Butternut squash soup is easy to make and comes out creamy, smooth, velvety and seriously delicious. Perfect for soup season!
Anyone else on team soup?
Soup season is my fave.
Italian wedding soup and lemony chicken orzo soup are some of my long-time obsessions.
Turkey white bean soup is something I often make to take to friends and family when they are sick. It’s so hearty and healthy and delicious. (Freezes great, too.)
Easy chicken tortilla soup is a go-to for a cozy lunch.
And Instant Pot lentil soup is my favorite vegetarian soup.
My kids have long loved this creamy tomato soup alongside a grilled cheese sandwich. Such a good combo.
Today, it’s a different classic.
Butternut squash soup is creamy, smooth, velvety, a little sweet and a little savory.
It just feels like comfort in every spoonful.
Roasting the butternut squash adds SO much flavor and really takes this soup to the next level.
And the spices add just the perfect amount of background warmth.
Plus, you can use the creamy element of your choice - heavy cream, half and half or coconut milk.
Move over, chicken noodle soup, I think this is what I’m gonna want the next time I’m not feeling great. It’s so satisfying and homey!
(For a different twist, try this roasted butternut squash and apple soup.)
OK, let’s get cooking.
Now, I’ve got some notes and tips coming up below on how to make butternut squash soup. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
- Squash: You'll want a medium to large butternut squash for this recipe. We're halving it and scooping out the seeds and membranes to roast it. This adds the BIG flavor.
- Broth: I tend to use chicken broth because I have it on hand, but you could also make this with vegetable broth to keep it vegetarian. Also, I use 2 ½ cups of broth for the perfect consistency for us. You can start with 2 cups and add more later if you want a thicker soup or go with 3 full cups if you like it a little more thinned out.
- Coconut milk: This works great and you don’t even taste the coconut in the soup. You can also use heavy cream or half and half instead if you prefer.
- Cayenne: This adds flavor without much heat. Meaning, the soup is not at all spicy. However, you can omit it if you’d rather.
One other tip: Be sure to blend this soup very, very well to get it completely smooth and creamy. It takes a couple of minutes.
You can either use an immersion blender (I love and adore mine) and blend it off the heat right in the same pot.
Or you can transfer the soup to a regular blender - careful to avoid splatters and burns - and blend it. Make sure to blend in batches if needed so you don’t overfill your blender.
OK, let’s get ready to eat.
This soup is luscious and delicious all on its own.
If you want to add some extra flavor, though, here are a few toppings to consider.
Topping Ideas:
- Croutons (savory or sweet, like some cinnamon sugar croutons)
- Pepitas for crunch
- Roasted pumpkin seeds
- Cooked, crumbled bacon
- Fresh snipped chives
- Crumbled goat cheese or blue cheese
- Fried sage or fresh herbs such as parsley or cilantro
- Hot sauce or sriracha for a little heat
And if you need any accompaniments, some cornbread, biscuits or drop biscuits would be great.
Last thing, let’s talk about what to do with any leftovers.
Storage Tips:
- Leftover butternut squash soup, once cooled, can be stored in the refrigerator for up to 4-5 days.
- Reheat in a pot on the stove until warmed through. Add extra broth if needed for consistency. (The soup can thicken as it sits).
- You can also freeze the leftovers. Transfer to a freezer-safe container or ziplock bag, label and date it, and freeze for up to 3-4 months. Thaw overnight in the refrigerator then reheat.
I hope you give this luscious soup a try next time you want a cozy night in with a bowl full of goodness.
Enjoy!
XO,
Kathryn
Butternut Squash Soup
Ingredients
- 1 medium butternut squash
- 1 tablespoon extra-virgin olive oil, divided
- Salt and pepper
- 1 small onion, chopped
- 1 celery rib, chopped
- 2 cloves garlic, minced
- 2-3 cups low-sodium chicken or vegetable broth
- 1 (15 oz.) can coconut milk (or substitute heavy cream of half and half)
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon cayenne
- Salt and pepper
Optional toppings:
- Croutons, pepitas or pumpkin seeds, bacon, chives, goat cheese or blue cheese, fried sage, fresh chopped herbs, etc.
Instructions
- Preheat oven to 425. Line a baking sheet with parchment paper for easy clean up.
- Cut the butternut squash in half vertically. Scoop out the seeds and membranes. Brush the squash halves with two teaspoons of the olive oil and sprinkle lightly with salt and pepper. Place cut side down on the pan and roast at 425 for 45 minutes or until very tender.
- Let the squash cool slightly, then scoop out the flesh.
- Meanwhile, heat the remaining teaspoon of olive oil in a Dutch oven or stock pot over medium heat. Add the onion and celery and sauté for 5-6 minutes, until tender. Add the garlic and sauté for another 30 seconds, until fragrant.
- Add the cooked squash, broth and coconut milk to the pan. Add the nutmeg, cinnamon, cayenne and season lightly with salt and black pepper. Stir well to combine.
- Bring the mixture to a simmer then reduce heat and simmer for 10 minutes.
- Use an immersion blender - or carefully transfer the mixture to a regular blender - and blend for 1-2 minutes, until completely smooth.
- Season to taste with salt and pepper, as needed, and serve hot with any desired garnishes.
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