Name: Butternut Squash Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 tablespoons unsalted butter or olive oil; 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 (about 3 pounds), peeled, seeded, and cut into 1-inch chunks (about 8 cups); 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 and nourishing, this Butternut Squash Soup Recipe is just what you need. Creamy, flavorful, and irresistibly smooth, it’s one of those perfect kitchen hugs you can have anytime. Stick around, and I’ll share all my tips to get it just right every time.

butternut squash - 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

I’ve made this butternut squash soup more times than I can count, and it never fails to impress — with its velvety texture and balanced warmth. Whether you’re new to cooking or a seasoned pro, it’s straightforward, forgiving, and downright delicious.

Simple yet elegant: Just a handful of everyday ingredients come together to create something special.
Perfectly creamy: No heavy cream required unless you want extra richness — the squash itself does the magic.
Customizable flavors: You can swap herbs and spices to suit your mood or pantry without losing the soul of the soup.
Comfort food that’s nutritious: Loaded with vitamins and fiber but still feels like a treat.

butternut squash - 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

This combination of ingredients is like a little orchestra playing just the right notes. Each component adds depth, creaminess, or that perfect savory balance which turns humble squash into a star dish.

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: I like butter for that cozy richness, but olive oil works great for a lighter version or vegan adaptation.
Yellow onion: Adds sweetness and foundation flavor when caramelized gently.
Carrots: A subtle sweet note and extra body for smoothness.
Garlic: Provides a mellow aromatic punch—crushing before cooking really wakes up its flavor.
Butternut squash: The star ingredient—naturally sweet, creamy texture when cooked down, and loaded with nutrients.
Low-sodium vegetable or chicken broth: Using low sodium lets you control saltiness better; broth adds depth and layers of umami.
Fresh herbs (sage, thyme, or rosemary): Fresh herbs brighten the soup and add earthy complexity—sage is my go-to.
Smoked paprika: Just a touch adds subtle smokiness that balances the sweetness beautifully.
Kosher salt and black pepper: Seasoning makes all the difference, so taste and adjust gently while blending.
Heavy cream, crème fraîche, or coconut cream (optional): To finish it off—drizzle for extra indulgence or leave it out if you prefer a lighter bowl.

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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

One of the things I love about this Butternut Squash Soup Recipe is how flexible it is. I often tweak it to match what I have on hand or the season, and you can do the same to make it truly your own.

Variation: Sometimes I swap the smoked paprika for a pinch of cayenne or ground cinnamon for a warm twist. Adding ginger gives it a fresh zing that’s especially nice in colder months.
Dietary modification: For a vegan or dairy-free version, simply use olive oil instead of butter and coconut cream for drizzling.
Seasonal upgrade: Roast the squash beforehand for a deeper caramelized flavor, or toss in a handful of apple chunks for subtle sweetness.
Simplify: Don’t have fresh herbs? Dried thyme or sage works fine in a pinch, just use less to avoid overpowering.

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

Step 1: Sauté the base vegetables

Melt the butter in your favorite heavy-bottomed pot over medium-high heat. Toss in the diced onion, carrots, and crushed garlic. Cook gently, stirring here and there, until the onions get soft and start to brown a bit—about 8 minutes. This stage builds the foundation flavor, so don’t rush it. If you skip this, the soup can taste flat.

Step 2: Add squash, broth, and spices

Time to add the pearly chunks of butternut squash, your broth, the fresh herbs, smoked paprika, and salt. Give everything a good stir, then crank the heat to bring it up to a boil.

Step 3: Simmer to tender perfection

Lower the heat so the soup simmers gently. Partly cover the pot to keep some moisture in but prevent it from boiling over. Let it cook for 20 to 30 minutes until the squash is so tender it nearly falls apart when poked with a fork. This tender stage is where the soup’s creamy texture starts taking shape.

Step 4: Blend and season

Turn off the heat and blend the soup until silky smooth. I prefer using an immersion blender right in the pot — it’s quick and saves dirty dishes. If you don’t have one, a countertop blender works too; just blend in batches to avoid overflows. Taste it now and adjust salt, add black pepper, or even a splash of cream if you want a richer finish.

Top Tip

After making this recipe a dozen times, I’ve learned a few tricks that help the soup taste incredible every single time.

Don’t skip caramelizing the onions: Your soup’s flavor builds here, so take your time and let those onions and carrots soften and brown a little before adding broth.
Fresh herbs matter: Using fresh sage or thyme makes a noticeable difference over dried herbs — it lifts the entire dish.
Blend carefully: If using a stand blender, allow hot soup to cool just a bit or blend in small batches with the lid slightly open to prevent accidents.
Season gradually: Add salt in stages — you can always add more after blending, but too much is hard to fix.

How to Serve Butternut Squash Soup Recipe

Garnishes

I’m a big fan of a gentle drizzle of heavy cream or coconut cream on top — it adds just a bit of luxury. Fresh sage leaves chopped finely and cracked black pepper finishes it off with a lovely herbal note and a little bite. Toasted pumpkin seeds or a swirl of chili oil also add a nice texture contrast if you’re feeling fancy.

Side Dishes

This soup shines alongside crispy crusty bread or a multi-grain baguette for dipping. A simple green salad tossed with lemon vinaigrette balances the richness nicely. For a heartier meal, roast some chicken or pair it with a grilled cheese sandwich for a nostalgic, comforting treat.

Creative Ways to Present

For a dinner party, I love serving this soup in hollowed-out mini pumpkins or rustic bread bowls—they look stunning and elevate the experience effortlessly. A sprinkle of toasted nuts or a dash of truffle oil can also make a memorable touch when entertaining.

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. When you’re ready to eat, just give it a good stir — sometimes it thickens a bit, but that’s easy to fix with a splash of broth or water.

Freezing

This Butternut Squash Soup Recipe freezes wonderfully. I portion it out into freezer-safe containers or well-sealed ziplock bags, leaving some space for expansion. It keeps its flavor and texture for up to 3 months—perfect for busy weeks when you want comfort without fuss.

Reheating

When reheating, gently warm it on the stovetop over medium-low heat, stirring occasionally. Add a little broth or cream to loosen it up if it’s thickened in the fridge. Avoid rushed heating at too high a temperature, which can change the flavor and texture.

Frequently Asked Questions:

Can I make this soup dairy-free?

Absolutely! Just swap the butter for olive oil and use coconut cream or a plant-based cream alternative for the finishing drizzle. The flavor stays rich and satisfying.

Do I need to peel the butternut squash?

Yes, peeling the butternut squash is important because the skin is tough and doesn’t soften well in the soup. Using a good vegetable peeler or sharp knife makes this step easier.

Can I use frozen butternut squash instead of fresh?

You can! Frozen cubed squash will work in a pinch and save prep time, but fresh tends to give a brighter, more natural flavor and better texture. Adjust cooking time accordingly since frozen squash cooks faster.

Can I add other vegetables to the soup?

Definitely, adding parsnips, sweet potatoes, or apples can add lovely layers of sweetness and depth. Just keep the proportions balanced so the butternut squash remains the star.

Final Thoughts

This Butternut Squash Soup Recipe has become one of my go-to comfort dishes—whether I’m cooking for family, friends, or just myself on a chilly evening. It feels rich and indulgent but is surprisingly simple and healthy. Give it a try; I promise it’ll become a staple in your kitchen that you’ll return to time and time again.