This velvety Butternut Squash Soup is a comforting bowl of autumn warmth, blending sweet, nutty flavors with a hint of savory richness. In just over an hour, you’ll have a silky-smooth soup that’s as nourishing as it is indulgent, perfect for cozy evenings or impressing guests. The creamy texture, enhanced by a touch of butter and spices, feels like a hug in every spoonful.
Packed with vitamins and fiber, this soup is a wholesome treat that satisfies without weighing you down. Its vibrant orange hue and aromatic blend of cinnamon and thyme make it a feast for the senses. Whether served as a starter or a main, it’s a dish that’s as easy to love as it is to prepare.
Ingredients for Butternut Squash Soup
- 3 lb (1.4 kg) butternut squash (peeled, seeded, and diced into 1” pieces)
- ½ lb (226 g) sweet potato (peeled and diced into 1” pieces)
- 2 Tablespoons olive oil
- Table salt and ground black pepper (to taste)
- ⅓ cup (75 g) salted butter (can substitute with unsalted butter or olive oil)
- 1 medium yellow onion (diced)
- 1 Tablespoon minced garlic
- ½ teaspoon table salt (plus additional for seasoning veggies and to taste)
- ½ teaspoon dried thyme
- ¼ teaspoon ground ginger
- ⅛ heaping teaspoon ground nutmeg
- ⅛ teaspoon ground cinnamon
- 4 cups (946 ml) chicken broth or vegetable broth (for a vegetarian option)
- 1 cup (236 ml) coconut milk (can substitute with heavy cream for a richer flavor)
- Salt (to taste)
- Roasted pepitas (optional, for serving)
Step-by-Step Instructions
- Roast the veggies: Preheat oven to 425°F (220°C). Scatter diced squash and sweet potato on a large baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast on the center rack until tender when pierced with a fork, about 30 minutes.
- Cook the base: In a large pot, melt butter over medium heat. Add diced onion and cook until softened and translucent, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute.
- Combine and season: Add the roasted veggies, ½ teaspoon salt, thyme, ginger, nutmeg, and cinnamon. Stir well to combine.
- Simmer: Slowly drizzle in the broth and stir. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Blend: Reduce heat and use an immersion blender to blend the soup until completely smooth. (Alternatively, transfer to a blender in batches and blend until smooth.)
- Finish: Drizzle in coconut milk and stir well. Season with additional salt to taste.
- Serve: Ladle into bowls and top with roasted pepitas and an extra drizzle of coconut cream, if desired.
Perfect Pairings: Serving Suggestions
This creamy Butternut Squash Soup pairs beautifully with a slice of crusty sourdough bread or a warm baguette for dipping. For a heartier meal, serve it alongside a fresh green salad with a tangy vinaigrette or a grilled cheese sandwich. A sprinkle of roasted pepitas adds a delightful crunch, while an extra drizzle of coconut cream enhances the richness.
Storing and Reheating Made Easy
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it on the stovetop over medium heat, stirring occasionally. If the soup thickens, add a splash of broth or water to reach your desired consistency. For freezing, portion the soup into freezer-safe containers and store for up to 3 months. Thaw overnight in the fridge before reheating.
Time-Saving Tips for Busy Cooks
To save time, consider prepping your butternut squash and sweet potato the night before. You can also roast the veggies in advance and store them in the fridge until you’re ready to make the soup. If you’re short on time, use pre-minced garlic and pre-diced onions to speed up the cooking process without sacrificing flavor.
Recipe Variations to Spice It Up
For a spicier twist, add a pinch of cayenne pepper or a diced jalapeño when cooking the onions. If you prefer a sweeter profile, swap the coconut milk for heavy cream and add a drizzle of maple syrup. For a vegan version, use vegetable broth and replace the butter with olive oil or vegan butter. Experiment with different herbs like sage or rosemary for a unique flavor boost.
Equipment Guidance for Smooth Blending
An immersion blender is ideal for achieving a silky-smooth texture directly in the pot. If you don’t have one, a regular blender works too—just blend the soup in batches, being careful to avoid overfilling the blender. For extra safety, let the soup cool slightly before blending and remove the center cap from the blender lid to allow steam to escape.
Butternut Squash Soup
Ingredients
- 3 lb butternut squash peeled, seeded, and diced into 1” pieces 1.4 kg
- 1/2 lb sweet potato peeled and diced into 1” pieces 226 g
- 2 Tablespoons olive oil
- Table salt and ground black pepper
- 1/3 cup salted butter 75 g
- 1 medium yellow onion diced
- 1 Tablespoon minced garlic
- 1/2 teaspoon table salt plus additional for seasoning veggies and to taste
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground ginger
- 1/8 heaping teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- 4 cups chicken broth or vegetable broth 946 ml
- 1 cup coconut milk 236 ml
- Salt to taste
- Roasted pepitas for serving optional
Instructions
- Roast the veggies: Preheat oven to 425F. Once preheated, scatter diced squash and sweet potato over a large baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat with oil. Transfer to center rack of oven and cook until tender when pierced with a fork, about 30 minutes.
- Once squash and sweet potato are cooked, melt butter in a large pot over medium heat. Once melted, add onion and cook until softened and translucent.
- Add garlic and cook until fragrant.
- Add roasted veggies, salt, thyme, ginger, nutmeg, and cinnamon and stir well.
- Slowly drizzle in broth and stir. Bring to a simmer and simmer 5 minutes, stirring occasionally.
- Reduce heat and use an immersion blender to blend ingredients until completely smooth.
- Drizzle coconut milk into the soup and stir well. Season with salt to taste.
- Serve, topped with roasted pepita and an extra drizzle of coconut cream, if desired.