Creamy. Cozy. Comforting. That’s butternut squash soup in a bowl. This bright, golden soup is made from roasted butternut squash blended with simple ingredients like onions, garlic, and broth. Whether you’re craving something warm on a chilly day or want a healthy dinner that tastes like fall, this recipe is a must-try. The natural sweetness of the squash pairs beautifully with herbs and spices. Plus, it’s easy to make—even if you’re new to the kitchen!
Quick Facts
Here’s a quick overview of this wholesome soup recipe:
| Course | Soup |
|---|---|
| Cuisine | American |
| Difficulty | Easy |
| Servings | 4 bowls |
| Prep Time | 15 minutes |
| Cooking Time | 35 minutes |
| Calories | Approx. 180 per serving |
Equipment Needed
You don’t need fancy gadgets for this soup—but having the right tools makes it easier and quicker.
- Cutting board: For safe and clean chopping.
- Sharp chef’s knife: Butternut squash is thick; a good knife helps.
- Vegetable peeler: Makes peeling squash faster.
- Large pot or Dutch oven: For sautéing and simmering.
- Blender or immersion blender: To puree the soup to a creamy texture.
- Wooden spoon or spatula: For stirring while cooking.
- Measuring cups and spoons: To get ingredient amounts right.
- Ladle: To serve the soup easily.
Ingredients
Here’s everything you’ll need for this cozy bowl of goodness:
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 medium carrot, peeled and chopped
- 3 cups vegetable broth (or chicken broth)
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg (optional for extra warmth)
- Salt and pepper to taste
- ½ cup coconut milk or heavy cream (for extra creaminess)
- Optional: fresh thyme or roasted pumpkin seeds for garnish
Instructions
Making this soup is as easy as peel, cook, and blend. Here’s the simple breakdown:
- Prep the squash: Peel, deseed, and cube your butternut squash. Set aside.
- Sauté veggies: In a large pot, heat olive oil over medium heat. Add onion, garlic, and carrots. Sauté for 5–7 minutes until soft.
- Cook the squash: Add in the squash cubes, cinnamon, nutmeg, salt, and pepper. Stir well.
- Add broth: Pour in the broth and bring everything to a boil. Reduce heat, cover, and simmer for 20–25 minutes until squash is tender.
- Blend until smooth: Use an immersion blender in the pot or transfer in batches to a blender. Blend until creamy.
- Add creaminess: Stir in coconut milk or heavy cream. Heat for another 2–3 minutes on low.
- Serve and enjoy: Garnish with thyme or seeds if desired.
