Go Back
Cozy Butternut Squash Soup
Print Pin

Cozy Butternut Squash Soup

When the air turns crisp and cozy evenings call for something warm, few dishes hit the spot like a bowl of creamy Butternut Squash Soup. With its naturally sweet flavor and velvety texture, it’s the kind of soup that wraps you in comfort with every spoonful. Whether you’re preparing a quick weeknight dinner or an elegant fall appetizer, this soup delivers a perfect balance of ease and flavor.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 180kcal
Cost $7–$9

Ingredients

  • 1 medium butternut squash (about 2–2.5 pounds), peeled, seeded, and cubed
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil or butter
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 4 cups vegetable broth or chicken broth for non-vegetarian option
  • ½ cup coconut milk or heavy cream optional, for extra creaminess
  • Optional toppings: roasted pumpkin seeds a swirl of cream, fresh thyme, chili flakes

Instructions

  • Prep the squash: Peel the butternut squash with a vegetable peeler. Slice it in half lengthwise, scoop out the seeds, and dice into 1-inch cubes. If you’re short on time, many grocery stores sell pre-cut squash.
  • Sauté the aromatics: Heat olive oil (or butter) in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent. Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
  • Add squash and spices: Toss in the cubed butternut squash, cinnamon, nutmeg, salt, and pepper. Stir well to coat the squash with the spices and aromatics.
  • Simmer: Pour in the vegetable broth. Bring the soup to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the squash is fork-tender.
  • Blend until smooth: Use an immersion blender directly in the pot to blend the soup until silky smooth. If using a regular blender, work in batches and blend carefully. Return to pot once blended.
  • Adjust and finish: Stir in coconut milk or heavy cream if using. Taste and adjust seasoning with more salt, pepper, or a touch of cinnamon as desired. Warm it for another 2–3 minutes before serving.
  • Serve hot: Ladle into bowls and garnish with a swirl of cream, a sprinkle of roasted seeds, or fresh herbs.

Notes

  1. Roast for Extra Flavor – For even deeper flavor, roast the butternut squash at 400°F for 25–30 minutes before adding it to the soup. It caramelizes the natural sugars and adds richness.
  2. Add a Touch of Apple or Carrot – Want a touch of natural sweetness? Add half a chopped apple or a carrot during the sauté step.
  3. Don’t Overblend – If you’re using a regular blender, work in small batches and vent the lid slightly to allow steam to escape. Otherwise, you risk soup splatter.
  4. Spice It Up – For a little heat, add a pinch of cayenne or some chili flakes to the pot. The contrast with the sweet squash is irresistible.