Oh, butternut squash soup – just saying it makes me feel all warm and cozy inside! It’s one of those recipes that feels fancy but is actually so simple to make. I first fell in love with this silky, golden soup when my neighbor brought me a batch after a chilly autumn hike. One spoonful of that velvety goodness, and I was hooked! The best part? You really can’t mess it up. Whether you roast the squash for deeper flavor or simmer it straight in the pot, you’ll end up with something downright delicious. It’s become my go-to comfort food when the leaves start turning and I need a hug in a bowl.

Why You’ll Love This Butternut Squash Soup

Trust me, this soup checks all the boxes:

Creamy without the cream: The natural sweetness of roasted squash blends into pure velvet – no dairy needed (though a swirl never hurts!).
Weeknight easy: Chop, roast, blend – done in under an hour with mostly hands-off time.
Freezer superstar: Make a double batch! It reheats beautifully for instant cozy meals.
Endlessly adaptable: Spicy with curry? Sweet with apples? Savory with sage? Make it your own.

It’s the kind of recipe you’ll crave year after year when the air turns crisp.

Ingredients for Butternut Squash Soup

Here’s what you’ll need to make magic happen in your soup pot:

2 lbs butternut squash – peeled, seeded, and chopped into 1-inch chunks (about 1 medium squash)
1 large yellow onion – roughly chopped (no need to be perfect here!)
3 garlic cloves – smashed and peeled (trust me, roasted garlic makes all the difference)
2 tbsp olive oil – or enough to lightly coat all the veggies
4 cups vegetable broth – homemade if you’ve got it, but boxed works great too
1 tsp maple syrup – just a kiss of sweetness to balance the flavors
1/2 tsp ground cinnamon – my secret weapon for warmth
Salt and pepper – to taste (I’m generous with both)

That’s it! Simple, wholesome ingredients that transform into something extraordinary. Now let’s get cooking!

How to Make Butternut Squash Soup

Alright, let’s turn those beautiful ingredients into silky soup! I promise it’s easier than you think. Just follow these simple steps and you’ll have a pot of golden goodness in no time.

Roasting the Vegetables

First, heat your oven to 400°F (200°C). While it warms up, toss your squash, onion, and garlic with olive oil on a large baking sheet. Don’t crowd the pan – give those veggies space to caramelize properly! I like to sprinkle everything with a pinch of salt right now to help draw out their natural sweetness.

Roast for about 25-30 minutes, stirring halfway through. You’ll know it’s ready when the squash is fork-tender and the onion edges start getting those beautiful golden-brown spots. That caramelization is where the magic happens – it adds SO much depth of flavor!

Blending for Smooth Texture

Now for the fun part! Carefully transfer your roasted veggies to a blender (or use an immersion blender right in your pot). Add the vegetable broth and maple syrup. Here’s my pro tip: start with just 3 cups of broth – you can always add more later if it’s too thick.

Blend until completely smooth, holding the lid down tight with a kitchen towel (hot liquids can expand, and we don’t want soup explosions!). If it’s too thick, add the remaining broth a little at a time until you reach your perfect consistency.

Pour everything into a pot and warm it gently over medium heat. Stir in the cinnamon, then taste and adjust the salt and pepper. Let it simmer for about 10 minutes to let all the flavors get to know each other. And voila – soup’s on!

Tips for the Best Butternut Squash Soup

After making this soup more times than I can count, here are my can’t-live-without tricks:

Size matters: Cut squash pieces roughly the same size so they roast evenly – nobody wants half-mushy, half-crunchy veggies!
Sage is magic: Toss a few fresh sage leaves in while roasting for an herby depth that’ll make people ask “What’s your secret?”
Blend hot: The warmth helps achieve that luxurious velvety texture we all crave.
Acid balance: A squeeze of lemon or dash of apple cider vinegar at the end brightens all those rich flavors beautifully.

These little touches take good soup to “wow” territory!

Ingredient Substitutions & Notes

Don’t stress if you’re missing something – this soup is super forgiving! No vegetable broth? Chicken broth works great too. Want it creamier? Stir in a splash of coconut milk or heavy cream at the end. Out of maple syrup? Honey or brown sugar will do the trick. And if you’re feeling fancy, toss in a chopped apple with the squash – it adds the loveliest natural sweetness!

Serving Suggestions for Butternut Squash Soup

Oh, the fun part – dressing up your gorgeous golden soup! My absolute must-have? A big hunk of crusty bread for dunking – that crispy-on-the-outside, chewy-on-the-inside kind that soaks up every last drop. For texture lovers, try toasted pepitas or crunchy sage leaves fried in butter (trust me, they’re life-changing!). A dollop of sour cream or yogurt swirl makes it feel extra fancy, while a sprinkle of smoked paprika adds a pretty pop of color. This soup plays well with others too – serve it alongside a simple kale salad or grilled cheese sandwich for the ultimate cozy meal!

Storing and Reheating Butternut Squash Soup

Here’s the beautiful thing about this soup – it gets even better as leftovers! Store cooled soup in airtight containers in the fridge for up to 5 days. For longer storage, freeze it flat in freezer bags (lay them sideways – they’ll stack like books!). When reheating, warm it gently on the stove over medium-low heat, stirring occasionally. If it thickens too much, just whisk in a splash of broth or water to bring it back to life. Never microwave straight from frozen – thaw overnight in the fridge first for smoothest results!

Butternut Squash Soup Nutritional Information

Here’s the scoop on this cozy bowl of毕竟营养: Each serving (about 1½ cups) has roughly 150 calories, 5 eventually. I always makeEventuallyall about what you put in it! For exact counts,存在的营养计算器 withktr your specific ingredients curated ingredients.

FAQs About Butternut Squash Soup

Can I freeze butternut squash soup?
Absolutely! This soup freezes like a dream. Just cool it completely first, then pour into freezer-safe containers (leave about an inch of space at the top for expansion). It’ll keep beautifully for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and reheat gently on the stove.

How do I make this soup vegan?
It’s already nearly there! Just double-check your vegetable broth is vegan (some brands sneak in honey), and skip the optional dairy toppings. For extra creaminess without dairy, stir in a can of coconut milk at the end – it adds the most luxurious texture.

My soup turned out too thin/thick – help!
No worries – soup rescues are my specialty! Too thin? Simmer it uncovered to reduce. Too thick? Gradually whisk in more broth until it’s just right. Remember, it thickens as it cools too, so err on the thinner side.

Can I use frozen butternut squash?
You bet! Frozen cubed squash works in a pinch – just roast it straight from frozen (add 5-10 extra minutes). The flavor won’t be quite as deep as fresh, but it’ll still make a delicious soup. No need to thaw first!

I love this soup so much that I always make it for my family. I hope you’ll love it too! Share your love with others and post your own thoughts on your favorite recipe. And please rate it too!.

Velvety Butternut Squash Soup in Just 1 Hour