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); 3 tablespoons unsalted butter or olive oil; 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; Heavy cream, crème fraîche, or coconut cream, for drizzling (optional)

There's something wonderfully comforting about a warm bowl of soup, especially when it's velvety and packed with autumnal flavor like this Butternut Squash Soup Recipe. It’s one of those recipes I come back to again and again, perfect for cozy nights or casual gatherings. Stick around—I’ll walk you through everything to make it turn out just right!

butternut squash soup - 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 still remember the first time I made this soup on a chilly fall evening. The rich aroma filled the whole kitchen and my family instantly asked for seconds. That’s when I knew this Butternut Squash Soup Recipe was a keeper—simple, soothing, and absolutely delicious.

Simple ingredients: You likely already have most of these pantry staples on hand, making it easy to whip up anytime.
Rich, comforting flavor: The natural sweetness of the squash and the hint of fresh herbs create a deliciously balanced soup.
Versatile for customization: Whether you want it dairy-free or spiced up, this recipe adapts effortlessly to your preferences.
Perfect texture: Creamy without being heavy, it’s smooth and soothing, ideal as a cozy starter or a light meal.

butternut squash soup - 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 Butternut Squash Soup Recipe combines classic veggies and herbs that work beautifully together. The onions and garlic build a flavorful base, while the fresh herbs elevate the earthy sweetness of the squash. Here are a few notes to make shopping easier and your soup tastier.

butternut squash soup - 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: Butter adds richness, but olive oil works great if you want a lighter or dairy-free option.
Yellow onion: Its mild sweetness creates a perfect savory foundation.
Carrots: Adds natural sweetness and depth without overpowering the squash.
Garlic: Freshly crushed garlic gives that comforting, aromatic punch.
Butternut squash: The star of the show—pick one that feels heavy for its size, with a firm skin, which usually means it’s ripe and flavorful.
Vegetable or chicken broth: Low sodium lets you adjust salt levels better; broth adds depth you won’t get with water alone.
Fresh herbs (sage, thyme, or rosemary): Bring out the earthy tones; sage is my go-to for that perfect fall vibe.
Smoked paprika: Adds a subtle smokiness that complements the sweetness beautifully.
Kosher salt and black pepper: Essential for seasoning and balancing flavors.
Heavy cream, crème fraîche, or coconut cream (optional): A little drizzle on top adds indulgent creaminess and an elegant touch when serving.

📝

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 usually stick closely to the basic recipe because it’s so comforting and reliable, but don’t hesitate to tailor it to your taste. Adding spices, switching up the creaminess, or even stirring in extras like roasted nuts can totally change the vibe.

Variation: I’ve experimented with adding a touch of curry powder for a bit of a warm, exotic twist. It turned out fantastic and was a hit at my last dinner party.
Dairy-Free Option: Swapping heavy cream for coconut cream makes it just as creamy but vegan-friendly and subtly tropical.
Spice it up: A pinch of cayenne or chili flakes adds a gentle heat that contrasts nicely with the sweet squash.
Heartier version: Toss in some cooked red lentils or chickpeas before blending for extra protein if you want a more filling soup.

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

Step 1: Sauté the aromatics until golden and fragrant

I start by melting butter over medium-high heat in a sturdy pot. When it’s bubbly and hot, the diced onion, chopped carrots, and crushed garlic go in. Stir occasionally for about 8 minutes until they soften and pick up a little golden color—this step boosts flavor like nothing else. Be careful not to burn the garlic; if it starts browning too fast, turn the heat down.

Step 2: Add the butternut squash and seasonings

Once your veggies look softened and inviting, add the peeled and chopped butternut squash chunks right into the pot. Stir in fresh herbs—sage is my favorite here—a pinch of smoked paprika, and salt. Then pour in the broth. I like to bring this to a boil to get everything bubbling and cozy.

