Butternut Squash Soup Recipe: Easy, Creamy, and Customizable

Butternut squash soup is a simple, reliable cool-weather meal. It’s naturally creamy once blended, lightly sweet from the squash, and easy to tweak with spices or toppings. Make it on a weeknight with basic pantry staples, or roast the squash first for deeper flavor when you have a little extra time.

You’ve got options. Do a quick one-pot stovetop version, roast-and-blend for caramelized notes, or go hands-off with an immersion blender at the end. Keep it dairy-free with coconut milk, keep it classic with cream, or lean savory with herbs like sage and thyme. It freezes well, reheats smoothly, and works for meal prep without much effort.

In this guide, we’ll cover what you need (ingredients and tools), step-by-step instructions, and a few smart variations so your butternut squash soup turns out smooth and balanced every time.

What you need

For a smooth, consistent butternut squash soup, here’s what you’ll need for 4–6 servings.

Ingredients

• 1 large butternut squash (about 2.5–3 lb), peeled, seeded, and cubed

• 1 medium yellow onion, chopped

• 2 cloves garlic, minced (or 1 teaspoon garlic powder)

• 1–2 tablespoons olive oil or unsalted butter

• 4 cups low-sodium vegetable or chicken broth

• 1/2 teaspoon fine salt, plus more to taste

• Black pepper

Optional add-ins (pick a couple, not all)

• A touch of sweetness: 1 medium carrot or 1 apple, chopped

• Extra body: 1 small Yukon gold potato, peeled and diced

• Herbs: 1–2 teaspoons fresh thyme or a few sage leaves

• Warm spices: 1 teaspoon curry powder, or 1/2 teaspoon cumin + pinch of nutmeg; 1 teaspoon grated fresh ginger also works

• Creaminess: 1/2 cup heavy cream or 3/4 cup full-fat coconut milk

• Bright finish: 1–2 teaspoons apple cider vinegar or lemon juice

Toppings (optional)

Toasted pepitas, croutons, a swirl of yogurt or sour cream, chili oil, chopped chives or parsley

Shortcuts and swaps

• 2 pounds pre-cut fresh squash or frozen cubed squash both work; if using frozen, simmer a few extra minutes to cook off excess water.

• Keep it dairy-free by using olive oil and coconut milk; skip the cream.

Tools

• Large chef’s knife and a sturdy peeler (a Y-peeler grips squash skin well)

• Cutting board and a spoon to scoop seeds

• Large pot or Dutch oven (5–6 quarts)

• Wooden spoon or silicone spatula

• Baking sheet and parchment if you plan to roast first

• Measuring cups and spoons

• Immersion blender (easiest). If using a countertop blender, make sure the lid is vented and blend in batches.

• Ladle and containers for leftovers

Quick tip: choose a squash that feels heavy for its size with matte, tan skin and a long neck—that’s where most of the usable flesh is.

Step-by-step instruction

You can make butternut squash soup two ways. The stovetop method is fastest. The roasted method takes a bit longer but develops deeper flavor. Pick what fits your schedule.

Stovetop method (quick one-pot)

Step 1. Prep the squash

Peel the squash, trim the ends, halve it lengthwise, scoop out the seeds, and cut into 1-inch cubes. Quick hack: microwave the whole squash for 2–3 minutes to soften the skin before peeling.

Step 2. Sauté the aromatics

1. Heat 1–2 tablespoons olive oil or butter in a large pot over medium heat.

2. Add the chopped onion and a pinch of salt. Cook 5–7 minutes, stirring, until softened and translucent.

3. Add garlic and cook 30 seconds until fragrant.

4. If using carrot, apple, potato, herbs, or spices, stir them in now and cook 2–3 minutes to bloom the flavors.

Step 3. Add squash and liquid

Add the squash cubes and 4 cups broth. Scrape the bottom of the pot to release any browned bits. Bring to a simmer, then reduce heat to medium-low.

Step 4. Simmer until tender

Cover with the lid slightly ajar and simmer 15–20 minutes, until the squash mashes easily with a spoon. If using frozen squash, it may take a few minutes longer.

