Why You’ll Love This Recipe

Classic Butternut Squash Soup is a warm, comforting dish with a velvety texture and naturally sweet, nutty flavor. It’s perfect for chilly days, easy to prepare, and packed with nutrients. Whether served as a cozy main course or a refined starter, this soup brings simple elegance to the table with every spoonful.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

butternut squashoniongarliccarrotceleryolive oilvegetable or chicken brothheavy cream or coconut milk (optional)saltblack pepperground nutmeg (optional)

directions

Peel and cube the butternut squash, and chop the onion, carrot, celery, and garlic.

In a large pot, heat olive oil over medium heat.

Add the onion, carrot, celery, and garlic. Sauté until soft and fragrant, about 5-7 minutes.

Add the cubed squash and stir to coat with the sautéed vegetables.

Pour in the broth, enough to cover the vegetables, and bring to a boil.

Reduce heat, cover, and simmer for 20-25 minutes, or until the squash is tender.

Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.

Stir in cream or coconut milk if using, and season with salt, pepper, and a pinch of nutmeg.

Simmer for another 5 minutes, then serve warm.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes

Variations

Add a chopped apple or a splash of apple cider for a hint of sweetness.

Incorporate ginger or curry powder for a spicy twist.

Roast the squash before adding it to the pot for a richer, caramelized flavor.

Top with roasted pumpkin seeds or a swirl of yogurt for garnish.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Freeze for up to 3 months; thaw in the fridge before reheating.Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through.

FAQs

Can I use frozen butternut squash?

Yes, frozen cubed squash works well and saves prep time.

Is this soup vegan?

It is vegan if you use vegetable broth and skip the cream or use a plant-based alternative like coconut milk.

How do I make the soup thicker?

Let it simmer uncovered to reduce or add less broth for a thicker consistency.

Can I make this in a slow cooker?

Yes, combine all ingredients and cook on low for 6-8 hours, then blend.

Can I make this soup ahead of time?

Absolutely, it stores and reheats beautifully.

What can I serve with it?

Crusty bread, grilled cheese, or a fresh salad pair wonderfully.

Can I add protein?

Yes, stir in cooked lentils or shredded chicken for a heartier version.

Why is my soup too sweet?

Try balancing it with more salt, a splash of vinegar, or a touch of spice.

Can I make this without oil?

Yes, sauté the vegetables in a bit of broth instead.

Is peeling the squash necessary?

Yes, unless you’re roasting it first and scooping out the flesh.

Conclusion

Classic Butternut Squash Soup is a comforting, wholesome dish that’s easy to customize and perfect for any occasion. Whether you’re looking for a light lunch, a dinner starter, or a make-ahead meal, this smooth and flavorful soup is sure to satisfy.