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 (about 3-pound) butternut squash, 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; Heavy cream, crème fraîche, or coconut cream, for drizzling (optional)

If you’re craving something cozy, creamy, and pure comfort in a bowl, this Butternut Squash Soup Recipe is exactly what you need. It’s velvety smooth, packed with flavor, and surprisingly simple to make – perfect for any day you want a little warmth and goodness.

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

Honestly, I fell in love with this soup the first time I made it on a chilly fall afternoon. It’s that kind of dish that feels both fancy and homey, making it a go-to to impress guests or soothe your soul after a long day. Here’s why this Butternut Squash Soup Recipe is a keeper in my kitchen.

Simple Ingredients: You only need a handful of fresh, wholesome components, yet the flavor is rich and layered.
Luscious Creaminess: No fancy equipment required – just a blender and a little patience to get that silky texture.
Customize Easily: Add your favorite herbs or a splash of cream to make it just the way you love it.
Perfect for Any Season: Hearty enough for winter dinners but light and fresh when you want something soothing year-round.

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

The magic behind this Butternut Squash Soup Recipe lies in the balance of sweetness, earthiness, and savory warmth from the herbs and spices. Each ingredient plays a part — from the creamy butter to the fragrant fresh sage — bringing it all together.

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: Adds richness and a silky base for the veggies to soften and sweeten without overpowering flavors.
Yellow onion: The backbone of many soups, it imparts sweetness and depth when caramelized just right.
Carrots: Boost sweetness and add a subtle earthiness that complements the squash perfectly.
Garlic: Gives a gentle savory punch that brightens and balances the overall flavor.
Butternut squash: The star ingredient — naturally sweet, creamy when cooked, and full of vitamin A.
Vegetable or chicken broth: Provides the necessary liquid and savory undertone — I like low-sodium to control the saltiness better.
Fresh herbs (sage, thyme, or rosemary): I’ve tried all three; sage is my favorite for this soup because of its warm, slightly peppery note.
Smoked paprika: Just a pinch brings subtle smokiness that elevates the flavor without overwhelming the squash.
Kosher salt and black pepper: Essential for seasoning and enhancing all the subtle flavors.
Heavy cream, crème fraîche, or coconut cream (optional): For that indulgent swirling finish, you can’t beat a touch of cream.

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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

This is where you really get to make the soup your own. I love experimenting with different fresh herbs or adding a little ginger or curry powder for a twist. Don’t be shy to add a splash of cream or coconut milk if you want it extra silky.

Variation: I once added a scoop of roasted apple puree for a subtle fruity lift — every time, it’s a hit with guests!
Make it vegan: Use olive oil instead of butter and coconut cream instead of heavy cream for a plant-based version that’s just as satisfying.
Spicy twist: A pinch of cayenne or chili flakes can turn this into a comforting, warming bowl with a little heat.

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

Step 1: Sauté Your Aromatics Until They’re Perfect

I start by melting butter over medium-high heat until it’s shimmering. Then, in go the diced onions, carrots, and garlic. Stir them often and keep an eye out — you want them softened and lightly browned, about 8 minutes. This step is key for building flavor, so don’t rush it! If the bottom starts sticking, just add a splash of broth or turn down the heat a bit.

Step 2: Add Butternut Squash and Seasonings, Then Simmer

Next, toss in the chopped butternut squash, broth, fresh herbs, smoked paprika, and salt. Crank up the heat until it boils, then reduce to a gentle simmer, partially covered. Let it cook until the squash is tender and starting to fall apart, usually 20 to 30 minutes. Pro tip: test a chunk with a fork — it should go in easily without resistance.

Step 3: Blend Until Velvety Smooth

Once the squash is perfectly tender, turn off the heat. I love using an immersion blender right in the pot — it’s fast and minimal cleanup. But if you don’t have one, carefully blend the soup in batches in a stand blender until creamy. Watch the temperature when blending hot liquids to avoid splashes! After blending, taste the soup and adjust salt and pepper as needed.

Step 4: Serve with a Creamy Drizzle and Fresh Herb Garnish

For the final touch, drizzle a little heavy cream, crème fraîche, or coconut cream on top along with some freshly chopped sage or thyme leaves. I find it adds that restaurant-quality feel that makes this soup extra special.

Top Tip

After making this Butternut Squash Soup Recipe dozens of times, I’ve learned a few tricks that really elevate the outcome. These small touches make a huge difference in flavor and texture!

Don’t skip caramelizing the onions: It unlocks natural sweetness essential for the soup’s depth.
Use fresh herbs: They make all the difference compared to dried — the bright, fresh aroma is unbeatable.
Blend in batches cautiously: If you’re using a blender, remove the center piece of the lid slightly and cover with a kitchen towel while blending hot soup to avoid splatter.
Season gradually: Add salt in stages and taste as you go so you don’t overdo it.

How to Serve Butternut Squash Soup Recipe

butternut squash soup - Serving Suggestion

Garnishes

I’m a fan of finishing with a swirl of creamy goodness — be it heavy cream or coconut cream — and a sprinkle of fresh sage or thyme. Sometimes I add a sprinkle of toasted pumpkin seeds or a dash of freshly cracked black pepper for a bit of texture and zing.

Side Dishes

This soup feels like a meal on its own, but I usually pair it with a crusty baguette, garlic bread, or a crisp green salad to balance out the creaminess. For extra protein, roasted chickpeas or a shredded chicken salad work perfectly alongside.

Creative Ways to Present

For dinner parties, I’ve ladled the soup into little hollowed-out mini pumpkins — so cute and festive! You can also serve it in mugs for a casual crowd-pleaser or drizzle with vibrant herb oils for a splash of color and flavor.

Make Ahead and Storage

Storing Leftovers

I usually pour any leftover soup into airtight containers and keep it in the fridge for up to 4 days. It thickens a bit overnight, so before reheating, add a little broth or water to loosen it and stir gently.

Freezing

This soup freezes beautifully! I recommend portioning it into freezer-safe containers and leaving some room for expansion. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stove to preserve that creamy texture.

Reheating

When reheating, low and slow is the way to go. Warm the soup in a saucepan over low heat, stirring occasionally to prevent sticking. If it’s too thick, add a splash of broth or cream to get it back to that perfect pourable consistency.

Frequently Asked Questions:

Can I use frozen butternut squash?

Absolutely! Frozen butternut squash works well in this recipe and can save prep time. Just thaw it before cooking and adjust the simmer time slightly since it might be softer than fresh.

What if I don’t have fresh herbs?

You can use dried herbs if fresh aren’t available, but use them sparingly – about ⅓ the amount of fresh, since dried herbs are more concentrated. Add them earlier in the cooking process for the best flavor.

Can I make this soup spicy?

Definitely! Adding a pinch of cayenne, chili powder, or a dash of hot sauce can bring a nice kick. Start small and taste as you go to keep the balance.

Is this soup suitable for vegans?

Yes! Just swap out the butter for olive oil and use vegetable broth. For the creamy drizzle, coconut cream works wonderfully for a rich, dairy-free finish.

Final Thoughts

For me, this Butternut Squash Soup Recipe isn’t just food — it’s a hug in a bowl. Whether you’re feeding your family, comforting a chilly soul, or hosting friends, it’s that dependable recipe that always delivers. I can’t wait for you to try it and make it your own, just like I did.