Butternut Squash Soup is the ultimate cozy bowl, smooth, creamy, and gently sweet with savory depth from onion and garlic. This comforting soup is easy to make with simple ingredients and is perfect for chilly evenings, light lunches, or elegant starters. Finished with a splash of cream and optional fresh thyme, it’s a warm hug in a bowl that never goes out of season.
Why You’ll Love This Recipe
- Creamy & Comforting – Silky texture with rich flavor
- Simple Ingredients – Pantry staples and fresh basics
- Naturally Wholesome – Veggie-forward and nourishing
- Easy to Make – Straightforward steps, minimal prep
- Elegant or Casual – Great for weeknights or entertaining
- Customizable – Adjust spices, herbs, or creaminess
Preparation and Cooking Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: About 35 minutes
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 small onion, chopped
- 2–3 cloves garlic, minced
- 3–4 cups vegetable broth
- ½ cup cooking cream (or heavy cream)
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- Fresh thyme (optional)
Step-by-Step Instructions
- Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add chopped onion and garlic and sauté until softened and fragrant, about 3–4 minutes. - Add the Squash
Add cubed butternut squash to the pot and cook for about 5 minutes, stirring occasionally to lightly coat with oil. - Simmer
Pour in vegetable broth until the squash is just covered. Bring to a gentle simmer and cook for 15–20 minutes, or until the squash is very tender. - Blend Until Smooth
Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, carefully blend in batches using a regular blender. - Finish with Cream & Seasoning
Stir in the cooking cream. Season with salt, black pepper, and fresh thyme if using. Simmer for 2–3 more minutes. - Serve Hot
Ladle into bowls and enjoy warm.
How to Serve
- Classic: Serve with crusty bread or garlic toast
- Elegant: Drizzle with cream and add thyme leaves
- Hearty: Pair with a grilled cheese sandwich
- Toppings: Pumpkin seeds, croutons, or a swirl of olive oil
Helpful Tips
- Cut squash into even cubes for uniform cooking
- Roast the squash first for deeper flavor
- Blend carefully if using a countertop blender
- Adjust thickness with extra broth if needed
- Taste before serving and adjust seasoning
Variations
- Spiced Version: Add nutmeg, cinnamon, or curry powder
- Vegan Option: Use coconut milk instead of cream
- Garlic Lover’s: Roast the garlic for sweeter notes
- Apple Twist: Add chopped apple for subtle sweetness
- Protein Boost: Serve with chickpeas or crispy bacon bits
Storage & Reheating
- Refrigerate: Up to 4 days in an airtight container
- Freeze: Up to 3 months
- Reheat: Gently on the stovetop or microwave, stirring well
Frequently Asked Questions
Can I use frozen butternut squash?
Yes, just add directly and adjust simmer time slightly.
Is this soup gluten-free?
Yes, naturally gluten-free.
Can I make it dairy-free?
Absolutely, swap cream for coconut milk or cashew cream.
Can I make it ahead of time?
Yes, flavors deepen beautifully overnight.
Conclusion
Butternut Squash Soup is a timeless comfort recipe that’s easy, elegant, and endlessly satisfying. With its velvety texture and warm flavors, it’s the perfect soup to enjoy all fall and winter long,and beyond.
