Smooth, rich, and packed with warm spices, this Creamy Butternut Squash Soup is the perfect cozy dish for fall and winter. Ready in just 35 minutes!
There’s something magical about a warm, creamy soup on a crisp fall evening. The kind that wraps around you like a soft blanket, filling the kitchen with the scent of nutmeg, cinnamon, and roasted butternut squash.
This Creamy Butternut Squash Soup is extra special to me because it comes from my mom’s kitchen. I still remember the first time she made it—the velvety texture, the rich aroma, and the way it instantly warmed me up. Over time, I fine-tuned the recipe, adding more spice, a splash of coconut milk, and just a little extra depth of flavor.
Now, this soup is a Foodie Roam favorite—a comforting, flavorful dish that’s perfect for chilly days.
Why This Creamy Butternut Squash Soup Is the Best
This soup isn’t just another butternut squash recipe. It’s velvety, spiced to perfection, and incredibly easy to make. Here’s why you’ll love it:
- Silky and creamy – The perfect texture, smooth and luxurious.
- Naturally sweet and perfectly spiced – A blend of nutmeg, cinnamon, and ginger enhances the natural flavors.
- Quick & easy – Ready in just 35 minutes, with minimal effort.
- Great for meal prep – Stores well and tastes even better the next day.
- Vegetarian and vegan-friendly options – Simple swaps make it perfect for all diets.
Did you know? Butternut squash is packed with vitamin A, fiber, and antioxidants—making this soup as healthy as it is delicious!
How to Make Butternut Squash Soup Vegetarian or Vegan
This butternut squash soup recipe is naturally gluten-free, but you can also make it vegetarian or fully vegan with just a couple of simple swaps:
Vegetarian version:
- Use vegetable broth instead of chicken broth.
- Stick with heavy cream for richness, or swap for coconut milk for a dairy-free twist.
Vegan version:
- Use vegetable broth instead of chicken broth.
- Replace heavy cream with full-fat coconut milk for a rich and plant-based soup.
- Skip any dairy-based toppings like yogurt or buttered croutons.
Bonus tip: Coconut milk doesn’t just make this soup dairy-free—it also adds a subtle sweetness that pairs beautifully with butternut squash!
Ingredients for the Best Butternut Squash Soup
Each ingredient plays a role in making this soup taste incredible:
- Butternut Squash – The star of the dish, naturally sweet and creamy.
- Onion & Garlic – Build depth of flavor.
- Warm Spices (Nutmeg, Cinnamon & Ginger) – Give the soup a cozy, slightly sweet, and peppery kick.
- Broth (Vegetable or Chicken) – Brings everything together.
- Coconut Milk or Heavy Cream – Creates a smooth, rich finish.
Chef’s Tip: If you want to take this soup to the next level, roast the butternut squash before blending!
The Secret to Extra Flavor: Roasting Butternut Squash
If you have a little extra time, roasting the squash makes a huge difference in flavor.
How to roast butternut squash for soup:
- Cut the squash in half, drizzle with olive oil, and roast at 400°F (200°C) for 30-40 minutes until caramelized and golden.
- Scoop out the flesh and blend it into the soup for a deeper, richer taste.
Worth the extra time? Absolutely! Roasting enhances the natural sweetness and adds a subtle nutty flavor.
Step-by-Step: How to Make Creamy Butternut Squash Soup
- Sauté the aromatics – Heat olive oil or butter in a large pot, add onion, and sauté until soft. Stir in garlic and cook for another 30 seconds.
- Cook the squash – Add the spices and broth, bring to a boil, then let it simmer until the squash is fork-tender.
- Blend until silky – Use an immersion blender or transfer to a countertop blender for a smooth, velvety consistency.
- Stir in the creaminess – Add coconut milk or heavy cream, season with salt and pepper, and let it simmer for a couple more minutes.
- Serve and enjoy – Top with croutons, toasted pumpkin seeds, or a swirl of olive oil for an extra gourmet touch.
Blending Tip: If using a countertop blender, let the soup cool slightly before blending to avoid steam pressure buildup.
Toppings That Make This Soup Even Better
The right toppings add crunch, richness, and a little something extra. Here are a few ideas:
- Crunchy Croutons – For texture and contrast.
- Toasted Pumpkin Seeds – A nutty, earthy crunch.
- A Drizzle of Olive Oil – Enhances richness and adds a gourmet touch.
- A Dollop of Yogurt – Balances sweetness with tanginess.
Pro Tip: Lightly toast your croutons in olive oil with garlic powder for extra flavor!
Make-Ahead & Storage Tips
How to store butternut squash soup:
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze in portions for up to 3 months.
- Reheat: Warm on the stovetop over low heat, adding a splash of broth if needed.
Meal Prep Tip: This soup tastes even better the next day—the flavors deepen overnight!
A Soup That Feels Like Home
Every time I make this soup, I think of where it all started—in my mom’s kitchen. Some recipes aren’t just about flavor—they hold memories, warmth, and a sense of home.
Whether you enjoy it as a cozy fall dinner, a comforting meal on a cold night, or a quick make-ahead lunch, this Creamy Butternut Squash Soup will warm you from the inside out.
Now, grab a spoon, take a sip, and let it wrap around you like the coziest embrace.
If you loved this recipe, please leave a rating and a comment below! It means the world to me and helps others discover this dish. Happy cooking!
Ingredients
Servings4 servings
- 1 medium butternut squash peeled and diced
- 1 medium onion finely chopped
- 2 cloves garlic , minced
- 3 cups chicken or vegetable broth
- ¾ cup heavy cream or coconut milk
- 1 tsp dried thyme or 2 sprigs of fresh thyme
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- ½ tsp ground ginger or ½-inch fresh ginger grated
- 1 tbsp olive oil or 1 ½ tablespoons butter
- Salt and pepper to taste
What will you need?
- Immersion Blender or countertop blender
- Knife
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Prep time10 minutes
Cook time25 minutes
Total time35 minutes
Instructions
- In a large pot, heat the olive oil or butter over medium heat. Add the onion and sauté for 3-4 minutes until soft. Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the butternut squash, thyme, nutmeg, cinnamon, and ginger. Stir well, then pour in the broth. Bring to a boil, then reduce the heat and let simmer for about 20 minutes, or until the squash is tender.
- Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot, or transfer it to a blender in batches. Blend until completely smooth. If the soup is too thick, add a bit more broth or water.
- Return the soup to low heat and stir in the heavy cream or coconut milk. Season with salt and pepper to taste. Simmer for another 2-3 minutes, stirring occasionally.
- Ladle the soup into bowls and garnish with toasted pumpkin seeds, croutons, or a drizzle of olive oil. Serve warm.
Our notes
For extra depth of flavor, roast the butternut squash at 400°F (200°C) for 30 minutes before adding it to the soup.
Vegetarian version – Use vegetable broth instead of chicken broth.
Vegan version – Use vegetable broth and replace heavy cream with coconut milk for a completely dairy-free and plant-based soup.