Butternut Squash Soup Recipe

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

• Butternut squash – This recipe uses one medium fresh butternut squash. You can also use 4 1/2 cups of pre-cut butternut squash (thawed if frozen). I’ve roasted the butternut squash in these photos, but you can also cook it on the stovetop, slow cooker, or the instant pot. See my additional cooking methods in the recipe instructions.
• Stock – I typically use chicken stock or broth in this soup, but I will use vegetable stock or broth when making dairy-free and vegan.
• Onion and garlic – My butternut squash soup is savory and uses onion and garlic. You can omit them from the recipe if you wish.
• Seasonings – This recipe uses salt, pepper, and ground cumin to season the soup. The cumin adds a depth of flavor that I was missing from other butternut squash soups I’d tried.
• Butter – My soup recipe includes butter to add a velvety creaminess to the butternut squash. You can use your favorite dairy-free butter substitute if you are dairy-free or vegan, or see my notes below in Recipe Variations.

How to Make Easy Butternut Squash Soup

Roasted Butternut Squash Soup

Roast the butternut squash. Preheat oven to 425º F. Carefully cut the butternut squash in half lengthwise and remove the seeds. Scoring the interior of the butternut squash with a sharp knife is optional. Arrange the butternut squash halves on a rimmed baking sheet. Roast in the oven until tender, about 40 minutes. Remove from the roasted butternut squash from the oven and cool until it can be easily handled (about 10 minutes).

1. Add the butternut squash to a food processor. Peel the roasted butternut squash and add it to a food processor. You can also use a high-speed blender such as a Vitamix.
2. Saute onions and garlic. Melt one tablespoon of butter in a skillet. Add the onion and cook until translucent, about 3 minutes. Stir in the garlic and cook until fragrant, about 1 to 2 more minutes.
3. Add the soup ingredients. Add onions, garlic, and remaining soup ingredients to the food processor.
4. Blend the soup. Blend the soup until smooth and creamy or your desired consistency.

Stovetop Butternut Squash Soup

When making this soup on the stovetop, you’ll prep the butternut squash and cook it and the other ingredients in your Dutch oven set over medium-high heat as detailed in the recipe. When the squash has reached a tender stage, as described in the recipe, you can use an immersion blender or transfer it to a food processor and blend until the desired creamy consistency.

Slow Cooker Butternut Squash Soup

To make slow cooker butternut squash soup, prepare the butternut squash and set aside as directed. Saute the onion and add the garlic in a skillet over medium heat as directed, then transfer them, along with the remaining soup ingredients, to the slow cooker. Stir to combine, set the slow cooker, and cook according to the recipe instructions until squash is tender. Follow the recipe to blend the soup with an immersion blender or a food processor until it is creamy.

Instant Pot Butternut Squash Soup

For instant pot butternut squash soup, prepare the butternut squash as directed in the recipe and set aside. Follow the recipe instructions to cook the olive oil, onion, and garlic. Then, stir in the remaining ingredients and proceed with the recipe instructions, settings, and release method for the Instant Pot; when the soup is done as described in the recipe, use an immersion blender to blend it to the desired consistency.

Recipe Variations

• Dairy-Free Vegan Butternut Squash Soup Recipe – To make this delicious soup dairy-free and vegan, use vegetable stock or broth, and replace the butter with an equal amount of olive oil or your favorite dairy-free butter. Additionally, you can include 1/4 to 1/2 cup coconut milk in the soup instead of the butter.
• Coconut Curry Butternut Squash Soup Recipe – I’ve previously shared my flavorful Coconut Curry Butternut Squash Soup Recipe. It is naturally gluten-free and dairy-free.
• Add more veggies – Add a carrot and pumpkin puree to the soup ingredients.
• Add more seasonings – Add a pinch of ground cinnamon, cayenne pepper, and a drizzle of maple syrup to layer the flavors in this soup.

Storage Tips

• To store. Cook and cool the soup. Store in airtight containers in the refrigerator for up to 4 days. Reheat and serve.
• To freeze. Cook and cool completely. Store in airtight, freezer-safe containers in the freezer for up to 3 months. To serve, thaw in the refrigerator, reheat, and serve or reheat from frozen.

More Favorite Soup Recipes

Slow Cooker Vegetable Soup

Classic Chili

Chicken Tortilla Soup

Grandmother’s Potato Soup

Chicken Noodle Soup