There’s nothing quite like a bowl of warm butternut squash soup to make everything feel right in the world. This simple butternut squash soup recipe came into my life one chilly autumn day when I needed comfort food fast, and it’s been my go-to ever since. With just a handful of ingredients and minimal prep, it delivers that velvety texture and cozy flavor that makes everyone at my table ask for seconds. My kids call it “orange magic” – and honestly, watching squash, carrots, and potatoes transform into something this delicious does feel a bit like kitchen wizardry. The best part? It’s ready in about 40 minutes from chopping to serving, making it perfect for busy weeknights or lazy Sundays when you want maximum comfort with minimal effort.
Table of Contents
Table of Contents
Why You’ll Love This Simple Butternut Squash Soup
This soup isn’t just easy—it’s downright magical in how something so simple can taste so rich and comforting. Here’s why it’s become my cold-weather staple:
- Creamy without the cream: The natural starch from the squash and potatoes creates that luxurious texture (though the coconut milk doesn’t hurt!).
- Weeknight warrior: From fridge to bowl in under 40 minutes—even faster if you grab pre-cut squash.
- Pantry-friendly: Onions, garlic, and basic spices build big flavor without fancy ingredients.
- Autumn in a bowl: That cinnamon-nutmeg combo makes every spoonful taste like fall.
- Kid-approved: My picky eaters gobble up the sweet, velvety texture (I sometimes call it “orange soup” to avoid the squash label).
Honestly? This simple butternut squash soup tastes like you fussed way more than you actually did—my favorite kind of kitchen trick.
Ingredients for Simple Butternut Squash Soup
Here’s the beautiful thing about this recipe – you probably have half these ingredients in your kitchen right now! I always joke that butternut squash soup is basically a fridge clean-out in disguise. Here’s what you’ll need to work your orange magic:
- 1 tablespoon olive oil – My trusty cast iron pan loves this for getting those onions perfectly golden
- 1 tablespoon butter – Optional, but that rich flavor is worth it (leave out for vegan version)
- ½ medium onion, chopped – Sweet onions are my favorite here, but yellows work great too
3 cloves garlic, minced – Listen, I often throw in 4…no one’s ever complained about too much garlic
- 4 pounds butternut squash – Peeled, seeded, and cut into 1.5″ chunks (or 3 lbs if using pre-cut – no shame in that game!)
- 1 large carrot, peeled and sliced – Adds natural sweetness and that gorgeous orange color
- 1 large Russet potato – Peeled and diced – the secret weapon for that creamy texture
- 3 cups chicken or vegetable broth – I use low-sodium so I can control the salt (plus extra for thinning if needed)
- ½ teaspoon ground cinnamon – Just enough to whisper “autumn” without overpowering
- ¼ teaspoon ground nutmeg – Freshly grated if you’re feeling fancy
- 1 (13.5 oz) can full-fat coconut milk – Optional, but so good! You can use just half if you prefer
- Salt and pepper to taste – I always do this at the end so I don’t overdo it
See? Nothing crazy or hard to find. The beauty is in how these simple ingredients come together. I’ve made this when my pantry was looking bare and still ended up with something delicious – that’s my kind of recipe!
How to Make Simple Butternut Squash Soup
Now comes the fun part – turning those humble ingredients into silky, soul-warming magic! I’ve made this soup so many times I could do it in my sleep, but here’s the foolproof method that never lets me down. The key is building flavors in layers, just like my grandma taught me.
1. Sautéing the Base
First things first – get that foundation right! In your favorite soup pot (I use my enameled cast iron), heat the olive oil and butter over medium heat until the butter melts. Those onions go in next – you’ll want to cook them until they’re soft and just starting to get golden around the edges, about 5 minutes. Don’t rush this step! Those sweet, caramelized onion flavors are what make the soup taste like it’s been simmering for hours.
When the onions look perfect, toss in your minced garlic. Now here’s my secret – stir it constantly for just 30 seconds until it’s fragrant. Any longer and the garlic can turn bitter, and we don’t want that in our beautiful soup.
2. Building the Soup
Time to add our colorful cast of characters! Dump in the butternut squash, carrot, and potato – they’ll look like a mountain in your pot at first, but don’t worry. Pour in the broth (it should just barely cover the veggies), then sprinkle in your cinnamon and nutmeg. Give everything a good stir to distribute those warm spices evenly.
Bring the pot to a gentle boil, then reduce the heat to low, cover it with a lid, and let it simmer for about 20 minutes. You’ll know it’s ready when you can easily pierce the squash and potato with a fork – they should be fall-apart tender. My kitchen smells incredible at this point, like autumn decided to move in permanently.
3. The Magic Transformation
Here’s where the real kitchen wizardry happens! Turn off the heat and grab your immersion blender. If you don’t have one, a regular blender works too – just blend in batches and be careful with the hot liquid (I learned that lesson the hard way with an exploding soup incident we don’t need to discuss).
