or chicken broth for a non-vegetarian version)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup heavy cream or coconut milk (for a dairy-free version)
• Optional: Fresh thyme or parsley for garnish

How to Make This Butternut Squash Soup

Let’s walk through the simple steps to making this cozy fall soup.

Step One: Prepare the Squash

Start by peeling, seeding, and cubing the butternut squash. Use a sharp knife to carefully cut it into 1-inch cubes for even cooking.

Step Two: Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.

Step Three: Cook the Squash

Add the cubed butternut squash to the pot and stir to combine with the onions and garlic. Add the vegetable broth, ground cinnamon, and nutmeg, and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the squash is tender and easily pierced with a fork.

Step Four: Blend the Soup

Once the squash is tender, remove the pot from the heat and let it cool slightly. Using an immersion blender, blend the soup directly in the pot until smooth. If you don’t have an immersion blender, you can carefully transfer the Butternut Squash Soup in batches to a regular blender.

Step Five: Add Cream and Season

Stir in the heavy cream (or coconut milk for a dairy-free version) and season with salt and pepper to taste. If you like a thinner consistency, feel free to add more broth until you reach your desired texture. Heat the soup gently over low heat if needed before serving.

Step Six: Serve and Garnish

Ladle the soup into bowls and garnish with fresh thyme or parsley for an added touch of color and flavor. Serve hot and enjoy!

Tips for the Best Butternut Squash Soup

• Roast the Squash: For extra flavor, try roasting the butternut squash before adding it to the soup. This caramelizes the sugars in the squash and gives the soup a richer taste.
• Spice It Up: Adjust the spices to your liking. Add a pinch of cayenne pepper for some heat or experiment with a dash of curry powder for a unique twist.
• Make It Vegan: Use coconut milk instead of cream to make this soup completely vegan.
• Customize the Texture: For a chunkier soup, blend just half of the squash mixture and leave the rest for some texture.

How to Serve Butternut Squash Soup

This soup is versatile and pairs well with a variety of dishes. Here are a few ideas for how to enjoy it:

• With Crusty Bread: Serve Butternut Squash Soup with a slice of freshly baked crusty bread or a warm baguette for dipping.
• With a Salad: A fresh green salad with a light vinaigrette complements the sweetness of the soup and makes for a well-rounded meal.
• As a Starter: This soup makes an elegant starter for any holiday meal or dinner party.
• Topped with Croutons: Add some crunchy homemade croutons or roasted seeds for extra texture.

Storing Butternut Squash Soup

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools, so you can add more broth to reach your desired consistency when reheating.
• Freeze: You can freeze butternut squash soup for up to 3 months. Let the soup cool completely before transferring it to freezer-safe containers. To reheat, simply thaw overnight in the fridge and reheat on the stove.

Why We Love This Butternut Squash Soup Recipe

This butternut squash soup is a favorite in our house because it’s not only delicious, but it’s also full of nourishing ingredients. The natural sweetness of the squash combined with the aromatic spices creates a comforting, hearty dish. It’s the perfect way to warm up during the colder months, and it can easily be made in advance for busy weeknights or holiday gatherings.

Frequently Asked Questions

Can I make this soup ahead of time?
Yes! This soup Butternut Squash Soup actually tastes even better the next day after the flavors have had time to meld together. Simply refrigerate and reheat when ready to serve.

Can I make this soup in a slow cooker?
Yes! To make this soup in a slow cooker, add all the ingredients except for the cream and cook on low for 4-6 hours, or until the squash is tender. Blend and stir in the cream before serving.

Can I use frozen butternut squash?
Yes, you can use frozen cubed butternut squash. Just be sure to thaw it before adding it to the soup.

More Cozy Soup Recipes

• Pumpkin Soup: A creamy, spiced soup perfect for fall.
• Carrot Ginger Soup: A smooth, flavorful soup with a kick of fresh ginger.
• Creamy Tomato Basil Soup: A comforting classic with a fresh, vibrant twist.

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1. Is butternut squash soup good for constipation?

Yes, butternut squash is a great source of dietary fiber, which helps promote healthy digestion and can aid in relieving constipation. The fiber in butternut squash helps to bulk up stools and makes them easier to pass. In soup form, it’s also easy to digest, making it a great option for anyone struggling with constipation.

2. Is butternut squash anti-inflammatory?

Yes, butternut squash has anti-inflammatory properties. It contains antioxidants like beta-carotene, vitamin C, and vitamin E, which help reduce inflammation in the body. These nutrients can help combat oxidative stress and inflammation, making butternut squash a beneficial food for overall health.

3. How does Gordon Ramsay cook butternut squash?

Gordon Ramsay often roasts butternut squash to bring out its natural sweetness. He might peel and cube the squash, then toss it with olive oil, salt, and pepper, and roast it in a hot oven until tender and caramelized. Ramsay may also use the squash in soups or purees, combining it with other ingredients like garlic, onions, and herbs for added flavor.

4. How does Jamie Oliver cook butternut squash?

Jamie Oliver loves to use butternut squash in various ways. He often roasts it with a mix of spices, herbs, and olive oil for maximum flavor. For example, he might toss it with rosemary, garlic, and a drizzle of honey, then roast it in the oven until soft and slightly caramelized. Oliver also uses it in soups, risottos, and salads, always aiming to highlight its natural sweetness.

5. Is it necessary to peel butternut squash before cooking?

Yes, it’s usually necessary to peel butternut squash before cooking, especially if you’re planning to cut it into cubes or slices. The skin of a butternut squash is tough and not pleasant to eat. However, if you’re making soup or puree, you can often cook the squash with the skin on and then scoop out the flesh after cooking. The skin is easier to remove once the squash is roasted or boiled.

6. How does Rachael Ray cook butternut squash?

Rachael Ray typically roasts butternut squash to bring out its natural sweetness. She might cube the squash, toss it in olive oil, salt, pepper, and herbs like thyme or rosemary, and then roast it in the oven until it’s golden and tender. She may also use it in soups, adding ingredients like onions, garlic, and stock, and blending the mixture to create a creamy texture. Rachael Ray enjoys pairing butternut squash with various meats or using it in casseroles.

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