Butternut Squash Soup

by

Creamy and Easy Homemade Recipe

This creamy Butternut Squash Soup is smooth, comforting and full of warm fall flavor. It combines roasted squash with onion, garlic and a touch of cream to create a velvety bowl of soup perfect for chilly evenings, Thanksgiving menus or cozy weeknight dinners. The recipe is simple, reliable and always turns out rich and delicious.

Ingredients

  • 1 large butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon or nutmeg (optional)
  • 1/2 cup heavy cream or coconut milk
  • Extra cream or roasted seeds for topping (optional)

Instructions

1. Cook the vegetables

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and cook until soft.
  3. Add garlic and sauté for one minute.
  4. Add the cubed butternut squash, vegetable broth, salt, pepper and optional spices.

2. Simmer

Bring to a gentle boil. Cover and simmer for 20 to 25 minutes until the squash is very soft.

3. Blend

Use an immersion blender or a regular blender to puree the soup until smooth and creamy.

4. Add cream

Return to the pot if needed. Stir in heavy cream or coconut milk and adjust seasoning.

5. Serve

Serve warm with a swirl of cream, roasted pumpkin seeds or a sprinkle of cinnamon.

Tips for the Best Butternut Squash Soup

  • Roast the squash before simmering if you want a deeper caramelized flavor.
  • Add a chopped carrot or apple for extra natural sweetness.
  • Use coconut milk to keep the soup dairy free while still creamy.
  • Blend very well for the smoothest texture.
  • Store leftovers in the refrigerator for three days.

Frequently Asked Questions

Can I freeze the soup?
Yes. Freeze without the cream added. Stir in cream after reheating.

Can I use pre cut squash?
Yes. It works very well and saves time.

Is the soup sweet or savory?
It is mostly savory with a gentle natural sweetness from the squash.

Can I make it thicker?
Reduce the broth slightly or add more cooked squash before blending.

Yield, Time and Nutrition

  • Yield: 4 servings
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Estimated Nutrition per serving:
About 180 calories, 10g fat, 20g carbs, 3g protein.

Conclusion

This Butternut Squash Soup is creamy, comforting and incredibly simple to make. With warm spices and a silky smooth texture, it is the perfect fall or winter soup for family dinners, Thanksgiving menus or meal prep.