Simple Butternut Squash Soup Recipe

I can’t wait to show you my Simple Butternut Squash Soup that skips roasting and pulls together the season’s best flavors into a quick, fuss-free fall favorite.

I love messing with a Simple Butternut Squash Soup that still manages to surprise me. No fancy steps, just peeled butternut squash and a yellow onion giving the base a sweet backbone.

The texture turns out creamy, a little silky, and it sometimes tastes like autumn without being cloying. I keep meaning to call it my fast weeknight flex but it quietly earns place on the weekend table too.

It’s not fancy but somehow feels special, makes me wanna sit down for five minutes and actually taste it. This Butternut Soup keeps pulling me back.

Ingredients

• Sweet, creamy base rich in fiber, vitamin A and natural sweetness.
• Adds savory depth, carbs for body and caramelized sweetness when cooked.
• Punchy, aromatic, offers antioxidants and a warm, slightly spicy flavor.
• Builds liquid backbone, adds umami, low sodium keeps the soup lighter.
• Renders silky mouthfeel, adds richness; coconut offers dairy free sweetness.
• For sauteing, brings fat for flavor and a smooth texture.
• Optional sweet touch, balances squash and spices, use sparingly.
• Warm spice, tiny pinches boost aroma and cozy fall vibes.
• Fresh herb garnish adds bright color and mild oniony freshness.

Ingredient Quantities

• 1 medium butternut squash (about 2 to 3 lb), peeled seeded and cut into 1 inch cubes
• 2 tbsp olive oil or unsalted butter
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 4 cups low sodium vegetable or chicken broth
• 1/2 cup heavy cream or canned coconut milk
• 1 tsp kosher salt plus more to taste
• 1/4 tsp ground black pepper
• 1/4 tsp ground nutmeg
• 1 tbsp pure maple syrup or honey (optional)
• Chopped fresh chives or parsley for serving (optional)

How to Make this

1. Prep the squash: peel, halve, scoop out seeds and cut into 1 inch cubes (about 2 to 3 lb whole squash). If you hate peeling, use frozen cubed squash or microwave the whole squash 30 seconds to loosen the peel first.

2. Heat 2 tbsp olive oil or unsalted butter in a large pot over medium heat. Add 1 diced yellow onion and cook until soft and slightly golden, about 5 to 7 minutes.

3. Add 2 minced garlic cloves and cook 30 to 45 seconds till fragrant, then add the cubed squash and 4 cups low sodium vegetable or chicken broth so the squash is mostly covered. Remember, no roasting necessary.

4. Bring to a boil then lower heat and simmer until squash is very tender, about 15 to 20 minutes.

5. Puree the soup until smooth. Use an immersion blender right in the pot, or transfer in batches to a regular blender (do not overfill the blender; vent the lid and hold a towel over it to avoid steam splashes).

6. Return soup to low heat and stir in 1/2 cup heavy cream or canned coconut milk. Season with 1 tsp kosher salt (then taste and adjust), 1/4 tsp ground black pepper and 1/4 tsp ground nutmeg.

7. If you want a touch of sweetness, stir in 1 tbsp pure maple syrup or honey and simmer 2 to 3 minutes. If it’s too thick, thin with extra broth or a splash of water until it reaches the thickness you like.

8. Taste and tweak salt and pepper, then ladle into bowls and top with chopped fresh chives or parsley. For an extra silky finish you can stir in a small pat of cold butter or a little more cream right before serving.

Equipment Needed

1. Large heavy bottomed pot, about 6 to 8 quart, for simmering the squash
2. Sharp chef’s knife for peeling and cutting into 1 inch cubes
3. Sturdy cutting board
4. Vegetable peeler or the microwave to loosen the skin if you hate peeling
5. Wooden spoon or heatproof spatula for stirring
6. Immersion blender or regular blender, plus a towel to hold the lid when pureeing
7. Measuring cups and spoons
8. Ladle and bowls for serving, and a small towel or oven mitt for handling hot stuff

FAQ

Simple Butternut Squash Soup Recipe Substitutions and Variations

• Butternut squash: swap with kabocha squash or canned pumpkin for similar sweetness and texture, or use sweet potatoes if you want a more earthy, sweeter soup.
• Olive oil or unsalted butter: use ghee for a richer, nutty flavor or avocado oil if you need a neutral, high-heat oil.
• Heavy cream or canned coconut milk: stir in full-fat Greek yogurt off the heat for creamy tang, or use cashew cream (blend soaked cashews + water) to keep it dairy free.
• Low sodium vegetable or chicken broth: use water plus 1-2 tbsp miso or bouillon paste for umami, or try mushroom stock for a deeper, savory base.

Pro Tips

1) Use a high speed blender or an immersion blender, then for an ultra silky finish push the soup through a fine mesh sieve, it takes extra time but feels fancy. When using a regular blender vent the lid and hold a towel over it, steam will blast out so be careful.

2) Don’t skip caramelization: cook the onions till they’re deep golden and, if you want deeper squash flavor, roast half the cubes first. You can also throw in a pinch of smoked paprika or a little curry powder for more depth, but go light at first.

3) Taste for balance not just salt: a tiny splash of lemon juice or apple cider vinegar brightens it up, and only add the maple syrup or honey if it needs sweetness. A small pat of cold butter or a quick swirl of cream right before serving makes it feel richer.

4) Make ahead friendly: this soup freezes great, just cool it completely and leave a little headspace in the container. Reheat gently on low and thin with broth if it thickened too much. Add fresh herbs or chives at the last second so they still look bright.