Name: Butternut Squash Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 tablespoons unsalted butter or olive oil; 1 large yellow onion, diced (about 1 3/4 cups); 2 medium carrots, peeled and diced (about 1 cup); 4 cloves garlic, crushed and peeled; 1 large (about 3-pound) butternut squash, peeled, seeded, and cut into 1-inch chunks (about 8 cups); 1 (32-ounce) carton low-sodium vegetable or chicken broth (4 cups); 2 teaspoons finely chopped fresh sage, thyme, or rosemary leaves (from about 2 sprigs), plus more for garnish; 1/2 teaspoon smoked paprika; 1/2 teaspoon kosher salt, plus more as needed; Freshly ground black pepper; Heavy cream, crème fraîche, or coconut cream, for drizzling (optional)

There's something irresistibly cozy about a warm bowl of creamy squash soup on a chilly day. This Butternut Squash Soup Recipe brings out that comforting, nuanced sweetness with just a hint of earthy herbs—a perfect way to make your kitchen smell like fall and your heart feel at home.

A round white bowl filled with thick, smooth orange soup, swirled on top with white cream in loose circular patterns. Small green herb leaves and black pepper flakes are scattered lightly on the soup's surface. A spoonful of the soup, showing the same orange color with a bit of white cream, is held above the bowl. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Butternut Squash Soup Recipe
Top Tip
How to Serve Butternut Squash Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Butternut Squash Soup Recipe

Why You'll Love This Recipe

I love how this butternut squash soup balances simplicity and flavor so well—you really don’t need a pantry full of fancy ingredients to make it shine. Plus, it’s one of those dishes that feels fancy but comes together super easily.

Rich and creamy texture: You get that velvety smoothness without heavy cream if you want, thanks to the natural starchiness of the butternut squash.
Perfect balance of herbs and spice: The fresh sage (or thyme or rosemary) and smoked paprika add complexity without overpowering the sweetness of the squash.
Simple ingredients, big impact: You probably have nearly everything you need already in your kitchen.
Versatile and customizable: Whether you like it dairy-free or want to add a little heat, you can make this recipe truly your own.

A close-up view of a white pot filled with smooth, thick orange soup that has a creamy texture. The soup surface is sprinkled with small black pepper specks, and a wooden spoon is partially submerged, resting on the right side, slightly lifting some soup. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic here comes from a handful of fresh, seasonal ingredients that play so well together—each one brings a layer of flavor or texture that elevates this soup from ordinary to extraordinary. When shopping, keep an eye out for a firm butternut squash with smooth skin—it saves a lot of peeling headaches!

Flat lay of a large peeled and cut butternut squash with chunky orange pieces, a large diced yellow onion, two peeled and diced medium carrots, four whole garlic cloves, a small bunch of fresh sage and thyme sprigs, a small bowl of golden melted butter, a clear glass container of light vegetable broth, a small dish with smoked paprika, a small bowl of coarse kosher salt, a pepper grinder with freshly ground black pepper, and a drizzle of creamy white heavy cream, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Unsalted butter or olive oil: Butter gives richness and depth; olive oil is a great dairy-free alternative that still adds a lovely mouthfeel.
Yellow onion: Provides the savory base and sweetness when sautéed—it’s the subtle backbone of the soup.
Carrots: Add natural sweetness and body to the soup without overwhelming the squash flavor.
Garlic: Just enough to awaken the broth with aromatic warmth.
Butternut squash: The star of the show—be sure it’s ripe and firm for the best sweetness and texture.
Vegetable or chicken broth: Low sodium is key so you control the saltiness; broth gives the soup its comforting liquid base.
Fresh herbs like sage, thyme, or rosemary: Their woodsy notes perfectly complement the squash’s sweetness.
Smoked paprika: Adds a subtle smoky depth that makes the soup more interesting.
Kosher salt and freshly ground black pepper: Essential for balancing all the flavors.
Heavy cream, crème fraîche, or coconut cream (optional): A drizzle adds an indulgent finishing touch and a silky contrast.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Over the years, I’ve found little ways to make this Butternut Squash Soup Recipe feel personal and fresh every time I cook it. Don’t hesitate to experiment with your own favorite herbs or add-ins… it’s all about what you’ll enjoy most!

Variation: Sometimes I swap out sage for thyme, which gives a slightly lighter, lemony note that brightens the soup especially in the spring months.
Dairy-free option: Coconut cream is my go-to when I want that creamy finish but need to keep it vegan or dairy-free—it adds a subtle tropical twist that’s delicious.
Spice it up: A pinch of cayenne or a drizzle of chili oil adds a kick for when you want your soup with a little heat.
Roasted flavor: Roasting the squash before adding it to the pot intensifies its sweetness and gives the soup a deeper color and richness—try it when you’re craving something extra cozy.

