Name: Butternut Squash Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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 (about 3-pound) butternut squash, peeled, seeded, and cut into 1-inch chunks (about 8 cups); 2 teaspoons finely chopped fresh sage, thyme, or rosemary leaves (from about 2 sprigs), plus more for garnish; 3 tablespoons unsalted butter or olive oil; 1 (32-ounce) carton low-sodium vegetable or chicken broth (4 cups); Heavy cream, crème fraîche, or coconut cream, for drizzling (optional); 1/2 teaspoon smoked paprika; 1/2 teaspoon kosher salt, plus more as needed; Freshly ground black pepper

There’s something about the silky texture and cozy warmth of a homemade bowl that makes my kitchen feel like a sanctuary. This Butternut Squash Soup Recipe is exactly that—a perfect blend of comforting flavors and easy prep that never fails to impress. You’ll love how velvety it turns out with just simple ingredients and a little patience.

A round white bowl filled with thick, smooth orange soup, swirled on top with white cream in loose circular patterns. Small green herb leaves and black pepper flakes are scattered lightly on the soup's surface. A spoonful of the soup, showing the same orange color with a bit of white cream, is held above the bowl. The background is a white marbled texture. 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

This recipe is honestly my go-to whenever I want something cozy yet elegantly simple. I remember the first time I made it—it filled the whole kitchen with warm, earthy aromas and made me so eager to dive in. Plus, it’s just one of those dishes where a few wholesome staples come together into something truly special.

Rich, Creamy Texture: Smooth and velvety without needing heavy cream, but easily customizable if you want to add a little indulgence.
Simple Ingredients: You probably already have everything on hand, and fresh herbs take it to a totally next level.
Versatile Flavor: The smoky paprika and fresh sage blend perfectly, but you can tweak it your own way to make it uniquely yours.
Ideal for Any Occasion: Whether it’s a casual weeknight or a holiday gathering, this soup fits right in and always gets compliments.

A close-up view of a white pot filled with smooth, thick orange soup that has a creamy texture. The soup surface is sprinkled with small black pepper specks, and a wooden spoon is partially submerged, resting on the right side, slightly lifting some soup. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic here is in how simple, fresh ingredients come together to create complex layers of flavor. Each one plays an important role—from the sweetness of the onions and carrots to the earthy warmth of the herbs and spices.

Flat lay of a large peeled and cut butternut squash with chunky orange pieces, a large diced yellow onion, two peeled and diced medium carrots, four whole garlic cloves, a small bunch of fresh sage and thyme sprigs, a small bowl of golden melted butter, a clear glass container of light vegetable broth, a small dish with smoked paprika, a small bowl of coarse kosher salt, a pepper grinder with freshly ground black pepper, and a drizzle of creamy white heavy cream, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Unsalted butter or olive oil: Butter adds richness and helps caramelize the veggies, but olive oil is a great dairy-free swap that still brings depth.
Yellow onion: The base for building sweetness and aroma—make sure to sweat it gently until soft and golden for the best flavor.
Carrots: Add a natural sweetness that balances the squash beautifully.
Garlic cloves: Crushed for a gentle punch of garlicky warmth without overpowering the soup.
Butternut squash: The star ingredient—choose one that feels heavy for its size with firm skin for sweeter, more vibrant flavor.
Low-sodium vegetable or chicken broth: I always keep a good stock on hand; it adds savory depth without masking the squash’s flavor.
Fresh sage, thyme, or rosemary: Fresh herbs brighten up the dish and bring that unmistakable earthy aroma that pairs perfectly with butternut squash.
Smoked paprika: Just a touch to add a delicious, smoky layer that rounds everything out.
Kosher salt and pepper: Essential for seasoning and bringing out all the flavors—you’ll want to adjust this to taste as you go.
Heavy cream, crème fraîche, or coconut cream (optional): Adds a luscious finish when drizzled on top, but the soup is lovely on its own too.

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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

I love how forgiving this Butternut Squash Soup Recipe is when it comes to personalization. Sometimes I swap sage for thyme or add a pinch of cayenne to kick up the heat. It’s your kitchen, so feel free to customize and make it truly yours!

Variation: I’ve tried adding a small apple peeled and diced into the mix for a subtle fruitiness—adds a lovely twist that’s unexpected but delightful.
Dairy-Free: Using olive oil instead of butter and coconut cream instead of dairy makes this an easy vegan delight that’s just as creamy and satisfying.
Spice It Up: A sprinkle of chipotle or smoked chili powder amps up the smoky flavor and warms the soul, perfect for chilly evenings.

