Name: Butternut Squash Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 tablespoons unsalted butter or olive oil; 1 large yellow onion, diced (about 1 3/4 cups); 2 medium carrots, peeled and diced (about 1 cup); 4 cloves garlic, crushed and peeled; 1 large butternut squash, peeled, seeded, and cut into 1-inch chunks (about 3 pounds / 8 cups); 1 (32-ounce) carton low-sodium vegetable or chicken broth (4 cups); 2 teaspoons finely chopped fresh sage, thyme, or rosemary leaves (from about 2 sprigs), plus more for garnish; 1/2 teaspoon smoked paprika; 1/2 teaspoon kosher salt, plus more as needed; Freshly ground black pepper; Heavy cream, crème fraîche, or coconut cream, for drizzling (optional)

There’s something so cozy and comforting about a warm bowl of butternut squash soup on a chilly day. This Butternut Squash Soup Recipe strikes just the right balance of creamy, savory, and a touch smoky, making it a true kitchen favorite that I keep coming back to.

A round white bowl filled with thick, smooth orange soup, swirled on top with white cream in loose circular patterns. Small green herb leaves and black pepper flakes are scattered lightly on the soup's surface. A spoonful of the soup, showing the same orange color with a bit of white cream, is held above the bowl. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Butternut Squash Soup Recipe
Top Tip
How to Serve Butternut Squash Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Butternut Squash Soup Recipe

Why You'll Love This Recipe

I can’t overstate how much this Butternut Squash Soup Recipe has become my go-to for fall and winter. It’s straightforward enough for a weeknight but impressive enough when guests arrive. Plus, it’s pure comfort in a bowl!

Simple Ingredients: Using common staples like onion, carrot, and fresh herbs makes this soup easy yet flavorful.
Creamy Texture Without Fuss: Blending the soup right in the pot gives you silky smooth results without extra clean-up.
Customizable Flavor: The smoky paprika and fresh herbs brighten up the sweetness of the squash beautifully.
Perfect For Leftovers: This soup tastes even better the next day, making it ideal for meal prep.

A close-up view of a white pot filled with smooth, thick orange soup that has a creamy texture. The soup surface is sprinkled with small black pepper specks, and a wooden spoon is partially submerged, resting on the right side, slightly lifting some soup. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this soup lies in its lovely harmony of ingredients. Each one plays a role to complement the natural sweetness of the butternut squash while adding layers of warmth and comfort.

Flat lay of a large peeled and cut butternut squash with chunky orange pieces, a large diced yellow onion, two peeled and diced medium carrots, four whole garlic cloves, a small bunch of fresh sage and thyme sprigs, a small bowl of golden melted butter, a clear glass container of light vegetable broth, a small dish with smoked paprika, a small bowl of coarse kosher salt, a pepper grinder with freshly ground black pepper, and a drizzle of creamy white heavy cream, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Unsalted Butter or Olive Oil: I usually go for butter for that rich, slightly nutty depth, but olive oil works great if you want to keep it dairy-free.
Yellow Onion: A classic base for so many soups; it softens to a sweet undertone that balances the squash.
Carrots: They add a subtle earthiness and extra sweetness – don’t skip them!
Garlic: Brings that comforting savory punch without overpowering the soup.
Butternut Squash: The star of the show, naturally sweet and creamy when cooked.
Vegetable or Chicken Broth: I prefer low-sodium to control the saltiness as the soup simmers.
Fresh Sage, Thyme, or Rosemary: These herbs add a fresh, aromatic quality I find essential for depth.
Smoked Paprika: Just a pinch gives a wonderful smoky twist that elevates the flavor.
Kosher Salt and Black Pepper: To taste, seasoning makes all the difference.
Heavy Cream, Crème Fraîche, or Coconut Cream: Optional, but adding a drizzle at the end makes the soup feel indulgent and extra cozy.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how customizable this soup is. Sometimes I swap the fresh herbs based on what’s in my garden, or add a dash of cayenne if I fancy a little kick. You can easily make it vegan by choosing olive oil and coconut cream.

Herb Variations: I’ve found thyme adds a subtle earthiness, while rosemary lends a piney flair—both delicious depending on your mood.
Spice It Up: Adding a touch of cayenne or chili powder warms things up nicely for those who like some heat.
Dairy-Free: Swap butter for olive oil and use coconut cream instead of heavy cream to keep it vegan-friendly without losing that creamy texture.

