Easy Butternut Squash Soup

A bowl of butternut squash soup has always been a magical thing and when autumn signals a chill to the air… That’s the kind of comfort food that makes you feel a little like you’ve been given a big warm hug after a whole day spent stripping leaves or picking pumpkins.

My memory of my first go with this recipe is of the kitchen smelling as cozy as Thanksgiving dinner had come early, all the while filled with the warm smell of roasted squash and a little hint of nutmeg.

It has since become a family favorite and complements the rest of our hearty soups and autumn recipes perfectly. To me, it’s simple and heartwarming, and rich with those wonderful fall flavors combining seasonal produce.

This is an easy vegetarian dish that will make you want the pumpkins in your family to continue giving them … no matter what season it is.

Why You’ll Love This Butternut Squash Soup

But this butternut soup is just so much to adore. Eventually, it is the sweet, savory comfort; it is soft, and velvety in their mouths. Roasted butternut squash is roasted for complex flavor and turns it into a dish that is both satisfying and indulgent.

Even better, it’s incredibly easy to make. A few simple steps, and you’re rewarded with a comforting bowl that tastes like it took hours to prepare. Plus, it’s a fantastic vegetarian dish that still feels hearty and satisfying—perfect for weeknight dinners or an elegant addition to a Thanksgiving dinner.

It is rather versatile. Best served with hearty crusty bread or with a simple salad or as a starter to a bigger meal. This is a go to favorite in our house, all the wonderful fall flavors brought right to the table.

Loved this easy Butternut Squash Soup? You won’t want to miss our Slow Cooker Baked Potato Soup and Easy Cozy Chicken Soup — perfect for more cozy family meals!

Ingredients for this Yummy Soup

This cozy butternut squash soup keeps things simple yet delicious. Here’s what you’ll need to bring it all together:

• Butternut Squash – About 2–3 pounds, peeled, seeded, and cubed. If you’re short on time, many stores offer pre-cut squash, which is a lifesaver! For a similar taste, you could also try sweet potatoes or acorn squash.
• Carrots – Two large ones, peeled and chopped. They add a bit of extra sweetness and depth, which blends wonderfully with the squash.
• Onion – One medium yellow onion, diced. This adds a nice base flavor, but feel free to use shallots or a leek if you want something milder.
• Garlic – Two cloves, minced. For a deeper flavor, you can roast the garlic along with the squash first.
• Vegetable Broth – About 4 cups. This keeps it vegetarian and adds richness. Chicken broth works too if you prefer, or even water with a bit of extra seasoning.
• Coconut Milk or Cream – One cup for that creamy texture. Coconut milk keeps it dairy-free, but heavy cream or even Greek yogurt can work if you don’t mind dairy.
• Olive Oil – A couple of tablespoons for roasting. You could also use melted butter if you’re looking for a richer taste.
• Seasonings – Salt, black pepper, and a pinch of nutmeg to highlight the fall flavors. Nutmeg gives a hint of warmth, but cinnamon or even a dash of curry powder can be fun twists.

With these simple ingredients, you’re all set to make a comforting bowl of autumn-inspired soup that feels like home!

How to Make Butternut Squash Soup

Making this butternut squash soup is as cozy as the soup itself! Here’s how to bring those fall flavors to life in a few simple steps:

1. Preheat the Oven – Set your oven to 400°F. While it heats, arrange your cubed butternut squash on a baking sheet. Drizzle with olive oil, sprinkle with a little salt, and toss to coat.
2. Roast the Squash – Roast the squash for about 25–30 minutes or until it’s tender and caramelized. Roasting brings out a richer, sweeter flavor, which gives the soup that wonderful, homemade feel. You’ll know it’s ready when a fork easily pierces through.
3. Sauté the Vegetables – In a large pot, warm a bit of olive oil over medium heat. Add your chopped onion, carrots, and minced garlic. Sauté for about 5–7 minutes until the onions are soft and translucent, filling your kitchen with that irresistible aroma.
4. Combine Ingredients – Add the roasted squash to the pot with the sautéed veggies. Pour in the vegetable broth, stir, and bring everything to a gentle simmer. Cook for about 15 minutes to let the flavors mingle.
5. Blend Until Smooth – Carefully use an immersion blender to blend the soup until it’s smooth and creamy. If you don’t have one, no worries—just work in batches with a regular blender, being careful with the hot liquid.
6. Add Creaminess – Stir in the coconut milk, cream, or your preferred option for that signature creamy texture. Give it a taste and season with more salt, pepper, and a pinch of nutmeg for extra warmth.
7. Serve and Enjoy – Ladle the soup into bowls, garnish with a sprinkle of herbs or a swirl of coconut milk, and serve warm. Pair it with crusty bread or a fresh salad for the perfect autumn meal.

This roasted vegetable soup is sure to warm hearts and make a cozy addition to any Thanksgiving dinner or chilly evening at home.

Loved this recipe? Grab the full, easy-to-print version just below and keep it handy for cozy cooking days!

Tips for Making the Best Butternut Squash Soup

For the most flavorful butternut squash soup, roast the squash until caramelized to enhance its natural sweetness. This simple step gives the soup a richer, more comforting taste.

Be sure to sauté your onions, garlic, and carrots for extra depth. These basics create the perfect base for bringing out those cozy fall flavors we all love.

If you enjoy a creamy texture, coconut milk or heavy cream works wonderfully. And remember, a pinch of nutmeg or cinnamon adds a warm, festive touch that’s just right for an autumn-inspired meal.

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Can I make this Soup ahead of time?

Absolutely! The only thing better is that their deliciousness keeps getting better the next day with this butternut squash soup.

If you’re making it a day or two in advance, just put it in an airtight container in the fridge. For a true treat, when you’re ready to consume it, just reheat it on the stove, and add a dash of coconut milk or cream for a creamier experience!

What can I serve with Butternut Squash Soup?

Serve this hearty roasted vegetable soup with many sides. Think about supplementing it with crusty bread, a fresh garden salad, or even a warm grilled cheese sandwich for a comforting meal.

It also makes a shapely starter, if you’re festive, for your Thanksgiving dinner.