I’m sharing one of my Easy Butternut Squash Soup Recipes along with the single trick that gives a perfectly smooth, vividly colored puree every time.

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I started making this butternut squash soup years ago when I wanted something that looked special but wasn’t fussy. The roasted butternut squash purees into a silky bowl that somehow tastes more interesting than it should, and a little heavy cream adds that velvet finish that people notice.

I throw it on the menu for weeknight dinners and for holidays, its always the one everyone asks about. I even slip it into my Easy Butternut Squash Soup Recipes round ups, and it’s one of those Creamy Fall Soup Recipes that keeps getting requested, so I never quite stop tweaking it.

Ingredients

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Butternut squash: Sweet silky base, high in vitamin A and fiber, keeps soup hearty.
Onion: Adds savory depth, natural sugars for balance, brings texture and aroma.
Garlic: Pungent little kick, immune friendly, use sparingly or it may overpower.
Broth: Builds the soup body, hydrates, choose low sodium to control salt.
Cream or coconut milk: Makes it rich creamy, gives silky mouthfeel and lush finish.
Maple syrup or brown sugar: Touch of sweet, balances earthiness, use to taste not too much.
Nutmeg and cinnamon: Warm spices lift flavor, a pinch goes far, smells like fall.
Apple cider vinegar or lemon juice: Brightens the whole bowl, cuts richness, small splash wakes flavors.

Ingredient Quantities

2 to 3 lb butternut squash (about 6 cups cubed), peeled, seeded and cut into 1 inch cubes

2 tablespoons olive oil or unsalted butter

1 large yellow onion, diced

2 medium carrots, peeled and diced (optional but adds body)

3 cloves garlic, minced

4 cups low sodium vegetable or chicken broth

1 cup heavy cream or full fat coconut milk if you want dairy free

1 to 2 tablespoons maple syrup or packed brown sugar

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

1 bay leaf

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon (optional)

1 to 1 1/2 teaspoons kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

1 tablespoon apple cider vinegar or lemon juice for brightness

2 tablespoons crème fraîche or extra cream for serving, optional

Toasted pumpkin seeds and chopped chives or parsley for garnish, optional

How to Make this

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1. Preheat the oven to 400°F. Peel, seed and cut 2 to 3 lb butternut squash into 1 inch cubes, and peel and cut 2 medium carrots if using. Toss the squash and carrots with 2 tablespoons olive oil or unsalted butter, a little kosher salt and some freshly ground black pepper, then spread on a rimmed baking sheet in a single layer.

2. Roast the squash and carrots until tender and lightly caramelized, about 25 to 35 minutes, flipping once so they brown evenly. That caramelization gives the soup its deep, sweet flavor so don’t skip it.

3. While the squash roasts, heat the soup pot over medium heat with a splash more oil or a pat of butter. Add 1 large diced yellow onion and sauté until soft and translucent, about 6 to 8 minutes. Add 3 cloves minced garlic and 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried, plus the bay leaf, 1/4 teaspoon ground nutmeg and 1/2 teaspoon ground cinnamon if you like, and cook another minute to bloom the spices.

4. Add the roasted squash and carrots to the pot, then pour in 4 cups low sodium vegetable or chicken broth. Bring to a gentle simmer and let everything marry for about 8 to 10 minutes.

5. Remove and discard the bay leaf. Use an immersion blender and puree until silky smooth, or carefully transfer the hot soup in batches to a blender, venting the lid slightly and holding a towel over the top so it doesn’t spurt.

6. Return the blended soup to the pot and stir in 1 cup heavy cream or full fat coconut milk for dairy free, plus 1 to 2 tablespoons maple syrup or packed brown sugar. Season with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper, taste and adjust.

7. Add 1 tablespoon apple cider vinegar or lemon juice to brighten the flavors, then reheat gently. If the soup is too thick add a bit more broth, if too thin simmer a few minutes to reduce, but don’t let it boil furiously after the cream is in.

8. Serve hot with a swirl of 2 tablespoons crème fraîche or extra cream if desired. Top with toasted pumpkin seeds and chopped chives or parsley for texture and color.

9. Quick tips and hacks: toast the pumpkin seeds in a dry skillet over medium heat until they pop and smell nutty, and always taste for acid and salt at the end, you’d be surprised how a little vinegar or lemon makes it sing. Leftovers keep in the fridge for up to 4 days or freeze for longer.

Equipment Needed

1. Chef’s knife
2. Cutting board
3. Vegetable peeler
4. Rimmed baking sheet
5. Large soup pot or Dutch oven
6. Wooden spoon or heatproof spatula
7. Immersion blender or countertop blender
8. Measuring cups and spoons
9. Small skillet (for toasting pumpkin seeds)

FAQ

Can I make this soup dairy free? Yes, swap the heavy cream for full fat coconut milk or a smooth cashew cream, it keeps the soup rich. Add the dairy free option near the end and warm gently so it doesnt split.

Should I roast the squash or just simmer it? Both work. Roasting (about 400F until tender) gives sweeter, caramelized flavor and a thicker texture, simmering in broth is quicker and fine if you want less hands on time. If you roast, use a bit less broth since the squash will be drier.

How do I blend hot soup without making a mess? Let it cool a few minutes, blend in small batches with the lid vented and a kitchen towel over it, or use an immersion blender right in the pot for less fuss and fewer explosions.

Can I freeze the soup? Yes, freeze cooled soup in airtight containers for up to 3 months. If you used dairy it may separate a bit on thawing, just reheat slowly and whisk in a splash of cream to bring it back together.

