Introduction

There’s something truly magical about a warm bowl of soup on a crisp day, don’t you think? It’s like a hug in a bowl! And if you’re anything like me, you love a recipe that brings that comforting feeling without a fuss. This Butternut Squash Soup is exactly that – it’s ridiculously easy to make, tastes like you spent hours slaving away, and it’s become my absolute go-to for a quick, nourishing meal. Forget complicated steps; this recipe is all about pure, unadulterated squashy goodness that will have you feeling all warm and fuzzy inside.

Why You’ll Love This Recipe

Fast: Ready in under an hour, perfect for weeknights!
Easy: Minimal prep and simple steps mean anyone can make it.
Giftable: Imagine sharing this golden goodness in cute jars!
Crowd-pleasing: Even picky eaters will adore its sweet, creamy flavor.

Ingredients

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

3 tablespoons unsalted butter or olive oil: Your flavor base! Butter gives a richer taste, while olive oil keeps it lighter.
1 large yellow onion, diced (about 1 ¾ cups): The sweet foundation that builds savory depth.
2 medium carrots, peeled and diced (about 1 cup): A little extra sweetness and a lovely boost of color.
4 cloves garlic, crushed and peeled: Because garlic makes everything better, right?
1 large (about 3-pound) butternut squash, peeled, seeded, and cut into 1-inch chunks (about 8 cups): The star of the show! Look for one that feels heavy for its size.
1 (32-ounce) carton low-sodium vegetable or chicken broth (4 cups): The liquid that brings it all together. Vegetable broth keeps it vegetarian-friendly!
2 teaspoons finely chopped fresh sage, thyme, or rosemary leaves (from about 2 sprigs), plus more for garnish: Fresh herbs are my secret weapon for that gourmet touch. Mix and match your favorites!
½ teaspoon smoked paprika: A hint of smokiness that adds a wonderful complexity without heat.
½ teaspoon kosher salt, plus more as needed: Essential for bringing out all those delicious flavors.
Freshly ground black pepper: To taste, of course!
Heavy cream, crème fraîche, or coconut cream, for drizzling (optional): The final flourish for a luxurious finish.

How to Make It

Alright, chef, let’s get cooking! This is where the magic happens.

Start with the aromatics: Melt your butter or heat the olive oil in a large pot or Dutch oven over medium heat. Toss in your diced onion and carrots. Cook them, stirring every now and then, until they start to soften up, which usually takes about 8-10 minutes. You want them tender, not browned.
Add the garlic: Now, add your crushed garlic to the pot. Stir it constantly for just about 1 minute until it smells amazing. Be careful not to burn it – burnt garlic is a sad thing indeed!
Bring on the squash: Time for the main event! Add the butternut squash chunks, your broth, those lovely chopped herbs, smoked paprika, and your initial dose of kosher salt to the pot. Give it all a good stir.
Simmer to perfection: Bring the mixture to a gentle boil, then lower the heat, pop a lid on, and let it simmer for 20-25 minutes. You’ll know it’s ready when the squash is fork-tender – it should be easy to pierce with a fork.
Blend it smooth: This is where your soup transforms! Remove the pot from the heat. If you have an immersion blender, this is your moment to shine. Carefully purée the soup right in the pot until it’s wonderfully smooth and creamy. If you don’t have an immersion blender, no worries! Carefully transfer the soup in batches to a regular blender and purée until smooth. Just remember to vent the lid slightly to let steam escape.
Season to taste: Now for the crucial final touch! Season your beautiful soup with freshly ground black pepper and add more kosher salt if you think it needs it. Taste as you go – you’re the boss of this soup!
Serve and enjoy: Ladle your hot, creamy soup into bowls. For that extra special touch, drizzle a little heavy cream, crème fraîche, or coconut cream over the top. Garnish with a few extra fresh herbs, and voilà! You’ve created something truly delicious.

Substitutions & Additions

This recipe is fantastic as is, but it’s also super flexible! Feel free to get creative:

For a touch of sweetness: Add a tablespoon of maple syrup or honey along with the squash.
Spice it up: A pinch of cayenne pepper or red pepper flakes can add a gentle warmth.
Creamier soup: Instead of water-based broth, use chicken broth for a richer flavor.
Other veggies: Feel free to add a chopped apple or a sweet potato along with the butternut squash for an extra layer of flavor.
Nutty goodness: A handful of toasted pecans or walnuts sprinkled on top adds a delightful crunch.

Tips for Success

A few little pointers to make your soup-making journey even smoother:

Don’t overcook the veggies before blending: You want them tender, but not mushy, so they blend into a smooth consistency.
Cool before blending (if using a regular blender): Hot liquids expand in a blender, so let the soup cool slightly before blending in batches to avoid any messy surprises.
Prep ahead: You can chop your onion, carrots, and butternut squash a day or two in advance and store them in airtight containers in the refrigerator. This makes weeknight soup prep even faster!
Herbs: If you don’t have fresh herbs, you can use about 1 teaspoon of dried sage, thyme, or rosemary. Add them with the squash in step 3.

