Few soups capture the cozy flavors of fall like butternut squash soup. Smooth, velvety, and naturally sweet, it’s a dish that feels indulgent while staying light and nourishing. With roasted squash, caramelized aromatics, and a hint of warm spices, this soup is perfect for chilly evenings, holiday starters, or meal-prep lunches that brighten your week.
Pair it with crusty bread, a side salad, or even a grilled cheese for the ultimate comfort meal.
💡 Why This Recipe Works
- Naturally creamy. Butternut squash blends into a silky texture without heavy cream.
- Flavor-packed. Roasting the squash deepens its sweetness.
- Customizable. Works with savory or slightly sweet flavor profiles.
- Make-ahead friendly. Stores and reheats beautifully.
🛒 Ingredients
(Serves 6 bowls)
Base Ingredients
- 1 large butternut squash (about 3 lbs / 1.3 kg), peeled, seeded, cubed
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
- Salt and black pepper, to taste
To Finish
- 1 cup coconut milk, oat cream, or cashew cream
- 1 tablespoon maple syrup (optional, for extra sweetness)
- Juice of ½ orange or lemon (for brightness)
Garnishes
- Roasted pumpkin seeds (pepitas)
- Swirl of cream or coconut milk
- Fresh thyme or parsley
👩🍳 Step-by-Step Instructions
1. Roast the squash
Preheat oven to 400°F (200°C). Toss cubed squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until golden and tender.
2. Sauté aromatics
In a large pot, heat remaining olive oil over medium heat. Add onion, carrots, and celery. Cook 7–8 minutes, until softened. Add garlic and cook 1 minute more.
3. Simmer
Add roasted squash, vegetable broth, cumin, cinnamon, nutmeg, salt, and pepper. Bring to a boil, reduce heat, and simmer for 15 minutes.
4. Blend smooth
Use an immersion blender directly in the pot (or transfer in batches to a blender) until silky.
5. Add creaminess
Stir in coconut milk, maple syrup, and citrus juice. Adjust seasoning as needed.
6. Serve & garnish
Ladle into bowls, garnish with pumpkin seeds, herbs, and a swirl of cream.
🔑 Tips for Best Results
- Roast, don’t just boil. Roasting enhances natural sweetness.
- Balance flavors. Citrus and maple syrup balance savory spices.
- Adjust thickness. Add more broth for a lighter soup, less for a thicker one.
- Make it ahead. Flavor improves as it sits overnight.
- Blend carefully. A high-speed blender makes it extra silky.
🌟 Variations to Try
- Curried Butternut Squash Soup: Add 2 teaspoons curry powder and ginger.
- Apple-Infused Soup: Add 1 diced apple while roasting for a sweet note.
- Spicy Kick: Add cayenne pepper or chili flakes.
- Nutty Twist: Blend in a spoonful of almond butter or tahini for richness.
🍽 Storage & Meal Prep
- Refrigerator: Store for up to 5 days in airtight containers.
- Freezer: Freeze for up to 3 months in portions.
- Reheating: Warm on stovetop or microwave; stir in broth or cream if thickened.
✨ Smooth, creamy, and perfectly spiced, this butternut squash soup is the definition of cozy comfort food. Whether served as a dinner starter or the main event, it’s a recipe you’ll want to revisit all season long.
