As the temperatures drop and the leaves start to change color, there’s nothing quite as comforting as a warm bowl of soup. One of my go-to recipes for fall is a creamy butternut squash soup.
It’s easy to make, full of flavor, and incredibly satisfying. Plus, it’s healthy and packed with vitamins! This recipe is perfect for a cozy dinner at home or as a starter for your next dinner party.
Why You’ll Love This Butternut Squash Soup
- Simple Ingredients: Most of the ingredients are pantry staples or easily available at your local market.
- Healthy & Nutritious: Butternut squash is packed with vitamins A and C, fiber, and antioxidants.
- Creamy Without Cream: This soup gets its velvety texture from the squash itself, making it naturally creamy without the need for heavy cream.
- Customizable: Add some spices or a swirl of coconut milk to make it your own!
Butternut Squash Soup Recipe Ingredients
- 1 large butternut squash, peeled, seeded, and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, peeled and chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth (or chicken broth for a non-vegetarian version)
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Optional: 1/2 cup coconut milk or heavy cream for extra creaminess
How to Make Butternut Squash Soup
Start by peeling and chopping your butternut squash into 1-inch cubes. The smaller the pieces, the quicker they cook.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for 4-5 minutes until softened. Add the garlic and cook for another 1 minute until fragrant.
Add the diced butternut squash and carrot to the pot.
Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Add the vegetable broth, thyme, and nutmeg.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the squash and carrots are tender.
Using an immersion blender, blend the soup until it is smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender and blend in batches.
Taste and adjust seasoning with salt and pepper.
For extra creaminess, stir in coconut milk or heavy cream.
Serve hot, garnished with a swirl of cream, a sprinkle of fresh herbs, or some crunchy croutons.
READ NEXT: Bacon Cheeseburger Soup
Tips for the Best Butternut Squash Soup
Roast for More Flavor: For a deeper, more caramelized flavor, consider roasting the squash in the oven at 400°F for 25-30 minutes before adding it to the soup.
Add Some Spice: For a kick, add a pinch of cayenne pepper or smoked paprika.
Make it Ahead: This soup stores well in the fridge for up to 5 days and freezes beautifully for up to 3 months.
What to Serve With Butternut Squash Soup
This soup can be enjoyed as an appetizer, side dish or main entree. Serve with this parmesan green beans, roasted Brussels Sprouts or homemade drop biscuits.
You can also serve along a main dish like cowboy grilled cheese, bacon apple bruschetta, or grilled pork chops.
READ NEXT: Broccoli Cheddar Soup
This creamy butternut squash soup is the perfect recipe to welcome the fall season. It’s comforting, delicious, and full of flavor, making it a great addition to your fall recipe rotation. Whether you’re cooking for yourself, your family, or friends, this soup is sure to be a hit.