How to Store It

Leftover soup is a gift! Once cooled, store your delicious Butternut Squash Soup in an airtight container in the refrigerator. It should stay fresh and tasty for up to 3-4 days. You can also freeze it for longer storage – up to 2-3 months. Just thaw it in the fridge overnight and reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

Can I make this soup ahead of time?

Absolutely! This soup actually tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator.

Is this recipe vegan?

Yes, if you use olive oil instead of butter and vegetable broth instead of chicken broth. For a creamy vegan finish, use coconut cream for drizzling!

How can I make the soup thicker?

If your soup is a little too thin, you can simmer it uncovered for a few extra minutes after blending to allow some of the liquid to evaporate. Alternatively, you can make a slurry with a tablespoon of cornstarch mixed with a little cold water and stir it into the soup while it simmers gently.

Can I use frozen butternut squash?

Yes, you can! If using frozen, make sure to thaw it completely before adding it to the pot. You might need to adjust the simmering time slightly, as frozen squash can cook a bit faster.

Easiest Butternut Squash Soup

A ridiculously easy and comforting butternut squash soup recipe that's perfect for a quick, nourishing meal. It tastes like you spent hours slaving away but is ready in under an hour.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Servings 8 cups

Equipment

Large pot or Dutch oven
Immersion blender or regular blender

Ingredients

Main ingredients

3 tablespoons unsalted butter or olive oil Your flavor base! Butter gives a richer taste, while olive oil keeps it lighter.
1 large yellow onion diced (about 1 ¾ cups): The sweet foundation that builds savory depth.
2 medium carrots peeled and diced (about 1 cup): A little extra sweetness and a lovely boost of color.
4 cloves garlic crushed and peeled: Because garlic makes everything better, right?
1 large butternut squash (about 3-pound), peeled, seeded, and cut into 1-inch chunks (about 8 cups): The star of the show! Look for one that feels heavy for its size.
1 (32-ounce) carton low-sodium vegetable or chicken broth (4 cups): The liquid that brings it all together. Vegetable broth keeps it vegetarian-friendly!
2 teaspoons finely chopped fresh sage, thyme, or rosemary leaves (from about 2 sprigs), plus more for garnish: Fresh herbs are my secret weapon for that gourmet touch. Mix and match your favorites!
0.5 teaspoon smoked paprika A hint of smokiness that adds a wonderful complexity without heat.
0.5 teaspoon kosher salt Essential for bringing out all those delicious flavors.
Freshly ground black pepper To taste, of course!
Heavy cream, crème fraîche, or coconut cream for drizzling (optional): The final flourish for a luxurious finish.

Instructions

Start with the aromatics: Melt your butter or heat the olive oil in a large pot or Dutch oven over medium heat. Toss in your diced onion and carrots. Cook them, stirring every now and then, until they start to soften up, which usually takes about 8-10 minutes. You want them tender, not browned.
Add the garlic: Now, add your crushed garlic to the pot. Stir it constantly for just about 1 minute until it smells amazing. Be careful not to burn it – burnt garlic is a sad thing indeed!
Bring on the squash: Time for the main event! Add the butternut squash chunks, your broth, those lovely chopped herbs, smoked paprika, and your initial dose of kosher salt to the pot. Give it all a good stir.
Simmer to perfection: Bring the mixture to a gentle boil, then lower the heat, pop a lid on, and let it simmer for 20-25 minutes. You’ll know it’s ready when the squash is fork-tender – it should be easy to pierce with a fork.
Blend it smooth: This is where your soup transforms! Remove the pot from the heat. If you have an immersion blender, this is your moment to shine. Carefully purée the soup right in the pot until it’s wonderfully smooth and creamy. If you don't have an immersion blender, no worries! Carefully transfer the soup in batches to a regular blender and purée until smooth. Just remember to vent the lid slightly to let steam escape.
Season to taste: Now for the crucial final touch! Season your beautiful soup with freshly ground black pepper and add more kosher salt if you think it needs it. Taste as you go – you’re the boss of this soup!
Serve and enjoy: Ladle your hot, creamy soup into bowls. For that extra special touch, drizzle a little heavy cream, crème fraîche, or coconut cream over the top. Garnish with a few extra fresh herbs, and voilà! You’ve created something truly delicious.

Notes

This soup is also great with a tablespoon of maple syrup or honey added with the squash for extra sweetness, or a pinch of cayenne pepper or red pepper flakes for a bit of heat. For a creamier soup, use chicken broth instead of vegetable broth. You can also add chopped apple or sweet potato along with the butternut squash, or top with toasted pecans or walnuts for crunch.