When the crisp air and golden leaves of fall arrive, nothing feels cozier than a steaming bowl of soup. Among all autumn comfort foods, the best butternut squash soup recipe stands out for its velvety texture, nutty sweetness, and soul-warming aroma. It’s the kind of dish people crave as temperatures drop and families gather around the table.
In this article, you’ll discover the story behind butternut squash soup, step-by-step cooking instructions, tasty flavor tips, creative serving ideas, and helpful FAQs. By the end, you’ll see why this recipe is a must-have for your fall season.
A Fall Memory with the Best Butternut Squash Soup Recipe
The very first time I experienced the best butternut squash soup recipe, it was during one of those chilly evenings when autumn leaves covered the sidewalks like a golden blanket. My family gathered around the kitchen, and the aroma of roasted squash, onions, and spices filled the air. The moment I took that first spoonful, I understood why people love making an easy butternut soup in the fall—it wasn’t just about the flavor, but also the memory it created. Something about the smooth, slightly sweet soup paired with the laughter of loved ones instantly made it part of my seasonal traditions.
Over the years, this recipe has become more than food—it’s a comfort ritual. The crackle of leaves outside, the sound of simmering on the stove, and the glow of candlelight dinners all remind me of that first bowl. That nostalgic feeling is why many call this the best butternut squash soup recipe—it connects us to warmth, simplicity, and home.
There’s something magical about the way butternut squash transforms in a pot of soup. Its natural nuttiness and sweetness blend into a silky, velvety base that feels indulgent yet wholesome. With every spoonful, you taste the essence of autumn—comforting, grounding, and heartwarming. This is why butternut squash soup is often considered one of the favorite fall soups with butternut squash.
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{ “title”: “Best Butternut Squash Soup”, “summary”: “A cozy, velvety fall soup made with roasted-sweet butternut squash, aromatics, warm spices, and a touch of cream (or coconut milk). Simple, comforting, and perfect for weeknights or holiday gatherings.”, “yields”: “4 to 6 servings”, “prep_time”: “15 minutes”, “cook_time”: “35 minutes”, “total_time”: “50 minutes”, “ingredients”: [ “1 large butternut squash (about 3 lb), peeled, seeded, and cubed”, “2 tablespoons olive oil”, “1 medium yellow onion, diced”, “2 medium carrots, chopped”, “3 garlic cloves, minced”, “4 cups low-sodium vegetable broth (or chicken broth)”, “1/2 cup heavy cream or coconut milk (optional)”, “1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)”, “1/4 teaspoon ground cinnamon”, “1/8 teaspoon ground nutmeg”, “3/4 teaspoon kosher salt, plus more to taste”, “1/4 teaspoon black pepper”, “Optional toppings: roasted pumpkin seeds, chopped herbs, croutons, swirl of cream” ], “instructions”: [ “Warm olive oil in a large pot over medium heat. Add onion, carrots, and garlic; cook until softened and fragrant, 5 to 6 minutes.”, “Stir in squash, thyme, cinnamon, nutmeg, salt, and pepper; cook 2 minutes to bloom the spices.”, “Pour in broth, bring to a boil, then reduce heat, cover, and simmer until squash is very tender, 20 to 25 minutes.”, “Blend the soup carefully with an immersion blender (or in batches in a countertop blender) until silky smooth.”, “Return to the pot and stir in cream or coconut milk, if using. Thin with a splash of extra broth to your desired consistency.”, “Taste and adjust seasoning with more salt and pepper as needed. Warm
