Butternut Squash Soup

This creamy, nourishing butternut squash soup is the ultimate fall comfort food. Serve with a side of some thick, crusty bread for a satisfying meal.

I can’t think of a more quintessential autumn meal than a warm, comforting bowl of butternut squash soup. What’s not to love? It’s loaded with savory vegetables and hearty seasonings that will have your taste buds singing with happiness. And there’s nothing more soothing than simmering vegetables over a stove on a cool, brisk fall day, letting the scent fill your kitchen and feeling its warmth penetrate your soul.

This simple homemade butternut squash soup comes together in a few easy steps! It’s creamy, nutritious, and full of that delicious butternut squash flavor that makes this soup a knock-out in my household.

Key ingredients for the butternut squash soup

Only 8 ingredients are all you need to make this ultimate fall comfort meal.

• Butternut squash: This recipe calls for 2 pounds of butternut squash, so look for a medium-large sized one at the store. We’ll be roasting it first in the oven for a more caramelized consistency, which contributes to much of this soup’s rich flavor. Plus, it saves you the time and energy of peeling and chopping the squash!
• Yellow onion and garlic: These additional veggies will add further depth and complexity of flavor.
• Fresh ginger: The warmth and subtle spice of ginger complements the herbs and squash perfectly.
• Vegetable broth and heavy cream: This recipe uses vegetable broth as the base, and the addition of cream adds a subtle sweetness and heightens the creaminess of the squash once blended.
• Extra-virgin olive oil: 1 Tablespoon adds just the right amount of richness to the soup. Use extra to drizzle the butternut squash before roasting and to heat up the soup pot.
• Ground nutmeg: Adds gentle warmth and a subtle sweetness that enhances the natural flavor of the squash.
• Ground cinnamon: Brings a soft, aromatic spice that complements the soup without overpowering it.
• Salt and pepper
• Your choice of garnishes: Although the soup stands out on its own without anything, I like to add a dash of more cream, sprinkle some pumpkin seeds and red pepper flakes, and finish with some chopped parsley.

How to make butternut squash soup

1. First, let’s roast the squash! Cut the butternut squash into halves, remove the seeds, and place on a parchment sheet-lined pan. Drizzle each half with just enough olive oil to lightly coat the squash (about 1/2 teaspoon each). Rub the oil over the squash and sprinkle some salt and pepper, before transferring to the oven at 350°F for one hour.

2. When the squash is done roasting, remove from oven and let cool while you start the base! In a large pot over medium-low heat with olive oil, cook the onion until soft and translucent, about 5-7 minutes, and add the chopped garlic and cook for just 1-2 minutes more until fragrant.

3. Add the vegetable broth, ginger, nutmeg, and cinnamon, and stir to incorporate. Then add the salt, pepper, and 1 tablespoon olive oil. Simmer everything for 10-15 minutes, stirring occasionally.

3. Using a spoon, carefully scoop out the insides of the butternut squash and transfer to the same soup pot. Using an immersion blender, blend the soup until smooth. Stir in the heavy cream to incorporate.

6. Pour the soup into bowls, garnish with pumpkin seeds, red pepper flakes, chopped parsley, and a little cream, and enjoy!

What to serve with butternut squash soup

My family enjoys having this soup as a main meal because it’s so filling and delicious all on its own. But it can easily be enjoyed as a hearty starter or a delicious side! When I serve it as the center of a meal, I usually serve it alongside some good crusty bread (baguette or sourdough is perfect) and a simple veggie side or an easy fall salad.

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