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Butternut Squash Soup

Simply the best Butternut Squash Soup you’ll ever taste! Packed with squash, veggies, and garlic, you can make this delicious, comforting, and nutritious soup in under an hour.

Ladling out Butternut Squash Soup from a red soup pot.

There’s a certain magic to a bowl of Butternut Squash Soup, especially during those chilly months. This particular recipe is not just another soup; it’s a bowl of sheer comfort and flavors and effortlessly combines good-for-you food with indulgence. It’s super creamy, yet creamless, and full of delicious butternut flavor.

Why We Love This Butternut Squash Soup

  • Easy: With just a few staple ingredients, you’re heading to a delightful bowl of comfort.
  • Wholesome: Packed with veggies and herbs, it’s nutritious while still delivering on yumminess.
  • No Cream, But Creamy: Despite having no actual cream, the soup’s creamy texture results from the blended butternut squash.
  • Fall in a Bowl: The flavor, ingredients, and warmth are like a cozy blanket of Autumn.
Overhead close-up image of Butternut Squash Soup served in a bowl and garnished with chives and parsley.

Butternut Squash Soup Ingredients

  • Butternut Squash: Peeled, seeded, and cut into 2-inch cubes.
  • Butter and Olive Oil: To sauté the veggies.
  • Carrots, Celery, Garlic, and Onion: These create a classic veggie foundation that complements the squash.
  • Fresh Parsley, Dried Rosemary, and Thyme: These herbs introduce more flavor.
  • Vegetable Broth 
  • Milk or Half & Half: For added creaminess without overpowering the veggies.
  • Nutmeg: To add a touch of warmth and spice.
Butternut Squash cut into bite-sized pieces and placed in a pot.

How To Make Butternut Squash Soup

  1. Sauté the Veggies: Begin by heating butter and olive oil, and then mix in the squash, carrots, celery, onion, and herbs. Cook until tender.
  2. Add the Broth: Pour in the vegetable broth and let it simmer.
  3. Blend: Once done, blend the mixture until smooth and creamy.
  4. Finish: Pour the blended soup back into the pot, stir in milk and nutmeg, and season as needed.
  5. Garnish and Serve: Top with chives and parsley for an added layer of freshness.

Recipe Tips

  • Cutting the Squash: Cut the butternut squash into same-sized chunks for even cooking.
  • Use Fresh Herbs: Whenever possible, opt for fresh herbs. They kick up the flavor significantly.
  • Blending Caution: When blending hot soup, be careful; blend in batches, and don’t fill the blender too full.
  • Seasoning: Always season to taste, especially before serving.
Butternut Squash Soup in a pot.

What To Eat With Butternut Squash Soup

This soup pairs well with simple cornbread or focaccia, which are ideal for dipping. Serve it with my Brussel sprouts salad, a Peruvian chicken as a main, and this air fryer bacon with roasted pumpkin seeds to add as a garnish for a salty crunch.

How To Store Leftovers

  • Store the soup in an airtight container and keep it in the fridge for up to 4 days, or freeze butternut squash soup for up to 3 months. Reheat it on the stovetop over medium heat until warmed through.
Butternut Squash Soup served in a white bowl with a spoon placed inside the soup.

More Butternut Squash Recipes

Ladling out Butternut Squash Soup from a pot.

Butternut Squash Soup

Katerina | Diethood
The best ever Butternut Squash Soup! You're just a few ingredients from enjoying this incredibly delicious, comforting, and nutritious soup. 
5 from 4 votes
Servings : 4
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 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
  • teaspoon ground nutmeg
  • chopped fresh chives, for garnish, optional
  • chopped fresh parsley, for garnish, optional


  • 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.
  • 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 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.
  • Remove the pot from the heat and stir in the milk or half & half.
  • Using a blender, purée the soup in batches until smooth. Alternatively, use an immersion blender. 
  • Pour the soup back into the pot and stir in the nutmeg.
  • Taste for salt and pepper and adjust if needed.
  • Ladle into bowls and garnish with chives and parsley. Serve.


  • 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.


Calories: 249 kcal | Carbohydrates: 39 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 3 g | Cholesterol: 9 mg | Sodium: 731 mg | Potassium: 1080 mg | Fiber: 6 g | Sugar: 11 g | Vitamin A: 32620 IU | Vitamin C: 56.6 mg | Calcium: 168 mg | Iron: 2.3 mg

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.

Course: Side Dish, Soup
Cuisine: American
Keyword: butternut squash recipe, butternut squash side dish, butternut squash soup, holiday soup recipe, thanksgiving soup recipe
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70 comments on “Butternut Squash Soup”

  1. Very good flavor. Perfect for a fall night. Did home made croutons and shaved Parmesan on top. Awesome.

  2. I was hoping to make this soup the day before I serve it at a family dinner. How does it hold up overnight, and are there any helpful hints on reheating it properly?