Too sweet or not sweet enough how do I fix it? Start with 1 tablespoon maple syrup, taste and add more if needed. If it gets too sweet add a little apple cider vinegar or lemon juice to brighten and balance the flavors, then adjust salt.

Soup too thin or too thick what can I do? To thicken simmer uncovered to reduce, or blend in extra roasted squash or a small potato. To thin it out add warm broth, water or a bit more cream until you hit the texture you want.

Butternut Squash Soup (rich & Creamy) Recipe Substitutions and Variations

Butternut squash: swap with kabocha squash, sugar pumpkin or sweet potato. Kabocha gives a sweeter, silkier soup; sweet potato may need a bit less broth so it stays thick.
Heavy cream: use full fat canned coconut milk for dairy free, or blended soaked cashews with a little water for a neutral creamy base, or evaporated milk for lighter richness.
Maple syrup or brown sugar: honey or agave work fine, molasses gives deeper caramel notes but use sparingly. For no added sweetener try a splash more apple cider vinegar to brighten instead.
Vegetable or chicken broth: use low sodium bouillon dissolved in water, homemade roasted veggie stock, or a mild mushroom broth. For extra umami stir in a small spoon of miso at the end but dont boil the miso.

Pro Tips

1) Roast with space and patience. Crowding the pan steams the squash and prevents that sweet, deep caramelization that makes the soup sing. Aim for some browned edges and pull a few darker cubes aside to crisp in a skillet as a crunchy garnish.

2) Bloom spices in fat and deglaze for extra depth. Cook thyme, nutmeg or cinnamon briefly in hot oil or butter so they release their aroma, then add a splash of broth or a little vinegar to lift the fond off the pan. Always add your acid at the very end and taste again.

3) For the silkiest texture, fully cool slightly then blend in batches with the lid vented, or use a high speed blender. If you want restaurant-level smoothness, press the puree through a fine mesh sieve. Add cream or coconut milk off heat and warm gently to avoid breaking the texture.

4) Layer your seasoning and balance sweetness with acid. Start light on salt and sweetener, taste after blending, then adjust. A tiny pinch of heat like cayenne or smoked paprika can cut the cloying sweetness, and finishing with toasted seeds and a bright herb keeps each spoonful interesting.

Butternut Squash Soup (rich & Creamy) Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m sharing one of my Easy Butternut Squash Soup Recipes along with the single trick that gives a perfectly smooth, vividly colored puree every time.

Servings

servings

Calories

300

kcal

Equipment: 1. Chef’s knife
2. Cutting board
3. Vegetable peeler
4. Rimmed baking sheet
5. Large soup pot or Dutch oven
6. Wooden spoon or heatproof spatula
7. Immersion blender or countertop blender
8. Measuring cups and spoons
9. Small skillet (for toasting pumpkin seeds)

Ingredients

2 to 3 lb butternut squash (about 6 cups cubed), peeled, seeded and cut into 1 inch cubes
2 tablespoons olive oil or unsalted butter
1 large yellow onion, diced
2 medium carrots, peeled and diced (optional but adds body)
3 cloves garlic, minced
4 cups low sodium vegetable or chicken broth
1 cup heavy cream or full fat coconut milk if you want dairy free
1 to 2 tablespoons maple syrup or packed brown sugar
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon (optional)
1 to 1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon apple cider vinegar or lemon juice for brightness
2 tablespoons crème fraîche or extra cream for serving, optional
Toasted pumpkin seeds and chopped chives or parsley for garnish, optional

Directions

Preheat the oven to 400°F. Peel, seed and cut 2 to 3 lb butternut squash into 1 inch cubes, and peel and cut 2 medium carrots if using. Toss the squash and carrots with 2 tablespoons olive oil or unsalted butter, a little kosher salt and some freshly ground black pepper, then spread on a rimmed baking sheet in a single layer.
Roast the squash and carrots until tender and lightly caramelized, about 25 to 35 minutes, flipping once so they brown evenly. That caramelization gives the soup its deep, sweet flavor so don’t skip it.
While the squash roasts, heat the soup pot over medium heat with a splash more oil or a pat of butter. Add 1 large diced yellow onion and sauté until soft and translucent, about 6 to 8 minutes. Add 3 cloves minced garlic and 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried, plus the bay leaf, 1/4 teaspoon ground nutmeg and 1/2 teaspoon ground cinnamon if you like, and cook another minute to bloom the spices.
Add the roasted squash and carrots to the pot, then pour in 4 cups low sodium vegetable or chicken broth. Bring to a gentle simmer and let everything marry for about 8 to 10 minutes.
Remove and discard the bay leaf. Use an immersion blender and puree until silky smooth, or carefully transfer the hot soup in batches to a blender, venting the lid slightly and holding a towel over the top so it doesn’t spurt.
Return the blended soup to the pot and stir in 1 cup heavy cream or full fat coconut milk for dairy free, plus 1 to 2 tablespoons maple syrup or packed brown sugar. Season with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper, taste and adjust.
Add 1 tablespoon apple cider vinegar or lemon juice to brighten the flavors, then reheat gently. If the soup is too thick add a bit more broth, if too thin simmer a few minutes to reduce, but don’t let it boil furiously after the cream is in.
Serve hot with a swirl of 2 tablespoons crème fraîche or extra cream if desired. Top with toasted pumpkin seeds and chopped chives or parsley for texture and color.
Quick tips and hacks: toast the pumpkin seeds in a dry skillet over medium heat until they pop and smell nutty, and always taste for acid and salt at the end, you’d be surprised how a little vinegar or lemon makes it sing. Leftovers keep in the fridge for up to 4 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.