Butternut Squash Soup Recipe

This rich and full flavored Butternut Squash Soup Recipe can be served as a starter or a main dish entrée. Add a side of crusty bread for dipping, and it’s a fall feast in the making.

Easy Butternut Squash Soup Recipe

I adore butternut squash in just about every form, and this cozy butternut squash soup is one of my favorite ways to enjoy it. Naturally sweet with a buttery, velvety texture, butternut squash takes on seasonings and warm spices beautifully, creating layers of rich, comforting flavor. Simmered until tender and blended until smooth, this soup is both hearty and satisfying, making it perfect for an easy weeknight dinner or a comforting lunch on a chilly day. Serve it with crusty bread or a simple salad for a nourishing, full-flavored meal that feels both wholesome and indulgent.

Checkout this quick list of key ingredients you’ll need to make Butternut Squash Soup: (Scroll down for the full printable recipe card.)

• Squash – 3 to 4 pound butternut squash to equal about 8 cups. It should be peeled and cubed, reserve the seeds for roasting.
• Butter – Salted butter or unsalted butter for richness.
• Vegetables – Sweet potato and diced onion expand the flavor profile.
• Apple – Honeycrisp apples adds a hint of sweetness.
• Liquid – Chicken stock or chicken broth and heavy cream.
• Spices – Salt, black pepper, turmeric, cayenne, ground ginger and nutmeg.
• Fresh Herbs – Fresh thyme for freshness.
• Garnishes – Roasted seeds and sour cream for serving

How to Make the BEST Butternut Squash Soup Recipe

The most intimidating thing about butternut squash is not cooking it, but preparing it to cook. There’s no need to worry, once the tough outer skin is peeled, it becomes a cinch to cube or slice for cooking. A few basic technique for cutting butternut squash:

• Prep the Squash – Use a sharp knife to cut a thin slice to level from the top and bottom of the butternut squash.
• Remove the Peel – Use a potato peeler or vegetable peeler to remove the outer skin moving from top to bottom holding the squash on the leveled base.
• Slice Through the Middle – Once the skin has been removed. Cut squash from top to bottom into two halves. This will be easy to do since the top tough skin has already been removed.
• Remove the Seeds – Use a large spoon to remove the stringy center and seeds. Separate out the seeds for roasting.
• Slice – Lay squash cut side down on a cutting board, then slice into 3/4 inch slices, and cube.

Kitchen Equipment to Make Southern Butternut Squash Soup

• A Dutch oven or large pot.
• Sharp knife and cutting board.
• Vegetable peeler.
• Stand blender or immersion blender.
• Measuring cups and spoons.
• Large spoon and ladle for serving.
• You’ll also need a sheet pan to roast the seeds.

Recipe Variations, Tips and Substitutions

• Roasted Seeds – While it’s perfectly delicious all on its own, butternut squash comes with its own garnish in the form of seeds. Once seasoned and roasted they add texture, visual appeal and a delicious flavor to the soup. Roasting gives them a flavor very similar to popcorn. You could use pumpkin seeds or pine nuts, instead.
• Onion – You can use sweet onion or yellow onion for a stronger onion flavor.
• Savory Herbs – You could use parsley or fresh chives for garnishing.
• Sour Cream – You could drizzle crema on top, creme fraiche or plain Greek yogurt in place of sour cream.
• Vegetable Stock – You could use vegetable stock in place of chicken stock.
• Coconut Milk – Heavy cream will give the soup a silky rich flavor. You could adapt this recipe using coconut milk in place of heavy cream.

Storage and Leftovers

• Leftovers – This butternut squash soup can be prepared up to two days in advance, then placed into an airtight container and chilled in the refrigerator.
• Reheating – Reheat in a saucepan on the stovetop over medium heat.
• Freezer – You can make and freeze this soup up to 2 months in advance. Thaw in the fridge and reheat on the stovetop just before serving.

More Easy Squash Recipes to Make

• Roasted Butternut Squash with a Sage Honey Butter Sauce is dressed to impress.
• Fried Squash can be served as a side dish or an appetizer.
• Sausage Stuffed Acorn Squash is perfect for fall celebrations.
• Baked Zucchini with Tomatoes and Gouda Cheese.
• Homestyle Squash Casserole is topped with a crunchy topping that makes it so delicious.
• Fried Squash Croquettes are perfection during garden season and squash is in abundance.
• Italian Sausage Stuffed Summer Squash can double as a side dish or an entree.
• Grilled Shrimp and Squash Skewers from Southern Living.

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Dutch Oven
• Kitchen Utensils
• Knives and Chopping Board
• Soup Bowls