Name: Butternut Squash Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 large yellow onion, diced (about 1 3/4 cups); 2 medium carrots, peeled and diced (about 1 cup); 4 cloves garlic, crushed and peeled; 1 large butternut squash, peeled, seeded, and cut into 1-inch chunks (about 8 cups or 3 pounds); 3 tablespoons unsalted butter or olive oil; 1 (32-ounce) carton low-sodium vegetable or chicken broth (4 cups); 2 teaspoons finely chopped fresh sage, thyme, or rosemary leaves (from about 2 sprigs), plus more for garnish; 1/2 teaspoon smoked paprika; 1/2 teaspoon kosher salt, plus more as needed; Freshly ground black pepper, to taste; Heavy cream, crème fraîche, or coconut cream, for drizzling (optional)

If you’re craving something cozy, creamy, and a little bit luxurious, this Butternut Squash Soup Recipe is exactly what you need. It’s a perfect blend of sweet squash, fragrant herbs, and just the right touch of smokiness that makes every spoonful feel like a warm hug. Stick around—I’ll walk you through the whole process so your soup turns out silky smooth and delicious every time.

butternut squash soup - A bowl of thick orange pumpkin soup fills a round dark bowl placed on a white marbled surface with a piece of brown bread in the corner. The soup is smooth with a creamy white swirl pattern on top. Small green herb leaves and scattered black pepper dots decorate the surface. A spoon holding a scoop of the soup with cream on it dips into the right side of the bowl. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Butternut Squash Soup Recipe
Top Tip
How to Serve Butternut Squash Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Butternut Squash Soup Recipe

Why You'll Love This Recipe

This Butternut Squash Soup Recipe has stolen my heart for its simplicity and depth of flavor. It’s the kind of recipe I turn to when I want comfort food that feels special but doesn’t demand hours in the kitchen.

Simple but Flavorful: The combination of fresh herbs and smoked paprika brings an unexpected depth without complicating the cooking process.
Velvety Smooth Texture: When blended just right, the soup becomes luxuriously creamy without needing any flour or thickener.
Comforting and Nourishing: This soup feels like a warm blanket on a chilly day—perfect for fall or anytime you want a healthy, satisfying meal.
Versatile and Easy to Customize: You can add a drizzle of cream or coconut milk, swap herbs, or even spice it up to fit your mood.

butternut squash soup - A large white pot filled with smooth, thick, light brown soup with a creamy texture, evenly spread with small black pepper specks scattered on the surface; a wooden spoon with a natural grain lies in the pot, partly submerged and angled slightly to the right, mixing the soup gently; the pot sits on a white marbled surface that adds brightness to the image. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Butternut Squash Soup Recipe plays a role in balancing sweetness, savoriness, and texture. When you pick your ingredients, consider freshness and quality—they really do shine through in the flavors.

butternut squash soup - Flat lay of a large butternut squash with smooth orange skin and bright orange flesh chunks, vibrant peeled and diced orange carrots, a whole yellow onion with papery skin and diced pieces, several peeled garlic cloves with a creamy white texture, fresh green sage leaves finely chopped and whole sprigs, sprigs of rosemary with deep green needles, a small heap of smoky red paprika powder, and a scattering of whole black peppercorns—all arranged naturally with some overlapping and space between to showcase their colors and textures, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Unsalted butter or olive oil: Butter adds richness and depth, while olive oil is a great dairy-free alternative with a fruity note.
Yellow onion: Adds a natural sweetness and base flavor that caramelizes beautifully when cooked slowly.
Carrots: Enhance the sweetness and contribute subtle earthiness to the soup.
Garlic: Crushed garlic gives a gentle kick without overpowering the overall taste.
Butternut squash: The star of the show, its creamy texture and sweet flavor form the soup’s heart.
Low-sodium vegetable or chicken broth: Provides the savory liquid base; low sodium is important so you control the saltiness.
Fresh herbs (sage, thyme, or rosemary): Fresh herbs add a fragrant woodsy aroma that pairs perfectly with the squash.
Smoked paprika: Brings subtle smokiness that adds warmth and depth without heat.
Kosher salt and black pepper: Essential seasonings to highlight and balance the flavors.
Heavy cream, crème fraîche, or coconut cream (optional): A luscious drizzle that adds creaminess and a pretty finish if you’re feeling fancy.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Butternut Squash Soup Recipe depending on the season and what’s in my spice drawer. Sometimes I swap out the herbs or add a little heat. You absolutely should feel free to make it your own.

Variation: One time, I added a pinch of cayenne and a squeeze of fresh lemon juice to give it a bright, spicy twist that totally surprised me—in a good way!
Dairy-Free: Use olive oil instead of butter and coconut cream for the drizzle. I did this for a friend’s visit and nobody missed the dairy.
Make It Heartier: Adding cooked red lentils or a handful of cooked quinoa stirred in at the end makes the soup more filling—great for a lighter dinner.

Step-by-Step: How I Make Butternut Squash Soup Recipe

Step 1: Sauté the Vegetables

Start by melting butter in your favorite heavy-bottomed pot over medium-high heat. Toss in diced onion, carrots, and garlic. I find sautéing them slowly, about 8 minutes, until they’re soft and have a little golden color really builds the flavor base. Don’t rush it — this step sets the stage for the whole soup.

Step 2: Add Butternut Squash and Broth

Once the veggies are ready, stir in the cubed butternut squash, your broth, fresh chopped herbs, smoked paprika, and salt. Turn up the heat briefly to bring it all to a boil. I like to use a wooden spoon here to scrape up any delicious bits stuck to the pot—that’s where the magic hide.

Step 3: Simmer Until Tender

Lower heat to a simmer and partially cover the pot. Let the squash cook gently for 20 to 30 minutes, or until it’s so tender it starts falling apart. This is the time to relax and let those flavors meld. You’ll want to watch it though and make sure there’s enough liquid—it should look like a swirling golden bath.

Step 4: Blend Until Silky

Turn off the heat. If you have an immersion blender, it’s the easiest way to puree the soup right in the pot—just pulse until smooth. If not, transfer the hot soup in batches to a stand blender, being mindful of the steam and blending carefully. The texture should be creamy and luscious, not chunky.

Step 5: Season and Serve

Give the soup a taste and add more salt and pepper until it sings. I love finishing mine with a drizzle of heavy cream and a sprinkle of fresh sage—makes it feel like a cozy restaurant dish in your own home.

Top Tip

From my own kitchen adventures, getting this Butternut Squash Soup Recipe just right comes down to a few little tricks that make a big difference. These tips will help you avoid common pitfalls and elevate the final dish.

Peeling Makes a Difference: I’ve learned the hard way that peeling the squash properly before cutting helps it cook faster and blend smoother—no pesky lumps or stringy bits.
Don’t Skip the Sauté: Sautéing your onions and carrots until just browned brings out natural sweetness and adds complexity that you can’t get by just boiling.
Fresh Herbs are Key: Using fresh sage or thyme vs. dried gives the soup a bright, fresh flavor; add them early during cooking so their oils infuse the broth.
Blend Carefully: Whether with an immersion or stand blender, blend in batches and don’t rush—this keeps your texture perfectly creamy and prevents splashing hot soup everywhere.

How to Serve Butternut Squash Soup Recipe

Garnishes

When I serve this soup, I can’t resist adding a swirl of heavy cream or coconut cream, a sprinkle of fresh herbs (sage is my go-to), and a dash of freshly ground pepper. Sometimes a few toasted pumpkin seeds add a fun crunch and an earthy note.

Side Dishes

This soup pairs beautifully with a simple green salad and crusty bread—my personal favorite is a warm slice of garlic-rubbed sourdough. You could also try a grilled cheese sandwich for ultimate comfort food vibes.

Creative Ways to Present

For a special occasion, I’ve served it in mini pumpkin bowls—that always impresses guests! You can also use ramekins for individual portions with a dollop of crème fraîche and a sprinkle of chopped chives or toasted nuts on top.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it keeps beautifully for about 3 to 4 days. Just give it a gentle stir before reheating to reincorporate any settled ingredients.

Freezing

This Butternut Squash Soup Recipe freezes wonderfully. I like to portion it in freezer-safe containers or bags for quick grab-and-go meals. When thawed, texture and flavor remain intact thanks to the natural creaminess of the squash.

Reheating

Reheat gently on the stove over low heat, stirring often to prevent sticking. If the soup has thickened up too much in the fridge, add a splash of broth or water to loosen it back up. I avoid microwaving to keep the texture silky smooth.

Frequently Asked Questions:

Can I make this soup vegan?

Absolutely! Use olive oil instead of butter and swap the chicken broth for vegetable broth. For the garnish, coconut cream or a plant-based alternative works beautifully.

How do I safely peel and cube butternut squash?

Peeling butternut squash can be tricky. I find that using a sharp vegetable peeler helps, then cut off the ends and slice it in half lengthwise. Scoop out the seeds with a spoon, then chop into 1-inch cubes on a stable cutting board. Taking your time here pays off!

Can I use dried herbs instead of fresh?

Yes, you can substitute dried herbs but use about one-third the amount called for in fresh herbs since dried are more concentrated. Add them earlier in cooking to give time for flavor infusion.

What can I serve with this Butternut Squash Soup Recipe?

It’s wonderful with crusty bread, a crisp green salad, or even roasted veggies on the side. For a more filling meal, pair it with a sandwich or grain bowl.

Final Thoughts

This Butternut Squash Soup Recipe is one of those dishes I keep coming back to because it’s reliable, delicious, and feels like a little indulgence each time I make it. Whether you’re new to cooking squash or a seasoned pro, it’s comforting, easy, and endlessly adaptable. I can’t wait for you to try it and make it your own—let me know how it turns out in your kitchen!