Is there any flavor that captures the cozy, comforting essence of autumn more perfectly than a warm, velvety, and deeply flavorful bowl of homemade Butternut Squash Soup? This simple, classic recipe is your ultimate guide to creating the most delicious, silky-smooth soup that will warm you up from the inside out.
This isn’t just a recipe; it’s a celebration of the simple, beautiful flavor of butternut squash. We’ll show you how to take this humble fall vegetable and, with just a few basic ingredients and a simple process, transform it into a luxuriously creamy and elegant soup. Forget the complicated recipes—this is the only butternut squash soup recipe you’ll ever need, perfect for a cozy weeknight dinner or as a stunning starter for a holiday feast.
Table of Contents
Table of Contents
Recipe Overview: The Quintessential Taste of Fall
What makes this Butternut Squash Soup the absolute best is its beautiful simplicity. The recipe focuses on letting the naturally sweet, nutty, and slightly earthy flavor of the squash be the true star of the show. The method is incredibly easy: we gently sauté onions in butter, simmer them with the squash and broth until everything is tender, and then blend it all into a velvety, smooth purée. It’s a wholesome, comforting, and foolproof soup that tastes like pure autumn.
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Essential Ingredients for the Perfect Soup
This recipe uses a handful of simple, classic ingredients to create a truly spectacular result.
- Butternut Squash: The heart and soul of our soup. You will need one 2- to 3-pound butternut squash. The key to a delicious soup is a good quality, ripe squash. Look for one that feels heavy for its size, has a solid, deep beige color, and is free from any soft spots or blemishes.
- The Aromatic Base (Butter & Onion): We start by gently sautéing a chopped medium onion in rich, unsalted butter. This simple step is crucial for building the first layer of sweet, aromatic flavor in our soup.
- The Liquid (Chicken Stock): A high-quality chicken stock provides a deep, savory foundation for the soup. For a delicious vegetarian or vegan version, a rich vegetable broth is a perfect substitute.
- The Seasonings (Nutmeg, Salt & Pepper): We keep it simple to let the squash shine. A final, delicate grating of fresh nutmeg is a classic pairing that beautifully enhances the sweet, nutty flavor of the squash.
Pro Tutorial: The Easiest Way to Peel and Cut a Butternut Squash
Tackling a hard butternut squash can seem intimidating, but it’s easy with this safe and simple method!
- Trim the Ends: First, use a large, sharp chef’s knife to trim off the top stem and the bottom end of the squash so you have two flat, stable surfaces.
- Separate: Stand the squash up on its wider bottom end and carefully cut it in half, right where the long, thin neck meets the round, bulbous bottom.
- Peel: Now, stand each piece on one of its flat ends. Use a sturdy vegetable peeler to peel the tough skin away, working in long strips from top to bottom.
- Seed: Cut the round bottom half in two and use a spoon to easily scoop out the seeds and stringy bits.
- Cube: You can now safely and easily cut the peeled squash into 1-inch chunks.
Step-by-Step to the Creamiest Butternut Squash Soup
Follow these simple, detailed steps for a perfect, velvety-smooth soup every time.
Step 1: Build the Aromatic Flavor Base
In a large pot or Dutch oven, melt the 2 tablespoons of unsalted butter over medium heat. Add the chopped onion and cook, stirring occasionally, for about 8 minutes, until the onion is very soft and translucent. This slow cooking process brings out the onion’s natural sweetness.
Step 2: Simmer the Soup
Add your prepared 1-inch butternut squash chunks and the 6 cups of chicken stock to the pot.
Bring the mixture to a simmer over high heat. Once it is bubbling, reduce the heat to medium-low, cover partially, and let the soup simmer for 15 to 20 minutes.
You’ll know it’s ready when the squash is completely tender and can be easily pierced with a fork with absolutely no resistance.
Step 3: Blend to Silky Perfection
This is the step that creates that signature, velvety-smooth texture.
Pro Tip (The Easiest Method): The safest and easiest way to purée the soup is with an immersion blender. Simply place the blender directly into the pot and blend until the soup is completely smooth and creamy.
If using a regular blender: Carefully remove the squash chunks from the pot with a slotted spoon and place them in your blender. Add about a cup of the hot broth to the blender.
Safety First! Hot liquids expand rapidly in a blender, which can be dangerous. Be sure to remove the small cap from the blender lid and cover the opening with a folded kitchen towel. This allows steam to escape. Start on a low speed and gradually increase. Blend until the squash is completely puréed.
Step 4: Season and Serve
Return the puréed squash to the pot with the rest of the broth and stir everything together.
Season the soup with a pinch of freshly grated nutmeg, and with salt and freshly ground black pepper to your taste.
Ladle the hot, steaming soup into cozy bowls.
The Best Simple & Creamy Butternut Squash Soup
A classic and simple recipe for a creamy butternut squash soup. The soup is prepared by first sautéing chopped onion in butter, then simmering peeled and cubed butternut squash in chicken stock until it is very tender. The cooked squash is then removed from the pot, pureed in a blender until smooth, and returned to the cooking liquid. The soup is finished with a simple seasoning of nutmeg, salt, and pepper.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
- Category: Soup
- Method: Simmering, Pureeing
- Cuisine: American
- Diet: Gluten Free
Ingredients
- One 2– to 3-pound butternut squash, peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 6 cups chicken stock
- Freshly grated nutmeg, to taste
- Salt and freshly ground black pepper, to taste
Instructions
- Peel and seed the butternut squash, then cut it into 1-inch chunks.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for about 8 minutes, until translucent.