Step 5. Blend safely

• Turn off the heat. Blend with an immersion blender right in the pot until completely smooth (1–2 minutes).

• If using a countertop blender: work in half-full batches, remove the center cap to vent, cover with a towel, and blend 45–90 seconds per batch. Hot liquids expand—don’t overfill.

Step 6. Adjust texture and season

1. Return soup to the pot if you used a countertop blender. If adding cream or coconut milk, stir it in now.

2. If too thick, whisk in more warm broth or water, a little at a time. If too thin, simmer uncovered 5–10 minutes to reduce.

3. Season with salt and black pepper. Add 1–2 teaspoons apple cider vinegar or lemon juice to brighten, if you like.

Step 7. Serve

Ladle into bowls. Top with pepitas, croutons, a drizzle of cream or chili oil, and herbs if you want.

Roasted method (deeper flavor)

Step 1. Roast the vegetables

1. Heat the oven to 425°F (220°C). Line a baking sheet.

2. Toss squash cubes and onion wedges with 1–2 tablespoons oil, salt, and pepper. Add carrot or apple if using.

3. Spread out in a single layer. Roast 25–35 minutes, flipping once, until edges are browned and the squash is fork-tender.

Step 2. Simmer briefly with broth

Transfer roasted vegetables to a pot. Add 3.5–4 cups broth, any herbs or spices you’re using, and bring to a gentle simmer for 5–10 minutes to meld flavors.

Step 3. Blend and finish

1. Blend until smooth (immersion blender is easiest). Stir in cream or coconut milk if using.

2. Adjust thickness with broth or a short simmer. Taste and finish with salt, pepper, and a little vinegar or lemon juice if it needs lift.

Simple variations

• Curry-ginger: sauté 1 teaspoon grated ginger with the onion; add 1 teaspoon curry powder or 1/2 teaspoon cumin + pinch nutmeg before the broth.

• Herb-forward: add fresh thyme or a few sage leaves during simmer; remove stems before blending.

• Extra silky: add 1 small peeled Yukon gold potato in the simmer; it blends ultra smooth.

• Dairy-free: use olive oil and coconut milk; skip cream.

Storage and reheating

• Cool the soup for 20–30 minutes, then refrigerate up to 4 days or freeze up to 3 months.

• Reheat gently on the stove over low heat, adding a splash of water or broth if it thickened in the fridge. Whisk to bring it back together.

Bring butternut squash soup to your winter rotation now

Butternut squash soup is flexible, forgiving, and easy to fit into a busy week. Pick the method that works for you—quick stovetop or roast-and-blend—then adjust the texture and seasoning to taste. 

It keeps well, freezes cleanly, and takes well to simple toppings. Make a pot, stash a few portions for later, and you’ve got a warm, reliable meal ready when you need it.

FAQs

Can I make butternut squash soup in a slow cooker?

Yes. Add peeled, cubed squash, onion, garlic, optional carrot/apple, spices, and 3.5–4 cups broth to a slow cooker. Cook on low 6–7 hours or high 3–4 hours, then blend. Finish with cream or coconut milk if using and adjust salt and acidity.

How can I thicken the soup without cream?

Simmer uncovered for 5–10 minutes to reduce, or blend in a small cooked potato or a handful of cooked white beans. Both add body without dairy and keep the soup silky.

Is butternut squash soup good for meal prep?

It’s one of the easier soups to prep. Portion into containers, cool, and refrigerate up to 4 days or freeze up to 3 months. Reheat gently with a splash of water or broth and whisk to bring it back together.

How do I keep coconut milk or cream from splitting when reheating?

Reheat low and slow. Don’t boil. If it looks slightly separated, whisk or blend briefly to emulsify. Adding the dairy or coconut milk after reheating (right before serving) also helps.

Any tips for serving with something that adds crunch or contrast?

Try toasted pepitas, crisp prosciutto, garlic croutons, or a drizzle of chili oil. Bright toppings like yogurt, sour cream, or a squeeze of lemon cut through the sweetness and make each bowl feel more finished.