There’s nothing better after raking leaves than coming inside to a warm bowl of nourishing butternut squash soup. Creamy and comforting, this easy butternut squash soup is the perfect way to relax and recharge after a productive day outdoors.
This soup is satisfying, hearty, and versatile. Serve it as a starter or enjoy it as the main course with a slice of crusty bread for dipping. The base is rich and full-bodied, and you can easily make it spicy or mild to suit your preference—chipotle powder adds a smoky heat if you like a little kick.
Helpful tips for perfect squash soup
- Choose a butternut squash that feels heavy for its size and has no soft spots or blemishes.
- Peeling squash can leave a sticky residue on your hands. Wear gloves if this bothers you, or use the sturdy gloves you reserve for dishwashing.
- Work in manageable pieces: cut the squash into quarters, scoop out the seeds, then peel and cube each piece so cubes cook evenly.
- Use a sharp vegetable peeler or a sturdy knife to remove the tough skin before dicing the squash.
- Sauté shallots or onions with garlic in butter or olive oil to create a flavorful base for the soup.
- Warm spices—such as cinnamon, nutmeg, and cumin—add depth. A pinch of cayenne or chipotle powder brings subtle heat and smoky notes.
- This recipe uses chicken broth for a savory depth. For a vegetarian or vegan version, substitute vegetable broth and use a plant-based drizzle like coconut milk instead of sour cream.
- Always taste and adjust seasoning with salt and pepper before serving.
- An immersion blender makes puréeing the soup quick and safe; alternatively, blend in batches using a countertop blender, taking care with hot liquids.
- Sour cream or a plant-based alternative makes a nice garnish; for a pretty presentation, drizzle it from a small plastic bag with the corner snipped off.
- Store leftovers in an airtight container for up to three days. If the soup thickens in the fridge, reheat gently on the stove and thin with a splash of broth.
How to make easy butternut squash soup
Pre-step
Select a heavy Dutch oven or a medium stockpot. These retain heat well and are ideal for simmering the squash until tender.
Step one
Peel and cube the butternut squash. Cutting it into uniform pieces helps them cook evenly. Scoop out and discard the seeds.
Step two
Peel and chop the shallots (or onions) and prepare garlic. Measure out olive oil or butter so you’re ready to start cooking.
Step three
Heat the Dutch oven over medium heat. Add 2 tablespoons olive oil and 2 tablespoons butter and let the butter melt.
Step four
Add 3 large chopped shallots and sauté about 10 minutes, until they are soft and translucent but not browned. This builds a sweet, savory foundation for the soup.
Step five
Add 1/2 cup of chicken stock (or vegetable stock for vegetarian), the garlic, 1 teaspoon salt, and the cubed squash. Cover and sauté for 10 minutes, stirring occasionally so the squash begins to soften.
Step six
Pour in the remaining 2 cups of chicken broth. Stir in 1/2 teaspoon cinnamon, 1/2 teaspoon cumin, 1/4 teaspoon nutmeg, and 1/4 teaspoon chipotle powder (or to taste). Bring to a simmer, then reduce heat and gently simmer for 40 minutes, or until the squash is fork-tender. If needed, cook an extra 5 minutes.
Step seven
Remove the pot from the heat and purée the soup until smooth. An immersion blender works well for this; otherwise, blend in batches in a countertop blender and return the soup to the pot.
Time to serve
Ladle the soup into bowls or a serving tureen and add dribbles of sour cream (or a plant-based alternative) for a touch of creaminess and visual appeal.
Serve with crusty bread or rolls and a simple green salad. The warm spices and silky texture make this dish especially comforting on cool days.
The result is a hearty, flavorful soup that’s easy to make and makes excellent leftovers. I hope you enjoy this simple, delicious butternut squash soup recipe.
Other popular soup recipes
- New England chowder
- Classic chicken soup
- Paella-inspired soup
- Hearty split pea
- Rich lobster bisque
If you try this recipe, I’d love to hear what you think. Share your experience in the comments where you found this recipe, and enjoy cooking. As always, may all your dishes be delish!
Butternut Squash Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 large shallots, chopped
- 1 teaspoon salt
- 3 teaspoons garlic paste or 3 cloves garlic, minced
- 1/2 cup chicken stock (for sautéing)
- 1 medium to large butternut squash, peeled and cubed
- 2 cups chicken broth (or vegetable broth)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/4 teaspoon nutmeg
- 1/4 teaspoon chipotle powder (optional)
Addons
- Dribbles of sour cream or coconut milk
Instructions
- Heat the Dutch oven over medium heat. Add olive oil and butter.
- Add chopped shallots and sauté 10 minutes until translucent.
- Stir in 1/2 cup stock, garlic, salt, and cubed squash. Cover and cook 10 minutes, stirring occasionally.
- Add the remaining 2 cups broth and the spices (cinnamon, cumin, nutmeg, chipotle). Bring to a simmer, then lower heat and cook 40 minutes until squash is tender.
- Blend until smooth using an immersion blender, or blend in batches in a countertop blender. Return to the pot and adjust seasoning as needed.
- Ladle into bowls, drizzle with sour cream or coconut milk, and serve warm.
Equipment
Notes
Helpful tips
- Choose firm squash without blemishes and cut into uniform cubes for even cooking.
- Wear gloves while peeling if the residue bothers you.
- For a plant-based version, swap chicken broth for vegetable broth and use coconut milk instead of sour cream.
- Store leftovers chilled in an airtight container for up to three days. Reheat gently with a splash of broth to loosen the texture.
Nutrition
Serving: 1 cup | Calories: 138 kcal | Carbohydrates: 6 g | Protein: 3 g | Fat: 9 g | Sodium: 565 mg