Blend until completely smooth – I like to go for at least a full minute to get that luxurious, velvety texture. Now’s the time to stir in the coconut milk if you’re using it (I usually do about half the can first, then add more to taste). Season with salt and pepper, and if the soup seems too thick, just add a splash more broth until it’s perfect.
And just like that – in about the time it takes to watch an episode of your favorite show – you’ve got a pot of golden, comforting goodness ready to warm bellies and hearts. See? I told you this simple butternut squash soup was practically magic!
Tips for Perfect Simple Butternut Squash Soup
After making this soup more times than I can count, I’ve picked up some tricks to take it from good to “wow!” Here are my can’t-live-without tips:
- Thickness tweaks: Too thick? Add broth a splash at a time. Too thin? Simmer uncovered for 5-10 minutes – the potato starch will work its magic.
- Roasting option: For deeper flavor, roast the squash at 400°F for 30 minutes before adding to the pot (just reduce simmer time to 10 minutes).
- Garnish game: My favorites? Toasted pepitas for crunch, a swirl of yogurt, or fresh sage leaves fried in butter for 30 seconds.
- Texture preference: Like some chunks? Blend half the soup and stir it back in with the unblended portion.
- Make-ahead magic: This soup tastes even better the next day as flavors meld – just thin with broth when reheating.
Trust me – once you try roasting that squash, you’ll never go back. The caramelized edges add this incredible depth that makes people think you spent all day cooking!
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40-Minute Simple Butternut Squash Soup Recipe – Warm Comfort
A creamy and comforting butternut squash soup with a hint of cinnamon and nutmeg. This simple recipe is easy to make and perfect for a cozy meal.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter (omit for vegan)
- 1/2 medium onion, chopped (sweet onions recommended)
- 3 cloves garlic, minced
- 4 pounds butternut squash, peeled, seeded, and cut into 1.5″ pieces (3 lbs if pre-cut)
- 1 large carrot, peeled and sliced
- 1 large Russet potato, peeled and diced
- 3 cups chicken or vegetable broth (plus more if needed)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 (13.5 ounce) can full-fat coconut milk (optional)
- Salt and pepper to taste
Instructions
- Sauté onions in oil and butter for 5 minutes until lightly browned.
- Add garlic, squash, carrot, potato, broth, cinnamon, and nutmeg.
- Bring to a boil, then simmer covered for 20 minutes until vegetables are tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in coconut milk and season with salt and pepper.
- Adjust consistency with more broth if needed.
Notes
- Use vegetable broth to keep the soup vegetarian.
- Russet potatoes help thicken the soup.
- Adjust coconut milk to taste—use half a can or omit entirely.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 5mg
Ingredient Substitutions & Variations
One of my favorite things about this simple butternut squash soup is how forgiving it is – I’ve made dozens of variations when ingredients were scarce or when I felt like experimenting. Here are my tried-and-true swaps that still deliver that cozy, comforting bowl:
- No carrots? No problem! Sweet potatoes make an excellent substitute (use 1 large one) and add extra natural sweetness. I sometimes do half squash, half sweet potato when I’m feeling adventurous.
- Dairy-free? Skip the butter and use all olive oil. That coconut milk is already dairy-free magic, but for nut-free, try a can of white beans blended in for creaminess instead.
- Veggie broth works great if you don’t have chicken broth – just taste before adding salt since some brands are saltier than others.
- Not a cinnamon fan? Try a pinch of curry powder instead – it gives the soup this warm, exotic twist that’s unexpectedly delicious.
- Potato alternatives: No Russet? Yukon Golds or even cauliflower florets (about 2 cups) work to thicken the soup nicely.
- Extra flavor boosters: Sometimes I’ll throw in a chopped apple with the veggies or finish with a splash of apple cider vinegar for brightness.
The nutmeg is subtle but adds that special “something” – though if you don’t have it, a tiny pinch of allspice or just omitting it works fine too. Honestly? This soup is so versatile, you could probably use whatever fall veggies you have on hand and still end up with something delicious. That’s why it’s earned a permanent spot in my recipe rotation!
Serving Suggestions for Simple Butternut Squash Soup
Oh, the possibilities! This simple butternut squash soup plays so well with others – here’s how I love to serve it for maximum coziness:
- Crusty bread is a must – My family fights over who gets the last piece of warm sourdough for dunking. A baguette or even garlic bread works wonders for soaking up every last drop.
- Fresh salad contrast – Something crisp like an apple-walnut salad cuts through the richness beautifully. My quick version? Mixed greens, sliced apples, toasted walnuts, and a simple vinaigrette.
- Grilled cheese upgrade – Turn it into a meal by pairing with a sharp cheddar or gruyère grilled cheese. The melty cheese and crispy bread? *Chef’s kiss*
- Protein boost – For heartier appetites, I’ll add shredded rotisserie chicken or crispy chickpeas right in the bowl.
- Fancy garnish moment – When company’s coming, I go all out with a drizzle of browned butter, toasted pumpkin seeds, and a sprinkle of fresh thyme.