- Total Time: { "title": "Best Butternut Squash Soup", "summary": "A cozy, velvety fall soup made with roasted-sweet butternut squash, aromatics, warm spices, and a touch of cream (or coconut milk). Simple, comforting, and perfect for weeknights or holiday gatherings.", "yields": "4 to 6 servings", "prep_time": "15 minutes", "cook_time": "35 minutes", "total_time": "50 minutes", "ingredients": [ "1 large butternut squash (about 3 lb), peeled, seeded, and cubed", "2 tablespoons olive oil", "1 medium yellow onion, diced", "2 medium carrots, chopped", "3 garlic cloves, minced", "4 cups low-sodium vegetable broth (or chicken broth)", "1/2 cup heavy cream or coconut milk (optional)", "1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)", "1/4 teaspoon ground cinnamon", "1/8 teaspoon ground nutmeg", "3/4 teaspoon kosher salt, plus more to taste", "1/4 teaspoon black pepper", "Optional toppings: roasted pumpkin seeds, chopped herbs, croutons, swirl of cream" ], "instructions": [ "Warm olive oil in a large pot over medium heat. Add onion, carrots, and garlic; cook until softened and fragrant, 5 to 6 minutes.", "Stir in squash, thyme, cinnamon, nutmeg, salt, and pepper; cook 2 minutes to bloom the spices.", "Pour in broth, bring to a boil, then reduce heat, cover, and simmer until squash is very tender, 20 to 25 minutes.", "Blend the soup carefully with an immersion blender (or in batches in a countertop blender) until silky smooth.", "Return to the pot and stir in cream or coconut milk, if using. Thin with a splash of extra broth to your desired consistency.", "Taste and adjust seasoning with more salt and pepper as needed. Warm
- Yield: { "title": "Best Butternut Squash Soup", "summary": "A cozy, velvety fall soup made with roasted-sweet butternut squash, aromatics, warm spices, and a touch of cream (or coconut milk). Simple, comforting, and perfect for weeknights or holiday gatherings.", "yields": "4 to 6 servings", "prep_time": "15 minutes", "cook_time": "35 minutes", "total_time": "50 minutes", "ingredients": [ "1 large butternut squash (about 3 lb), peeled, seeded, and cubed", "2 tablespoons olive oil", "1 medium yellow onion, diced", "2 medium carrots, chopped", "3 garlic cloves, minced", "4 cups low-sodium vegetable broth (or chicken broth)", "1/2 cup heavy cream or coconut milk (optional)", "1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)", "1/4 teaspoon ground cinnamon", "1/8 teaspoon ground nutmeg", "3/4 teaspoon kosher salt, plus more to taste", "1/4 teaspoon black pepper", "Optional toppings: roasted pumpkin seeds, chopped herbs, croutons, swirl of cream" ], "instructions": [ "Warm olive oil in a large pot over medium heat. Add onion, carrots, and garlic; cook until softened and fragrant, 5 to 6 minutes.", "Stir in squash, thyme, cinnamon, nutmeg, salt, and pepper; cook 2 minutes to bloom the spices.", "Pour in broth, bring to a boil, then reduce heat, cover, and simmer until squash is very tender, 20 to 25 minutes.", "Blend the soup carefully with an immersion blender (or in batches in a countertop blender) until silky smooth.", "Return to the pot and stir in cream or coconut milk, if using. Thin with a splash of extra broth to your desired consistency.", "Taste and adjust seasoning with more salt and pepper as needed. Warm
Description
{
“title”: “Best Butternut Squash Soup”,
“summary”: “A cozy, velvety fall soup made with roasted-sweet butternut squash, aromatics, warm spices, and a touch of cream (or coconut milk). Simple, comforting, and perfect for weeknights or holiday gatherings.”,
“yields”: “4 to 6 servings”,
“prep_time”: “15 minutes”,
“cook_time”: “35 minutes”,
“total_time”: “50 minutes”,
“ingredients”: [
“1 large butternut squash (about 3 lb), peeled, seeded, and cubed”,
“2 tablespoons olive oil”,
“1 medium yellow onion, diced”,
“2 medium carrots, chopped”,
“3 garlic cloves, minced”,
“4 cups low-sodium vegetable broth (or chicken broth)”,
“1/2 cup heavy cream or coconut milk (optional)”,
“1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)”,
“1/4 teaspoon ground cinnamon”,
“1/8 teaspoon ground nutmeg”,
“3/4 teaspoon kosher salt, plus more to taste”,