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

Step 1: Sauté the Aromatics to Perfection

Start by melting butter or heating olive oil in a heavy-bottomed pot over medium-high heat. Toss in the diced onions, carrots, and crushed garlic, stirring every so often. You want them softened and a bit golden in spots—this usually takes about 8 minutes. Don’t rush this step; it builds the sweet, mellow base that makes all the difference.

Step 2: Add the Star Veggie and Flavor Boosters

Next, add your cube-cut butternut squash, followed by the broth, fresh herbs, smoked paprika, and salt. Give everything a good stir, then crank the heat to bring it all to a boil.

Step 3: Simmer Until Soft and Soupy

Once boiling, reduce to a gentle simmer, partially cover the pot, and let it cook for 20–30 minutes. You're looking for the squash to be so tender it’s just starting to fall apart—that softness is what makes blending silky smooth.

Step 4: Blend Until Velvet Smooth

Turn off the heat. If you have an immersion blender, blend the soup right in the pot until creamy with no lumps—so easy and less messy. Otherwise, blend in batches in a regular blender, being careful with the hot liquid. Taste it and adjust salt and pepper as needed.

Step 5: Garnish and Serve

Ladle your soup into bowls and drizzle with a little heavy cream or coconut cream if you like. Sprinkle some freshly chopped sage and cracked black pepper on top for that extra touch of elegance.

Top Tip

From personal experience, a few little tricks make this recipe fly from good to fantastic. These are things I’ve learned after a few batches, so I’m passing them straight to you to save time and keep your soup creamy and flavorful!

Don’t Skip Sweating: Taking time to soften but not rush the onions and carrots lets their natural sugars come out and deepens flavor without burning.
Fresh Herbs Are a Game-Changer: I tried this with dried herbs once and missed that bright, fresh punch—always go for fresh if you can.
Blend While Warm: Blending the soup while it’s still hot helps achieve that silky texture without added thickeners.
Season Gradually: I always add salt in stages—start with the recipe amount but taste and adjust toward the end to avoid oversalting.

How to Serve Butternut Squash Soup Recipe

butternut squash soup - Serving Suggestion

Garnishes

I usually keep it simple: a swirl of heavy cream and a sprinkle of fresh sage leaves. Sometimes I add toasted pumpkin seeds or a dash of crunchy chili oil for contrast. These little touches add texture and elevate the presentation effortlessly.

Side Dishes

This soup pairs beautifully with crusty bread or soft dinner rolls—perfect for dipping. I often serve it alongside a crisp green salad or roasted vegetables for a balanced meal that feels indulgent but not heavy.

Creative Ways to Present

For special occasions, I’ve ladled this soup into mini pumpkins or hollowed-out sourdough bowls. It’s a crowd-pleaser and makes your table look festive without extra effort. Plus, guests love the novelty!

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, where it keeps nicely for up to 4 days. When I reheat, I usually add a splash of broth or water to loosen it up since it thickens as it chills.

Freezing

This soup freezes beautifully, which is great for meal prep. I freeze it in individual portions—just thaw overnight in the fridge and reheat gently on the stove for best texture.

Reheating

Reheat your soup slowly over low to medium heat, stirring often. Adding a little cream or broth while warming brings the velvety texture back to life so it tastes as fresh as the first time you made it.

Frequently Asked Questions:

Can I make this Butternut Squash Soup Recipe vegan?

Absolutely! Simply use olive oil instead of butter and choose vegetable broth. You can swap out heavy cream for coconut cream or omit it altogether. The fresh herbs and spices will still create lovely layers of flavor.

What’s the best way to peel and cut butternut squash?

Start by cutting off both ends of the squash for stability. Then use a sharp peeler or small knife to remove the skin carefully. When cutting, halve the squash lengthwise, scoop out the seeds with a spoon, and then chop into 1-inch chunks for even cooking.

Can I prepare this soup in advance?

Yes! You can chop your vegetables and even cook the soup a day ahead. Store it cooled in the fridge and reheat before serving. Just add any cream or garnishes after warming up for the freshest taste.

How do I get the soup super smooth without lumps?

Using an immersion blender makes this easy—you blend the soup directly in the pot, ensuring a uniform texture. If using a stand blender, blend in batches, and be sure to process long enough to get it creamy. For extra silky results, strain through a fine mesh sieve after blending if desired.

Final Thoughts

Honestly, this Butternut Squash Soup Recipe has become a kitchen favorite not just because it tastes amazing but because it feels like a warm hug on a chilly day. It’s friendly to beginner cooks, versatile, and it fills your home with those cozy aromas everyone loves. I can’t recommend it enough—grab a pot, and let’s get cooking together. You’re going to love how simple nourishing can be.