If there’s one dish that captures the heart of fall, it’s Simple Butternut Squash Soup. Just saying the name makes me think of cozy evenings, golden leaves, and the gentle hum of a simmering pot in my Texas kitchen. This recipe is proof that simplicity doesn’t mean sacrificing flavor—it’s creamy, comforting, and full of that naturally sweet, nutty goodness butternut squash is famous for.
I’ve made this soup countless times, especially on those days when I want something wholesome without fussing over complicated steps. Whether you’re cooking for family, friends, or just yourself, this easy soup brings a little bit of joy to every spoonful.
Table of Contents
Why You’ll Love This Simple Butternut Squash Soup
There’s something magical about a soup that feels homemade yet fits into a busy weeknight. Here’s why this recipe will become your cold-weather favorite:
- It’s quick and easy — perfect for moms, professionals, or anyone craving comfort without the hassle.
- Made from fresh, wholesome ingredients.
- Naturally creamy without needing heavy cream.
- Freezer-friendly for meal prep or future cozy days.
- Totally customizable with your favorite toppings—pumpkin seeds, croutons, or a drizzle of coconut milk.
What Does Simple Butternut Squash Soup Taste Like?
Imagine the gentle sweetness of roasted squash mingled with the earthy aroma of sage and thyme. The texture? Velvety smooth. The flavor? A perfect balance of sweet and savory, with just a whisper of nutmeg that makes you feel like you’re wrapped in a soft blanket. It’s elegant enough for dinner guests but simple enough for Tuesday night dinner.
Ingredients You’ll Need for Simple Butternut Squash Soup
When it comes to making Simple Butternut Squash Soup, the beauty lies in using fresh, wholesome ingredients that come together to create something far greater than the sum of their parts. Every element in this soup has a purpose—each ingredient adds depth, texture, or comfort. The result? A silky, naturally sweet, and perfectly balanced bowl that feels both nourishing and indulgent.
Below is a closer look at each ingredient and why it matters. I’ve also included a few helpful tips to help you get the very best flavor out of your soup.
- Butternut Squash (about 2 pounds, peeled, seeded, and cubed):
The heart and soul of this soup. Butternut squash has a naturally sweet and nutty flavor that turns buttery and rich once cooked. Choose a squash that feels heavy for its size and has a deep beige color—this means it’s ripe and flavorful. If peeling feels intimidating (we’ve all been there), look for pre-cut cubes in your grocery store’s produce section to save time. You can even roast the squash before blending for extra caramelized depth, similar to my Roasted Acorn Squash Soup with Pumpkin, which uses a similar fall-inspired method. - Olive Oil (2 tablespoons):
Olive oil adds richness and helps release the flavors of the onion and garlic when sautéed. Use a good-quality extra-virgin olive oil for its mild fruity notes—they blend beautifully with the natural sweetness of the squash. - Yellow Onion (1 medium, chopped):
Onions build the flavor foundation of this soup. As they cook, they soften and turn slightly sweet, creating a mellow base that balances the squash’s earthiness. I prefer yellow onions for their balance of sweetness and depth, but white onions work just fine too. - Garlic (2 cloves, minced):
Garlic brings warmth and a subtle aromatic kick. When sautéed until just fragrant (not browned), it rounds out the soup’s savory profile perfectly. - Vegetable Broth or Chicken Broth (4 cups):
The broth provides the soup’s body and helps all the flavors come together. If you want to keep the recipe vegetarian, use vegetable broth. For extra richness, opt for chicken broth—something I often do when I make a big batch for my family on chilly evenings. You can also use homemade broth if you’ve got some stashed in the freezer from your last batch of Homemade Minestrone Soup. - Dried Sage (1 teaspoon):
Sage has an earthy, slightly peppery aroma that instantly reminds me of cozy autumn dinners. It complements the squash’s natural sweetness without overpowering it. - Dried Thyme (½ teaspoon):
Thyme adds a gentle herbal touch that makes every bite taste balanced and layered. It’s subtle but essential for creating that homemade depth of flavor that makes Simple Butternut Squash Soup stand out. - Ground Nutmeg (¼ teaspoon):
Just a pinch of nutmeg is all it takes to warm up the entire dish. It brings out the sweetness of the squash and ties the flavors together, giving the soup that “something special” note you can’t quite put your finger on. - Salt and Freshly Ground Black Pepper (to taste):
Seasoning is everything. Salt highlights the natural sweetness of the squash, while black pepper adds a little heat and complexity. Start with a light hand, taste after blending, and adjust as needed. - Optional Toppings:
- Toasted pumpkin seeds (for a crunchy contrast)
- Croutons (for a satisfying bite)
- A swirl of cream or coconut milk (for added creaminess)
- Fresh parsley or thyme leaves (for a pop of color and freshness)
Each of these toppings adds personality to your bowl, allowing you to tailor your Simple Butternut Squash Soup to your mood or the season. Personally, I love adding a drizzle of coconut milk and a sprinkle of roasted pumpkin seeds when serving guests—it looks elegant and tastes incredible.