“1/4 teaspoon black pepper”,
“Optional toppings: roasted pumpkin seeds, chopped herbs, croutons, swirl of cream”
],
“instructions”: [
“Warm olive oil in a large pot over medium heat. Add onion, carrots, and garlic; cook until softened and fragrant, 5 to 6 minutes.”,
“Stir in squash, thyme, cinnamon, nutmeg, salt, and pepper; cook 2 minutes to bloom the spices.”,
“Pour in broth, bring to a boil, then reduce heat, cover, and simmer until squash is very tender, 20 to 25 minutes.”,
“Blend the soup carefully with an immersion blender (or in batches in a countertop blender) until silky smooth.”,
“Return to the pot and stir in cream or coconut milk, if using. Thin with a splash of extra broth to your desired consistency.”,
“Taste and adjust seasoning with more salt and pepper as needed. Warm
Ingredients
{
“title”: “Best Butternut Squash Soup”,
“summary”: “A cozy, velvety fall soup made with roasted-sweet butternut squash, aromatics, warm spices, and a touch of cream (or coconut milk). Simple, comforting, and perfect for weeknights or holiday gatherings.”,
“yields”: “4 to 6 servings”,
“prep_time”: “15 minutes”,
“cook_time”: “35 minutes”,
“total_time”: “50 minutes”,
“ingredients”: [
“1 large butternut squash (about 3 lb), peeled, seeded, and cubed”,
“2 tablespoons olive oil”,
“1 medium yellow onion, diced”,
“2 medium carrots, chopped”,
“3 garlic cloves, minced”,
“4 cups low-sodium vegetable broth (or chicken broth)”,
“1/2 cup heavy cream or coconut milk (optional)”,
“1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)”,
“1/4 teaspoon ground cinnamon”,
“1/8 teaspoon ground nutmeg”,
“3/4 teaspoon kosher salt, plus more to taste”,
“1/4 teaspoon black pepper”,
“Optional toppings: roasted pumpkin seeds, chopped herbs, croutons, swirl of cream”
],
“instructions”: [
“Warm olive oil in a large pot over medium heat. Add onion, carrots, and garlic; cook until softened and fragrant, 5 to 6 minutes.”,
“Stir in squash, thyme, cinnamon, nutmeg, salt, and pepper; cook 2 minutes to bloom the spices.”,
“Pour in broth, bring to a boil, then reduce heat, cover, and simmer until squash is very tender, 20 to 25 minutes.”,
“Blend the soup carefully with an immersion blender (or in batches in a countertop blender) until silky smooth.”,
“Return to the pot and stir in cream or coconut milk, if using. Thin with a splash of extra broth to your desired consistency.”,
“Taste and adjust seasoning with more salt and pepper as needed. Warm
Instructions
1. {
“title”: “Best Butternut Squash Soup”,
“summary”: “A cozy, velvety fall soup made with roasted-sweet butternut squash, aromatics, warm spices, and a touch of cream (or coconut milk). Simple, comforting, and perfect for weeknights or holiday gatherings.”,
“yields”: “4 to 6 servings”,
“prep_time”: “15 minutes”,
“cook_time”: “35 minutes”,
“total_time”: “50 minutes”,
“ingredients”: [
“1 large butternut squash (about 3 lb), peeled, seeded, and cubed”,
“2 tablespoons olive oil”,
“1 medium yellow onion, diced”,
“2 medium carrots, chopped”,
“3 garlic cloves, minced”,
“4 cups low-sodium vegetable broth (or chicken broth)”,
“1/2 cup heavy cream or coconut milk (optional)”,
“1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)”,
“1/4 teaspoon ground cinnamon”,
“1/8 teaspoon ground nutmeg”,
“3/4 teaspoon kosher salt, plus more to taste”,
“1/4 teaspoon black pepper”,
“Optional toppings: roasted pumpkin seeds, chopped herbs, croutons, swirl of cream”
],
“instructions”: [
“Warm olive oil in a large pot over medium heat. Add onion, carrots, and garlic; cook until softened and fragrant, 5 to 6 minutes.”,
“Stir in squash, thyme, cinnamon, nutmeg, salt, and pepper; cook 2 minutes to bloom the spices.”,
“Pour in broth, bring to a boil, then reduce heat, cover, and simmer until squash is very tender, 20 to 25 minutes.”,
“Blend the soup carefully with an immersion blender (or in batches in a countertop blender) until silky smooth.”,
