Hey y'all! There's nothing quite like a bowl of creamy, velvety Simple Butternut Squash Soup to warm you up on a chilly day or impress your friends at a cozy dinner. This recipe is wonderfully easy, bursting with sweet and savory flavors, and so nourishing you’ll want to make it all season long. Whether you’re a beginner in the kitchen or a seasoned pro looking for a comfort classic, you’ll love how quickly this wholesome Soup comes together. Let’s get cooking!
Why You'll Love This
- Quick and hassle-free, ready in just 40 minutes from start to finish.
- Creamy and rich, yet dairy-free and naturally healthy.
- Perfectly balanced sweet and savory flavors for ultimate comfort.
- Meal prep and freezer-friendly for effortless lunches or dinners.
- Simple ingredients—no fancy equipment needed!
Ingredients
- 1 medium butternut squash (about 2.5 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 medium carrot, peeled and sliced
- 1 stalk celery, sliced
- 4 cups low-sodium vegetable broth
- ½ teaspoon ground nutmeg
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- Optional: ¼ cup coconut milk or heavy cream for extra creaminess
- Optional: Toasted pumpkin seeds and fresh herbs for garnish
Directions
Step 1: Prepare the Veggies
Peel, seed, and cube the butternut squash. Chop the onion, carrot, and celery. Mince the garlic. Have all your ingredients prepped and ready to go.
Step 2: Sauté the Base
In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrot, and celery. Sauté for 6-7 minutes, stirring occasionally, until the vegetables are softened and onions turn translucent. Add garlic and cook for another 1 minute until fragrant.
Step 3: Add Squash and Simmer
Add the butternut squash cubes, vegetable broth, salt, pepper, and nutmeg. Stir well to combine. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until squash is very tender when pierced with a fork.
Step 4: Blend Until Smooth
Turn off the heat. Use an immersion blender right in the pot (or transfer soup in batches to a blender) and blend until completely smooth and creamy. If using, stir in coconut milk for extra silkiness.
Step 5: Taste and Serve
Taste the soup and adjust seasoning as needed. Ladle into bowls and top with toasted pumpkin seeds and fresh herbs, if desired. Serve hot!
Notes
- If you prefer an ultra-rich texture, use heavy cream instead of coconut milk.
- For a slightly smoky flavor, add a pinch of smoked paprika when adding the spices.
- Roasting the squash before adding to the pot intensifies its sweetness and flavor.
Variations
- Spicy Kick: Add ¼ teaspoon cayenne or chili flakes for heat.
- Apple Butternut Squash Soup: Sauté a diced apple with the onion for extra sweetness.
- Curried Butternut Squash Soup: Stir in 2 teaspoons curry powder when adding spices for a warm, aromatic twist.
Required Equipment
- Large pot or Dutch oven
- Sharp knife and vegetable peeler
- Cutting board
- Immersion blender or regular blender
- Measuring cups and spoons
Storage Instructions
Let soup cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat on the stovetop over low heat, stirring occasionally, until heated through.
Suggested Pairings & Serving Recommendations
- Serve with crusty bread, grilled cheese sandwiches, or a side salad for a satisfying meal.
- Top with a swirl of coconut milk or cream and a sprinkle of roasted seeds for added texture and flavor.
- Pair with a crisp white wine such as Sauvignon Blanc for an elegant touch.
Pro Tips
- Cut squash into uniform cubes for even cooking and the smoothest puree.
- Blending the soup in batches in a blender yields an ultra-silky texture—just be sure to vent the lid.
- Always taste and adjust seasoning at the end—squash sweetness can vary!
FAQ
- Can I make this soup ahead of time?
- Absolutely! The flavors deepen overnight, making it perfect for meal prep. Simply reheat before serving.
- Can I use frozen butternut squash?
- Yes, frozen squash works great—no need to thaw, just adjust simmering time as needed until tender.
- Is this soup vegan and gluten-free?
- Yes! This recipe is naturally vegan and gluten-free, as long as you use vegetable broth.
Ingredients
- 1 medium butternut squash (about 2 pounds), peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 tablespoon olive oil
- ½ teaspoon ground nutmeg
- Salt and pepper to taste
- Optional: ¼ cup heavy cream or coconut milk for extra creaminess
Instructions
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1Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, or until tender and lightly browned.
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2In a large pot, heat a little olive oil over medium heat. Add the chopped onion and cook until soft, about 4-5 minutes. Stir in the minced garlic and cook for another minute.
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3Add the roasted butternut squash, vegetable broth, and ground nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
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4Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
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5Stir in heavy cream or coconut milk if desired. Taste and adjust seasoning with more salt and pepper. Serve hot, garnished with fresh herbs if you like.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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