For another variation, you can try my Butternut Squash Bisque Recipe for a silkier texture, or the Butternut Squash and Sweet Potato Soup if you want a naturally sweeter, heartier twist.
How to Make Simple Butternut Squash Soup
Making Simple Butternut Squash Soup at home is one of those kitchen rituals that instantly brings calm and warmth to the day. The process is simple, soothing, and deeply rewarding. From peeling that golden squash to blending it into creamy perfection, every step has its place—and I’m here to walk you through it in detail so your soup turns out perfectly every single time.
This recipe follows the same warm, homey style you’ll find in my Slow Cooker Butternut Squash Soup, but it’s done on the stovetop for quicker results. Let’s get started!
Step 1: Prepare the Butternut Squash and Aromatics
The first step to a silky-smooth Simple Butternut Squash Soup is prepping your ingredients properly. Don’t rush this part—it’s where the flavor foundation begins.
- Peel the Butternut Squash:
Using a sturdy vegetable peeler, remove the skin until you reach the bright orange flesh underneath. The outer skin is tough, so take your time. If your squash feels too firm, pop it in the microwave for about 60 seconds to soften it slightly before peeling—it makes a world of difference. - Cut and Seed the Squash:
Slice the squash lengthwise from top to bottom. Scoop out the seeds and stringy bits using a spoon. You can discard them or roast the seeds for a crunchy garnish later. - Cube the Squash:
Cut the flesh into 1-inch cubes. Try to keep them similar in size to help them cook evenly. - Chop the Onion and Mince the Garlic:
Dice the onion finely so it softens quickly, and mince your garlic to release its full aroma. Together, they form the flavorful base of this Simple Butternut Squash Soup.
If you’re short on time, pre-cut butternut squash from the grocery store works beautifully. It’s a lifesaver on busy evenings—especially for moms juggling homework, dinner, and bedtime routines.
Step 2: Sauté the Aromatics
This is where your kitchen begins to smell incredible.
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook, stirring occasionally, for about 5–7 minutes. You want the onion to soften and turn translucent, releasing its natural sweetness.
- Next, add the minced garlic and sauté for another 30–60 seconds, just until fragrant. Be careful not to let it brown, as burnt garlic can make the soup taste bitter.
This quick sauté creates a flavorful base that will infuse your Simple Butternut Squash Soup with that rich, homemade taste you can’t get from store-bought versions.
If you’ve ever tried my Panera Broccoli Cheddar Soup, you’ll know how vital this step is for developing depth of flavor—it’s the same idea here.
Step 3: Add the Butternut Squash and Spices
Now it’s time to let that beautiful butternut squash join the party.
- Add your cubed butternut squash to the pot and stir it around with the onions and garlic, letting everything coat evenly in olive oil.
- Sprinkle in dried sage, thyme, nutmeg, salt, and freshly ground black pepper. The gentle heat helps the spices bloom, releasing their full aroma before the broth even hits the pot.
I love this moment—the smell alone feels like a cozy fall evening wrapped up in a pot.
Step 4: Pour in the Broth and Simmer
This is where your Simple Butternut Squash Soup transforms from a mix of veggies into something silky and rich.
- Pour in 4 cups of vegetable or chicken broth. Make sure the squash is mostly submerged; if not, add a little water to cover.
- Turn up the heat to bring it to a gentle boil, then reduce to low and cover the pot.
- Let it simmer for 20–25 minutes, or until the squash is fork-tender. You’ll know it’s ready when it practically melts under gentle pressure.
During this time, the broth absorbs the sweetness of the squash and the aroma of the herbs, creating a smooth, golden base.
This simmering process is quite similar to what I use in my Butternut Squash and Sweet Potato Soup, where patience turns simple ingredients into pure comfort.
Step 5: Blend Until Smooth
Once your squash is tender, it’s time to blend the soup into that irresistibly creamy texture. You have two options here:
- Option 1 – Immersion Blender:
Use an immersion blender directly in the pot. Blend slowly and move around the pot to catch all the chunks. It’s quick, easy, and saves you from extra dishes. - Option 2 – Regular Blender:
Carefully transfer the soup to a blender in batches. Don’t fill it more than halfway, and always vent the lid slightly to let steam escape. Hold the lid with a towel and blend until smooth. Repeat until all the soup is pureed.
After blending, check the consistency. If it feels too thick, add a bit more broth and stir well. If it’s too thin, simmer uncovered for 5–10 minutes to let it reduce.