Step-by-Step: How I Make Butternut Squash Soup Recipe

Step 1: Sauté the Veggies Until Soft and Fragrant

Start by melting your butter over medium-high heat in a heavy pot. Toss in the diced onions, carrots, and crushed garlic cloves. Stir occasionally, letting them soften and take on a bit of golden color—this usually takes about 8 minutes. This step builds the base flavor, so don’t rush it! Keep an eye to make sure the garlic doesn’t burn because that can turn bitter fast.

Step 2: Add Squash, Broth, and Seasonings

Next, stir in the cubed butternut squash, broth, chopped fresh herbs, smoked paprika, and salt. Bring everything to a boil. This is where the magic starts happening as the squash softens and absorbs those savory, smoky notes.

Step 3: Simmer Until Tender

Reduce the heat to low, partially cover the pot, and let it simmer gently for 20 to 30 minutes. You want the squash fork-tender and breaking apart. This slow simmer also lets the flavors marry beautifully. If you’re in a rush, test the squash around the 20-minute mark, but don’t skip this slow cook—it pays off!

Step 4: Blend Until Smooth and Season to Taste

Turn off the heat and use an immersion blender to puree the soup right in the pot for easy cleanup. If you don’t have one, blend in batches in a stand blender. The result should be creamy and velvety. Then, taste and adjust salt and pepper. If you want extra richness, swirl in a little cream or coconut cream right before serving.

Top Tip

Over the years, I’ve learned some simple tricks that really make this soup stand out and save you some hassle in the kitchen.

Peeling Squash Made Easy: I warm the butternut squash in the microwave for a minute or two before peeling—this softens the skin and makes it much easier to cut.
Even Cooking: Cut your squash into uniform 1-inch chunks so everything cooks evenly and nothing turns to mush early.
Blending Safety: If using a blender, cool the soup slightly before blending to avoid steam splatters, and blend in small batches with the lid slightly ajar.
Don’t Skip the Herbs: Fresh sage or thyme adds a fragrant layer that transforms this soup from ordinary to memorable.

How to Serve Butternut Squash Soup Recipe

butternut squash soup - Serving Suggestion

Garnishes

I often top my bowls with a drizzle of heavy cream and a sprinkle of fresh sage leaves. Sometimes I add a pinch of freshly cracked black pepper or even some toasted pumpkin seeds for crunch. These little finishes give the soup a polished look and a delightful flavor boost.

Side Dishes

For a satisfying meal, I pair this soup with crusty bread—my local bakery’s sourdough is perfect. A fresh green salad or a simple grilled cheese sandwich rounds things out nicely, especially if you want a comforting, full meal.

Creative Ways to Present

For special occasions, I love serving this soup in hollowed-out mini pumpkins—it makes an impressive presentation and amps up the autumn vibes. You can also swirl in colorful swirls of pesto or drizzle of browned butter for that wow factor.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight glass containers and keep them in the fridge for up to 4 days. Reheating on the stove works well, and the flavors deepen as it sits — which I actually love.

Freezing

This soup freezes beautifully! I portion it out in freezer-safe containers (leave a little space for expansion), and it keeps for up to 3 months. Just thaw overnight in the fridge before reheating gently on the stove.

Reheating

When reheating, I warm it on low heat, stirring occasionally. If the soup is too thick, a splash of broth or cream brings back the perfect silky texture. I avoid microwave reheating because it tends to heat unevenly.

Frequently Asked Questions:

Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day because the flavors meld beautifully when refrigerated overnight.

How do I peel and cube butternut squash easily?

Warming the squash in the microwave for a couple of minutes softens the skin slightly, making peeling easier. Then, cut it in half lengthwise to scoop out seeds before chopping into uniform cubes.

Can I make this soup vegan?

Yes! Use olive oil instead of butter, vegetable broth, and coconut cream instead of heavy cream or crème fraîche to keep it vegan without sacrificing creaminess.

What should I serve with butternut squash soup?

Crusty bread, grilled cheese sandwiches, or fresh green salads pair wonderfully, making a balanced and satisfying meal.

Final Thoughts

This Butternut Squash Soup Recipe feels like a warm hug on a chilly day — and I hope it becomes one of your favorites too. It’s straightforward, forgiving, and endlessly comforting, whether you’re cooking for family, friends, or just yourself. Give it a try and let me know how it turns out — I promise, you’ll want it in your dinner rotation!