Creamy Butternut Squash Soup Recipe: A Cozy Fall Favorite

Why You’ll Love This Butternut Squash Soup

There’s something truly magical about a warm bowl of butternut squash soup on a crisp autumn evening. The natural sweetness of squash pairs beautifully with aromatic herbs, spices, and a creamy finish, creating a dish that’s both comforting and nourishing.

This recipe has become a fall tradition in my kitchen, and once you try it, you’ll understand why. It’s:

Easy to make – only one pot needed!
Healthy – packed with vitamins, fiber, and antioxidants.
Versatile – easily made vegan, dairy-free, or spicy.
Perfect for meal prep – it freezes beautifully.

Whether you’re serving it for a cozy weeknight dinner, a holiday starter, or meal-prepping lunches, this creamy butternut squash soup is guaranteed to become a staple.

Ingredients

Here’s everything you’ll need to make this cozy fall soup:

2 tablespoons olive oil – for richness and to caramelize the veggies.
3 pounds butternut squash, peeled & cubed – the star ingredient, sweet and velvety.
1 large onion, chopped – adds savory depth.
1 bell pepper, chopped – mild sweetness (swap with jalapeño for spice).
1 celery stalk, chopped – for earthy flavor.
5 garlic cloves, minced – because garlic makes everything better.
2 tablespoons paprika – smoky, bold flavor.
1 tablespoon fresh thyme – herbaceous notes.
1 tablespoon fresh rosemary – woodsy aroma.
1 teaspoon cayenne pepper – optional heat.
1 teaspoon ground cumin – warmth and smokiness.
Salt & pepper, to taste
4–6 cups chicken or vegetable stock – base of the soup (use more for thinner soup).
Optional creaminess: ½ cup heavy cream or coconut milk.

For garnish: toasted pepitas, red chili flakes, or fresh parsley.

Step-by-Step Instructions

1. Prep the Veggies

Peel the butternut squash, scoop out the seeds, and cut into cubes. Chop onion, celery, bell pepper, and garlic.

2. Sauté the Vegetables

Heat olive oil in a large pot over medium heat. Add squash, onion, pepper, and celery. Cook 10–12 minutes, stirring occasionally, until softened and slightly caramelized.

3. Add Garlic & Spices

Stir in garlic, paprika, thyme, rosemary, cumin, cayenne, and a pinch of salt. Cook 2 minutes to release aromas.

4. Simmer with Stock

Pour in stock and bring to a boil. Reduce heat and simmer 20 minutes, until squash is tender.

5. Blend Smooth

Use an immersion blender to puree until silky smooth. If using a regular blender, work in batches.

6. Adjust Seasoning & Serve

Taste and adjust seasoning. Add more stock if you want a thinner soup. Stir in cream or coconut milk for extra richness.

7. Garnish & Enjoy

Serve hot with toasted pepitas, chili flakes, and parsley.

Variations & Substitutions

Vegan/Dairy-Free: Use vegetable stock and coconut milk instead of cream.
Spicy: Swap bell pepper for jalapeño or add extra cayenne.
Roasted Version: Roast squash, onion, and garlic first for a deeper flavor.
Thai-Inspired: Add 1 tablespoon red curry paste and coconut milk.
Extra Creamy: Stir in cream cheese or sour cream before blending.

Serving Suggestions

This soup pairs beautifully with:

Crusty garlic bread or sourdough.
Grilled cheese sandwiches (classic combo!).
Fresh green salad with lemon vinaigrette.
Protein sides like roasted chicken or salmon.
Wine pairing: Sauvignon Blanc or Chardonnay.

Storage & Reheating Tips

Refrigerator: Store in an airtight container up to 4 days.
Freezer: Cool fully, then freeze in containers up to 3 months.
Reheat: Warm on stovetop over low heat or microwave in 1-minute intervals. Add a splash of stock if too thick.

Pro Tips for Success

Caramelization = Flavor. Don’t rush the sauté step—it builds depth.
Blend in batches carefully. If using a blender, don’t overfill—steam can cause splatters.
Adjust consistency. Add more stock for thinner soup, or let simmer uncovered to thicken.
Garnishes matter. Crunchy pepitas, chili oil drizzle, or even croutons add texture.
Make ahead. This soup tastes even better the next day!

Nutritional Information (per serving)

Calories: 171
Carbohydrates: 29g
Protein: 6g
Fat: 6g
Fiber: 5g
Vitamin A: 19,592 IU
Vitamin C: 58mg
Iron: 2mg
Potassium: 900mg

Frequently Asked Questions

1. Can I roast the squash instead of boiling it?
Yes! Roasting enhances sweetness. Bake cubed squash at 400°F for 25–30 minutes before adding to the pot.

2. Can I make it in a slow cooker?
Definitely. Add all ingredients (except cream) to a slow cooker. Cook on LOW 6–8 hours, then blend.

3. How can I thicken the soup without cream?
Blend in a cooked potato or carrot for thickness without dairy.

4. What’s the best way to peel butternut squash?
Microwave whole squash for 2–3 minutes to soften the skin, then peel with a sharp peeler.

5. Can I make this ahead for a party?
Yes! It reheats beautifully. Just add garnishes right before serving.

6. What proteins pair well with this soup?
Roast chicken, pork tenderloin, or salmon complement the flavors nicely.

7. How do I make it kid-friendly?
Skip the cayenne and reduce garlic for a milder flavor.

8. Can I use frozen squash?
Yes, pre-cubed frozen squash works perfectly—no peeling needed!

Try These Other Cozy Recipes

Roasted Tomato Basil Soup – rich and tangy, perfect with grilled cheese.
Cozy Chicken Noodle Soup – the ultimate comfort bowl.
Creamy Mushroom Soup – earthy, savory, and elegant.

Conclusion

This creamy butternut squash soup is the ultimate fall comfort food—rich, flavorful, and nourishing. Whether you enjoy it as a light dinner, holiday starter, or meal-prep staple, it’s a recipe you’ll return to all season long.

👉 If you try this recipe, please leave a ⭐⭐⭐⭐⭐ rating and comment below—I’d love to hear your twist on it!

And don’t forget to pin this recipe on Pinterest so you’ll have it ready on chilly evenings when you’re craving something cozy.