Homemade Butternut Squash Soup

Finding a comforting soup recipe that actually tastes good and doesn’t require hours in the kitchen can feel impossible. Between juggling work deadlines, getting dinner on the table, and keeping everyone fed, the last thing you want is a complicated recipe that leaves you stressed and hungry.

Thankfully, this butternut squash soup hits all the right notes: it’s cozy and satisfying, comes together in about 45 minutes, and works perfectly whether you’re feeding just yourself or the whole family on a busy weeknight.

What Kind of Butternut Squash Should I Use?

Any butternut squash you find at the grocery store will work great for this soup, but there are a few things to keep in mind when picking one out. Look for a squash that feels heavy for its size and has a tan, matte skin without any soft spots or dark patches. The neck of the squash (the long, straight part) contains the most usable flesh, so if you have a choice, go for one with a longer neck and smaller bulb. If you’re short on time, many stores sell pre-cut butternut squash in the produce section, which can save you about 15 minutes of prep work – just make sure the pieces look fresh and aren’t dried out around the edges.

Options for Substitutions

This cozy soup recipe is pretty forgiving when it comes to swaps and substitutions:

• Butternut squash: If you can’t find butternut squash, try acorn squash, delicata squash, or even sweet potatoes. The cooking time might vary slightly, but the creamy texture will be similar.
• Coconut milk: Not a fan of coconut? Heavy cream or half-and-half work great too. Use about 3/4 cup instead of the full can. You can also try cashew cream for a dairy-free option.
• Russet potato: Any starchy potato will work here – Yukon gold, red potatoes, or even sweet potato. The potato helps thicken the soup, so don’t skip it entirely.
• Chicken or veggie broth: Either one works fine depending on your preference. Vegetable broth keeps it vegetarian, while chicken broth adds a bit more richness.
• Spices: Don’t have nutmeg? Just use a bit more cinnamon or add a pinch of ginger. You could even try a dash of curry powder for a different flavor profile.
• Butter: For a dairy-free version, just use an extra tablespoon of olive oil instead of the butter.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with butternut squash soup is not roasting the squash pieces long enough, which leads to a watery, bland soup instead of the rich, caramelized flavor you want – aim for golden edges and tender flesh that pierces easily with a fork.

Don’t rush the onion and garlic step either, as properly softening them for 5-7 minutes builds the flavor base that makes all the difference in your final soup.

When blending, be extra careful with hot liquids by working in small batches and leaving the blender lid slightly vented to prevent dangerous splattering, and if your soup turns out too thick, gradually add warm broth rather than cold liquid which can break the smooth texture.

Finally, taste and adjust your seasonings at the very end after adding the coconut milk, since the creaminess can dull the spices and you might need an extra pinch of salt or cinnamon to bring all the flavors together.

What to Serve With Butternut Squash Soup?

This creamy butternut squash soup pairs beautifully with crusty bread or warm dinner rolls for dipping into all that rich, coconut-infused goodness. I love serving it alongside a simple arugula salad with toasted pumpkin seeds and a light vinaigrette to balance out the soup’s natural sweetness. For a heartier meal, try it with a grilled cheese made with sharp cheddar or gouda, or even a turkey and brie sandwich. You can also sprinkle some toasted coconut flakes or chopped pecans right on top of the soup for a nice crunch that plays up those warm fall flavors.

Storage Instructions

Refrigerate: This butternut squash soup keeps really well in the fridge for up to 5 days in an airtight container. I actually think it tastes even better the next day after all the flavors have had time to meld together. It’s perfect for meal prep since you can make a big batch on Sunday and enjoy it all week long.

Freeze: You can definitely freeze this soup for up to 3 months in freezer-safe containers or bags. Just make sure to leave some room at the top since it will expand when frozen. I like to freeze it in individual portions so I can thaw just what I need for a quick lunch or dinner.

Warm Up: To reheat from the fridge, just warm it up on the stovetop over medium-low heat, stirring occasionally. From frozen, let it thaw overnight in the fridge first, then reheat the same way. You might need to add a splash of broth if it seems too thick after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1000-1200
• Protein: 13-17 g
• Fat: 52-60 g
• Carbohydrates: 130-160 g

Ingredients

For the soup base:

• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 medium yellow onion, chopped
• 3 garlic cloves, minced
• 4 lb butternut squash, peeled, seeded, cut into 1 1/2 inch chunks
• 1 large carrot, peeled and sliced
• 1 large russet potato, peeled and diced

For the broth and spices:

• 3 cups vegetable or chicken broth (plus more as needed)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

For finishing:

• 1 can (13.5 oz) full fat coconut milk
• Salt and black pepper, to taste

Step 1: Sauté the Aromatics

• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 medium yellow onion, chopped

Heat the olive oil and butter in a large soup pot over medium-high heat.