- Add the squash chunks and the chicken stock to the pot.
- Bring the mixture to a simmer and cook for 15 to 20 minutes, until the squash is very tender.
- Using a slotted spoon, remove the squash chunks from the pot and transfer them to a blender. Puree the squash until smooth.
- Return the pureed squash to the pot with the stock and stir to combine.
- Season the soup with nutmeg, salt, and pepper to your taste.
- Serve hot.
Notes
- This recipe creates a creamy texture by pureeing the cooked squash itself, without the need for heavy cream.
- Be careful when blending hot liquids; it’s best to let the squash cool slightly and not fill the blender more than halfway.
- For a vegetarian version, substitute the chicken stock with vegetable stock.
Nutrition
- Serving Size: 1/6 of recipe (approx. 1.5 cups)
- Calories: 150-200
- Sugar: 10-15 g
- Sodium: 800-1000 mg
- Fat: 5-8 g
- Saturated Fat: 3-5 g
- Trans Fat: 0 g
- Carbohydrates: 25-30 g
- Fiber: 6-8 g
- Protein: 4-6 g
- Cholesterol: 10-15 mg
Creative Garnishes and Toppings
A simple, beautiful garnish is the perfect finishing touch. Try one of these:
- A swirl of heavy cream, crème fraîche, or coconut milk
- A sprinkle of toasted pumpkin seeds (pepitas) or other nuts
- A few crispy, pan-fried sage leaves
- A handful of crunchy, homemade croutons
- A final, generous grind of black pepper
Storage and Make-Ahead Tips
This Butternut Squash Soup is a fantastic make-ahead meal, as the flavors become even deeper and more delicious overnight.
- Make-Ahead: You can prepare this entire soup up to 4 days in advance and store it in the refrigerator.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: This soup freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. It will keep well in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
- Reheating: Reheat the soup gently in a saucepan on the stovetop over medium-low heat, stirring occasionally, until it is hot.
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Creative Recipe Variations
This simple and delicious soup is a wonderful base for your own creative and cozy twists.
- For a Deeper, Roasted Flavor (Highly Recommended!): Instead of simmering the squash, you can roast it first. Toss the cubed squash with a little olive oil, salt, and pepper, and roast it on a baking sheet at 400°F for 20-30 minutes, until tender and lightly caramelized. Then, add the roasted squash to the pot with the sautéed onions and proceed with the recipe. This will create an even sweeter, deeper, and more complex flavor.
- Add a Sweet, Tart Apple: For a classic fall flavor combination, you can peel, core, and chop one large, tart apple (like a Granny Smith) and sauté it along with the onion until it is soft before adding the squash and stock.
- Make it a Spicy, Warmly Spiced Soup: For a lovely, warming kick, you can add 1/2 teaspoon of curry powder or a pinch of cayenne pepper and a dash of ground ginger to the onions as they cook to bloom their flavor.
Enjoy The Ultimate Taste of Autumn!
You’ve just created a truly special soup that is the very definition of autumn comfort. This classic, simple Butternut Squash Soup is a perfect harmony of sweet, savory, and nutty flavors, with an unbelievably creamy and velvety texture. It’s a humble yet elegant dish that is sure to become a cherished recipe for the cozy season.
We hope you enjoy every last, warm, and delicious spoonful!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a classic fall soup!
Frequently Asked Questions (FAQs)
Q1: What is the absolute easiest way to peel and cut a butternut squash?
The easiest and safest way is to first trim the top and bottom ends to create flat, stable surfaces. Then, use a sharp chef’s knife to cut the squash in half where the thin neck meets the round bottom. You can now stand each piece on a flat end and safely peel the skin away with a sturdy vegetable peeler. Then, you can easily scoop the seeds out of the bottom half and chop everything into cubes.
Q2: How can I make my butternut squash soup even more flavorful?
The single best trick for the most flavorful butternut squash soup is to roast the squash instead of boiling or simmering it. The dry heat of the oven caramelizes the natural sugars in the squash, creating a much deeper, sweeter, and more complex flavor than you can achieve by simply simmering it in broth.
Q3: My soup seems too thick (or too thin). How can I fix it?
This is an easy fix! If your soup is too thick for your liking after you have blended it, simply whisk in a little more warm chicken broth or milk until it reaches your desired consistency. If your soup is too thin, you can let it simmer, uncovered, on the stovetop for another 10-15 minutes to allow some of the excess liquid to evaporate and the soup to reduce and thicken.
Q4: Can I make this soup in a slow cooker or an Instant Pot?
Yes, this soup is perfect for both!
Slow Cooker: Sauté the onions in butter first (either on the stovetop or using your slow cooker’s “sauté” function). Then, add the squash and broth and cook on Low for 6-8 hours or on High for 3-4 hours, until the squash is very tender. Blend until smooth.
Instant Pot: Use the “Sauté” function to cook the onions in butter. Add the squash and broth, seal the lid, and cook on High Pressure for 8 minutes. Let the pressure release naturally for 10 minutes before quick-releasing the rest. Blend until smooth.
Q5: How can I make this soup vegan?
It’s very easy to make this soup vegan! Simply substitute the unsalted butter with an equal amount of olive oil or a vegan butter substitute. Then, be sure to use a high-quality, flavorful vegetable broth instead of the chicken stock. For an extra creamy finish, you can even blend in a splash of full-fat coconut milk at the very end.