Introduction

Remember those crisp autumn days, the scent of woodsmoke in the air, and the feeling of pure comfort? This Butternut Squash Soup recipe is like a warm hug in a bowl, bringing all those nostalgic feelings right into your kitchen. It’s surprisingly simple to whip up, perfect for a weeknight dinner or a special occasion when you want something truly soul-warming. Trust me, this is the kind of recipe you’ll want to make again and again!

Why You’ll Love This Recipe

Fast: While the squash roasts, the other components come together in a flash.
Easy: Seriously, the steps are straightforward, and you don’t need to be a gourmet chef to nail this one.
Giftable: Imagine gifting a jar of this gorgeous soup – it’s a delicious act of love!
Crowd-pleasing: Even picky eaters tend to love the sweet, creamy flavor of butternut squash.

Ingredients

Gathering your ingredients is the first step to soup success! Here’s what you’ll need:

1 large butternut squash: The star of our show! Look for one that feels heavy for its size, which usually means it’s ripe and full of sweet flesh.
2 garlic cloves: For a little savory depth that balances the sweetness.
1 onion: A kitchen staple that builds our flavor base.
1 sprig fresh thyme: This little herb adds an earthy, fragrant note that’s just heavenly.
4 cups vegetable stock: The liquid gold that brings it all together. You can use chicken stock too, if that’s what you have on hand.
Salt and pepper to taste: The essential seasonings to make everything sing.
2 tablespoons olive oil: For sautéing our aromatics and getting that beautiful roast on the squash.
1 teaspoon ground cumin: A touch of warm spice that complements the squash beautifully.
1/2 cup heavy cream: For that luxurious, velvety texture we all crave.

How to Make It

Ready to create some soup magic? Let’s get started!

Preheat your oven: Get it nice and hot to 400°F (200°C). This is where the squash starts its transformation.
Roast the butternut squash: Cut your squash in half lengthwise, scoop out those seeds (save them for roasting if you like!), and place the halves cut-side down on a baking sheet. Pop them into the oven for about 45-60 minutes, or until they are fork-tender. You’ll know they’re ready when you can easily pierce the flesh with a fork.
Sauté the aromatics: While your squash is doing its thing, grab a large pot or Dutch oven. Heat up your olive oil over medium heat. Add your chopped onion and let it soften, stirring occasionally, for about 5-7 minutes. Then, toss in your minced garlic and cook for another minute until it’s wonderfully fragrant. Be careful not to burn the garlic!
Scoop out the goodness: Once the squash is roasted and has cooled just enough to handle, carefully scoop out all that delicious, tender flesh from the skin. It should slide right out!
Combine and simmer: Add the roasted squash flesh to your pot with the sautéed onions and garlic. Pour in your vegetable stock and drop in that fresh thyme sprig.
Let the flavors meld: Bring the soup to a gentle simmer, then reduce the heat to low and let it cook for about 15 minutes. This allows all those amazing flavors to get acquainted.
Remove the thyme: Fish out that thyme sprig – it’s done its job!
Blend to perfection: Now for the magic! Use an immersion blender directly in the pot to blend the soup until it’s perfectly smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Be very careful when blending hot liquids!
Add the creamy finish: Stir in the heavy cream and that teaspoon of ground cumin.
Season and warm: Season with salt and pepper to your liking. Gently heat the soup through until it’s warm, but be sure not to let it boil after adding the cream.

Substitutions & Additions

This recipe is wonderful as is, but feel free to play around and make it your own!

Dairy-Free: Swap the heavy cream for a rich coconut milk (full-fat is best for creaminess) or a dairy-free cashew cream.
Spice it Up: For a little heat, add a pinch of cayenne pepper or a dash of hot sauce when you blend.
Extra Veggies: You can roast a peeled and chopped carrot or sweet potato alongside the butternut squash for added sweetness and nutrients.
Garnishes Galore: Top your soup with toasted pumpkin seeds (pepitas), a swirl of plain yogurt or sour cream, a drizzle of extra olive oil, or some fresh chives.
Herb Swap: If you don’t have thyme, a sprig of rosemary or sage would also be lovely.

