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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.
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Prep Time 15 minutes
Cook Time 45 minutes
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.