This butternut squash soup has saved more chilly October dinners than I can count. After years of tweaking and testing (and listening to Oliver complain about "orange food"), I finally nailed a version that even my pickiest eater devours. It started when I was trying to copy a soup from this little café downtown - mine ended up way better, and now it's what everyone asks me to bring to potlucks.
Why You'll Love This Butternut Squash Soup
I've been making this soup for years, and it never fails to impress people. Even my neighbor who claims she hates squash asked for the recipe after trying it at our block party. It's creamy without being heavy, sweet without tasting like dessert, and filling enough that you won't be hungry again in an hour. Oliver used to refuse anything orange, but now he actually requests this soup when he's feeling sick. The house smells amazing while it's roasting, and honestly, it makes me feel like I have my life together even when I absolutely don't.
What I love most is how forgiving it is. I've forgotten it in the oven, added too much broth, even burned the bottom slightly - and it still turned out great. My sister tried making it last month and called me panicking because her squash looked "weird" after roasting, but it was perfect. You can make a huge pot and freeze half, which has saved me so many times when I had nothing planned for dinner. Plus, it reheats beautifully and tastes even better the next day.
Jump to:
- Why You'll Love This Butternut Squash Soup
- Ingredients For Butternut Squash Soup
- How To Make Butternut Squash Soup
- Storing Your Butternut Squash Soup
- Equipment For Butternut Squash Soup
- Tasty Twists on Classic Butternut Squash Soup
- Substitutions
- Top Tip
- What to serve with butternut squash soup
- FAQ
- A Bowl of Autumn Comfort
- Related
- Pairing
- Butternut Squash Soup
Ingredients For Butternut Squash Soup
The Main Players:
- Large butternut squash
- Yellow onion
- Fresh garlic cloves
- Carrots
- Good vegetable or chicken broth
- Heavy cream
- Olive oil
- Butter
The Flavor Makers:
- Fresh thyme
- Bay leaves
- Ground nutmeg
- Sea salt
- Black pepper
- Maple syrup
Nice Extras:
- Fresh ginger
- Toasted pumpkin seeds
- Fresh sage
See recipe card for quantities.
How To Make Butternut Squash Soup
Prep the Squash:
- Cut squash in half lengthwise
- Scoop out seeds and strings
- Brush with olive oil
- Place cut-side down on baking sheet
Add Aromatics:
- Halve onion, add to sheet
- Toss in whole garlic cloves
- Add chopped carrots
- Roast at 425°F for 45 minutes
Sauté Foundation:
- Melt butter in large pot
- Cook any extra vegetables
- Keep on low heat
Combine Everything:
- Scoop roasted squash flesh into pot
- Add all roasted vegetables
- Pour in broth to cover
- Add herbs and simmer 15 minutes
Blend to Perfection:
- Use immersion blender
- Blend 3-4 minutes until smooth
- Don't rush this step
Final Seasoning:
- Stir in cream
- Add maple syrup splash
- Season with salt and pepper
- Taste and adjust
Storing Your Butternut Squash Soup
Refrigerator Storage (4-5 days):
- Cool completely before storing
- Use airtight containers
- Stir gently when reheating
- Add splash of broth if too thick
Freezer Magic (3 months):
- Freeze before adding cream
- Leave room for expansion
- Label with date
- Thaw overnight in fridge
Reheating Tips:
- Stovetop over low heat works best
- Stir frequently to prevent sticking
- Add cream after reheating
- Microwave in 30-second intervals
Make-Ahead Strategy:
- Roast vegetables up to 2 days ahead
- Complete soup through blending
- Add cream when serving
Equipment For Butternut Squash Soup
- Large rimmed baking sheet
- Heavy-bottom pot or Dutch oven
- Immersion blender
- Sharp chef's knife
- Cutting board
Tasty Twists on Classic Butternut Squash Soup
From years of experimenting (and Oliver's suggestions), these variations are family favorites:
Apple Harvest:
- Add diced Honeycrisp apples when roasting
- Extra cinnamon
- Maple drizzle on top
- Toasted walnuts
Spiced Winter:
- Ground ginger and cardamom
- Pinch of cayenne
- Coconut milk finish
- Pumpkin seeds
Thai-Inspired:
- Fresh ginger and lemongrass
- Coconut milk base
- Lime juice squeeze
- Red pepper flakes
Savory Herb:
- Fresh rosemary and sage
- White wine splash
- Crispy pancetta bits
- Parmesan shavings
Substitutions
From years of making this for different dietary needs, these substitutions work perfectly:
Dairy-Free Options:
- Heavy cream → Full-fat coconut milk
- Butter → Olive oil
- Regular broth → Vegetable broth
Squash Alternatives:
- Butternut squash → Acorn squash
- Fresh squash → Frozen (thawed and drained)
- Whole squash → Pre-cut (add 10 minutes roasting)
Sweetener Swaps:
- Maple syrup → Brown sugar
- Regular → Honey
- Sweet → Skip if squash is very sweet
Texture Changes:
- Smooth → Leave some chunks
- Thick → Add more broth
- Thin → Simmer uncovered longer
Flavor Twists:
- Plain → Add fresh ginger
- Mild → Pinch of cayenne
- Simple → Splash of apple cider
Top Tip
- This soup actually tastes better the next day - all the flavors have time to get cozy together. I often make it on Sunday for easy weeknight dinners. The roasted squash flavors deepen overnight, and that hint of maple syrup really settles in perfectly. It's like the soup gets to relax and figure itself out while sitting in the fridge.
