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This is the best butternut squash soup recipe! It’s a creamy, cozy blend of easy ingredients, packed with veggies, fresh herbs, and warm spice. Make it on a chilly fall day in under an hour!
For more comforting soup recipes, don’t miss my broccoli cheese soup, this easy pumpkin soup, and this spicy chicken and sausage gumbo! You might also like this creamy curried butternut squash soup.
There’s something so perfect about cozying up with a bowl of creamy butternut squash soup in the colder months. This is one of my favorite soup recipes and it’s like a big ol’ hug in a bowl. The sweetness of the butternut squash in this soup gets balanced out by savory veggies and herbs, blended together with a splash of milk and a hint of fall spice. It’s rich, velvety, and packed full of fall flavor!
Why I Love This Butternut Squash Soup Recipe
- It’s quick and easy. This butternut squash soup recipe needs just a handful of easy ingredients, and it’s ready on the stovetop in under an hour. You can’t beat it!
- Wholesome. Every spoonful is packed with a creamy blend of veggies and herbs, with delicious squash flavor.
- Creamy, without the cream. You won’t find a creamier bowl of butternut squash soup, and the best part is that there isn’t any cream in the recipe! This soup gets its rich, silky texture from the pureed veggies and a touch of milk, that’s it.
- Fall in a bowl. On any given chilly Sunday, this cozy soup fills my house with the delicious smells of fall. The subtle spice in the air always reminds me of freshly baked pumpkin muffins!
What You’ll Need
When it comes to homemade soups, keeping it simple is the name of the game. This way, no single ingredient outshines the star: butternut squash! Check out some notes here, and scroll to the recipe card for a printable list with the full recipe details.
- Butternut Squash – One of my favorite fall ingredients to enjoy baked, roasted, and pureed into soup! You’ll need to peel and deseed the squash for this recipe and cut it into 2-inch cubes.
- Butter and Olive Oil – For sautéing the veggies. Use salted or unsalted butter. You can also substitute olive oil with another cooking oil, like canola or avocado oil.
- Carrots, Celery, and Onion – This trio of diced vegetables creates an aromatic flavor base in loads of soup recipes.
- Garlic – Freshly minced.
- Herbs – I use a combination of parsley, rosemary, and thyme. The herbs can be fresh or dried.
- Vegetable Broth – You can also use chicken broth.
- Milk – Or half-and-half, for added creaminess without overpowering the veggies. If you prefer a more indulgent soup, go ahead and use heavy cream instead.
- Nutmeg – To add a touch of warmth and spice. Good substitutes are cinnamon or pumpkin pie spice.
How To Make Butternut Squash Soup
I’ve made a version of this butternut squash soup in my Instant Pot (also quick and easy!) but I’ll never get tired of this original recipe. It takes just a few steps to make it on the stovetop, and it’s ready in an hour or less. Let’s get started:
- Sauté the veggies. Begin by heating butter and olive oil, and then mix in the squash, carrots, celery, onion, and herbs. Cook until tender.
- Add the broth. Next, pour in the vegetable broth and let it simmer.
- Blend. After 10 minutes, blend the mixture until smooth and creamy. An immersion blender works well for this.
- Finish the soup. Pour the blended soup back into the pot, stir in milk and nutmeg, and season as needed.
- Garnish and serve. Top with chives and parsley for an added layer of freshness.
Tips and Variations
- Cut even-sized pieces of squash. Cutting the butternut squash into same-sized chunks encourages even cooking.
- Use fresh herbs. Whenever possible, I always opt for fresh herbs. They kick up the flavor significantly.
- Blend carefully. When blending hot soup, be careful! If you’re using an immersion blender, watch out for spatters. If you’re using a traditional blender or food processor, make sure it has an opening at the top for the steam to escape (to avoid a soup explosion). Blend in batches, and don’t fill the blender too full.
- Season at the end. Simmering intensifies the flavors of the herbs and seasonings, so always season your butternut squash soup to taste, especially before serving.
Serving Suggestions
I love my topping my homemade butternut squash with chopped herbs and crumbled air fryer bacon or roasted pumpkin seeds for garnish. And I’ll never skip a side of fluffy cornbread or focaccia for dunking! Serve bowlfuls next to a shaved Brussels sprouts salad or this hearty orzo salad with pears, gorgonzola, and crunchy walnuts. Afterward, tuck into homemade tiramisu for dessert.
Storing and Reheating Leftover Soup
- Refrigerate. Store the butternut squash soup in an airtight container and keep it in the fridge for up to 4 days.
- Reheat. Reheat this soup on the stovetop over medium heat until warmed through.
- Freeze. You can also freeze butternut squash soup for up to 3 months. Thaw it in the fridge before reheating.
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Butternut Squash Soup
Ingredients
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 pounds butternut squash, peeled, seeded, and cubed (about 1.5 to 2-inch cubes)
- 3 carrots, sliced
- 2 celery ribs, sliced
- 1 yellow onion, sliced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- salt and fresh ground black pepper, to taste
- 4 cloves garlic, minced
- 4 cups low sodium vegetable broth
- ¼ cup milk, or half-and-half (you can also use heavy cream)
- ⅛ teaspoon ground nutmeg
- chopped fresh chives, for garnish, optional
- chopped fresh parsley, for garnish, optional
Instructions
- Sauté the veggies. Melt the butter and heat the olive oil in a large pot or Dutch oven set over medium-high heat. Add the cubed butternut squash, carrots, celery, onion, and parsley to the heated oil.
- Add herbs and seasonings. Stir in the rosemary and thyme; season with salt and pepper and continue to cook, stirring frequently, for about 12 to 14 minutes or until the squash is tender.
- Add broth. Add garlic and cook for 20 seconds. Stir in the vegetable broth and bring to a boil; lower the heat to a simmer and cook for 10 minutes.
- Make it creamy. Remove the pot from the heat and stir in the milk or half-and-half. Using a blender, purée the soup in batches until smooth. Alternatively, use an immersion blender.
- Finish the soup. Pour the soup back into the pot and stir in the nutmeg. Taste for salt and pepper and adjust if needed.
- Serve. Ladle into bowls and garnish with chives and parsley.
Notes
- Cutting Squash: Try to keep those squash pieces about the same size. It helps them cook all nice and even. You can also get ready-cut butternut squash from the grocery store.
- Herbs: If you have all fresh herbs, use them. Trust me, they’ll make your soup pop!
- Blending: Hot soup can be sneaky. Don’t overstuff the blender, and blend the soup in batches. An immersion blender works great, by the way.
- Flavor: Before you dish it out, give it a taste. The soup might need a little extra salt or pepper.
- Toppings: Crunchy bacon bits, pepitas, or dried chives are great for adding flavor and texture to the soup.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Just tried this recipe and am so happy with the results. It is delicious.
Recommend it to all.
Very good flavor. Perfect for a fall night. Did home made croutons and shaved Parmesan on top. Awesome.
I’m very glad you enjoyed it! Thank YOU! 🙂