Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, peeled and diced; 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 2 teaspoons fresh ginger, grated; 4 cups vegetable broth; 1 teaspoon ground cinnamon; Salt and pepper to taste; Optional: coconut milk for creaminess

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I absolutely love making Butternut Squash Soup, especially during the chilly months. The natural sweetness of the butternut squash blended with warm spices creates a comforting bowl that's perfect for any occasion. This recipe is not only easy to follow but also allows you to customize the spice level to suit your taste. I enjoy adding a hint of ginger for warmth and sometimes a splash of coconut milk for creaminess. It's a delightful dish that I always look forward to sharing with family and friends.

Created by

India Rutherford

Last updated on 2026-02-08T00:41:36.682Z

Cooking Butternut Squash Soup has become a cherished tradition in my kitchen. One chilly afternoon, I experimented with roasting the squash before blending it, which really intensified the flavors. I've found that roasting brings out a caramelized sweetness that is simply divine. I also like to play around with different toppings — a dollop of sour cream or toasted pumpkin seeds adds a nice texture and flavor contrast.

This soup is incredibly versatile; I've swapped out spices based on what I have at hand. For instance, adding a pinch of nutmeg or sage can elevate the dish dramatically. Keeping it simple is key, and I often serve it with crusty bread, making it a perfect cold-weather meal that warms the heart.

Why You'll Love This Recipe
Creamy, velvety texture that's irresistibly smooth
Natural sweetness that requires minimal added sugars
Perfect as a starter or a cozy meal on its own

The Star Ingredient: Butternut Squash

Butternut squash is the heart of this soup, lending its natural sweetness and creamy texture. When selecting your squash, choose one that's heavy for its size with a uniform beige color and smooth skin. The flavor can range from mild to intensely sweet, depending on the squash's ripeness. If you prefer a deeper, richer taste, opt for a squash with a few small blemishes, as it may have been on the vine longer, allowing for more sweetness.

To achieve the best results, ensure that your diced squash cubes are cut into uniform 1-inch pieces. This will help them roast evenly, caramelizing the edges just enough to enhance their natural sugars. If you're short on time, you may substitute pre-cut butternut squash found in many grocery stores or even consider using sweet potatoes for a similar flavor profile with a different twist.

Perfecting the Blend and Texture

Blending is a crucial step in crafting a smooth and velvety soup. While an immersion blender is convenient and easy to use, a high-speed blender can provide an even silkier texture. If using a traditional blender, allow the soup to cool for a few minutes before blending to avoid steam buildup, which could cause splattering. Blend in batches if your blender is smaller, and be careful not to overfill it—about halfway is ideal for safety.

After blending, return the soup to the pot and give it a taste test. Because the flavors develop as they cook, this is a good time to adjust seasoning. If the soup tastes flat, consider adding a squeeze of lemon juice for acidity or an extra pinch of salt. For a thicker consistency, you can simmer the blended soup for a few more minutes until it reaches your desired thickness.

Ingredients

Gather the following ingredients for a delightful Butternut Squash Soup that warms the soul!

Ingredients

1 medium butternut squash, peeled and diced
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 teaspoons fresh ginger, grated
4 cups vegetable broth
1 teaspoon ground cinnamon
Salt and pepper to taste
Optional: coconut milk for creaminess

Once you have all your ingredients ready, you're set to make a delicious soup!

Instructions

Follow these simple steps to create your flavorful Butternut Squash Soup.

Prepare the Squash

Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25 minutes until softened and slightly caramelized.

Sauté Aromatics

In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant, about 5 minutes. Stir in the ginger.

Combine Ingredients

Once the squash is roasted, add it to the pot with sautéed aromatics. Pour in the vegetable broth, cinnamon, and give it a good stir.

Blending

Bring the soup to a simmer and cook for 10 more minutes. Then use an immersion blender to blend the soup until smooth. If using regular blender, allow to cool slightly before blending.

Finishing Touch

Return to heat, add coconut milk if desired, and adjust seasoning. Warm through and serve hot with your choice of toppings.

Enjoy your homemade Butternut Squash Soup!

Pro Tips

For an extra layer of flavor, try adding a splash of apple cider or a dash of cayenne pepper for some heat. This soup also freezes well, making it a great option for meal prep.

Serving Suggestions

This Butternut Squash Soup is versatile in terms of presentation. You can serve it in simple bowls or use hollowed-out pumpkin or squash halves for a seasonal touch. Consider garnishing with toasted pumpkin seeds or a drizzle of olive oil for added texture and flavor. A dollop of yogurt or crème fraîche can also complement the soup beautifully, providing a creamy contrast to the sweetness.

For a heartier meal, pair the soup with crusty bread or a autumn-inspired salad. Adding a protein, such as shredded chicken or chickpeas, can transform this soup into an entirely different experience, making it suitable for a satisfying lunch or dinner.

Storage and Reheating

This soup stores well in the refrigerator for up to five days in an airtight container. For longer storage, consider freezing the soup. It freezes beautifully—just be sure to let it cool completely before transferring it to freezer-safe bags or containers. When freezing, try to eliminate as much air as possible to prevent freezer burn, and label with the date and contents for future reference.

When you're ready to enjoy the soup again, thaw it in the refrigerator overnight. Reheat gently over low to medium heat on the stovetop, stirring occasionally. If the soup has thickened significantly after storage, you can add a splash of vegetable broth or water to reach your desired consistency before serving.

Questions About Recipes

→ Can I use frozen butternut squash?

Yes, frozen butternut squash is a great time saver and works perfectly in this recipe. Just add it directly to the pot!

→ How can I make this recipe vegan?

The recipe is already vegan-friendly when using vegetable broth and coconut milk. Just avoid any dairy toppings.

→ Can I add other vegetables?

Absolutely! Carrots and sweet potatoes can be excellent additions to enhance flavor and nutrition. Just roast them alongside the squash.

→ How long does the soup last in the fridge?

The soup can last up to 4-5 days in the refrigerator. Ensure it's stored in an airtight container.