“Return to the pot and stir in cream or coconut milk, if using. Thin with a splash of extra broth to your desired consistency.”,
“Taste and adjust seasoning with more salt and pepper as needed. Warm
- Prep Time: { "title": "Best Butternut Squash Soup", "summary": "A cozy, velvety fall soup made with roasted-sweet butternut squash, aromatics, warm spices, and a touch of cream (or coconut milk). Simple, comforting, and perfect for weeknights or holiday gatherings.", "yields": "4 to 6 servings", "prep_time": "15 minutes", "cook_time": "35 minutes", "total_time": "50 minutes", "ingredients": [ "1 large butternut squash (about 3 lb), peeled, seeded, and cubed", "2 tablespoons olive oil", "1 medium yellow onion, diced", "2 medium carrots, chopped", "3 garlic cloves, minced", "4 cups low-sodium vegetable broth (or chicken broth)", "1/2 cup heavy cream or coconut milk (optional)", "1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)", "1/4 teaspoon ground cinnamon", "1/8 teaspoon ground nutmeg", "3/4 teaspoon kosher salt, plus more to taste", "1/4 teaspoon black pepper", "Optional toppings: roasted pumpkin seeds, chopped herbs, croutons, swirl of cream" ], "instructions": [ "Warm olive oil in a large pot over medium heat. Add onion, carrots, and garlic; cook until softened and fragrant, 5 to 6 minutes.", "Stir in squash, thyme, cinnamon, nutmeg, salt, and pepper; cook 2 minutes to bloom the spices.", "Pour in broth, bring to a boil, then reduce heat, cover, and simmer until squash is very tender, 20 to 25 minutes.", "Blend the soup carefully with an immersion blender (or in batches in a countertop blender) until silky smooth.", "Return to the pot and stir in cream or coconut milk, if using. Thin with a splash of extra broth to your desired consistency.", "Taste and adjust seasoning with more salt and pepper as needed. Warm
- Cook Time: { "title": "Best Butternut Squash Soup", "summary": "A cozy, velvety fall soup made with roasted-sweet butternut squash, aromatics, warm spices, and a touch of cream (or coconut milk). Simple, comforting, and perfect for weeknights or holiday gatherings.", "yields": "4 to 6 servings", "prep_time": "15 minutes", "cook_time": "35 minutes", "total_time": "50 minutes", "ingredients": [ "1 large butternut squash (about 3 lb), peeled, seeded, and cubed", "2 tablespoons olive oil", "1 medium yellow onion, diced", "2 medium carrots, chopped", "3 garlic cloves, minced", "4 cups low-sodium vegetable broth (or chicken broth)", "1/2 cup heavy cream or coconut milk (optional)", "1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)", "1/4 teaspoon ground cinnamon", "1/8 teaspoon ground nutmeg", "3/4 teaspoon kosher salt, plus more to taste", "1/4 teaspoon black pepper", "Optional toppings: roasted pumpkin seeds, chopped herbs, croutons, swirl of cream" ], "instructions": [ "Warm olive oil in a large pot over medium heat. Add onion, carrots, and garlic; cook until softened and fragrant, 5 to 6 minutes.", "Stir in squash, thyme, cinnamon, nutmeg, salt, and pepper; cook 2 minutes to bloom the spices.", "Pour in broth, bring to a boil, then reduce heat, cover, and simmer until squash is very tender, 20 to 25 minutes.", "Blend the soup carefully with an immersion blender (or in batches in a countertop blender) until silky smooth.", "Return to the pot and stir in cream or coconut milk, if using. Thin with a splash of extra broth to your desired consistency.", "Taste and adjust seasoning with more salt and pepper as needed. Warm
Beyond its rich flavor, the soup carries an emotional connection. For many, it symbolizes cozy weekends, shared meals, and traditions passed from one season to the next. Whether enjoyed by the fire with crusty bread or served at the holiday table, this soup represents everything that fall food should be—simple, nourishing, and unforgettable. Truly, it’s fall captured in a bowl.
