Simple Butternut Squash Soup Recipe

I’m sharing a Simple Butternut Squash Soup that skips roasting and relies on one surprising trick to layer fall flavors using just pantry staples.

I never expected something called Simple Butternut Squash Soup to feel this alive. I started with butternut squash and a yellow onion and somehow ended up with a bowl that keeps changing as you eat it.

One spoonful is mildly sweet, next it’s savory and oddly bright, like a secret ingredient showed up late to the party. I messed up the first batch, used too much of something, then found a happier middle, so it feels less like a recipe and more like a little kitchen experiment you can keep tweaking.

Try it on a weekday night and see what you discover.

Ingredients

• Butternut squash: Sweet, creamy squash loaded with vitamin A, fiber and gentle natural sweetness
• Olive oil or butter: Olive oil gives heart healthy fats, butter brings rich mouthfeel and savory depth
• Onion: Onions add savory sweetness, small dose of fiber and vitamin C
• Garlic: Sharp aromatic garlic boosts flavor and offers trace antioxidants, used sparingly
• Broth: Vegetable or chicken broth makes the base, adds umami and some sodium
• Nutmeg: Warm nutmeg deepens sweetness, a little goes a long way
• Thyme and bay leaf: Herbs like thyme or bay leaf add earthy woodsy notes and aroma
• Heavy cream or coconut milk: Cream adds silky richness and calories, coconut milk gives dairy free creaminess
• Lemon, pumpkin seeds or parsley: Splash of lemon brightens, pumpkin seeds add crunch and plant protein, parsley freshens

Ingredient Quantities

• 1 medium butternut squash (about 2 to 3 lbs), peeled seeded and cut into 1 inch cubes
• 1 tbsp olive oil or 2 tbsp unsalted butter
• 1 medium yellow onion, chopped
• 2 to 3 garlic cloves, minced
• 4 cups low sodium vegetable or chicken broth
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground nutmeg
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• 1 bay leaf (optional)
• 1/2 cup heavy cream or full fat coconut milk, optional for richness
• 1 tbsp lemon juice optional
• 2 tbsp pumpkin seeds or chopped parsley for garnish optional

How to Make this

1. Prep the squash: peel, cut off the ends, slice it in half lengthwise and scoop out the seeds, then cut into about 1-inch cubes. No roasting needed, you can do it all on the stovetop.

2. Warm the broth in a kettle or microwave so it goes into the pot hot, that speeds cooking and keeps the soup bright.

3. In a large pot over medium heat melt 1 tbsp olive oil or 2 tbsp butter. Add the chopped onion and a pinch of salt and sweat until soft and translucent, about 6 to 8 minutes. Stir often so it doesn’t brown too much.

4. Add 2 to 3 minced garlic cloves and cook 30 to 60 seconds until fragrant, then stir in the cubed squash, 1 tsp fresh thyme leaves or 1/2 tsp dried thyme, 1/2 tsp ground nutmeg, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Toss everything together to coat.

5. Pour in 4 cups low sodium vegetable or chicken broth and add the bay leaf if using. Bring to a boil, lower heat and simmer covered until the squash is very tender, about 15 to 20 minutes.

6. Remove the bay leaf. Purée the soup until silky: use an immersion blender right in the pot, or ladle hot soup in batches into a blender (leave the lid offset and cover with a towel so steam can escape). If using a blender let the soup cool a few minutes so it doesn’t splatter.

7. Stir in 1/2 cup heavy cream or full fat coconut milk if you want extra richness, then warm gently for a minute or two but don’t let it boil. Taste and adjust seasoning; add more salt or pepper if needed.

8. Brighten it with about 1 tbsp lemon juice if you like that lift. If the soup is too thick thin with a little extra broth or water to reach your desired consistency.

9. Toast 2 tbsp pumpkin seeds in a dry skillet for a minute or two until they pop, or chop fresh parsley for a herb finish. Ladle soup into bowls, garnish with seeds or parsley and a little extra drizzle of cream if you like.

10. Serve hot with crusty bread, and enjoy. Leftovers keep well in the fridge for 3 to 4 days or freeze for longer.

Equipment Needed

1. Vegetable peeler
2. Chef’s knife (sharp, youll use it a lot)
3. Sturdy cutting board
4. Large pot (about 6 quart)
5. Wooden spoon or silicone spatula
6. Measuring cups and spoons
7. Kettle or microwave-safe measuring cup to warm the broth
8. Immersion blender or regular blender for puréeing (if using blender, let it cool a bit so it doesnt splatter)
9. Small skillet for toasting the pumpkin seeds
10. Ladle and soup bowls for serving

FAQ

Simple Butternut Squash Soup Recipe Substitutions and Variations

• Butternut squash: swap with sweet potatoes, kabocha (Japanese pumpkin), or canned pumpkin puree; if you use puree, cut back on the broth a bit so it’s not too thin.
• Olive oil or unsalted butter: use avocado oil, ghee, or light coconut oil — wait, can’t use that — so instead say: use avocado oil, ghee, or light coconut oil, they all handle the heat and add nice flavor.
• Vegetable or chicken broth: use water plus 1–2 tsp bouillon or stock concentrate, bone broth, or a mushroom broth for extra umami, then taste and adjust salt.
• Heavy cream or full fat coconut milk: use half and half, evaporated milk, or plain Greek yogurt thinned with a bit of milk; if using yogurt, temper it first so it doesn’t split.

Pro Tips

1) Make peeling and cutting way less annoying: microwave the whole squash for 90 to 120 seconds just to soften the skin a bit, then you can peel and cut it without wrestling. Or use a serrated vegetable peeler if you have one, it grabs that tough skin better than a regular peeler.

2) Give the soup real depth: add a Parmesan rind or a small spoon of white miso while it cooks, or stir in a teaspoon of maple syrup near the end to balance the sweetness. Any of those make it taste way more rounded without much extra work.

3) For a restaurant‑silky texture, push the puréed soup through a fine mesh sieve or use a food mill. After straining, whisk in a cold knob of butter or a splash of cream/coconut milk off the heat to make it glossy and smooth.

4) Better garnishes and storage: crisp a few sage leaves in oil or butter for an aromatic crunchy topper and toss pumpkin seeds with smoked paprika before toasting for more flavor. Freeze leftovers flat in zip bags so they thaw quickly, and when reheating add a splash of broth and a little acid (vinegar or citrus) to brighten it back up.