Add the chopped onion and sauté for about 5 minutes until it starts to soften and become translucent, stirring occasionally to prevent browning.

Step 2: Add Vegetables and Spices

• 3 garlic cloves, minced
• 4 lb butternut squash, peeled, seeded, cut into 1 1/2 inch chunks
• 1 large carrot, peeled and sliced
• 1 large russet potato, peeled and diced
• 3 cups vegetable or chicken broth (plus more as needed)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Add the minced garlic to the pot with the sautéed onion and stir for about 30 seconds until fragrant.

Next, add the butternut squash chunks, sliced carrot, diced russet potato, ground cinnamon, and ground nutmeg.

Pour in the broth (vegetable or chicken).

Increase the heat to high and bring everything to a boil.

I like to use just enough broth to almost cover the veggies—don’t worry if they aren’t fully submerged.

Step 3: Simmer the Soup

Once the soup is boiling, cover the pot with the lid slightly ajar to allow some steam to escape.

Reduce the heat so that it’s simmering gently—not boiling vigorously.

Let it cook for about 20 minutes, or until the vegetables are soft and easily pierced with a knife.

Stir the soup halfway through to ensure even cooking.

Step 4: Blend the Soup

Turn off the heat and let the soup cool slightly for safer blending.

Use an immersion blender to puree the soup directly in the pot until silky smooth.

Alternatively, you can work in batches with a standard blender (be sure not to overfill and vent the lid).

Step 5: Finish with Coconut Milk and Season

• 1 can (13.5 oz) full fat coconut milk
• salt and black pepper, to taste
• additional broth, as needed (from 3 cups vegetable or chicken broth (plus more as needed))

Stir in the full can of coconut milk into the blended soup, then season generously with salt and black pepper—start with 1/2 teaspoon of salt and adjust to taste.

If the soup seems too thick, add extra broth, 1/2 cup at a time, to reach your desired consistency.

I love to be generous with both salt and pepper here, as it really brings out the flavors.

Homemade Butternut Squash Soup

Delicious Homemade Butternut Squash Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 14 minutes mins

Cook Time 28 minutes mins

Total Time 42 minutes mins

Servings: 4

Calories: 1100

Ingredients Method

Ingredients

  

For the soup base:

• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 medium yellow onion, chopped
• 3 garlic cloves, minced
• 4 lb butternut squash, peeled, seeded, cut into 1 1/2 inch chunks
• 1 large carrot, peeled and sliced
• 1 large russet potato, peeled and diced

For the broth and spices:

• 3 cups vegetable or chicken broth (plus more as needed)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

For finishing:

• 1 can (13.5 oz) full fat coconut milk
• salt and black pepper, to taste

Method

 

1. Heat the olive oil and butter in a large soup pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes until it starts to soften and become translucent, stirring occasionally to prevent browning.
2. Add the minced garlic to the pot with the sautéed onion and stir for about 30 seconds until fragrant. Next, add the butternut squash chunks, sliced carrot, diced russet potato, ground cinnamon, and ground nutmeg. Pour in the broth (vegetable or chicken). Increase the heat to high and bring everything to a boil. I like to use just enough broth to almost cover the veggies—don’t worry if they aren’t fully submerged.
3. Once the soup is boiling, cover the pot with the lid slightly ajar to allow some steam to escape. Reduce the heat so that it’s simmering gently—not boiling vigorously. Let it cook for about 20 minutes, or until the vegetables are soft and easily pierced with a knife. Stir the soup halfway through to ensure even cooking.
4. Turn off the heat and let the soup cool slightly for safer blending. Use an immersion blender to puree the soup directly in the pot until silky smooth. Alternatively, you can work in batches with a standard blender (be sure not to overfill and vent the lid).
5. Stir in the full can of coconut milk into the blended soup, then season generously with salt and black pepper—start with 1/2 teaspoon of salt and adjust to taste. If the soup seems too thick, add extra broth, 1/2 cup at a time, to reach your desired consistency. I love to be generous with both salt and pepper here, as it really brings out the flavors.