There’s something about butternut squash soup that feels like a cozy blanket on a chilly day. It’s warm, creamy, and somehow manages to feel indulgent and healthy at the same time.
This recipe takes that classic comfort to another level with a smooth, velvety texture and a hint of spices that bring out the natural sweetness of the squash.
Not only is butternut squash packed with vitamins A and C—which can help boost immunity as the weather cools down—but its low-calorie density makes it a fantastic choice if you’re aiming to feel full and satisfied without overindulging.
And here’s my favorite part: roasting the squash before blending adds a rich, caramelized depth that balances beautifully with a touch of ginger and a hint of nutmeg.
Just imagine a bowl of this silky goodness with a drizzle of coconut cream or a sprinkle of crunchy pumpkin seeds.
Why I Love This Recipe (And You Will Too)
- Simple Comfort: There’s nothing like the creamy warmth of this soup to wrap up a fall evening.
- Easy Ingredients: I love that it uses ingredients you likely already have, making it a reliable go-to for busy days.
- Customizable: Sometimes I add a pinch of cayenne for a bit of heat, or a swirl of coconut milk for extra creaminess.
- Healthy & Filling: It’s light but keeps you full, making it ideal for those wanting a nourishing meal without the heaviness.
Butternut Squash Soup Recipe
Equipment
- Large Baking Sheet
- Sharp chef’s knife
- Cutting Board
- Large Pot
- Wooden Spoon
- Blender
Ingredients
- 1 large butternut squash about 3 pounds, halved vertically* and seeds removed
- 1 tablespoon olive oil plus more for drizzling
- ½ cup chopped shallot about 1 large shallot bulb
- 1 teaspoon salt
- 4 garlic cloves pressed or minced
- 1 teaspoon maple syrup
- ⅛ teaspoon ground nutmeg
- Freshly ground black pepper to taste
- 3 to 4 cups 24 to 32 ounces vegetable broth, as needed
- 1 to 2 tablespoons butter to taste
Instructions
- Heat oil in a large pot over medium heat.
- Add the chopped onion, a pinch of salt, and some black pepper. Sauté until the onion softens, about 5-8 minutes.
- Add the butternut squash and cook, stirring occasionally, until it starts to soften, about 8-10 minutes.
- Add garlic, sage, rosemary, and ginger. Stir and cook for 30 seconds to 1 minute, until it smells fragrant.
- Pour in 3 cups of broth. Bring to a boil, cover, and then reduce the heat to a simmer. Cook until the squash is tender, about 20-30 minutes.
- Let the soup cool slightly, then blend until smooth. Add up to 1 cup more broth if it’s too thick.
- Taste and adjust seasoning. Serve with fresh parsley, pepitas, and crusty bread on the side.