Step 3: Simmer gently until squash is fork-tender

Lower the heat to a simmer, cover the pot partially, and let it cook for 20 to 30 minutes. You’ll know it’s ready when the squash is soft enough to break apart easily with a fork. This slow simmer melds all those flavors together beautifully.

Step 4: Blend to silky smooth perfection

Turn off the heat, then use an immersion blender to puree the soup right in the pot—my favorite shortcut! No immersion blender? No problem. Just do it in batches in your stand blender. Blend until the soup turns creamy and smooth. Then taste it—and add more salt and freshly ground pepper as needed. A drizzle of cream on top before serving is the cherry on top, if you’re feeling fancy.

Top Tip

Making this Butternut Squash Soup Recipe has become such a routine that I’ve discovered a few tricks that make all the difference, especially if you want that rich, cozy flavor every single time.

Use fresh herbs: Don’t skip fresh sage or thyme—they add brightness and complexity that dried herbs just can’t match.
Don’t rush the sauté: Taking your time to caramelize onions and carrots gently creates a naturally sweet base that lifts the whole soup.
Blend carefully: When pureeing, pulse and check texture often—overblending can heat the soup too much making it hotter than you want.
Season last: Salt can concentrate during cooking, so wait until after blending to adjust salt levels perfectly.

How to Serve Butternut Squash Soup Recipe

butternut squash soup - Serving Suggestion

Garnishes

I love topping this soup with a swirl of heavy cream or a generous dollop of crème fraîche—it adds creaminess and a touch of elegance. Fresh sage leaves finely chopped and sprinkled on top add a pop of earthy flavor and a beautiful green contrast. Sometimes I toss toasted pumpkin seeds or a few crispy bacon bits for textural fun.

Side Dishes

This soup shines with warm crusty bread or garlic rosemary focaccia—perfect for dipping. A light, crisp salad with vinaigrette also balances the richness wonderfully. Sometimes I pair it with a simple grilled cheese for an easy, cozy meal.

Creative Ways to Present

For special occasions, I’ve served this soup in hollowed-out mini pumpkins or butternut squash halves—it’s stunning and makes every bowl feel festive. Garnishes like edible flowers or drizzles of chili oil add a gourmet touch that surprises guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 4 days. It stays fresh and tastes even better the next day once the flavors meld a bit more. When reheating, I add a splash of broth or water to loosen it up if it’s thickened too much.

Freezing

This soup freezes beautifully, which is a lifesaver for busy weeks. Just cool it completely, then portion into freezer-safe containers or bags. It keeps well for up to 3 months. When thawing, do it overnight in the fridge for the best texture.

Reheating

When reheating, I warm the soup gently over low heat, stirring often to prevent sticking. Adding a little more seasoning or a splash of cream freshens up the flavor. Avoid boiling again, which can dull the brightness of the herbs.

Frequently Asked Questions:

Can I make this Butternut Squash Soup Recipe vegan?

Absolutely! Use olive oil instead of butter, vegetable broth, and coconut cream or another plant-based milk to keep it creamy and vegan-friendly without sacrificing flavor.

How do I peel and cut butternut squash safely?

I recommend using a sharp vegetable peeler for the skin and then a sturdy chef’s knife to halve and cube the squash. Working slowly and carefully helps avoid slips—if you’re nervous, microwave the whole squash for 2 minutes beforehand to soften it a bit.

Can I make this soup ahead for a party?

Definitely! You can prepare the soup a day or two in advance. Just reheat it gently before serving and add fresh garnishes last-minute to keep them bright and fresh.

What other herbs work well in this soup?

While sage is classic, thyme and rosemary also pair beautifully with butternut squash. You can even experiment with a little fresh parsley or a hint of basil for a twist.

Final Thoughts

This Butternut Squash Soup Recipe is like a warm hug in a bowl—a dish that feels nourishing and special without complicated steps. I hope you enjoy making it as much as I do. It’s perfect for sharing with friends or just savoring on a quiet night. Give it a try and make it yours; you’ll be surprised how quickly it becomes a favorite.