Butternut Squash Soup Recipe
Velvety butternut squash soup with a hint of spice and cream—perfect for cozy nights or festive gatherings.
Jump To Recipe
Why I Keep Coming Back to Butternut Squash Soup
Making a big pot of butternut squash soup is somehow very satisfying. Roasting the squash and smelling the sweet, caramelized scent is quite therapeutic in the fall. The velvety texture that blending roasted squash gives the soup, the warmth added by just the right amount of spice, and the creamy finish from coconut milk or cream tick all the boxes for me in a comforting soup.
This soup is a must-have in my kitchen at any time of the year. But, it is particularly great during the colder months. I like how it uses basic pantry staples, and it’s really easy to scale up in quantity when I have friends over. Garnishes such as fresh parsley, a drizzle of cream, and crunchy pumpkin seeds always feel a little fancy, even if it’s just for me.
What I like to pair with this soup:
- thick slices of crusty sourdough bread
- asharp green salad with vinaigrette to balance the richness
- acrisp cider or a bold autumn beer
Whether you choose coconut milk to keep things dairy-free or a rich splash of cream for indulgence, you can’t go wrong. This soup is about enjoying the best of the season, with minimum effort and maximum comfort.
Creamy Butternut Squash Soup
Silky, creamy butternut squash soup roasted and blended with spices and a hint of cream for ultimate autumn comfort.
Ingredients
Instructions
- 1
Preheat the oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until tender.
- 2
In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until onion is translucent.
- 3
Add the roasted butternut squash and broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes. Use an immersion blender to puree the soup until smooth.
- 4
Stir in the coconut milk or heavy cream, along with nutmeg and cinnamon. Heat gently, adjusting seasoning if needed.
- 5
Ladle the soup into bowls and garnish with chopped parsley or pumpkin seeds, if desired.
Notes
For a vegan version, use coconut milk instead of cream.
If you prefer a thinner soup, gradually add more broth.
This soup freezes well for up to two months.
Nutrition Facts
Serves: 4 bowls
Calories Per Serving: 210
Frequently Asked Questions About This Recipe
Yes, this soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 4 days, and reheat gently before serving.
Absolutely. Let the soup cool completely before transferring to freezer-safe containers. It will keep for up to 2 months. Thaw in the fridge overnight and reheat over medium heat.
Simply use coconut milk instead of heavy cream to make the soup vegan and dairy-free.
Yes, pre-cut or frozen squash saves time. You can roast it from fresh or thaw and roast if using frozen.
Chopped fresh parsley, pumpkin seeds, and a drizzle of cream or coconut milk make excellent garnishes.
