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 truly comforting about a warm bowl of cozy soup, especially when fall rolls around. This Butternut Squash Soup Recipe is one I've come to adore for its creamy texture, subtle smoky notes, and the way it fills your kitchen with an irresistible aroma. Stick with me — I'll walk you through how to make this hearty soup your new go-to!

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 get so excited every time I make this soup because it’s one of those recipes that’s just as great on a chilly weeknight as it is when you’re hosting friends. It’s simple, forgiving, and packed with flavor — the perfect comfort food without the fuss.

Simple, Clean Ingredients: Uses everyday veggies and fresh herbs that come together beautifully.
Rich and Creamy Texture: Achieved without cream if you prefer a lighter version.
Flavorful with a Smoky Twist: The smoked paprika adds depth without overpowering the squash.
Make-Ahead Friendly: This soup tastes even better the next day and freezes well for quick meals.

butternut squash soup - A large white pot filled with smooth, thick, light brown soup with a creamy texture, evenly spread with small black pepper specks scattered on the surface; a wooden spoon with a natural grain lies in the pot, partly submerged and angled slightly to the right, mixing the soup gently; the pot sits on a white marbled surface that adds brightness to the image. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays an important role in balancing flavors and textures. Plus, choosing fresh herbs and quality broth makes a noticeable difference, so keep an eye out for those when shopping.

butternut squash soup - Flat lay of a large butternut squash with smooth orange skin and bright orange flesh chunks, vibrant peeled and diced orange carrots, a whole yellow onion with papery skin and diced pieces, several peeled garlic cloves with a creamy white texture, fresh green sage leaves finely chopped and whole sprigs, sprigs of rosemary with deep green needles, a small heap of smoky red paprika powder, and a scattering of whole black peppercorns—all arranged naturally with some overlapping and space between to showcase their colors and textures, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Unsalted Butter or Olive Oil: Provides a flavorful base to sauté the vegetables gently and develop richness.
Yellow Onion: Adds natural sweetness and depth as it softens and caramelizes.
Carrots: Bring subtle earthy sweetness and body to the soup.
Garlic: A mild but aromatic note that enhances savory complexity.
Butternut Squash: The star! Its creamy flesh purees smoothly and offers natural sweetness.
Vegetable or Chicken Broth: The liquid that ties everything together, use low sodium so you control salt levels.
Fresh Sage, Thyme, or Rosemary: Bright herbal notes that elevate the soup without overpowering.
Smoked Paprika: Adds warmth and a smoky hint that's my favorite unexpected twist.
Kosher Salt and Black Pepper: Essential for seasoning and balancing flavors.
Heavy Cream, Crème Fraîche, or Coconut Cream (Optional): For a silky finish if you want to indulge a little.

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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

One of my favorite things about this butternut squash soup recipe is how easy it is to tweak and make your own. Whether you want it vegan, a little spicier, or richer — there’s room for creativity here.

Vegan Variation: Swap the butter for olive oil and use coconut cream for drizzling instead of dairy — it’s delicious and creamy!
Spice it Up: Add a pinch of cayenne pepper or a dash of chili flakes for a warm kick that lingers.
Herb Swap: Try rosemary instead of sage for a piney aroma that transforms the flavor profile.
Make it Heartier: Stir in cooked lentils or a spoonful of miso for extra depth and nutrition.

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

Step 1: Sauté the Aromatics

I start by melting butter (or heating olive oil) in a heavy pot over medium-high heat. When it's hot, I add diced yellow onion, carrots, and garlic. Stirring often, I cook them until they’re softened and lightly golden—around 8 minutes. This is the flavor foundation, so don’t rush this step. If your onions start browning too fast, lower the heat a bit.

Step 2: Add Squash and Broth

Next, toss in your cubed butternut squash along with the broth, fresh chopped herbs, smoked paprika, and salt. Bring everything to a lively boil. The broth will help the squash cook down and soften.

