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Creamy butternut squash soup topped with cinnamon in ceramic bowl.

Butternut Squash Soup Recipe

This creamy butternut squash soup is cozy, naturally sweet, and incredibly easy to make. Roasted squash blended with broth and aromatics creates a rich, velvety soup perfect for fall and winter. Includes vegan and freezer-friendly options.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 Servings
Course: Dinner, Soup
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large butternut squash peeled seeded, and cubed (~3 lbs)
  • 1 yellow onion chopped
  • 3 cloves garlic smashed or chopped
  • 2 carrots chopped optional for sweetness
  • 2 tbsp olive oil divided
  • 4 cups vegetable broth or chicken broth if not vegan
  • ½ cup coconut milk or heavy cream
  • ¼ tsp ground nutmeg or curry powder optional spice boost
  • salt and pepper to taste

Equipment

  • 1 Large sheet pan For roasting squash
  • 1 Large soup pot Dutch oven or deep pot
  • 1 Blender or immersion blender For pureeing soup
  • 1 Sharp knife For peeling and chopping squash
  • 1 Cutting Board

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
  3. Roast squash for 25–30 minutes.
  4. Roast until soft and caramelized at the edges, flipping once halfway through.
  5. Sauté aromatics.
  6. In a large pot, heat 1 tbsp olive oil. Add onion, garlic, and carrots (if using). Sauté until softened, about 5–7 minutes.
  7. Combine and simmer.
  8. Add roasted squash to the pot along with broth. Simmer for 10–15 minutes to meld flavors.
  9. Blend until smooth.
  10. Use an immersion blender (or standard blender in batches) to puree the soup until velvety.
  11. Finish the soup.
  12. Stir in coconut milk or cream. Season with nutmeg, curry powder (if using), and adjust salt to taste.
  13. Serve warm.
  14. Garnish with toasted pepitas, a swirl of coconut milk, and freshly cracked black pepper.

Notes

For a spicier version, add a pinch of cayenne or chili flakes.
This soup freezes well for up to 3 months.
You can make it oil-free by roasting squash dry and sautéing with water.