Butternut Squash Soup Recipe

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

• Butternut Squash: 1 medium (2-3 pounds) or 4 1/2 cups pre-cut (thawed if frozen).
• Butter: Adds creamy richness to soup; use olive oil or dairy-free butter for vegan alternative.
• Onion: 1/2 medium onion, diced, for savory depth.
• Garlic: 2 cloves, minced, for flavor.
• Chicken Stock or Broth: Provides a savory base; use vegetable stock for vegan option.
• Ground Cumin: 1 tsp for a warm, rich flavor depth.
• Salt and Pepper: To enhance flavors.
• Optional Garnish: Fresh parsley, pepitas, or a small drizzle of cream.

Ingredient Swaps

• Squash: Substitute with acorn squash or pumpkin for similar results and flavor.
• Butter: Replace with olive oil or vegan butter for a dairy-free option.
• Stock: Use vegetable broth for vegan or dairy-free diets.
• Seasonings: Use nutmeg, or a dash of cinnamon and cayenne for a layered flavor profile.
• Add-Ins: Include a carrot, celery, or pumpkin puree for extra flavor.

How to Make Easy Butternut Squash Soup

This cozy soup is easy to make with four cooking methods to suit your needs. The roasted method enhances the squash’s natural flavor, but all methods give delicious results.

Step by Step Instructions

Roasted Method:

1. Preheat oven to 425°F. Cut squash in half lengthwise, remove seeds, and place on a rimmed baking sheet. Optionally, score the flesh for scooping.

2. Roast for 40 minutes until fork-tender. Cool for 10 minutes until cool enough to handle, then peel or scoop flesh from skin and place in a food processor or high-speed blender, like a Vitamix.

3. Melt 1 tbsp butter in a skillet over medium heat. Add diced onion and saute until translucent, about 3 minutes. Add garlic and cook until fragrant, 1-2 minutes more.

4. Add the sauteed onions and garlic, along with remaining ingredients, to the food processor or blender.

5. Blend the soup ingredients until smooth and creamy.

6. Adjust salt and pepper to taste. Serve hot with optional garnishes.

Stovetop Method:

1. Prep Butternut Squash: Peel, seed, and cube squash. Set aside.
2. Sauté Onions and Garlic: In a Dutch oven over medium-high heat, melt 1 tbsp butter. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 1-2 minutes.
3. Cook Soup: Add cubed squash, remaining 2 tbsp butter, stock, cumin, salt, and pepper. Simmer until squash is tender, about 20 minutes.
4. Blend Soup: Use an immersion blender or transfer to a blender/food processor and blend until smooth and creamy.
5. Serve: Adjust seasoning to taste and serve hot with optional garnishes.

Slow Cooker Method:

1. Prep Butternut Squash: Peel, seed, and cube squash.
2. Sauté Onions and Garlic: In a skillet over medium heat, melt 1 tbsp butter. Cook onion until translucent, about 3 minutes, then add garlic for 1-2 minutes.
3. Cook Soup: Transfer onion and garlic to a 6-quart slow cooker. Add squash, remaining 2 tbsp butter, stock, cumin, salt, and pepper. Cook on Low for 6-8 hours or High for 3-4 hours, until squash is tender.
4. Blend Soup: Use an immersion blender or transfer to a blender/food processor to blend until smooth.
5. Serve: Adjust seasoning to taste and serve hot with optional garnishes.

Instant Pot Method:

1. Prep Butternut Squash: Peel, seed, and cube squash.
2. Sauté Onions and Garlic: Set Instant Pot to Sauté. Melt 1 tbsp butter, cook onion and garlic, stirring frequently until tender, about 3 minutes.
3. Cook Soup: Add and stir in squash, remaining 2 tbsp butter, stock, cumin, salt, and pepper. Seal lid, set to High Pressure and cook for 7 minutes. Use Quick Release to carefully release any remaining steam.
4. Blend Soup: Use an immersion blender or transfer to a blender/food processor to blend until smooth and creamy.
5. Serve: Adjust seasoning to taste and serve hot with optional garnishes.

Recipe Variations

• Dairy-Free/Vegan: Use vegetable stock and replace butter with olive oil or vegan butter. Add 1/4-1/2 cup coconut milk instead of butter for creaminess.
• Coconut Curry: Try Coconut Curry Butternut Squash Soup that’s naturally gluten-free and dairy-free.
• Extra Vegetables: Include a diced carrot, celery stalk, or an apple for added flavor.
• Spice It Up: A pinch of cinnamon and cayenne for warmth, along with drizzle of maple syrup.
• Extra Rich and Creamy: Stir in 1/4 cup heavy cream before serving.

Recipe Success Tips

• Use a Fresh Squash: Choose a heavy, firm butternut squash with smooth skin.
• Don’t Overcook Onions and Garlic: Sauté just until fragrant to avoid bitterness.
• Blend with Care: Cool slightly before blending, and vent the lid to release steam.
• Choose Consistency: Add more stock for a thinner soup or less for a thicker one.
• Season to Taste: Adjust salt and pepper after blending for best flavor.

Storage Instructions

• Store: Cool soup and store in airtight containers in the refrigerator for up to 4 days.
• Freeze: Cool completely. Store in freezer-safe containers in the freezer for up to 3 months. Thaw overnight in the refrigerator or reheat from frozen.
• Reheat: Warm on the stovetop over medium heat or in the microwave in 30-second increments.
• Make-Ahead Tip: Prepare up to 4 days ahead for weeknight meals and stress-free holidays.

More Favorite Soup Recipes

Grandmother’s Potato Soup

Slow Cooker Vegetable Soup

Lasagna Soup

Chicken Noodle Soup