Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large butternut squash, peeled and cubed; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 teaspoon ginger, grated; 1 teaspoon ground cinnamon; Salt and pepper to taste; 2 tablespoons olive oil; Coconut milk for creaminess (optional)

Highlighted under: Everyday Comfort Food Inspiration

I absolutely love making butternut squash soup, especially as the weather gets cooler. The sweetness of the squash combined with warming spices creates a comforting bowl that's perfect for any occasion. My favorite part is how simple the recipe is! With just a handful of ingredients and minimal prep, I can whip up a creamy, vibrant soup in no time. Whether I'm cozying up at home or hosting friends for dinner, this soup never fails to impress and delight everyone at the table.

Created by

Victoria Hall

Last updated on 2026-02-07T19:01:35.395Z

When I first tried butternut squash soup, I was amazed by the depth of flavor and how creamy it turned out without any heavy cream. This method helps the natural sweetness of the squash shine through while the spices add a comforting warmth. One tip I discovered is to roast the squash before blending; this really enhances its flavor and gives the soup a rich, smooth texture.

During one of my cooking sessions, I experimented with adding a touch of coconut milk for richness, and it elevated the dish to a new level. Don’t shy away from garnishing it with roasted seeds or a drizzle of olive oil—it adds a lovely contrast and texture!

Why You'll Love This Recipe
Creamy texture that warms the soul
Natural sweetness balanced with savory spices
Easily adaptable with different toppings

Embracing the Sweetness

The key to a successful butternut squash soup lies in the natural sweetness of the squash itself. This specific variety has a higher sugar content than most winter squashes, which creates a rich, sweet base for your soup. Roasting the squash caramelizes its sugars, enhancing that flavor profile. As you prepare your squash, keep an eye out for any soft spots; choose one that's firm for the best texture in your finished dish.

Pairing the sweetness with spices is where this recipe shines. The touch of ground cinnamon brings warmth and depth, perfectly complementing the squash. Similarly, the fresh ginger adds a bright zing, balancing the sweetness with a nice depth of flavor. If you're a fan of spice, consider adding a pinch of cayenne or nutmeg to elevate the spices even further, giving your soup an additional layer of complexity.

Perfecting the Blend

Blending the soup to the right consistency is crucial for that creamy texture. If you’re using an immersion blender, blend until the soup is silky and smooth, about 1-2 minutes. If using a standard blender, do it in batches, filling the jar no more than halfway to avoid overflow, and remember to let the steam escape. A perfectly blended soup will have a glossy appearance, indicating that all ingredients are well integrated.

Incorporating coconut milk can elevate your soup's creaminess and add a hint of tropical flavor. If you're avoiding dairy, coconut milk is a wonderful alternative; just stir it in after blending. Start with about a cup, adjusting to your taste preference. For a lighter version, substituting half of the vegetable broth with a splash of coconut water can offer a mild sweetness without overwhelming the soup.

Ingredients

Gather these simple ingredients to make a delicious butternut squash soup.

Ingredients

1 large butternut squash, peeled and cubed
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ginger, grated
1 teaspoon ground cinnamon
Salt and pepper to taste
2 tablespoons olive oil
Coconut milk for creaminess (optional)

Make sure all your ingredients are prepped before you begin cooking!

Instructions

Follow these easy steps to create a smooth and luscious butternut squash soup.

Prepare the Squash

Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.

Sauté the Aromatics

In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and ginger and cook for another 2 minutes.

Blend the Soup

Once the squash is roasted, add it to the pot along with the vegetable broth and cinnamon. Bring to a simmer, then reduce heat and blend the soup until smooth using an immersion blender or by transferring it to a regular blender in batches.

Adjust Seasoning

Taste the soup and adjust the seasoning with salt and pepper as needed. If desired, stir in a splash of coconut milk for added creaminess.

Serve and Enjoy

Ladle the soup into bowls and garnish with roasted seeds or a drizzle of olive oil. Serve warm and enjoy!

Enjoy your homemade butternut squash soup with a side of crusty bread!

Pro Tips

For extra flavor, consider adding a sprinkle of nutmeg or a dash of cayenne pepper for some heat. This soup is also great for meal prep—store in the fridge for up to a week or freeze for up to three months.

Serving Suggestions

This butternut squash soup is versatile and pairs beautifully with various toppings. I recommend a drizzle of olive oil for richness, a sprinkle of roasted sunflower seeds for texture, or even a dollop of yogurt for creaminess. If you prefer something a bit more adventurous, feel free to add crispy bacon bits or sautéed greens on top for added flavor and nutrition.

For a more filling dish, consider serving the soup with crusty bread or a side salad. A warm, toasted baguette can soak up the delicious broth, making for a comforting meal. Don’t forget to experiment with herbs as garnishes—fresh chives or cilantro can brighten the dish and add a pop of color, making it even more inviting.

Storage and Make-Ahead Tips

Making this soup in advance is not only possible, but it also allows the flavors to develop even further. Store it in an airtight container in the fridge for up to four days, or freeze it for up to three months. To reheat, simply warm it gently on the stove over medium heat, adding a touch of water or additional broth if it thickens too much after storage.

If you decide to freeze the soup, consider omitting the coconut milk before doing so. Adding it during reheating can prevent the soup from separating. Once thawed, you can mix in fresh coconut milk right before serving, ensuring that you achieve that creamy texture everyone loves. This approach also keeps the soup light and fresh for those chilly nights when you need a quick, comforting meal.

Questions About Recipes

→ Can I use frozen butternut squash?

Yes, frozen butternut squash can be used; just adjust the cooking time accordingly.

→ What if I don’t have vegetable broth?

You can use chicken broth or water if you prefer, though broth will provide more flavor.

→ How can I make this soup vegan?

This recipe is already vegan! Just ensure any broth used is also plant-based.

→ Can I add other vegetables?

Absolutely! Carrots or sweet potatoes can be great additions for more depth of flavor.