The Best Cozy Butternut Squash Soup Recipe

An easy and delicious butternut squash soup. Perfect for light lunches, dinner and even leftover. Serve with crusty bread or sandwiches.

Butter Nut Squash Soup

Why not add something new like this easy butternut squash soup recipe to your soup season menu? There’s something about sweet butternut squash soup that just warms the soul on a cold day. This recipe brings out the natural sweetness of the squash and has a rich flavor with the addition of the spices. It’s the perfect fall soup to add to your menu.

Why you will Love This Butternut Squash Soup

• This soup has a sweet, spicy and creamy texture.
• With just a handful of staple ingredients like onions, garlic, and broth, you can create a soup that tastes much more fancy.
• A one-pot meal without a lot of work.
• This soup is easily adaptable for different diets and preference. Make it vegan by swapping out dairy or adjust the seasoning to your liking to make it spicy or filled with fresh herbs.
• It works well as a starter or light dinner with some crusty bread on the side. And it makes excellent leftovers.
• You don’t have to roast the butternut squash, this recipe uses the stovetop saute method.

Need more butternut squash recipes?

Easy Roasted Butternut Squash and Pumpkin Soup

Roasted Cranberry, Apple, Cauliflower and Butternut Squash Salad

Easy Butternut Squash Snack Cake

What You need to make this Easy Butternut Squash Soup Recipe

Simple ingredients are all that you need to make this savory soup and the best part is that it is ready in less than an hour.

• 3 tbsp olive oil
• 2 tbsp. unsalted butter
• 1 large yellow onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp peeled, finely chopped ginger
• 2 tsp garam masala
• 2 tsp turmeric
• 1 tsp ground coriander
• 2 medium butternut squash (2 – 3 lbs each)
• 1 32oz. package of low-sodium chicken broth, chicken stock or vegetable broth
• 1 cup heavy cream
• Garnish
• Squeeze of lemon, drizzle with Greek yogurt or a drizzle of heavy cream, roasted pumpkin seeds.

How You Make Butternut Squash Soup

• Using a vegetable peeler take the hard skin off the butternut squash, then cut in half. Scrape out the seeds. Dice the squash into small pieces and set aside.
• Heat the olive oil and butter in a large saucepan and gently fry the chopped onions, garlic, and ginger for 10 minutes. Stirring occasionally, until soft and just starting to color. Stir in the garam masala, turmeric and ground coriander cook for 1 minute or until the spice darkens slightly.
• Add the squash into the onions with a large pinch of salt and stir. Cover and cook for 8-10 minutes, stirring regularly until the squash begins to soften.
• Add the chicken or veggie broth or stock and stir.
• Season with salt to taste and bring to the boil. Cover and boil gently for 20 minutes or until the squash is very soft.
• Puree the soup with a hand blender in the pot, you could also use a potato masher. Or transfer to a,high-powered blender like a Vitamix or a food processor, only pour half of squash mixture into the blender at a time so that it does not overflow and burn you.
• Also be sure to secure lid and remove the center piece to allow the steam to escape. Place a clean towel over the topping while operating the blender.
• Return the mixture to the soup pot and stir in the heavy cream.
• To serve, add the lemon juice and season to taste.
• Divide finished soup between six soup bowls, add a swirl of yogurt or sour cream and a little bit os toasted seeds.

Recipe Variations

• There are a lot of different flavor options for this butternut squash soup. You can stir in a pinch of cayenne pepper, smoked paprika or a pinch of red pepper to give the soup a subtle heat.
• Mix in some sweet potatoes with your squash for a heartier texture and even more depth in flavor.
• Don’t puree all of the soup if you like your soup chunky.
• Finish the soup with fresh herbs like sage or rosemary or fresh thyme.
• Sprinkle a bit of goat cheese or feta on top.
• Drizzle the soup with sour cream, a little heavy cream or yogurt.
• Toasted pumpkin seeds, sunflower seeds or butternut squash seeds add a little crunch and are a delicious garnish to the soup.

What To Serve With Butternut Squash Soup

• A warm loaf of crusty bread is perfect for dipping or sourdough discard crackers.
• Fresh grilled cheese sandwich.
• Simple Salad, a light salad with a creamy vinaigrette balances the richness of the soup and adds a fresh, crisp element.
• Crunchy crostini topped with garlic and parmesan offer a flavorful crunch that complements each spoonful of soup.
• Walnut and apple salad, a slightly sweet and nutty side, this simple salad brings brightness and texture that pairs beautifully with the creamy soup.

