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Creamy bowl of butternut squash soup garnished with herbs, showing the best butternut squash soup recipe for fall.

The Ultimate Butternut Squash Soup – Creamy, Cozy & Easy to Make


  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Description

Silky, comforting butternut squash soup made with onion, carrot, garlic, broth, and a splash of cream or coconut milk. Simple to make, naturally sweet, and perfect for fall with optional warm spices and crunchy toppings.


Ingredients

Scale
  • 1 medium butternut squash (23 lb), peeled, seeded, cubed
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 23 garlic cloves, minced
  • 2 tbsp olive oil or unsalted butter
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp black pepper
  • 1/8 tsp ground nutmeg (optional)
  • Pinch cayenne or cinnamon (optional)
  • 1 tsp fresh thyme or 1/4 tsp dried (optional)
  • For serving: toasted pumpkin seeds, croutons, chopped parsley (optional)

  • Instructions

    1. Prep the squash: microwave whole squash 2–3 minutes to soften skin, then peel, seed, and cube.

    2. Heat a Dutch oven over medium; add oil or butter. Sauté onion and carrot 5 minutes until softened.

    3. Stir in garlic 30 seconds until fragrant.

    4. Add squash and thyme; cook 5 minutes, stirring to lightly caramelize.

    5. Pour in broth, bring to a boil, then reduce to a gentle simmer. Cover and cook 20–25 minutes until squash is very tender.

    6. Off heat, blend soup smooth with an immersion blender (or carefully in batches in a blender, venting steam).

    7. Stir in cream or coconut milk; season with salt, pepper, nutmeg, and cayenne or cinnamon to taste.

    8. Adjust thickness with more broth to thin or simmer 2–3 minutes to thicken.

    9. Serve hot with pumpkin seeds, croutons, and parsley; add extra cream drizzle if desired.

    • Prep Time: 15 minutes
    • Cook Time: 35 minutes

    Nutrition

    • Calories: 230 kcal
    • Sodium: 580 mg
    • Fat: 12 g
    • Carbohydrates: 29 g
    • Protein: 3 g