How to Make Creamy Butternut Squash Soup (Recipe Guide)

Creamy butternut squash soup is the ultimate comfort food for chilly days, combining velvety texture with sweet, earthy flavors that instantly warm you from the inside out. This golden soup is a staple in fall and winter kitchens, perfect for using up seasonal squash and creating a nourishing meal with minimal effort. Its natural sweetness pairs beautifully with savory herbs and spices, making it a versatile dish you can customize to suit your taste.

Whether you prefer it classic with just squash, onion, and garlic, or enhanced with warming notes of ginger, curry, or nutmeg, this soup always feels wholesome and satisfying. Best of all, it’s easy to make—requiring only basic chopping and simmering before blending it into a smooth, restaurant-worthy bowl. Serve it with crusty bread for dipping or as a starter for an elegant dinner menu.

In this recipe guide, you’ll learn how to make creamy butternut squash soup from scratch, tips to adjust thickness and flavor, and simple garnishing ideas to elevate your presentation. With its simplicity, affordability, and comforting nature, this soup is bound to become a cold-weather staple in your kitchen.

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Best Time to Eat and What to Serve It With

Best time to eat:

Butternut squash soup is ideal for lunch or a light dinner, especially during cooler autumn or winter months when you crave warm, hearty meals. It also works beautifully as a starter for holiday dinners or cozy gatherings with friends.

Perfect pairings:

Side: Serve with warm crusty bread or garlic focaccia, a fresh green salad with balsamic vinaigrette, or a side of roasted vegetables for a complete meal.

Drink: Pair it with a crisp white wine like Sauvignon Blanc for lunch or a light herbal tea for a comforting dinner.

Dessert: Finish with a simple dessert like baked apples with cinnamon or a light lemon sorbet to refresh the palate.

Creamy butternut squash soup isn’t just a recipe—it’s an invitation to slow down, savor seasonal produce, and warm your table with nourishing simplicity.

How to Make Butternut Squash Soup

Butternut Squash Soup Recipe Ingredients

1 large butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
1 large yellow onion, chopped
3 garlic cloves, minced
2 medium carrots, peeled and chopped
2 tablespoons olive oil or melted butter
4 cups low-sodium vegetable broth (or chicken broth)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon ground cinnamon (optional)
¼ teaspoon ground nutmeg
½ teaspoon ground ginger
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 cup heavy cream or coconut milk (optional, for extra creaminess)
1 tablespoon maple syrup or honey (optional, for a touch of sweetness)
For Garnish (Optional):
Toasted pumpkin seeds (pepitas)
Fresh herbs (parsley, chives, or thyme)
A drizzle of cream or coconut milk
Crusty bread for serving

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Step By Step How to Make Butternut Squash Soup

Prepare the Butternut Squash

Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet lined with parchment paper.
Drizzle with 1 tablespoon of olive oil or melted butter, and season with a pinch of salt and pepper.

Roast for 30-35 minutes, or until the squash is tender and caramelized around the edges. This step enhances the soup’s flavor by bringing out the natural sweetness of the squash.

Cook the Aromatics

While the squash is roasting, heat the remaining tablespoon of olive oil or butter in a large pot over medium heat.
Add the chopped onion and cook for 5-6 minutes, or until softened.

Add the minced garlic, chopped carrots, and spices (cinnamon, nutmeg, ginger, and thyme). Cook for another 2-3 minutes, stirring frequently, until fragrant.

Simmer the Soup

Once the butternut squash is roasted, add it to the pot with the cooked onions and garlic. Pour in the vegetable broth, ensuring the vegetables are fully submerged. If needed, add a bit more broth or water.

Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until all the vegetables are very tender.

Blend the Soup

Use an immersion blender to puree the soup directly in the pot until it’s smooth and creamy. Alternatively, transfer the soup in batches to a regular blender, blending until smooth. Be cautious when blending hot liquids—allow steam to escape by leaving the lid slightly ajar.

Add Creaminess (Optional)

Stir in the heavy cream or coconut milk, if using, for an extra creamy texture. Add maple syrup or honey if you prefer a slightly sweeter soup.

Adjust Seasoning and Serve

Taste the soup and adjust seasoning as needed—add more salt, pepper, or spices to your liking. Serve hot with a drizzle of cream or coconut milk, and top with toasted pumpkin seeds and fresh herbs.

Tips To Make Butternut Squash Soup

Roasting the butternut squash brings out its natural sweetness and adds a depth of flavor that you don’t get from boiling alone. Be sure to spread the cubes in a single layer to ensure even caramelization.

Look for a firm butternut squash with smooth skin and no soft spots. A heavier squash will typically have a sweeter, more concentrated flavor.

Fresh herbs like thyme, rosemary, or sage add an aromatic note that complements the sweetness of the squash. Add them during cooking and as a garnish for the best flavor.

While cinnamon, nutmeg, and ginger are classic choices, you can experiment with other spices like cumin, curry powder, or a pinch of cayenne for some heat.

Swap the heavy cream for full-fat coconut milk for a vegan and dairy-free version. The coconut milk’s natural sweetness pairs beautifully with the squash.

If you prefer a thicker soup, reduce the amount of broth slightly. For a thinner consistency, add more broth or water until the desired texture is reached.

This soup tastes even better the next day as the flavors meld together. It stores well in the refrigerator for up to 4 days and freezes for up to 3 months.

How Many Calories Have Butternut Squash Soup

Calories: ~150 kcal
Total Fat: 7g (if using olive oil or butter)
Saturated Fat: 2g (without cream; add 6g if using heavy cream)
Cholesterol: 0mg (without cream; add 20mg if using heavy cream)
Sodium: 500mg (varies depending on broth used)
Total Carbohydrates: 22g
Dietary Fiber: 4g
Sugars: 8g (includes natural sugars in squash)
Protein: 2g

Variations of Butternut Squash Soup

Spicy Thai Butternut Squash Soup:

Add 1 tablespoon of red curry paste, a squeeze of lime juice, and replace the cream with coconut milk. Top with fresh cilantro and chopped peanuts for a Thai-inspired twist.

Apple and Butternut Squash Soup:

Add 1 peeled and chopped apple (such as Granny Smith) to the soup along with the squash for a slightly sweet and tangy flavor. Perfect for fall!

Butternut Squash and Carrot Ginger Soup:

Increase the amount of carrots and add extra fresh ginger for a zesty, vibrant variation. Garnish with a dollop of Greek yogurt and fresh parsley.

Butternut Squash and Red Pepper Soup:

Roast red bell peppers along with the squash for a smoky-sweet flavor profile. Blend together for a bright, colorful soup.