Step 3: Simmer Until Tender

Once boiling, reduce the heat to a gentle simmer, partially cover the pot, and let it cook for 20 to 30 minutes. You’ll know it’s ready when the squash is fork-tender and starting to break apart. It’s the perfect stage for blending.

Step 4: Blend Until Smooth

Turn off the heat and carefully blend the soup until silky smooth. I like using an immersion blender right in the pot — easy and less mess. But if you use a regular blender, just do it in batches and be careful with the hot liquid. Taste and adjust salt and pepper.

Step 5: Serve with a Drizzle

Finish with a swirl of heavy cream, crème fraîche, or coconut cream for extra richness if you want. Sprinkle some fresh herbs and cracked black pepper on top for a beautiful touch.

Top Tip

Through several batches, I’ve realized the magic lies in layering flavors and being patient with the aromatics. Skipping the slow sauté step results in a flatter soup — so don’t rush it!

Slow Sauté on Onions: Take your time until they’re translucent and golden; this builds a naturally sweet base.
Use Fresh Herbs: I always use fresh sage or thyme instead of dried — it brightens the whole soup.
Blend in Batches if Needed: Overfilling your blender risks hot soup spills—careful safety first!
Adjust with Salt at the End: It’s better to under-salt when cooking and add more after blending because flavors concentrate.

How to Serve Butternut Squash Soup Recipe

butternut squash soup - Serving Suggestion

Garnishes

I’m a big fan of fresh sage leaves on top for that herbal zing. Sometimes I sprinkle toasted pumpkin seeds for crunch, or add a tiny drizzle of chili oil to turn up the heat. A swirl of cream or coconut cream not only looks pretty but adds an inviting richness.

Side Dishes

This soup pairs beautifully with crusty bread—especially a warm sourdough loaf—and a simple green salad for a well-rounded meal. If you're feeling indulgent, a grilled cheese sandwich is the ultimate partner here.

Creative Ways to Present

For a cozy dinner party, I like serving the soup in mini pumpkins hollowed out and roasted — such a beautiful statement! Or ladle it into ramekins topped with herb crème fraîche and a sprinkle of smoked paprika for a colorful touch.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover soup in airtight containers in the fridge for up to 4 days. The flavors deepen and meld wonderfully overnight — I actually prefer it the next day!

Freezing

This soup freezes like a charm. I portion it into freezer-safe containers or bags, leaving some room for expansion, and it lasts up to 3 months. When thawed, the texture stays nice and creamy after reheating.

Reheating

To reheat, I gently warm it over low heat on the stove, stirring occasionally. If it’s too thick, I add a little broth or water to loosen it up. Microwave works fine too, just stir halfway through to keep it creamy.

Frequently Asked Questions:

Can I use frozen butternut squash for this soup?

Absolutely! Frozen butternut squash is a great shortcut that works well in this recipe. Just adjust cooking time slightly since frozen squash tends to cook faster — keep an eye on it and simmer until tender.

What if I don’t have fresh herbs?

If fresh sage, thyme, or rosemary aren’t available, you can substitute with about 1 teaspoon of dried herbs, added early in the cooking process so the flavors can bloom. Fresh always tastes brighter, but dried herbs do the job in a pinch.

Is it possible to make this soup spicy?

Yes! You can add a pinch of cayenne pepper, red chili flakes, or even a diced jalapeño during the sauté step. I recommend adding a little at a time and tasting as you go to find the perfect heat level for you.

Can I prepare this soup in advance for a party?

Definitely. In fact, this soup tastes even better the day after because the flavors meld so nicely. Prepare it the day before, refrigerate, and reheat gently before serving at your gathering. Just add your garnishes fresh for that pop of color and flavor.

Final Thoughts

Making this butternut squash soup recipe always feels like a hug in a bowl to me, and I hope it gives you that same cozy feeling. It’s approachable, versatile, and really satisfying whether you’re new to cooking or a seasoned pro. Give it a try soon — I’d love to hear how you make it your own!