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butternut squash soup

Butternut Squash Soup Recipe

This creamy Butternut Squash Soup is cozy, comforting, and packed with rich roasted flavor. It's a simple one-pot recipe that’s perfect for chilly evenings or healthy meal prep. Smooth, slightly sweet, and incredibly satisfying, this soup feels fancy but is surprisingly easy to make.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 People
Course: Soup / Appetizer
Cuisine: American Comfort Food
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 large butternut squash peeled and cubed
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 4 cups vegetable broth
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup heavy cream or coconut milk
  • Roasted pumpkin seeds for garnish optional
  • Fresh parsley or herbs for garnish optional

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss cubed butternut squash with olive oil, salt, and pepper.
  3. Spread squash on a baking sheet and roast for 25–30 minutes until tender.
  4. Heat a little olive oil in a large pot over medium heat.
  5. Add chopped onion and cook for about 5 minutes until soft.
  6. Stir in minced garlic and cook for 1 minute until fragrant.
  7. Add roasted squash, vegetable broth, cinnamon, and nutmeg to the pot.
  8. Bring mixture to a simmer and cook for about 10 minutes.
  9. Blend the soup using an immersion blender until smooth and creamy.
  10. Stir in heavy cream or coconut milk and adjust seasoning if needed.
  11. Serve hot with pumpkin seeds or herbs on top.

Notes

Roasting the squash adds deeper flavor, so don’t skip this step.
For a dairy-free version, use coconut milk instead of heavy cream.
If the soup is too thick, add a little extra broth while blending.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
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