Go Back

Butternut Squash Soup

Warm, creamy, and naturally sweet, this Butternut Squash Soup is the ultimate comfort food for chilly days. Roasted butternut squash blends beautifully with garlic, herbs, and a touch of cream to create a silky, flavorful soup that tastes like fall in a bowl. Whether you love the Panera Autumn Squash Soup recipe or prefer a classic roasted squash soup, this dish is simple, nourishing, and endlessly versatile — perfect for cozy dinners or festive gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 large butternut squash about 3 lbs, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable or chicken broth
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste
  • ½ cup heavy cream or coconut milk for a dairy-free version
  • Fresh parsley thyme, or roasted pumpkin seeds for garnish

Method
 

  1. Roast the squash:
  2. Preheat the oven to 400°F (200°C). Toss cubed squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, or until tender and caramelized.
  3. Sauté the aromatics:
  4. In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and garlic, sautéing until soft and fragrant.
  5. Add roasted squash and broth:
  6. Transfer the roasted squash into the pot. Pour in the broth and stir in the cinnamon, nutmeg, and thyme. Bring to a gentle simmer for about 10 minutes.
  7. Blend the soup:
  8. Use an immersion blender (or a regular blender in batches) to puree the soup until smooth and creamy.
  9. Add cream and finish:
  10. Stir in the heavy cream or coconut milk. Taste and adjust seasoning as needed.
  11. Serve:
  12. Ladle the Butternut Squash Soup into bowls and garnish with roasted pumpkin seeds, fresh herbs, or a drizzle of cream.

Notes

  • Roast, don’t boil: Roasting brings out the squash’s natural sweetness and depth.
  • Make it vegan: Swap cream for coconut milk or oat cream.
  • Add an apple or carrot: It enhances sweetness and texture.
  • Blend thoroughly: For a silky-smooth roasted squash soup, take your time blending.
  • Experiment: Mix in pumpkin or acorn squash for a flavorful combination.