Butternut Squash Soup

This post shows you how to make butternut squash soup.

We’re loving this super warming fall-inspired soup! Nothing beats the creaminess of a Butternut Squash Soup.

Everyone can relate to that time of year when the butternut squash or pumpkins are sitting on your kitchen counter just waiting to be used up. This is a delicious way to solve the problem. Butternut Squash is such a versatile veggie, and pairs well with fall spices such as cinnamon, nutmeg and ginger. That’s why this soup recipe falls under an autumn category because it ticks all of the boxes for the season. We love pairing this soup with plenty of warm, crusty bread with soo much butter!

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Easy fall dinner ideas

We love the coziness of fall and with it come the yummiest fall flavors that the season has to offer. Here are some of our absolute favorite and super easy fall dinner recipe ideas:

1. Butternut Squash Soup 
2. Pumpkin Chili 
3. Chicken & Wild Rice Soup 
4. Beef & Barley Stew 
5. Creamy Sweet Potato & Carrot Soup
6. Pumpkin Mac & Cheese 
7. Sweet Potato Shepherd’s Pie 
8. Chicken & Stuffing Casserole 
9. Baked Ziti with Sausage & Spinach 
10. Butternut Squash & Kale Lasagna
11. Maple Dijon Glazed Pork Chops 
12. Slow Cooker Beef Pot Roast 
13. Apple Cider Chicken Thighs 
14. Harvest Quinoa Skillet 
15. Creamy Mushroom & Garlic Chicken Skillet 
16. Pumpkin Alfredo Pasta 
17. Sausage & Apple Stuffed Acorn Squash 
18. Mushroom & Sage Risotto 
19. Roasted Brussels Sprouts & Bacon Farro Bowl 
20. Cranberry Pecan Wild Rice Pilaf

Aesther Cooking Pairs this recipe with

Ingredients

For the Soup:

1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed

1 tbsp olive oil or butter

1 small onion, diced

2 cloves garlic, minced

1 medium carrot, chopped (optional, for added depth)

3 cups vegetable broth (or more for desired consistency)

½ tsp salt (adjust to taste)

½ tsp black pepper

½ tsp black pepper

½ tsp ground cinnamon (optional, for warmth)

¼ tsp ground nutmeg

½ cup coconut milk, heavy cream, or milk of choice

1 tbsp maple syrup or honey (optional, for a touch of sweetness)

1 tbsp lemon juice or apple cider vinegar (for balance)

Optional Garnishes:

Toasted pumpkin seeds (pepitas)

Fresh herbs (thyme, parsley, or sage)

Swirl of coconut milk or cream

Croutons or crispy chickpeas for crunch

Step-by-Step Instructions

Roast the Butternut Squash

Preheat your oven to 400°F (200°C).

Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet.

Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.

Sauté the Aromatics

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

Add the onion and carrot (if using) and sauté for 3-4 minutes, until softened.

Stir in the garlic, cinnamon, and nutmeg, cooking for another 30 seconds until fragrant.

Blend the Soup

Add the roasted butternut squash and vegetable broth to the pot. Bring to a gentle simmer and cook for 5 minutes.

Blend the soup using an immersion blender until smooth (or carefully transfer to a blender in batches).

Stir in the coconut milk, maple syrup (if using), and lemon juice, adjusting seasoning as needed.

Serve & Enjoy!

Ladle into bowls, garnish with your favorite toppings, and enjoy warm!

Tips and Tricks

✔ Roast for a richer flavor – we prefer to roast the squash beforehand for a caramelised effect.

✔ Thickness – cook for longer if you want your soup to be thicker or add some broth to make it thinner.

✔ Use an immersion blender – Less mess and much quicker – the best way to be a creamy soup.

✔ Balance – if you’re worried about the balance of flavors, add a small amount of lemon juice or ACV.

🌿 Make It Your Own – Try:

• Spicy and Smokey 🔥
  • Add ½ tsp smoked paprika for extra smokiness.
  • Add a pinch of cayenne or red pepper flakes for a little heat.
• Extra Creamy & Rich 🥛
  • Use greek yoghurt to make it super creamy.
• Hearty & Filling 🍛
  • Mix into the soup some chickpeas or lentils for extra texture and to make it more filling.
  • Another great way to serve this butternut squash soup is serving it over some quinoa.

Butternut Squash Soup

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Prep Time:10 minutes mins

Cook Time:30 minutes mins

Servings: 4 people

Ingredients

For the Soup:

• 1 medium butternut squash about 2–3 lbs, peeled, seeded, and cubed
• 1 tbsp olive oil or butter
• 1 small onion diced
• 2 cloves garlic minced
• 1 medium carrot chopped (optional, for added depth)
• 3 cups vegetable broth or more for desired consistency
• ½ tsp salt adjust to taste
• ½ tsp black pepper
• ½ tsp ground cinnamon optional, for warmth
• ¼ tsp ground nutmeg
• ½ cup coconut milk heavy cream, or milk of choice
• 1 tbsp maple syrup or honey optional, for a touch of sweetness
• 1 tbsp lemon juice or apple cider vinegar for balance

Optional Garnishes:

• Toasted pumpkin seeds pepitas
• Fresh herbs thyme, parsley, or sage
• Swirl of coconut milk or cream
• Croutons or crispy chickpeas for crunch

Instructions

Roast the Butternut Squash

• Preheat your oven to 400°F (200°C).
• Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet.
• Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.

Sauté the Aromatics

• In a large pot, heat olive oil or butter over medium heat.
• Add the onion and carrot (if using) and sauté for 3-4 minutes, until softened.
• Stir in the garlic, cinnamon, and nutmeg, cooking for another 30 seconds until fragrant.

Blend the Soup

• Add the roasted butternut squash and vegetable broth to the pot. Bring to a gentle simmer and cook for 5 minutes.
• Blend the soup using an immersion blender until smooth (or carefully transfer to a blender in batches).
• Stir in the coconut milk, maple syrup (if using), and lemon juice, adjusting seasoning as needed.

Serve & Enjoy!

• Ladle into bowls, garnish with your favorite toppings, and enjoy warm!

How to Serve

While we love this soup on its own, pairing with one of these = perfection:

✔ Crusty Bread or homemade Garlic Toast – warmed up with some butter melting on top.

✔ Grilled Cheese or Panini – when you want to make the meal more filling – yum!

✔ Side Salad – a super vibrant crispy salad can make a great side to your soup.

✔ Roasted Chickpeas or Nuts – for a little crunch.

FAQs

Q: Can I make this soup ahead of time?
A: Yes, absolutely you can store this soup in the fridge in an airtight container, you may find the flavor improves this way too. Reheat on the stove.

Q: Can I make it without a blender?
A: If you don’t have a blender, you can mash up the squash with a mashing utensil until smooth.

Nutritional Information (Approximate)

• Protein: 3g
• Carbs: 32g
• Fats: 10g

We hope that this will become a fall fave for you!

YOU MAY ALSO LIKE:

• 19 Delicious Pumpkin Recipe ideas
• 15 Best Bonfire Night Party Food and Drink ideas
• Pumpkin Spice Pancakes
• Pumpkin Oatmeal
• Pumpkin French Toast Bake

Looking for more fall recipe ideas? visit seasonal

This post shows you how to make butternut squash soup.