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Creamy homemade Butternut Squash Soup is beautifully displayed as a featured image.

Easy Butternut Squash Soup

This easy butternut squash soup recipe delivers a warm and comforting bowl of deliciousness. With simple steps and readily available ingredients, it's the perfect go-to recipe for fall, offering a velvety smooth texture and a delightful blend of sweet and nutty flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large butternut squash about 2 pounds
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth or chicken broth
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Salt to taste
  • Pepper to taste
  • Optional garnishes: Toasted pumpkin seeds
  • Optional garnishes: Heavy cream or coconut milk
  • Optional garnishes: Freshly chopped parsley or sage
  • Optional garnishes: Croutons
  • Optional garnishes: Maple syrup

Equipment

  • vegetable peeler
  • knife
  • cutting board
  • Large pot or Dutch oven
  • measuring cups and spoons
  • Immersion blender or regular blender
  • Ladle

Method
 

  1. Pierce the butternut squash all over with a fork and microwave on high for 3-5 minutes to soften.
  2. Let the squash cool slightly before handling. Peel and cube the squash.
  3. Heat the olive oil in a large pot or Dutch oven over medium heat.
  4. Add the chopped onion and cook until softened, about 5-7 minutes.
  5. Add the minced garlic and cook for another minute, until fragrant.
  6. Add the cubed butternut squash to the pot.
  7. Pour in the vegetable broth (or chicken broth). Make sure the squash is mostly covered; add a little more broth if needed.
  8. Stir in the nutmeg and cinnamon. Season with salt and pepper to taste.
  9. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the squash is very tender.
  10. Carefully blend the soup using an immersion blender until smooth. Alternatively, let the soup cool slightly, then carefully transfer it in batches to a regular blender and blend until smooth. Be cautious when blending hot liquids.
  11. Taste and adjust the seasonings as needed. Add more salt, pepper, or maple syrup to taste.
  12. Serve hot with your favorite garnishes, such as toasted pumpkin seeds, a swirl of cream, fresh herbs, or croutons.

Notes

For a vegan version, use vegetable broth and coconut milk. To spice it up, add a pinch of red pepper flakes. Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Thaw completely before reheating.