Name: Easy Butternut Squash Soup
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 1¾ cups); 2 medium carrots, peeled and diced (about 1 cup); 4 cloves garlic, crushed and peeled; 1 large butternut squash (about 3 pounds), 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; ½ teaspoon smoked paprika; ½ teaspoon kosher salt, plus more as needed; Freshly ground black pepper, to taste; Heavy cream, crème fraîche, or coconut cream, for drizzling (optional)

Jump to Recipe

This Easy Butternut Squash Soup is the definition of comfort in a bowl. Smooth, velvety, and rich with naturally sweet and nutty flavor, it’s a cold-weather staple that never fails to warm and satisfy. Roasted squash pairs beautifully with aromatic onions, garlic, and herbs, while smoked paprika adds a touch of depth and earthiness. Whether you choose vegetable or chicken broth, this soup becomes an easy go-to for weeknight dinners, meal prep, or elegant starters for fall and winter gatherings.

Its creamy texture comes from pureed squash and carrots—no need for added thickeners—making it not only comforting but also nutrient-dense. You can finish it with a swirl of cream, crème fraîche, or coconut cream for added richness, or enjoy it as-is for a lighter but still flavorful version. With just a handful of wholesome ingredients and minimal effort, this soup is both beginner-friendly and impressive enough for a dinner party.

Why You’ll Love This Recipe

Simple ingredients, big flavor

Naturally creamy without needing heavy cream
Perfect for meal prep and freezing
Versatile with herb and cream options

Family-friendly and easy to customize

Ingredients

Unsalted butter or olive oil
Yellow onion, diced

Carrots, peeled and diced
Garlic, crushed
Butternut squash, peeled and cubed

Vegetable or chicken broth
Fresh sage, thyme, or rosemary (finely chopped)
Smoked paprika

Kosher salt
Freshly ground black pepper
Heavy cream, crème fraîche, or coconut cream (optional for drizzling)

Variations

Make it vegan: Use olive oil and vegetable broth, and top with coconut cream
Spice it up: Add a pinch of cayenne or red pepper flakes
Roast the squash first: For even deeper flavor, roast squash at 400°F until tender

Add apple or pear: For a subtle sweetness, add diced apple with the carrots
Use different herbs: Try fresh marjoram or a bay leaf for a change

How to Make the Recipe

Step 1: Sauté the Aromatics

In a large pot, heat butter or olive oil over medium heat. Add diced onion and carrots and cook, stirring occasionally, until softened—about 8–10 minutes.

Step 2: Add Garlic and Seasoning

Add crushed garlic cloves, smoked paprika, chopped herbs, salt, and pepper. Cook for 1–2 minutes, just until fragrant.

Step 3: Add Squash and Broth

Stir in the butternut squash chunks. Pour in the broth, ensuring the squash is mostly submerged. Bring to a boil.

Step 4: Simmer

Reduce heat and simmer uncovered for about 25–30 minutes, or until squash and carrots are very tender.

Step 5: Blend the Soup

Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, blend in batches in a countertop blender, returning it to the pot after.

Step 6: Taste and Finish

Adjust seasoning with more salt and pepper as needed. Ladle into bowls and drizzle with cream, crème fraîche, or coconut cream if desired. Garnish with fresh herbs.

Tips for Making the Recipe

Cut squash into uniform pieces for even cooking

Use an immersion blender for quick, mess-free pureeing
Don’t skip sautéing the aromatics—it builds depth of flavor
Add broth gradually if you prefer a thicker consistency

Let the soup cool slightly before blending if using a blender

How to Serve

Serve hot in bowls with a swirl of cream or a sprinkle of fresh herbs. It pairs perfectly with crusty bread, grilled cheese, or a light green salad. You can also top with roasted seeds or croutons for extra texture.

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely, then store in an airtight container in the refrigerator for up to 5 days.

Freezing

Freeze in individual portions or larger containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over medium heat or in the microwave. Stir frequently to prevent scorching.

FAQs

1. Can I make this soup ahead of time?

Yes, it stores and reheats well, making it ideal for meal prep.

2. Can I use frozen butternut squash?

Absolutely. Just add it straight to the pot—no need to thaw first.

3. How do I make it creamier?

Use a bit of heavy cream or coconut cream when blending, or stir in just before serving.

4. Is it okay to use dried herbs?

Yes, though fresh herbs offer more brightness. Use half the amount if using dried.

5. Can I roast the squash first?

Yes, roasting enhances the sweetness and depth of the soup.

6. What can I use instead of butternut squash?

Pumpkin, acorn squash, or sweet potatoes are great alternatives.

7. How do I avoid stringy or gritty soup?

Blend thoroughly and strain through a fine mesh sieve if needed for ultra-smooth texture.

8. Can I make this in a slow cooker?

Yes. Add all ingredients except cream and cook on low for 6–8 hours, then blend.

9. What’s the best garnish for this soup?

Fresh herbs, a swirl of cream, roasted pepitas, or croutons are excellent choices.

10. Is it gluten-free?

Yes, as long as you use gluten-free broth.

Conclusion

Easy Butternut Squash Soup is a timeless recipe that brings warmth and comfort to your table with minimal effort. It’s naturally creamy, rich in nutrients, and endlessly customizable, making it perfect for both busy weeknights and elegant occasions. Whether enjoyed plain or dressed up with herbs and cream, this soup is sure to become a seasonal favorite you’ll return to again and again.