When the weather turns cool, there’s one dish that consistently delivers warmth and comfort: homemade butternut squash soup. Its rich, creamy texture and naturally sweet flavor make every spoonful a pure delight. For me, it evokes memories of bustling kitchens and shared meals. And the good news? Crafting this comforting classic at home is surprisingly simple, perfect for any day of the week.
Why Make This Recipe
Butternut squash soup is quick, nourishing, and versatile. You can keep it classic, make it heartier with extra protein, or add bold flavors from around the world. It’s also budget-friendly, freezer-friendly, and easy to adapt for almost any dietary need. Once you’ve tried homemade, you won’t go back to store-bought.
How to Make Butternut Squash Soup
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1–2 tbsp olive oil
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- Pinch of nutmeg
- ½ cup heavy cream or coconut milk (optional, for creaminess)
Directions:
- Heat olive oil in a large pot. Add onion and garlic, sauté until soft.
- Stir in cubed butternut squash. Cook for 2–3 minutes.
- Pour in the broth. Season with salt, pepper, and nutmeg.
- Bring to a boil, then reduce heat and simmer until squash is tender (about 20 minutes).
- Use an immersion blender (or carefully transfer to a blender) to puree until smooth.
- Stir in cream or coconut milk if desired. Taste and adjust seasoning.
- Serve hot with bread, seeds, or a drizzle of olive oil.
How to Serve Butternut Squash Soup
Serve this soup as a light lunch with toasted bread, or make it a hearty dinner by adding beans or grains. A sprinkle of pumpkin seeds or a swirl of cream on top adds both flavor and a pretty finish.
How to Store Butternut Squash Soup
Cool the soup completely before storing. Keep it in an airtight container in the fridge for up to 4 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stove, adding fresh cream after warming if needed.
Tips to Make Butternut Squash Soup
- Roast the squash first for deeper flavor.
- For a lighter soup, skip the cream and keep it broth-based.
- Add spices like cinnamon, curry, or smoked paprika to change the flavor profile.
- If blending in batches, let the soup cool slightly to avoid splatters.
Variation
- Protein Boost: Blend in cooked lentils or stir in white beans for a heartier bowl.
- Spiced: Add curry powder for Indian flair or cumin and coriander for Moroccan warmth.
- Rustic: Only blend half the soup and leave the rest chunky with grains or extra veggies.
FAQs
Can you make a soup with butternut squash?
Yes! Butternut squash makes a wonderful soup base. Its natural sweetness and creamy texture blend perfectly with savory spices and broth.
How do I make my butternut squash soup taste better?
You can boost flavor by roasting the squash before blending, adding aromatic spices like curry or smoked paprika, or finishing with a swirl of cream or coconut milk.
How does Martha Stewart make butternut squash soup?
Martha Stewart’s version often includes roasting the squash first for extra caramelized flavor, then blending it with onions, garlic, broth, and sometimes apple for added sweetness.
What broth is best for butternut squash soup?
Both vegetable and chicken broth work well. Vegetable broth keeps it vegan-friendly, while chicken broth adds extra depth and richness.
Final Thoughts
I still remember the first time I made butternut squash soup for friends on a chilly autumn evening. The kitchen smelled sweet and nutty, and everyone gathered around the table with steaming bowls in their hands. That’s the beauty of this recipe it feels both special and everyday at the same time. It’s simple enough for weeknights but cozy enough to share with guests. Once you know the basics, you can play with flavors, textures, and toppings to make it your own. Whether creamy, chunky, spiced, or plain, it always brings comfort to the table.
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Comforting Butternut Squash Soup recipe
A cozy, creamy bowl of butternut squash soup that’s naturally sweet, nourishing, and full of comforting fall flavors. Topped with golden croutons, toasted seeds, and fresh herbs, this simple recipe is quick enough for weeknights yet elegant enough for guests.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1–2 tbsp olive oil
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- Pinch of nutmeg
- ½ cup heavy cream or coconut milk (optional, for creaminess)
- Croutons, toasted pumpkin seeds, and fresh herbs (for garnish)
Instructions
- Heat olive oil in a large pot. Add onion and garlic, sauté until softened.
- Stir in cubed butternut squash, cook for 2–3 minutes.
- Pour in broth. Season with salt, pepper, and nutmeg.
- Bring to a boil, then reduce heat and simmer until squash is tender (about 20 minutes).
- Use an immersion blender (or carefully transfer to a blender) and puree until smooth.
- Stir in heavy cream or coconut milk (if using). Adjust seasoning to taste.
- Serve hot with croutons, seeds, and a drizzle of cream or olive oil.
Notes
- Roast the squash before cooking for a deeper, caramelized flavor.
- Add curry powder, cinnamon, or smoked paprika for a flavor twist.
- For a protein boost, stir in cooked lentils or white beans.
- Can be made vegan/dairy-free by substituting coconut milk for cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 210
- Sugar: 6g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg (if using cream)