- I've served this Butternut Squash Soup fresh and day-old to the same people, and they always comment that the leftover version tastes richer somehow. There's something magical about how the cream and seasonings meld together after a good night's sleep. Oliver actually prefers it reheated - he says it tastes "more like soup and less like baby food," which is his seven-year-old way of saying it has better flavor.
- The other thing I've learned is to always make extra. This Butternut Squash Soup doubles easily, and having containers of homemade soup in the freezer has saved me countless times when I'm too tired to cook. Just remember to freeze it before adding the cream, then stir in fresh cream when you reheat it. Trust me, your future self will thank you when you're staring into an empty fridge on a busy Tuesday night.
What to serve with butternut squash soup
This Butternut Squash Soup goes with pretty much anything crunchy since it's so creamy and smooth. I always make grilled cheese sandwiches - the crispy, buttery bread is made for dipping, and Oliver acts like I've invented the world's best meal when I serve them together. Good crusty bread works too, especially if you rub it with garlic and toast it up. When I want something lighter, I throw together a quick salad with whatever greens I have - the fresh, peppery taste balances out all that richness.
If I'm feeding people or want to make it feel like a real dinner, I'll roast some chicken or make pork chops to go with it. Then the soup feels more like a fancy first course instead of just dinner. During fall gatherings, I put out cheese and crackers with it - people love having something to munch on while they warm up with soup. Roasted vegetables work great too, though Oliver only gets excited if there's bacon involved somewhere on his plate.
FAQ
What broth is best for butternut squash soup?
Vegetable broth creates the cleanest squash flavor, while chicken broth adds richness. I prefer low-sodium versions so I can control the salt. Avoid beef broth - it's way too strong and overpowers the delicate squash taste. For vegan versions, good vegetable broth is essential.
What to add to butternut squash soup to make it taste better?
Roasting the squash is key for deep flavor. Add fresh ginger, a touch of maple syrup for balance, and finish with cream. From teaching cooking classes, proper seasoning with salt and white pepper, plus a pinch of nutmeg, makes any batch better.
How does Gordon Ramsay cook butternut squash?
Like most professional chefs, he emphasizes proper roasting for caramelization. His technique involves high heat roasting, quality stock, and careful seasoning. Professional kitchens focus on building flavor layers rather than shortcuts - same principles I use in my classes.
What are the ingredients for butternut soup?
Essential ingredients include butternut squash, onion, garlic, quality broth, and cream. Supporting players are ginger, thyme, bay leaves, and nutmeg. Many recipes overcomplicate things, but these core ingredients, properly prepared, create restaurant-quality creamy butternut squash soup at home.
A Bowl of Autumn Comfort
You now have all the secrets to making butternut squash soup that'll have everyone asking for your recipe. This creamy, warming bowl proves that simple ingredients and a little patience create the most satisfying meals. It's become our family's go-to comfort food - the one thing I can count on to make Oliver happy when he's feeling under the weather or when the first chilly evening hits. There's something magical about how this soup transforms your kitchen into the coziest place on earth.
Craving more cozy comfort food? Try our Easy Chicken Enchilada Casserole that's perfect for busy weeknights and feeds the whole family without any fuss. For something sweet that won't derail your healthy eating goals, our Healthy Black Forest Cake Recipe gives you all the indulgence with less guilt - Oliver calls it "fake cake that tastes real." And don't miss our Best Grape Jelly Meatballs Recipe that sounds weird but tastes - they're always the first thing to disappear at potlucks, and people beg me for the recipe every single time.
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Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Butternut Squash Soup:
Butternut Squash Soup
Equipment
- 1 Large rimmed baking sheet (For roasting squash and aromatics)
- 1 Heavy-bottom pot or Dutch oven (For simmering and blending)
- 1 Immersion blender (Or use a regular blender in batches)
- 1 Sharp chef's knife (For cutting squash safely)
- 1 Cutting board (Sturdy for prep work)
Ingredients
- 1 large Butternut squash - Halved and seeded
- 1 large Yellow onion - Halved, peeled
- 4 cloves Garlic - Whole, unpeeled
- 2 Carrots - Chopped
- 4 cups Vegetable broth - Or chicken broth, low sodium
- ½ cup Heavy cream - Or coconut milk for dairy-free
- 2 tablespoon Olive oil - For roasting
- 1 tablespoon Butter - Optional for sautéing
- 1 teaspoon Fresh thyme - Or ½ teaspoon dried thyme
- 1 Bay leaf
- ¼ teaspoon Ground nutmeg
- to taste Sea salt
- to taste Black pepper
- 1 tablespoon Maple syrup - Adjust to taste
Optional Add-Ins (Optional):
- 1 teaspoon Fresh ginger - Grated, for brightness
- 2 tablespoon Pumpkin seeds - Toasted, for topping
- 1 tablespoon Fresh sage - Chopped or fried
Instructions
- Prep and roast squash, onion, garlic, and carrots
- Sauté any additional vegetables in a pot
- Add roasted ingredients and broth; simmer
- Blend until smooth
- Stir in cream, season, and finish
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