A few years back, I had one of those chilly autumn evenings where I just craved something warm, cozy, and nourishing. That was the night this Butternut Squash Soup first found a permanent spot in my kitchen rotation. It wasn’t fancy, but it was just right—the perfect balance of sweet roasted butternut squash mingling with gentle spices to make a creamy squash soup that felt like a warm hug in a bowl. It quickly became a family favorite, comforting us through the fall and winter months whenever we needed a little velvety fall soup to lift our spirits.
I remember the breakthrough moment well. After a couple of tries, I realized roasting the butternut squash first brought out a deep, natural sweetness I hadn’t quite captured before. That made the soup stand out—a rich flavor base that feels so wholesome and homemade. Every time I stir up this spiced winter squash soup, I feel connected to those cozy evenings and the joy of sharing something simple but special with people I care about.
This butternut squash soup isn’t just a recipe—it’s become a healthy autumn soup that I rely on for quick weeknight dinners and dinner party starters alike. It’s approachable, dependable, and makes the kitchen smell fantastic from start to finish. If you’re looking for a velvety fall soup to add to your repertoire, this Butternut Squash Soup is one to try. Trust me, once you have a bowl of this creamy squash soup in your hands, you’ll want to make it again and again.
What You’ll Need for This Butternut Squash Soup:
- 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed
You can find butternut squash easily at most grocery stores during fall.
If you don’t have butternut squash, acorn squash or pumpkin work beautifully in this Butternut Squash Soup too. - 2 tablespoons olive oil
Used to give the veggies a nice roast and add a bit of richness. - 1 large yellow onion, chopped
You can substitute with shallots if you want a milder flavor. - 3 cloves garlic, minced
Garlic always adds that lovely background warmth. - 4 cups vegetable broth or chicken broth
Either works. Using low-sodium broth helps control salt in the soup. - 1 teaspoon ground cinnamon
This is part of the spiced winter squash soup vibe, but add less if you prefer it subtle. - 1/2 teaspoon ground nutmeg
A little goes a long way for that cozy fall flavor. - 1/2 cup plain Greek yogurt or sour cream (optional)
This makes the soup extra creamy and silky, but you can skip or swap for coconut milk to keep it vegan. - Salt and pepper to taste
- Optional toppings: toasted pumpkin seeds, a drizzle of olive oil, fresh herbs (sage or parsley)
These add a fresh crunch or pop of color that makes the soup feel special.
This Butternut Squash Soup is affordable because these ingredients are simple pantry staples or fresh fall produce. I always add a bit extra cinnamon and a touch more garlic because it brings out the flavors so nicely without overpowering the natural sweetness of the roasted butternut squash.
For quick prep, worth mentioning: peel and cube your squash a day ahead and store it covered in the fridge. That way, when you’re ready to make the soup, the roasting step goes smoothly. This is also a good time-saving tip because handling butternut squash can be a bit tricky if you’re in a rush.
If you’re curious about more snacks or soups that warm the soul, I recommend checking out this vegetable soup recipe that’s delicious and hearty or this roasted cauliflower curry soup for a spiced change of pace. You might also enjoy this chicken noodle soup perfect for comfort food cravings.
How to Make This Butternut Squash Soup:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Roasting the butternut squash is key—it caramelizes those sugars and gives the soup depth.
- Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread them out evenly on the prepared baking sheet. Roast for about 25-30 minutes, turning once halfway through. You’re looking for tender, golden pieces with some caramelized edges.
- While the squash is roasting, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Your kitchen will start smelling wonderful right here.
- Add the garlic, cinnamon, and nutmeg to the onions. Stir for about 1 minute to let the spices bloom—this is when your kitchen smells really inviting, that signature spiced winter squash soup aroma.
- When the butternut squash is done roasting, add it to the pot along with the broth. Bring everything to a gentle simmer. Let it cook for about 10 minutes to let flavors meld.
- Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. No immersion blender? No problem! Transfer to a regular blender in batches—just be careful with the hot liquid.
- Stir in the Greek yogurt (or your creamy substitute). This turns the soup into a luscious creamy squash soup we all love. Taste and adjust salt and pepper as needed.
- Serve hot, garnished with toasted pumpkin seeds, a drizzle of olive oil, or fresh herbs. It’s those little touches that make this Butternut Squash Soup feel extra special.
From start to finish, this Butternut Squash Soup takes about an hour, mostly hands-off roasting and simmering. While the squash roasts, I usually tidy my kitchen or grab a quick cup of tea—it’s all about making the baking, or cooking process, relaxed and enjoyable.
When your soup looks velvety and smooth, and your kitchen smells like a cozy fall day, you’re right on track. It’s easier than it sounds, and every step brings you closer to that satisfying moment when you ladle out the first bowl.
Sometimes people ask: “Can I skip roasting and just boil the squash?” You can, but honestly, the roasted butternut squash flavor is worth the little extra effort. I’ve tried both ways—the roasting really makes this a standout healthy autumn soup.
Serving Your Butternut Squash Soup:
This Butternut Squash Soup really shines when served warm with crusty bread or toasted baguette slices. The crunch is a perfect contrast to the silky texture. For a heartier meal, I love pairing the soup with a simple green salad dressed with lemon vinaigrette — it cuts through the creaminess nicely.
