I adore cozy meals when the weather turns chilly, and this Butternut Squash Soup is my favorite go‑to. It’s smooth, warming, and full of comforting fall flavor that makes cold days feel a little brighter.
Why You’ll Love This Recipe
I’m all about simple recipes that feel special, and this soup delivers. From the sweet roasted squash to the silky texture, it never fails to warm me up. I also love that it’s easy to make in one pot and versatile enough to tweak with spices or toppings. Every time I make it, I’m reminded why it’s become a staple in my kitchen during the cooler months.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
butternut squash, peeled and cubed
onion, chopped
carrot, sliced
garlic cloves, minced
olive oil or butter
vegetable or chicken broth
salt and pepper
ground cinnamon
ground nutmeg
optional toppings:
plain yogurt or coconut cream
toasted pumpkin seeds
fresh herbs (like parsley or thyme)
Directions
I begin by heating olive oil or butter in a large pot over medium heat. I add the chopped onion and sliced carrot, sautéing until they soften and become fragrant. Next, I toss in the minced garlic and cook for another minute. Then I add the cubed butternut squash, followed by the broth, making sure the vegetables are fully covered. I season with salt, pepper, a pinch of cinnamon, and a bit of nutmeg. I bring everything to a boil, then lower the heat and let the soup simmer until the squash is tender—usually around 20 to 30 minutes. Once the squash is soft, I use an immersion blender to puree the soup right in the pot until it’s smooth and silky. If I don’t have an immersion blender, I carefully transfer batches to a blender and puree them that way.
Servings and timing
This recipe makes about 4 to 6 servings. From start to finish, it takes me around 45 minutes, including prep and cooking time.
Variations
Sometimes I add a touch of ginger for warmth or a dash of curry powder for a spicier twist. For a creamier version, I stir in a splash of coconut milk or heavy cream just before serving. I’ve also blended roasted apples or sweet potatoes with the squash for added sweetness and depth.
storage/reheating
I store leftover soup in airtight containers in the fridge for up to four days. When I’m ready to reheat, I warm it gently on the stove over low heat, stirring occasionally. If the soup has thickened too much, I add a little broth or water to reach my desired consistency.
FAQs
Can I make this soup ahead of time?
Yes, I often make this soup a day in advance—the flavors actually deepen and taste even better the next day.
Is it okay to use frozen butternut squash?
Absolutely. I’ve used frozen squash and it works great, especially when fresh squash isn’t available.
How can I make this dairy‑free?
I skip the yogurt or cream topping and use coconut cream for a dairy‑free option that still feels rich.
Can I freeze this soup?
Yes, I freeze portions in freezer‑safe containers for up to three months. I thaw it in the fridge overnight before reheating.
What should I serve with this soup?
I love pairing it with crusty bread or a simple salad to make a complete meal.
Conclusion
This Butternut Squash Soup for cold days has become one of my most comforting recipes. With its rich flavor, creamy texture, and easy preparation, I find myself making it again and again whenever the temperature drops. It’s simple, soul‑warming, and exactly what I want on a chilly day.
