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Creamy homemade Butternut Squash Soup is shown in a vibrant featured image.

BEST Butternut Squash Soup

This Butternut Squash Soup recipe offers a velvety smooth and comforting experience, perfect for autumn. It features a rich, subtly sweet flavor that warms you from the inside out, making it a delightful and easy-to-make dish for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large butternut squash about 2 pounds
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth or chicken broth
  • 1/2 cup heavy cream optional
  • 1/4 teaspoon ground nutmeg
  • Salt to taste
  • Black pepper to taste
  • Optional Toppings: Toasted pumpkin seeds
  • Optional Toppings: Croutons
  • Optional Toppings: Swirl of cream or coconut milk
  • Optional Toppings: Fresh herbs sage, thyme, or parsley
  • Optional Toppings: Chili flakes

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Vegetable peeler
  • Spoon
  • Blender or immersion blender
  • Measuring cups and spoons
  • Fork

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
  4. Add the cubed butternut squash to the pot.
  5. Pour in the vegetable broth (or chicken broth). Make sure the squash is mostly covered; add more broth if needed.
  6. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is very tender. You should be able to easily pierce it with a fork.
  7. Carefully transfer the soup to a blender. If you’re using a regular blender, work in batches to avoid overflow. Alternatively, use an immersion blender to blend the soup directly in the pot.
  8. Blend until completely smooth and creamy.
  9. Return the blended soup to the pot.
  10. Stir in the heavy cream (if using) and nutmeg.
  11. Season with salt and black pepper to taste.
  12. Heat through gently. Do not boil.
  13. Ladle the soup into bowls.
  14. Garnish with your favorite toppings, such as toasted pumpkin seeds, croutons, a swirl of cream, fresh herbs, or chili flakes.
  15. Serve immediately and enjoy!

Notes

To easily peel the butternut squash, microwave it for 3-5 minutes before peeling. For variations, try adding grated ginger and coconut milk, curry powder, diced apple and cinnamon, maple syrup, or red pepper flakes. The soup can be stored in the refrigerator for 3-4 days or frozen for 2-3 months. If the soup is too thick, add more broth; if it is too thin, simmer uncovered to evaporate liquid. If the soup is bland, add more seasoning; if it is too sweet, add a squeeze of lemon juice.