This soup makes a wonderful starter for fall dinners or a quick weeknight treat, especially on cool evenings. It’s become a crowd-pleaser at family gatherings, often followed by requests for the recipe.
For simple decoration ideas, a sprinkle of toasted pumpkin seeds or a swirl of yogurt adds just enough visual appeal without fuss. Fresh sage or parsley leaves bring a pop of color and fresh herbal notes that complement the spiced winter squash soup’s flavors.
Leftovers? I’ve stirred the soup into risotto for an easy twist or heated it as a sauce over roasted veggies. Some friends swear by freezing leftovers in portioned containers for a quick healthy autumn soup fix on busy days.
Last fall, I experimented with adding a splash of apple cider vinegar—just a hint—to brighten up the flavors. That version got rave reviews for bringing an extra fresh zing to this creamy squash soup. If you enjoy this recipe, you might also love this simple roasted butternut squash soup from The Pioneer Woman for a slightly different take.
You can find even more cozy soup ideas like this vegetable soup recipe or a delicious roasted cauliflower curry soup to inspire your seasonal menus. Soup lovers might also appreciate my homemade chicken noodle soup, perfect for comfort food moments.
Common Questions About This Butternut Squash Soup:
Can I make this Butternut Squash Soup ahead of time?
Absolutely! I recommend making it a day ahead—flavors deepen overnight. Just cool completely, store in an airtight container in the fridge, and gently reheat. It freezes beautifully too.
What’s a good substitute for Greek yogurt in this Butternut Squash Soup?
Coconut milk or coconut yogurt works well for a dairy-free, vegan twist. You can also use sour cream or heavy cream if you like it richer.
Can I use canned butternut squash to speed things up?
You can, but fresh roasted butternut squash really gives the best flavor for this velvety fall soup.
How can I adjust this Butternut Squash Soup for different pan sizes?
If you need to double or halve it, just adjust the ingredients proportionally. The cooking times stay about the same, but keep an eye on roasting the squash so it doesn’t overcrowd your pan.
Is this Butternut Squash Soup spicy?
It’s gently spiced with cinnamon and nutmeg—warm and seasonal, but not hot at all.
Can I add other veggies to this soup?
Yes! Carrots or sweet potatoes blend nicely and keep the soup creamy.
How do I save time when making this Butternut Squash Soup?
Prep the squash a day ahead or use pre-cut squash. You can roast multiple batches and freeze for quick future soups.
If you’re interested in vegan variations, there’s a lovely collection of vegan curried butternut squash soup recipes shared in this vibrant foodie community that I follow. Or, for a fun twist, try topping your soup with roasted pumpkin seeds like in this autumn squash soup recipe with roasted pumpkin seeds from a great Facebook group.
Final Thoughts on This Butternut Squash Soup:
This Butternut Squash Soup holds a special place in my recipe collection because it balances simplicity, health, and incredible flavor all in one bowl. It’s that go-to when I want a healthy autumn soup that feels cozy without a ton of fuss.
My Top Tips for This Butternut Squash Soup:
– Roast your squash well to deepen its flavor.
– Use an immersion blender for easy, smooth pureeing right in the pot.
– Add Greek yogurt or coconut milk for a creamy touch without heaviness.
For delicious variations, I love:
– Adding a pinch of curry powder for an exotic twist.
– Stirring in a splash of fresh apple cider vinegar for brightness.
– Tossing in cooked apples or pears for subtle sweetness.
The roasted butternut squash version I shared gets requested most often, especially because of its comforting texture and balance of spices.
Friends, I encourage you to make this Butternut Squash Soup your own. Feel free to tweak the spices, add your favorite toppings, and enjoy the process as much as the final bowl. There’s something truly joyful about pulling together such a healthy autumn soup that brings everyone back for seconds.
I hope this recipe brings a little warmth and happiness to your kitchen, just as it has in mine. Happy baking, and here’s to many cozy soup moments!
If you want to explore more soups like this Butternut Squash Soup, check out my vegetable soup recipe that’s delicious and hearty or try the roasted cauliflower curry soup for a spiced change of pace. And if you love comfort classics, my chicken noodle soup will always be a favorite.
For inspiration from others, these links have some beautiful recipes and tips on butternut squash soups and related cozy dishes:
– Autumn squash soup recipe with roasted pumpkin seeds
– Best simple roasted butternut squash soup recipe by The Pioneer Woman
– Vegan curried butternut squash soup recipes on Euphoric Delights Facebook group
Butternut Squash Soup
A creamy and comforting butternut squash soup that’s perfect for chilly days, blending roasted squash with warm spices for a naturally sweet and savory flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup coconut milk (optional, for creaminess)
Instructions
- Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, then spread on a baking sheet.
- Roast the squash for 25-30 minutes until tender and lightly caramelized.
- In a large pot, sauté the onion in a little olive oil over medium heat until translucent, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add the roasted squash, vegetable broth, cinnamon, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Using an immersion blender, blend the soup until smooth. Alternatively, blend in batches in a blender.
- Stir in the coconut milk if desired, and adjust salt and pepper to taste.
- Serve hot, garnished with a drizzle of coconut milk or fresh herbs if preferred.
Notes
For a richer flavor, garnish with toasted pumpkin seeds or a swirl of heavy cream. This soup pairs wonderfully with crusty bread.