Finally, taste and adjust the seasoning. A pinch more salt or nutmeg can make all the difference.
Step 6: Serve and Garnish
Now comes the best part—serving your beautiful bowl of Simple Butternut Squash Soup.
- Ladle the soup into warm bowls.
- Add your favorite toppings: toasted pumpkin seeds, crunchy croutons, or a swirl of cream or coconut milk for that luxurious finish.
- Sprinkle with chopped parsley or thyme for a touch of color.
When I serve this to my family, I always set out a few topping options so everyone can personalize their bowl. My kids love croutons (and occasionally a drizzle of honey), while I’m partial to the creamy swirl—it just makes the dish feel extra special.
If you enjoy experimenting with different textures and flavors, you might also love my Gordon Ramsay Butternut Squash Soup, which takes a slightly more gourmet approach while keeping that cozy homemade feel.
Step 7: Storing and Reheating
One of my favorite things about Simple Butternut Squash Soup is that it stores beautifully.
- Refrigerator: Let it cool completely, then store in airtight containers for up to 4 days.
- Freezer: Divide into portions and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stove over low heat, stirring occasionally. Avoid boiling, as it can alter the soup’s creamy texture.
Having a few portions of this soup ready to go makes weeknight dinners effortless. Pair it with a slice of crusty bread or a simple salad, and you’ve got a nourishing, cozy meal in minutes.
Tips and Tricks for Perfect Simple Butternut Squash Soup
- Shortcut: Use frozen or pre-cut squash for a faster prep.
- Texture Tip: For ultra-creamy soup, blend longer or strain through a fine mesh.
- Flavor Boost: Add a roasted apple or a pinch of cinnamon for a subtle twist.
- Storage: This soup freezes beautifully! Just let it cool and store in freezer-safe containers for up to 3 months.
Storage Tips
Let the soup cool completely before storing:
- Refrigerator: Up to 4 days in an airtight container.
- Freezer: Up to 3 months. Thaw overnight and reheat gently on the stove.
FAQs
Can I make this soup vegan?
Absolutely! Just use vegetable broth and coconut milk instead of cream.
What protein goes well with it?
Try pairing it with roasted chickpeas or a side of crusty bread for a satisfying meal.
Can I roast the squash first?
Yes! Roasting deepens the sweetness and adds a caramelized flavor that’s divine.
Conclusion
Simple Butternut Squash Soup isn’t just a recipe—it’s a moment of calm, a warm hug in a bowl. It’s a reminder that good food doesn’t have to be complicated to be comforting. So grab your favorite pot, light a candle, and let this soup fill your kitchen with cozy autumn joy.
If you love this recipe, you might also enjoy these comforting favorites:
- Roasted Acorn Squash Soup with Pumpkin
- Slow Cooker Butternut Squash Soup
- Butternut Squash Bisque Recipe
Let’s keep nourishing well, one wholesome bowl at a time.
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Print
Simple Butternut Squash Soup Recipe | Easy, Creamy & Delicious
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Simple Butternut Squash Soup is the ultimate cozy comfort food. With just a handful of ingredients, this easy recipe delivers rich, creamy texture and perfectly balanced sweet and savory flavors. Ideal for fall evenings or quick weekday lunches, it’s a must-make dish!
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 butternut squash (about 2 pounds), peeled, seeded, and cubed
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg
- Salt and freshly ground black pepper, to taste
- Optional toppings: toasted pumpkin seeds, croutons, a swirl of cream or coconut milk, chopped fresh parsley
Instructions
1. Peel the butternut squash with a vegetable peeler, remove the seeds, and cut into 1-inch cubes.
2. Chop the onion and mince the garlic.
3. In a large pot or Dutch oven, heat olive oil over medium heat.
4. Add the chopped onion and sauté for 5–7 minutes until soft and translucent.
5. Add the garlic and cook for 1 minute until fragrant.
6. Add the cubed squash and stir to coat with oil and aromatics.
7. Pour in the broth and stir in sage, thyme, nutmeg, salt, and pepper.
8. Bring to a simmer, cover, and cook on low for 20–25 minutes or until squash is fork-tender.
9. Use an immersion blender to purée the soup until smooth. Alternatively, blend in batches in a regular blender.
10. Adjust consistency by adding more broth or simmering to thicken. Taste and adjust seasoning if needed.
11. Ladle into bowls and serve hot with your favorite toppings.
Notes
Use pre-cut squash to save time on prep.
For extra richness, add a splash of cream or coconut milk after blending.
Always blend hot liquids carefully—work in batches and vent the blender lid if using a standard blender.
This soup freezes well. Store in airtight containers for up to 2 months.
Great with grilled cheese, crusty bread, or a fresh green salad.
