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 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

Nothing beats the cozy warmth of a bowl of soup on a crisp day, especially when it’s this creamy, rich Butternut Squash Soup Recipe. It’s got that perfect balance of sweet and savory flavor, with comforting herbs that feel like a warm hug from your kitchen to your soul.

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 really adore how straightforward this Butternut Squash Soup Recipe is—it’s one of those dishes that feels gourmet without any fuss. I keep coming back to it when I want something nourishing that fills the whole kitchen with a cozy aroma.

Simple Ingredients, Big Flavor: Just a handful of pantry staples come together to create a soup that tastes like it simmered all day.
Velvety Texture: Blending the squash with broth and butter gives it a silky smooth feel that everyone in my family asks for seconds of.
Herbaceous Warmth: The fresh sage and smoked paprika add just the right amount of depth without overwhelming that natural sweetness.
Versatile and Adaptable: You can tweak the herbs, swap creamings, or even add a spicy kick—this soup plays nicely with a bunch of flavors.

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 ingredients in this Butternut Squash Soup Recipe are really thoughtfully put together to bring out the best in the squash, making the soup taste both comforting and fresh. Plus, with simple pantry staples you almost always have on hand, it's an easy one to pull together anytime.

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: I love the richness butter adds, but olive oil works perfectly if you want a dairy-free option.
Yellow Onion: Cooking it until soft and golden brings a natural sweetness and depth.
Carrots: They boost the earthy sweetness and add subtle texture.
Garlic: Crushed and cooked gently, it offers that mellow background punch.
Butternut Squash: The star of the show—make sure to pick a heavy, firm squash for the best flavor and creaminess.
Vegetable or Chicken Broth: Keeps the soup light but flavorful; low sodium lets you control seasoning easily.
Fresh Herbs (Sage, Thyme, or Rosemary): Sage is my go-to for its earthy, slightly peppery flavor that complements squash beautifully.
Smoked Paprika: Just a touch to add warm, smoky undertones without heat.
Kosher Salt & Freshly Ground Black Pepper: Essential for balancing flavors and enhancing natural sweetness.
Heavy Cream, Crème Fraîche, or Coconut Cream (Optional): These add a luscious finish—choose based on your mood or dietary preferences.

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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 the best parts about this Butternut Squash Soup Recipe is how easy it is to customize. I like to experiment with different herbs or a little cayenne for heat, and sometimes I swap cream for coconut milk to give it a tropical twist.

Vegetarian or Vegan: Switching the butter for olive oil and using vegetable broth keeps it plant-based without skimping on flavor.
Spiced Up: If you love a little kick, add a pinch of cayenne or even curry powder for a spicy and warming twist.
Richer & Creamy: A swirl of crème fraîche or sour cream at the end always feels indulgent and smooth.
Garnish Flair: Toasted pumpkin seeds or a sprinkle of Parmesan add great texture and visual appeal.

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

Step 1: Sauté the Aromatics

I melt butter in my Dutch oven over medium-high heat, then add diced onions, carrots, and crushed garlic. I like to stir occasionally, letting the veggies soften and develop a little golden color — this deepens their sweetness and makes the soup taste that much better. It usually takes about 8 minutes, and you'll want the onions translucent but not burnt.

Step 2: Add Butternut Squash and Broth

Next, I toss in the cubed butternut squash, pour in the broth, and add the fresh chopped sage, smoked paprika, and salt. Bring everything up to a boil, then reduce the heat and let it simmer gently. Cover partially so some steam escapes—that concentrates flavor and helps the squash get tender without getting soggy.

Step 3: Simmer Until Tender

This is where patience pays off. About 20 to 30 minutes of simmering will soften the squash until it practically falls apart when poked with a fork. That perfect tenderness is key to a creamy soup.

Step 4: Blend Until Velvety Smooth

Once the squash is soft, I turn off the heat and blend the soup. I use an immersion blender right in the pot—it’s my favorite for minimal cleanup. If you don’t have one, a traditional blender works fine, just be careful blending hot liquids in batches. Blend until you get a luxurious, silky texture then taste and adjust salt and pepper.

Step 5: Serve with a Creamy Drizzle and Garnish

Before serving, I swirl in a bit of heavy cream or coconut cream if I'm feeling indulgent, then sprinkle on more fresh sage for color and aroma. Freshly ground black pepper on top finishes it off beautifully.

Top Tip

From making this Butternut Squash Soup Recipe dozens of times, a few small adjustments really transformed it for me. Don’t rush the sauté step—it’s where much of the flavor builds, and perfectly soft, browned onions make all the difference.

Use an Immersion Blender: It keeps things quick and easy, and I avoid those scary hot liquid spills from transferring to a regular blender.
Don’t Skip the Herbs: Fresh sage is a game-changer. Dried herbs just don’t deliver the same vibrant aroma and flavor in this soup.
Check Consistency Before Serving: If the soup is too thick, add a splash of broth or water until it’s just right—creamy but not gluey.
Season Last: Finish with salt and pepper after blending; it’s easier to control seasoning when the flavors have combined fully.

How to Serve Butternut Squash Soup Recipe

butternut squash soup - Serving Suggestion

Garnishes

I always top mine with a drizzle of heavy cream or coconut cream and a sprinkle of chopped fresh sage leaves for a fresh, herbaceous finish. Sometimes, I add crunchy toasted pumpkin seeds or a little grated Parmesan cheese—both add a lovely crunch and a pop of flavor contrast.

Side Dishes

This soup goes beautifully with crusty artisan bread or buttery garlic knots to soak up every last drop. I also like to serve it alongside a simple green salad with tangy vinaigrette to balance the creamy richness. For a heartier meal, roasted Brussels sprouts or a quinoa salad make great accompaniments.

Creative Ways to Present

For a dinner party, I sometimes ladle the soup into mini pumpkin shells or rustic bread bowls—it’s such a charming presentation that guests always ask for seconds. You can also swirl in some pesto or drizzle balsamic reduction on top for a colorful gourmet touch.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen after resting overnight, so sometimes it tastes even better the next day.

Freezing

This soup freezes beautifully—I portion it into freezer-safe containers or heavy-duty freezer bags. Just make sure it cools completely before freezing. It’s a lifesaver to have ready-made soup on hand for busy weeknights.

Reheating

When reheating, I prefer warming it on the stove over low heat, stirring occasionally, to bring back the silky texture without scorching. Adding a little splash of water or broth while heating helps loosen the soup if it thickened in the fridge or freezer.

Frequently Asked Questions:

Can I use frozen butternut squash for this soup?

Yes! Frozen butternut squash chunks work well if you’re short on time or it’s out of season. Just cook them a little longer during simmering to ensure they’re tender before blending.

How do I make this Butternut Squash Soup Recipe vegan?

Simply use olive oil instead of butter and make sure you’re using vegetable broth. For creaminess, coconut cream or cashew cream makes a perfect dairy-free alternative.

Can I prepare this soup in advance?

Absolutely! You can make the soup a day ahead and store it in the fridge. The flavors deepen nicely after sitting overnight, making it even tastier when reheated.

What’s the best way to blend the soup?

Using an immersion blender right in the pot is the easiest and safest method—and it gives that perfect, creamy texture. Alternatively, you can use a stand blender blending in batches, but be careful when handling hot liquids.

Final Thoughts

This Butternut Squash Soup Recipe holds a special place in my kitchen rotation—not just because it’s easy and satisfying, but because it feels like sharing a little bit of warmth and comfort with anyone lucky enough to sit down and enjoy it. I hope when you try it, you’ll feel the same cozy joy I do every time I spoon up a bowl.