  3. Avatar photo
    Kathy Elliott

    Please let me know amounts and when to put in bacon and yogurt. I must not have seen that part?

    Many thanks

    1. Katerina - Diethood
      Katerina Petrovska

      There’s no yogurt or bacon in this soup; were you possibly looking at a different recipe?

  4. This is our favorite recipe for butternut squash soup!!! I have had family & friends try it and they all agree! Tonight I am going to add some bacon bits for my pickier eaters….

    1. Katerina - Diethood
      Katerina Petrovska

      It’s so good with some bacon in it! 😀
      Very happy to know that you enjoyed this soup! Thank you!!

  5. Absolutely love it! Had to tweet it! Even in Florida we need a beautifully creamy hearty soup this time of year! Fabulous!

  6. I just picked up some butternut squash from our local farmstand from the harvest last fall. Looks like a good way to use some of it!

    Thank You


    1. hey ya’ll…you do not have to peel butternut squash (or de-seed for that matter. Just cook it all tender and put into the blender! You may want to run it through a mesh to get out any larger bits but that’s still way easier than peeling and de-seeding!

  7. Avatar photo
    Kristi Rimkus

    What a cute story! I think we all have stories like this about our rebellious childhood years. I’m sure my children have some about me!

    Anyway, the soup is fantastic. I love creamy homemade soups like this. They are so much better than the boxed variety. Fresher and with a whole lot less sodium!


  8. I’ve been traveling, so I am a bit late, but congrats on making the top 9! Absolutely beautiful photos, Kate!

  9. I am not big on squash soups, but making this one, roasted is the way to go – plus the bacon factor… good one to bring me around

  10. I love butternut squash soup. When it’s well made, it’s really delicious. The roasting is perfect to concentrate flavors and give the soup a slight smokiness…. Yum!

  11. The soup looks delicious. The lady in the cafeteria was really awful to report you, while she was not even able to propose meals suitable for people of the same faith as her.
    I had no idea there existed some fasting on Wednesdays.

  12. Traditions die hard – I often still do meatless Fridays from my youth. But I am meatless 2-3 days a week – just because. I love the story – the cafeteria ladies not knowing what they’re serving, the Dad visiting the cafeteria and bringing your lunch is actually still safer than eating a school lunch! And the soup – sublime!

  13. Avatar photo
    Priscilla - She's Cookin'

    Oh, to be a teen again, NOT 🙂 Loved your story and your gorgeous butternut squash soup. Congrats on the Top 9! Hope you’re having a wonderful weekend, Kate!

  14. hi Kate
    I love a nice squash soup, there is just something so warming about the soup, not just the body but the spirit as well……roasting all the vegetables must have heightened the flavor….sigh
    would love a bowl right now!!
    Congrats on your top 9 today

  15. Love to read about your teenage. I can imagine how you felt when you saw your dad in the cafeteria. Must be so embarrasing at that age. And I didn’t know about meatless days in Orthodox faith, thanks for informing.
    As for the soup, it looks fantastic! I love the flavors of celery stalk and garlic accompanying squash. Lovely color too!

  16. Kate,
    The soup looks carmely, vibrant and gorgeous but that story had me entirely with you! Can just imagine the cringing scene, poor you! I bet you were also “great” friends if you saw the canteen lady afterwards 😉

  17. Avatar photo

    I’ve never had butternut squash soup! But ‘m dying to try it, especially after reading your recipe!

  18. I always enjoy reading your childhood stories. They always bring a smile to my face 🙂
    Your soup looks beautiful and delicious. I don’t eat bacon so i might leave that out…

  19. What a great recipe…but I think I enjoyed your story even more. I remember those days of school lunches, and I can imagine how confusing it must have been for you. I’m glad you and your dad found a solution! Thank you for sharing this delicious meal with me! I hope you have a wonderful weekend full of love and joy.

  20. Such a hilarious story…I know I would have been mortified! I never knew that Macedonian Orthodox went meatless twice a week…so interesting. Your soup looks perfect for this snowy winter…and we’ll be going meatless on Fridays once Lent arrives. Yum!

  21. Avatar photo
    Maya@Foodiva's Kitchen

    I could eat this delicious soup every day of the week! LOL, I really like your story of that rebellious phase you went through at high school. Luckily for your parents, it was only to do with food…I mean, it could’ve been much worse!

  22. Avatar photo
    Mina @ Angellove's Cooking

    Your soup looks delicious and I definitely would like the bacon slices too!!
    And we are Orthodox also, but because of those about 50 years of socialism over here probably, I’ve never been aware of these meatless days…

  23. Soup look wonderful and I love the color!
    I could not go through my dad’s Orthodox tradition. I have a cousin just like you, always fasting!

