Why You’ll Love This Butternut Squash Soup

• It’s the ultimate comfort food. This soup is velvety, warm, and deeply satisfying in a way that just feels good for the soul. It’s like wrapping yourself in a cozy blanket on a chilly day.
• It’s surprisingly simple to make. Don’t let the rich flavor fool you—the process is mostly hands-off. Once you’ve got your veggies chopped, the pot does most of the work, filling your home with an incredible aroma.
• It’s incredibly versatile. You can keep it classic or easily adapt it to your taste. A swirl of coconut milk for a tropical twist, a sprinkle of smoked paprika for a bit of heat… the possibilities are endless.
• It makes fantastic leftovers. Honestly, I think it tastes even better the next day after the flavors have had more time to mingle and deepen. It’s a meal prep dream.

Ingredients & Tools

• 1 large butternut squash (about 2-2.5 lbs / 900g-1.1kg)
• 2 tbsp olive oil or avocado oil, divided
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, chopped
• 1 tart apple (like Granny Smith), peeled and chopped
• 4 cups vegetable broth (low sodium if possible)
• ½ tsp ground nutmeg
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• to taste salt and freshly ground black pepper
• ¼ cup heavy cream or full-fat coconut milk (optional, for serving)
• for garnish pumpkin seeds, extra thyme, or a drizzle of cream

Tools: A sharp chef’s knife, a sturdy vegetable peeler, a large baking sheet, a large soup pot or Dutch oven, and an immersion blender or standard blender.

The apple might seem like a surprise, but it’s my little secret weapon—it adds a subtle brightness that really lifts the squash’s flavor without making the soup taste fruity. And using fresh nutmeg… a little goes a long way, but it makes all the difference.

Serves: 4-6 | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes

Before You Start: Tips & Ingredient Notes

• Choosing your squash. Look for a squash that feels heavy for its size and has a firm, matte skin without any soft spots. A heavier squash usually means it’s nice and moist inside.
• The peeling dilemma. Peeling a butternut squash can be a bit of a workout. My trick is to slice a thin piece off the bottom and top to create stable flat surfaces—it makes the whole process much safer and easier.
• Why roast first? While you can absolutely cook the squash directly in the pot, taking the extra 20 minutes to roast it first deepens its flavor immensely. It caramelizes the natural sugars and gives the soup a richer, more complex taste.
• Broth is key. Since this is a simple soup, the quality of your vegetable broth really shines through. A good, flavorful broth is the foundation everything else is built upon.

How to Make Butternut Squash Soup

Serving Suggestions

Complementary Dishes

• A crusty, warm baguette or focaccia — There’s nothing better for dipping and scooping up every last bit of soup from the bowl. The contrast between the creamy soup and chewy, crisp bread is just perfect.
• A simple arugula salad with a lemon vinaigrette — The peppery, bright salad cuts through the soup’s richness beautifully and adds a fresh, crisp element to the meal.
• A grilled cheese sandwich — Honestly, is there a more iconic pairing? A sharp cheddar or gruyère grilled cheese turns this soup into the ultimate comfort food feast.

Drinks

• A crisp, unoaked Chardonnay or Pinot Gris — The bright acidity and citrus notes in these wines complement the soup’s sweetness without overpowering it.
• A dry hard cider — This is a fantastic match, echoing the apple notes in the soup and providing a refreshing, bubbly contrast.
• A warming cup of chai tea — The spices in chai—cinnamon, cardamom, clove—harmonize wonderfully with the nutmeg and thyme in the soup, making for a very cozy experience.

Something Sweet

• A simple apple galette — It continues the apple theme in a delightful way and feels rustic and homely, just like the soup.
• Ginger snap cookies — The spicy kick of ginger is a wonderful palate cleanser and a lovely, simple way to end the meal.
• Dark chocolate pots de crème — For a more decadent finish, the deep, bitter notes of dark chocolate provide a sophisticated contrast to the sweet, creamy soup.

Top Mistakes to Avoid

• Mistake: Underseasoning. This is the biggest one! Squash and broth need a good amount of salt to truly sing. Season in layers—a bit when roasting the squash, and then be sure to taste and adjust at the very end. I’ve messed this up before too, and it makes a world of difference.
• Mistake: Blending while too hot in a standard blender. This is a safety must. Hot liquid expands rapidly and can blow the blender lid off, creating a dangerous mess. Always let it cool slightly and work in small batches.
• Mistake: Skipping the roasting step for speed. I get it, we’re all busy. But boiling the squash directly means you miss out on that deep, caramelized flavor. If you’re short on time, you can buy pre-cubed squash, but roasting is really worth it.
• Mistake: Adding too much liquid at once. Start with the 4 cups of broth. After blending, you can always add more broth or water to thin it to your preferred consistency, but you can’t take it out!

Expert Tips

• Tip: Save those squash seeds! Rinse them, toss with a little oil and salt, and roast them on the same pan as the squash (for a shorter time, about 10-15 minutes). They make a fantastic, crunchy, and zero-waste garnish.
• Tip: For an extra flavor boost, try a Parmesan rind. If you have one stashed in your freezer, toss it into the pot while the soup simmers. It adds a subtle, savory umami depth that is just incredible.
• Tip: Make it ahead. This soup is a meal-prepper’s best friend. It keeps beautifully in the fridge for up to 4 days and freezes perfectly for up to 3 months. Just thaw and reheat gently.
• Tip: Play with your garnishes. A drizzle of brown butter, a spoonful of chili crisp, a sprinkle of crispy fried sage leaves, or a dollop of Greek yogurt can completely transform the soup’s character. Have fun with it!

FAQs

Can I make this soup vegan?
Absolutely! It’s naturally vegan up until the optional cream at the end. Simply omit the cream or use full-fat coconut milk instead for that same luxurious, creamy texture. Just double-check that your vegetable broth is certified vegan, as some brands can contain hidden animal products.

My soup turned out too thin. How can I thicken it?
No worries, this is an easy fix. You can simmer the soup uncovered for an extra 10-15 minutes to reduce and concentrate it. Alternatively, blend in a small, peeled potato that you’ve cooked until tender—it will thicken the soup without altering the flavor significantly.

Can I use frozen butternut squash?
You can! It’s a great time-saver. There’s no need to thaw it; just add the frozen cubes directly to the pot with the onions and carrots. You may need to increase the simmering time by 5-10 minutes to ensure the squash is completely tender before blending.

How do I store and reheat leftovers?
Let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for 3-4 days. Reheat it gently on the stovetop over medium-low heat, stirring occasionally. If it has thickened up too much, just stir in a splash of broth or water to loosen it.

What’s the best way to cut a butternut squash safely?
It can be tricky because they’re so hard. First, make sure you have a sharp, sturdy chef’s knife. Microwave the whole squash for 1-2 minutes to slightly soften the skin. Then, as mentioned, slice a piece off the top and bottom to create a stable base. Peel it with a sharp vegetable peeler, cut it in half crosswise (separating the bulbous bottom from the long neck), which makes it easier to handle, then scoop out the seeds and proceed to cube.