Name: Creamy Butternut Squash Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 medium butternut squash, peeled, seeded, and cubed; 1 onion, chopped; 2 garlic cloves, minced; 1 carrot, chopped (optional); 4 cups vegetable broth or chicken broth; 2 tbsp olive oil or butter; Salt and pepper to taste; 1 tsp fresh thyme or sage (optional); 1/2 cup heavy cream or coconut milk

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Creamy Butternut Squash Soup is one of my go-to comfort foods, especially when the weather turns chilly. It’s smooth, rich, and naturally sweet with a savory depth from simple aromatics and herbs. Whether I’m serving it as a starter or enjoying it as a light meal, this soup always feels warm, cozy, and nourishing.

Why You’ll Love This Recipe

I love how easy and flexible this soup is. I can make it with just a few basic ingredients, and it still turns out full of flavor. It’s naturally gluten-free and can easily be made vegan. Plus, I can prep it ahead and reheat it for quick lunches or dinners throughout the week. The velvety texture and golden color make it feel restaurant-worthy, even though it’s made right in my own kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butternut squash (peeled, seeded, and cubed)
Onion
Garlic
Carrot (optional for extra sweetness)
Vegetable broth or chicken broth
Olive oil or butter
Salt and pepper
Fresh thyme or sage (optional)
Heavy cream or coconut milk (for creaminess)

Directions

I start by heating olive oil or butter in a large pot over medium heat.
I add the chopped onion and cook until softened, about 5 minutes.
I stir in the garlic and cook for another minute until fragrant.
Then I add the cubed butternut squash and carrots (if using), and season with salt and pepper.
I pour in the broth, just enough to cover the vegetables, and add herbs if I’m using them.
I bring everything to a boil, then reduce the heat and let it simmer for about 20–25 minutes, until the squash is very tender.
Once cooked, I remove the soup from the heat and use an immersion blender to puree it until smooth (or transfer it to a blender in batches).
I stir in cream or coconut milk, then taste and adjust the seasoning before serving.

Servings and timing

This recipe makes about 4–6 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: around 35 minutes

Variations

Sometimes I add a pinch of ground cinnamon or nutmeg for warmth, or a little cayenne for spice. For a richer flavor, I roast the butternut squash beforehand. I’ve also stirred in a spoonful of curry paste or a splash of apple cider for a fun twist. If I want to bulk it up, I add a handful of cooked lentils or top it with crispy chickpeas or croutons.

Storage/Reheating

I let the soup cool completely before storing it in an airtight container in the fridge for up to 5 days. It also freezes well—I portion it into freezer bags or containers and label them for up to 3 months. When I’m ready to reheat, I warm it gently on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much.

FAQs

Can I use frozen butternut squash?

Yes, I use frozen cubed squash when I’m short on time. It works just as well and cuts down on prep.

Do I have to peel the squash?

If I’m boiling or sautéing it, then yes, I always peel it. But if I roast it first, I sometimes scoop out the flesh afterward to skip peeling entirely.

Can I make this soup vegan?

Absolutely. I use vegetable broth and full-fat coconut milk instead of cream. It still turns out creamy and flavorful.

What if I don’t have an immersion blender?

No problem. I carefully transfer the soup to a regular blender in batches. I just make sure not to overfill it and let the steam escape as I blend.

How do I make it thicker or thinner?

To make it thicker, I reduce the broth slightly or simmer it a little longer. To thin it out, I just stir in extra broth or water until I reach the consistency I like.

Conclusion

Creamy Butternut Squash Soup is a simple yet satisfying recipe that always brings comfort to the table. I love how versatile it is and how it turns a humble squash into something luxurious and full of flavor. Whether I serve it as a starter or a meal on its own, it’s always a warm, inviting bowl of goodness.

Creamy Butternut Squash Soup

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Creamy Butternut Squash Soup is smooth, rich, and naturally sweet with savory herbs and aromatics. This cozy, comforting soup is easy to make and perfect for fall or winter meals.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4–6 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

1 medium butternut squash, peeled, seeded, and cubed
1 onion, chopped
2 garlic cloves, minced
1 carrot, chopped (optional)
4 cups vegetable broth or chicken broth
2 tbsp olive oil or butter
Salt and pepper to taste
1 tsp fresh thyme or sage (optional)
1/2 cup heavy cream or coconut milk

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Instructions

Heat olive oil or butter in a large pot over medium heat.
Add chopped onion and cook for about 5 minutes until softened.
Stir in garlic and cook for another minute until fragrant.
Add cubed butternut squash and carrot (if using), and season with salt and pepper.
Pour in enough broth to cover the vegetables and add herbs if using.
Bring to a boil, then reduce heat and simmer for 20–25 minutes until squash is very tender.
Remove from heat and blend until smooth using an immersion blender or regular blender.
Stir in cream or coconut milk, then taste and adjust seasoning before serving.