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When the air gets cool, nothing warms me up like my own batch of homemade butternut squash soup. It's super creamy, super smooth, and has a mellow sweetness from the squash and spices. I make it every time I want an easy, cozy meal that feels special but is mostly hands-off. The kitchen always ends up smelling amazing, kind of like roasted sweetness—my favorite. Every time I serve it, it disappears super fast!
I first whipped up this soup for a cozy potluck in the fall and the pot was empty in no time. It quickly became my main comfort meal at home, and honestly, leftovers taste awesome for lunch the next day.
Tasty Ingredients
- Olive oil or butter: Great for both roasting and cooking veggies. Go for extra virgin olive oil if you want richer flavor, or butter if you’re after extra creamy goodness
- Cinnamon: Brings depth and a warm kick. Choose regular cinnamon for more spice, or Ceylon cinnamon if you like it milder
- Nutmeg: Adds cozy autumn notes. Always better freshly grated if you can swing it
- Salt and pepper: Gotta season! Fresh black pepper gives a bit more zing
- Vegetable or chicken broth: Your soup’s base. Low-sodium broth gives you better control over the saltiness
- Carrot: Gives a natural sweetness and some color. The firmer and brighter, the better
- Garlic: Loads of earthy flavor. Use fresh cloves for the best hit, or garlic powder if you need a shortcut
- Onion: The savory start. Yellow or white onions bring the nicest flavor
- Butternut squash: The main event. Try to pick a squash that feels heavy with a nice, tough skin
Simple Step-by-Step
- Finish and Serve:
- If you used a blender, pour the soup back into your pot. Reheat it gently. Give it a taste and tweak the seasoning. Swirl in some coconut milk or cream for extra smoothness if you want. Scoop it into bowls and top with fresh herbs, pepitas, or even a drizzle of cream for some flair
- Add the Spices and Puree:
- Sprinkle in your cinnamon and nutmeg now. Stir and check the flavor—add more salt and pepper if you need it. Take your immersion blender and blend until it's super creamy right in the pot. If you don't have one, let it cool a bit and use a normal blender in batches. Careful with the hot soup!
- Combine and Simmer:
- Your roasted squash can cool until it’s easy to handle. Scoop the soft stuff straight into your pot with the onions and garlic. Toss in your chopped carrots now. Mix everything together, then pour in your broth. Bring it up to a simmer for about fifteen minutes so all the flavors get cozy
- Sauté the Aromatics:
- While the squash cooks, dice your onion and smash or mince your garlic. Heat oil or butter in a big pot over medium. Toss in the onions and let them sweat for five to eight minutes, stirring a bunch so they don’t burn. Add garlic and let that cook about a minute—don’t let it brown
- Prep and Roast the Squash:
- Crank your oven up to 425 F. Peel your butternut squash and cut it into chunks. Keep them close in size for even roasting. Spread pieces out on a sheet pan, drizzle with oil, sprinkle salt and pepper, and put the cut edge down. Roast for around forty-five minutes, so they're brown at the edges and soft enough to poke with a fork. That deep flavor comes from this step
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Adding nutmeg is always my favorite part. It reminds me of my grandma grating a little right into the pot on chilly nights. That spice makes the sweet squash even brighter and every bite feels so nostalgic to me.
Saving Leftovers
Let the soup cool all the way before packing it up. Use sealed containers and stash in the fridge for up to four days. If you want to keep it longer, freeze it in freezer-safe containers—just don’t fill them to the top so the soup can expand. You can warm it up gently on the stove or pop it in the microwave after thawing. Stir well to make it creamy again. I actually like freezing it in small portions for grab-and-go lunches
Swap Options
If you don't have butternut squash, use sweet potato or pumpkin instead. No onions? Leeks or shallots do the trick. Out of fresh garlic? Go for garlic powder. Either veggie or chicken broth works, or try bone broth if you want it a little richer. For a dairy-free twist, skip the cream and use coconut milk right at the end.
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Serving Ideas
Top it with roasted pumpkin seeds or pepitas, a little olive oil, or a scoop of thick Greek yogurt if that’s your thing. Crusty bread on the side makes any bowl better, and a green salad brightens it up. Got fresh sage or thyme? Sprinkle that on top for a savory touch. My kids dip their grilled cheese in this—seriously good.
Where It Comes From
Butternut squash soup is a staple in kitchens across the US and Europe, making a regular appearance once fall and winter roll in. Its mellow sweet flavor and super smooth texture are especially popular with folks who eat plant-based. And since squash stores for ages, it lets you turn basic groceries into something warming and special.
Common Questions
- → How do I achieve a smooth soup texture?
Once the squash is nice and soft, go ahead and blend everything in batches using a regular or high-powered blender. This way, you get a super creamy finish. Pour in a little extra broth if you need to thin it out.
- → Can this soup be made ahead of time?
Totally! Pop it in the fridge for up to four days or stash in the freezer for longer. Warm it up slowly and give it a good stir when you’re ready to eat.
- → What herbs work best in this soup?
Sage and rosemary bring out deep, earthy notes, and fresh ginger livens things up. Try tossing in some marjoram or thyme for a different vibe if you want.
- → What toppings pair well with butternut squash soup?
Go for crunchy pepitas, a sprinkle of parsley, and maybe a slice of toasty bread. Swirl on some coconut cream or add roasted chickpeas to shake things up.
- → Can I use other types of squash?
Sure thing. Kabocha or acorn squash work, too. Just check and tweak the cook time since they all soften up a bit differently.