Storing Leftover Soup

Store leftover soup in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth, even temperature. For longer storage, let the soup cool completely before transferring it to airtight containers or freezer-safe bags. It can be frozen for up to 3 months. When ready to enjoy, thaw in the fridge overnight and gently reheat on the stove, adding a splash of broth or water if needed.

FAQs

Can I use pre-cut butternut squash?
Yes, pre-cut squash saves prep time and works well.

Is this soup suitable for freezing?
This soup freezes beautifully, just make sure to cool it before freezing and reheat gently to keep the texture silky.

Can I make this soup in a slow cooker?
Yes, cooking the squash in a slow cooker is a great hands-off method. Just puree once everything is tender.

How do I make the soup thicker?
Reduce the amount of broth or cook it down a bit longer before blending.

What’s the best way to blend the soup?
An immersion blender is super convenient for blending right in the pot, but a high speed blender gives the smoothest results.

That’s All for Now

The next time that you are at the farmers market or the grocery store pick up a butternut squash or two they are the unsung hero of Fall. In addition to making roasted butternut squash as a side why not make this butternut squash soup? It is the kind of recipe that feels like a warm hug in a bowl. Whether you’re preparing it for light lunches, casual weeknight meals or a special occasion, it’s versatile enough to make it your own. So grab a cozy blanket and a spoon, you’re in for a comforting treat.

Have a great day friends, thank you for spending part of your day with me I hope that you enjoyed Monday Musings.

You can also keep up with me on Pinterest, Instagram, and Facebook. And last but not least, if you like Pinecones & Acorns share it with a friend!

Shop the Post

This post contains affiliate links, if you make a purchase I will earn a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. If you choose to purchase after clicking a link, I may receive a commission at no extra cost to you.

The Best Cozy Butternut Squash Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

Pin Recipe

An easy and delicious butternut squash soup. Perfect for light lunches, dinner and even leftover. Serve with crusty bread or sandwiches.

• Total Time: 0 hours
• Yield: 6-8 servings 1x

Ingredients

Scale 1x2x3x

3 tbsp olive oil

2 tbsp. unsalted butter

1 large yellow onion, finely chopped

2 cloves garlic, finely chopped

1 tsp peeled, finely chopped ginger

2 tsp garam masala

2 tsp turmeric

1 tsp ground coriander

2 medium butternut squash (2 – 3 lbs each)

1 32oz. package of low-sodium chicken broth, chicken stock or vegetable broth

1 cup heavy cream

Garnish

Squeeze of lemon, drizzle with Greek yogurt or a drizzle of heavy cream, roasted pumpkin seeds.

Cook Mode Prevent your screen from going dark

Instructions

Using a vegetable peeler take the hard skin off the butternut squash, then cut in half. Scrape out the seeds. Dice the squash into small pieces and set aside.

Heat the olive oil and butter in a large saucepan and gently fry the chopped onions, garlic, and ginger for 10 minutes. Stirring occasionally, until soft and just starting to color. Stir in the garam masala, turmeric and ground coriander cook for 1 minute or until the spice darkens slightly.

Add the squash into the onions with a large pinch of salt and stir. Cover and cook for 8-10 minutes, stirring regularly until the squash begins to soften.

Add the chicken or veggie broth or stock and stir.

Season with salt to taste and bring to the boil. Cover and boil gently for 20 minutes or until the squash is very soft. Puree the soup with a hand blender in the pot, you could also use a potato masher. Or transfer to a,high-powered blender like a Vitamix or a food processor, only pour half of squash mixture into the blender at a time so that it does not overflow and burn you. Also be sure to secure lid and remove the center piece to allow the steam to escape. Place a clean towel over the topping while operating the blender.

Return the mixture to the soup pot and stir in the heavy cream.

To serve, add the lemon juice and season to taste. Divide finished soup between six soup bowls, add a swirl of yogurt or sour cream and a little bit os toasted seeds.

Notes

Recipe adapted from House & Garden

• Author: Elizabeth
• Prep Time: 15
• Cook Time: 20-30
• Category: Soup
• Method: Stovetop