Name: Creamy Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 large butternut squash, peeled and cubed; 2 tbsp olive oil (plus more for sautéing); 1 medium onion, chopped; 2 cloves garlic, minced; 3 cups vegetable broth or chicken broth; 1/2 cup heavy cream or full-fat coconut milk; Salt and black pepper to taste; Optional: 1 tsp fresh thyme, pinch of nutmeg, or chili flakes; Optional garnish: toasted seeds, fresh herbs, or swirl of cream

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Creamy Butternut Squash is one of those cozy, comforting dishes I love to make when I want something warm, smooth, and full of natural sweetness. The roasted squash blends into a silky texture with just the right balance of richness and simplicity. Whether I serve it as a side, starter, or a main with crusty bread, it always hits the spot.

Why You’ll Love This Recipe

I love how this dish turns a humble vegetable into something elegant and satisfying. The squash gets deeply caramelized when roasted, which brings out its natural sweetness. Blended with a bit of cream or coconut milk, it becomes velvety and comforting. It’s naturally gluten-free, easy to make, and perfect for both everyday dinners and special occasions. Creamy Butternut Squash

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butternut squash, peeled and cubed
Olive oil
Onion, chopped
Garlic, minced
Vegetable broth or chicken broth
Heavy cream or coconut milk
Salt
Black pepper
Optional: fresh thyme, nutmeg, or chili flakes for added flavor
Optional garnish: toasted seeds, herbs, or a swirl of cream

Directions

I preheat the oven to 400°F and toss the squash cubes with olive oil, salt, and pepper.
I roast the squash for 25–30 minutes, until it’s golden and tender.
In a pot, I sauté chopped onion in olive oil until soft, then add garlic and cook for a minute more.
I add the roasted squash to the pot, pour in the broth, and bring it to a simmer.
I blend everything using an immersion blender (or in batches in a countertop blender) until smooth and creamy.
I stir in the cream or coconut milk, taste, and adjust seasoning as needed.
I serve it warm, topped with herbs or a drizzle of cream if I’m feeling fancy.

Servings and timing

This recipe serves 4 to 6 people. It takes about 15 minutes to prep and 30–35 minutes to cook.

Variations

Sometimes I add a chopped apple or carrot to the roasting pan for extra depth. For a spiced version, I stir in curry powder or a pinch of cinnamon. When I want it heartier, I top the soup with crispy chickpeas . And for a dairy-free version, I always go with full-fat coconut milk—it gives a lovely richness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop or in the microwave. It also freezes well—once cooled, I store it in freezer-safe containers for up to 2 months and thaw overnight before reheating. Creamy Butternut Squash

FAQs

Can I use frozen butternut squash?

Yes, I’ve used frozen cubed squash when I’m in a hurry. I roast it from frozen or just simmer it in the broth directly—it still blends up creamy.

Do I have to roast the squash?

Roasting brings out the best flavor, but I’ve also simmered it raw with the broth and blended afterward. It’s still tasty, just slightly less rich.

Can I make this ahead of time?

Absolutely. I often make it a day or two ahead—the flavors deepen as it sits. I just reheat and stir before serving.

What goes well with creamy butternut squash?

I love pairing it with grilled cheese, crusty bread, or a fall salad. It also works great as a first course for a holiday meal.

Is this soup vegan?

It can be! I use vegetable broth and coconut milk or a plant-based cream to keep it vegan and still luscious.

Conclusion

Creamy Butternut Squash is one of those simple, soul-warming dishes that I love to return to as soon as the weather cools down. It’s rich, smooth, and naturally sweet, with plenty of room to customize. Whether I’m looking for a cozy bowl on a cold night or a beautiful starter for a dinner party, this recipe always delivers.