Ingredients You’ll Need for Easy Butternut Soup
One of the reasons this dish is loved is its simplicity—the best butternut squash soup recipe doesn’t require complicated ingredients. Everything you need is likely already in your kitchen, and what you do buy at the store won’t break the bank. The goal is to highlight the natural sweetness of fresh squash while balancing it with savory flavors.
| Ingredient | Amount (serves 4–6) | Notes & Options |
|---|---|---|
| Butternut squash | 1 large (about 3 lbs) | Peeled, seeded, and cubed |
| Onion | 1 medium | Yellow or white onion, diced |
| Carrots | 2 medium | Peeled and chopped for extra sweetness |
| Olive oil or butter | 2–3 tbsp | Use olive oil for dairy-free option |
| Garlic | 2–3 cloves | Fresh, minced, for depth of flavor |
| Vegetable or chicken stock | 4 cups | Use low-sodium for better seasoning control |
| Heavy cream or coconut milk | ½ cup | Optional for creamy texture (coconut milk for vegan) |
| Salt & black pepper | To taste | Adjust gradually while cooking |
| Optional seasonings | — | Cinnamon, nutmeg, thyme |
The beauty of this easy butternut soup is flexibility. You can swap cream for coconut milk, add more vegetable stock for a lighter version, or blend in apples for a hint of tartness. No matter how you adapt it, the base remains simple, hearty, and perfect for fall.
Step-by-Step Cooking Method for Butternut Squash Soup
- Prep the Squash – Peel, seed, and cube the squash. Microwave briefly to soften the skin if needed.
- Sauté the Base Flavors – Heat oil or butter in a pot, cook onion, carrots, and garlic until softened.
- Add Squash and Stock – Stir in squash cubes and pour in stock. Simmer until squash is tender.
- Blend to Velvet Perfection – Use a blender or immersion blender until smooth and creamy. Adjust consistency with more stock if needed.
- Stir in Creaminess – Add cream or coconut milk. Season with salt, pepper, and warm spices.
- Final Touch – Simmer briefly. Serve hot, topped with seeds, herbs, or croutons.
Tips to Make the Best Squash Soup Even Better
- Boost with Spices & Herbs – Cinnamon, nutmeg, smoked paprika, thyme, sage, or rosemary add extra depth.
- Experiment with Add-Ins – Try roasted garlic, apples, or coconut milk for new twists.
- Play with Texture – Leave some chunks for rustic charm or go silky with a high-speed blender.
- Adjust for Dietary Needs – Swap butter for olive oil and cream for coconut milk for a vegan version.
How to Serve Fall Soups with Butternut Squash
- Sides – Crusty bread, apple and walnut salad, or grilled cheese sandwiches.
- Toppings – Pumpkin seeds, herbs, or cream swirls for flair.
- Occasions – Serve straight from the pot for weeknights, in a tureen for holidays, or in cups for appetizers.
The best butternut soup recipe adapts beautifully, whether rustic or elegant, cozy at home, or part of a holiday feast.
Frequently Asked Questions about the Best Butternut Soup Recipe
Can you freeze butternut squash soup?
Yes, let it cool then freeze in airtight containers up to 3 months. Thaw overnight and reheat gently, adding stock if needed.
How long does it last in the fridge?
Stored in a sealed container, it keeps 4–5 days. Warm slowly to keep texture smooth.
Can I make this soup without cream?
Yes, squash alone makes it creamy. Use extra stock, almond, or oat milk for a lighter option.
What’s the best vegan alternative?
Use olive oil instead of butter and coconut milk instead of cream for a plant-based but rich version.
Conclusion – Why You’ll Keep Coming Back to This Easy Butternut Squash Soup
The best butternut squash soup recipe captures fall’s essence—cozy warmth, rich flavor, and nourishment for both the body and heart. It works as a simple weeknight meal or a centerpiece for a festive gathering, making it one of the most beloved fall soups with butternut squash.
Easily adaptable, deeply comforting, and tied to seasonal memories, this soup is more than food—it’s tradition. Pull out your stockpot, grab a fresh squash, and share a bowl of comfort that will have you craving it year after year.