Honestly? Sometimes I just eat it straight from the mug while curled up on the couch – no judgment here! The beauty of this soup is how perfectly it adapts to any occasion, from casual lunches to fancy dinner parties.
Storing and Reheating
Here’s the best part about this simple butternut squash soup – it’s practically made for meal prep! I always make a double batch because it keeps like a dream. After countless pots (and many happy leftovers), here’s exactly how I store and reheat it without losing that creamy magic:
Fridge Storage
Let the soup cool just slightly (I wait about 20 minutes) before transferring it to airtight containers. It’ll keep beautifully in the fridge for 4-5 days – though in my house, it never lasts that long! The flavors actually deepen overnight, making day-two soup even more delicious.
Pro tip: Press plastic wrap directly onto the soup’s surface before sealing the container. This prevents that weird “skin” from forming on top – something I learned after one too many rubbery surprises.
Freezer Friendly
This soup freezes like a champ for up to 3 months! I portion it into freezer-safe jars or zip-top bags (leave 1-inch headspace for expansion). For easy thawing, I freeze some flat in bags – they stack neatly and thaw faster.
My favorite trick? Freezing individual portions in muffin tins, then popping the frozen discs into a bag. Perfect for quick lunches – just grab one or two “soup pucks” and reheat!
Reheating Like a Pro
For stovetop reheating, warm it gently over medium-low heat, stirring often. The potato starch can settle, so I always whisk in a splash of broth or water to bring back that silky texture. Microwave works too – just cover the bowl and heat in 1-minute bursts, stirring between each.
If your soup separates after freezing (totally normal!), don’t panic! A quick buzz with the immersion blender or a vigorous whisking brings it right back to creamy perfection. Sometimes I’ll add a fresh swirl of coconut milk when serving to make it extra luxurious.
Whether it’s next-day lunch or a freezer find months later, this soup reheats like it was made yesterday. That’s the true beauty of simple butternut squash soup – it’s comfort food that keeps on giving!
Simple Butternut Squash Soup FAQs
Over the years, I’ve gotten so many questions about this beloved soup – which makes sense since it’s become such a staple in my kitchen too! Here are the answers to the most common things people ask me (including some I wondered myself when I first started making it):
Can I freeze this butternut squash soup?
Absolutely! This soup freezes beautifully for up to 3 months. My trick is to let it cool completely, then portion it into freezer-safe containers, leaving about an inch of space at the top for expansion. For single servings, I love freezing it in muffin tins first – pop out the frozen “soup pucks” and store them in a zip-top bag for easy grabbing.
How do I make this soup vegan?
So easy! Just swap the butter for more olive oil (or vegan butter), and use vegetable broth instead of chicken broth. The coconut milk is already vegan, but if you’re not into coconut, try blending in some cooked white beans or cashew cream instead for that creamy texture.
My soup came out too thick – how can I thin it?
No worries! Simply stir in more broth or water a splash at a time until it reaches your perfect consistency. I usually keep extra warmed broth on hand for this exact reason. If you’re reheating leftovers, you’ll almost always need to add a bit of liquid since the potatoes continue absorbing moisture as they sit.
Can I make this in a slow cooker?
You bet! Sauté the onions and garlic first (this step really adds depth), then toss everything except the coconut milk into the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Blend right in the pot, then stir in the coconut milk at the end. It’s perfect for when you want dinner ready when you walk in the door!
What’s the best way to peel butternut squash?
Here’s my method after many messy attempts: First, cut off both ends so it sits flat. Then use a sharp vegetable peeler (a Y-shaped one works great) to remove the skin in long strips. If it’s being stubborn, I’ll sometimes carefully slice it into smaller sections first. Or – total honesty – I grab pre-cut squash when I’m feeling lazy. No shame in shortcuts!
Have more questions? I’ve probably tested it! Drop them in the comments below, and I’ll help you troubleshoot so you can enjoy this simple butternut squash soup perfectly every time. You can also find us on Facebook for more recipe inspiration!
Nutritional Information
Okay, let’s talk numbers – but remember, these are just estimates since ingredients can vary (like how much coconut milk you use or whether you go heavy on the butter). Here’s the breakdown per serving based on my standard recipe:
- Calories: About 240 per generous bowl – perfect for when you want something satisfying but not too heavy
- Fat: 12g (mostly the good kind from olive oil and coconut milk)
- Carbs: 32g – but hey, they’re from all those beautiful veggies!
- Fiber: 6g per serving (that squash skin does good work)
- Protein: 3g – pair it with some crusty bread or add chickpeas if you want more
- Sugar: 8g (natural sugars from the squash and carrots)
A quick note: If you skip the coconut milk or use low-sodium broth, those numbers will be lower. And if you’re watching sodium, definitely use low-sodium broth and adjust salt to taste at the end. But honestly? I don’t stress too much about the numbers with this soup – when something’s packed with this many veggies, I figure it’s a win no matter what!