Step-by-Step: How I Make Butternut Squash Soup Recipe

Step 1: Sauté those aromatics

Start by melting your butter or heating olive oil over medium-high heat in a sturdy pot. Add the diced onions, carrots, and crushed garlic cloves. The key here is patience—cook them slowly, stirring occasionally, until the onions become translucent and a few bits start to brown. This caramelization makes all the difference for a deep, savory base—around 8 minutes is usually perfect.

Step 2: Add the squash and seasonings

Next, toss in the chopped butternut squash along with the broth, fresh herbs, smoked paprika, and salt. I like to use fresh sage because it really sings with the sweetness of the squash, but thyme or rosemary works beautifully too. Bring everything to a boil, then reduce to a simmer.

Step 3: Simmer gently until tender

Partially cover the pot and let it simmer for 20 to 30 minutes. You want the squash to get very tender—so soft that it starts to fall apart when you stir. This is what makes it easy to blend into a smooth, luscious soup without chunks.

Step 4: Blend it up until silky smooth

Turn off the heat and use an immersion blender right in the pot, or transfer the soup in batches to a stand blender. Blend until perfectly smooth and creamy. Give it a taste and adjust the salt and pepper. If your soup seems a bit thick, add a splash more broth or water until it’s just right.

Step 5: Serve with the finishing touches

Ladle into bowls, then drizzle with a little heavy cream, crème fraîche, or coconut cream if you like. Don’t forget a sprinkle of fresh herbs and a few grinds of black pepper to brighten each spoonful. That’s the part I always look forward to!

Top Tip

After making this Butternut Squash Soup Recipe dozens of times, I’ve learned a few things to keep it testing fresh and comforting every time:

Prep your squash first: Peeling and chopping squash can be intimidating; I find using a sharp peeler and a sturdy knife makes quick work of it, plus it saves time when the cooking begins.
Sauté with care: Don’t rush browning the onions and carrots; those caramelized bits hold lots of flavor and give the soup a cozy depth.
Fresh herbs really matter: Using fresh instead of dried herbs brightens the soup in a way packaged herbs just can’t match.
Don’t forget to taste and adjust: Soup always benefits from a little more salt or pepper at the end, so keep tasting as you blend.

How to Serve Butternut Squash Soup Recipe

butternut squash soup - Serving Suggestion

Garnishes

I swear by a simple garnish of fresh chopped sage leaves and a swirl of cream or coconut cream to add that pop of color and a hint of luxury. Sometimes, I sprinkle a few toasted pepitas or crumbled crispy bacon on top for texture and extra flavor—totally optional but so worth it.

Side Dishes

This soup pairs beautifully with warm crusty bread or garlic toast to soak up every last drop. I also love serving it alongside a crisp green salad with tart vinaigrette to balance the richness of the soup.

Creative Ways to Present

For a special occasion, try serving the soup in small, hollowed-out mini pumpkins or acorn squash. It instantly adds a wow factor and makes the meal feel festive and artisanal—your guests will be impressed!

Make Ahead and Storage

Storing Leftovers

I keep leftover soup in airtight containers in the refrigerator for up to 4 days. Reheating gently on the stove with a splash of broth or water helps loosen the soup and keeps it silky instead of clumpy.

Freezing

This Butternut Squash Soup Recipe freezes beautifully. I portion it into freezer-safe containers, leaving just a bit of space at the top for expansion. Thaw overnight in the fridge before reheating for best results.

Reheating

When reheating, I always warm it on low heat on the stove, stirring often to keep the texture smooth. Adding a little cream or broth while reheating revives that fresh-out-of-the-pot feel every time.

Frequently Asked Questions:

Can I use frozen butternut squash for this soup?

Yes! Frozen butternut squash can work well in this recipe; just be sure to thaw it completely before cooking. The texture might be a bit softer, but the flavor remains delicious.

How can I make this soup vegan or dairy-free?

Simply swap the butter for olive oil and choose coconut cream or leave out the cream drizzle entirely. Using vegetable broth instead of chicken broth keeps it vegan-friendly. It’s just as cozy and satisfying!

Can I roast the squash ahead of time?

Absolutely. Roasting the butternut squash beforehand enhances its natural sweetness and gives your soup a deeper flavor. Just roast on a baking sheet at 400°F (200°C) for about 25-30 minutes until tender and lightly caramelized, then add it to your pot as the recipe directs.

What’s the best way to blend the soup?

Using an immersion blender is my favorite because it’s quick and easy to blend right in the pot without any mess. But if you don’t have one, a stand blender works great—just blend the soup in batches and be careful with hot liquids!

Final Thoughts

Every time I make this Butternut Squash Soup Recipe, I’m reminded how comforting simple, good food can be. It’s cozy, satisfying, and easy enough to whip up on a weeknight, yet special enough to serve when friends come over. I hope you enjoy it as much as I do—it’s the kind of soup that warms your belly and your spirit all at once. Give it a try, and make it yours!