  24. Yum! I made butternut squash soup a couple months ago and I wasn’t too impressed, but yours has much better ingredients and even looks better! I can’t wait to give it another go 🙂

  25. Fantastic looking soup!! Love the story of teen angst and embarassment…he showed up at you school? I don’t think any teen would be able to dig a hole deep enough to crawl into!!! Oh the embarassment we survived as kids! (Everying really is better with bacon!)

    1. Avatar photo
      Kate @

      Yep, he showed up…and he told me that him coming to school was part of my punishment! 🙂

  26. My Mom has meatless Thursday and Saturday tradition .. and I couldn’t keep up to those things ever! What if I am craving for it and it’s a Saturday .. My mom gave up on me finally 😛

  27. Avatar photo
    lil @ sweetsbysillianah

    what a great story, thank you for sharing… i cannot believer your dad actually went to the school to find you! i would’ve died… lol! i love butternut squash soup, but it’s hard to find people that like it… i made it once for thanksgiving and barely anyone touched it. =( i’ll have to make a big pot for myself…

    1. Avatar photo
      Kate @

      Oh I couldn’t believe it either … I wanted to just bury myself … I was so embarrassed. 🙂

  28. Mmmm! A rich squash soup is just so wonderful! I like your addition of the bacon atop! Tasty! Pretty presentation, too!

  29. LOL. Wonderfully written story. Meatless Wednesday and Fridays? Oh, man. Not to mention 40 days of Lent and 40 days during Nativity. Add to that a couple of stray weeks at the beginning and end of the summer! I tell my friends that we Orthodox are vegetarian for half the year! 🙂 This recipe looks great. I’ll have to give it a shot. Next Wednesday, of course. 😉

    1. Avatar photo
      Kate @

      That’s right! I was just saying that we can safely state that we are vegan half the year. 🙂

  30. This looks so inviting ad delicious. I’ve been on a soup kick lately and will have to try this soon!
    thx, ceecee

  31. Avatar photo
    The Mom Chef ~ Taking on Magazines One Recipe at a Time

    What a tough thing to have to figure out on your own as a kid. I couldn’t have done it. I also have to admit that I’d be like your husband and add the bacon. While bacon makes everything taste good, it goes incredibly well with butternut squash.

    Your soup looks fantastic!

    1. Avatar photo
      Kate @

      It really sucked because you don’t want to mess up but then you’re embarrassed to keep asking the same questions all the time.

      My husband ate some of the soup last night, but then when I added the bacon and yogurt to it this morning, he said he gobbled it up in seconds during his lunch break. 🙂

  32. What a delicious looking soup! It’s very cold here in Chicago and this is definitely a soup that is perfect for this weather!


  33. Wow! I didn’t know that about the Orthodox faith. I am Catholic, but my mother is Orthodox, following the “major” traditions, so I hadn’t heard anything about it… or is it a type of Church thing? (Such as Greek or Russian Orthodox, etc?)
    Anyway, your recipe comes in really handy. I am trying to do more vegetarian dishes as on some nights I just want something which can be both “lighter” (for me) and yet filling (for my hubby). This one is a good candidate for the job 🙂

    1. Avatar photo
      Kate @

      Yeah, I’m Macedonian Orthodox… and we, including all Orthodox, are always fasting… half the year we can safely say that we’re vegan 🙂

      1. haha! I like the part about being vegan 😀
        My mother is a Bulgarian Orthodox, so I guess it’s just something she never did and that’s why I never knew about it… She doesn’t eat meat for a certain time before Christmas though… oh well, I guess I should start reading on the subject 🙂 It’s great to learn interesting (and important!) things like this along with good recipes!

  34. Ha! Love the story! I guess we’ve all be busted by our parents for something!

    The soup looks great! I’ll hold the bacon and yogurt 😉 I usually saute the veggies for squash soup — love the idea of roasting them!

    1. Avatar photo
      Kate @

      I still can’t believe he showed up at school! 🙂

      I love the taste of roasted veggies and the roasted squash caramelizes giving the soup that extra depth of flavor. It’s delicious with or without the bacon and yogurt.

  35. Avatar photo

    O, indeed! Wednesday and Fridays, 6 weeks before Christmas, 7 weeks before Easter, 2 weeks before St. Mary’s Day and 2 weeks before St. Peter & Paul. But now we are trained in healthy, veggie food !!! Great post and super-super soup!

      1. Avatar photo
        A little bit of everything

        me too :)))
        and let’s not forget Good Friday when we were supposed to eat something light before the sunrise and the next meal would be after the sun goes down. No water all day long either. I did cheat on those day few times shhhhhhh

        Delicious soup Kate, thanks for sharing

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