Tips for Success

A few little tricks to make your soup absolutely perfect every time:

Don’t over-roast the squash: You want it tender, not mushy and burnt. Keep an eye on it during the last 15 minutes of roasting.
Proper blending: If using a regular blender, never fill it more than halfway with hot liquid, and hold the lid down firmly with a kitchen towel. Vent the lid slightly to allow steam to escape.
Prep ahead: You can roast the butternut squash a day or two in advance. Store it in an airtight container in the refrigerator. You can also sauté the onions and garlic ahead of time.
Adjust thickness: If your soup is too thick, simply add a little more vegetable stock or water until it reaches your desired consistency.

How to Store It

Leftover butternut squash soup is a gift that keeps on giving!

Refrigerator: Store cooled soup in an airtight container in the refrigerator for up to 3-4 days.
Freezer: This soup freezes beautifully! Let it cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

FAQs

Here are some common questions you might have:

Can I use pre-cut butternut squash? Yes, absolutely! If you’re short on time, pre-cut butternut squash from the grocery store works perfectly. Just follow the roasting instructions.
How do I get the squash skin off? Roasting makes the skin super soft and easy to peel away with a spoon. If it’s being stubborn, a paring knife can help.
Is this soup good for babies? Yes, this is a fantastic, nutritious soup for babies! Just make sure to omit the salt and cream for younger babies.

Cozy Butternut Squash Soup

This Butternut Squash Soup recipe is like a warm hug in a bowl, bringing all those nostalgic feelings right into your kitchen. It's surprisingly simple to whip up, perfect for a weeknight dinner or a special occasion when you want something truly soul-warming.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 15

Servings 4 servings

Equipment

Baking Sheet
Large pot or Dutch oven
Immersion blender or regular blender

Ingredients

Main ingredients

1 large butternut squash Look for one that feels heavy for its size, which usually means it's ripe and full of sweet flesh.
2 garlic cloves minced
1 onion chopped
1 sprig fresh thyme
4 cups vegetable stock or chicken stock
to taste salt
to taste pepper
2 tablespoons olive oil
1 teaspoon ground cumin
0.5 cup heavy cream

Instructions

Preheat your oven to 400°F (200°C).
Cut your squash in half lengthwise, scoop out those seeds (save them for roasting if you like!), and place the halves cut-side down on a baking sheet. Pop them into the oven for about 45-60 minutes, or until they are fork-tender. You’ll know they’re ready when you can easily pierce the flesh with a fork.
While your squash is doing its thing, grab a large pot or Dutch oven. Heat up your olive oil over medium heat. Add your chopped onion and let it soften, stirring occasionally, for about 5-7 minutes. Then, toss in your minced garlic and cook for another minute until it’s wonderfully fragrant. Be careful not to burn the garlic!
Once the squash is roasted and has cooled just enough to handle, carefully scoop out all that delicious, tender flesh from the skin. It should slide right out!
Add the roasted squash flesh to your pot with the sautéed onions and garlic. Pour in your vegetable stock and drop in that fresh thyme sprig.
Bring the soup to a gentle simmer, then reduce the heat to low and let it cook for about 15 minutes. This allows all those amazing flavors to get acquainted.
Fish out that thyme sprig – it’s done its job!
Use an immersion blender directly in the pot to blend the soup until it’s perfectly smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Be very careful when blending hot liquids!
Stir in the heavy cream and that teaspoon of ground cumin.
Season with salt and pepper to your liking. Gently heat the soup through until it's warm, but be sure not to let it boil after adding the cream.

Notes

Leftover butternut squash soup is a gift that keeps on giving! Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. This soup freezes beautifully! Let it cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently.