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.
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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.
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.
- 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.
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:
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.
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!
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.
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!
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Butternut Squash Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and comforting Butternut Squash Soup made with roasted vegetables, fresh herbs, and a touch of smoked paprika. This easy-to-make soup is blended to silky perfection and finished with a drizzle of cream for a rich texture.
Ingredients
Vegetables and Aromatics
- 1 large yellow onion, diced (about 1 ¾ 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)
Liquids and Seasonings
- 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
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt, plus more as needed
- Freshly ground black pepper, to taste
- Heavy cream, crème fraîche, or coconut cream, for drizzling (optional)
Instructions
- Prepare and Sauté Aromatics: Melt 3 tablespoons unsalted butter in a medium Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion, peeled and diced carrots, and crushed garlic cloves. Cook, stirring occasionally, until the vegetables are softened and lightly browned in spots, about 8 minutes.
- Add Squash and Seasonings: Stir in the chopped butternut squash, vegetable broth, finely chopped fresh sage leaves, smoked paprika, and kosher salt. Bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to maintain a gentle simmer. Partially cover the pot and cook until the squash is tender and starting to fall apart, about 30 minutes.
- Blend the Soup: Turn off the heat. Use an immersion blender to blend the soup directly in the pot until creamy and smooth, or transfer in batches to a stand blender to puree.
- Season and Serve: Taste and adjust salt and freshly ground black pepper as needed. Serve the soup drizzled with heavy cream or a cream alternative, and garnish with additional chopped fresh sage leaves and black pepper if desired.
Notes
- Use olive oil instead of butter for a dairy-free version.
- For a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- To make it vegan, use olive oil instead of butter and coconut cream instead of heavy cream.
- If the soup is too thick, thin it out with additional broth or water to your desired consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 15 mg
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