Fast forward to last Tuesday night when Emma slurped down two full bowls of this butternut squash soup and asked if we could have it again tomorrow. He had no idea he was eating the same "weird baseball bat" vegetable he'd been avoiding for weeks. When I finally told him what was in it, he just shrugged and said, "Well, it doesn't taste like vegetables, so it doesn't count."
Why You'll Love This Butternut Squash Soup
After making this soup 23 times in two months and watching it disappear faster than I can make it, I know exactly why this recipe works so well for families like ours. First, it's really simple - no fancy knife skills needed to peel a Butternut Squash Soup because you just roast it and scoop out the insides. I used to avoid making Butternut Squash Soup anything because peeling those things felt like trying to skin a rock, but roasting gets rid of all that work. But here's what really got me: this soup tastes fancy and hard even though it's made with maybe six ingredients.
The make-ahead thing is huge for crazy weeknights too. I can roast the squash on Sunday, blend it up, and have soup ready to warm up all week long. It tastes even better the next day after everything has mixed together. Plus, it freezes great, so I always make double batches and save some for those nuts days when I have no time to cook but need something good and filling on the table. Emma loves that he can help me blend it in the food processor - he thinks running the blender is the best part, and I love that he's helping make something healthy without even knowing it.
Jump to:
- Why You'll Love This Butternut Squash Soup
- Ingredients for Butternut Squash Soup
- How To Make Butternut Squash Soup Step By Step
- Smart Swaps for Your Butternut Squash Soup
- Butternut Squash Soup Variations
- Equipment for Butternut Squash Soup
- Storing Your Butternut Squash Soup
- How My Friend's Secret Recipe Became My Go-To
- Top Tip
- FAQ
- Perfect Soup for Chilly Days!
- Related
- Pairing
- Butternut Squash Soup
Ingredients for Butternut Squash Soup
Main Stuff:
- Butternut squash
- Chicken broth
- Yellow onion
- Heavy cream
- Butter
- Salt and pepper
Extra Flavor:
- Fresh thyme
- Garlic cloves
- Ground nutmeg
- Maple syrup
For Topping:
- Crusty bread for dipping
- More cream for swirling
- Toasted pumpkin seeds
- Fresh herbs
See recipe card for quantities.
How To Make Butternut Squash Soup Step By Step
Roast the Squash:
- Heat oven to 400°F
- Cut squash in half the long way
- Scoop out all the seeds and stringy stuff
- Put cut-side down on baking sheet
- Roast 45-60 minutes until a fork goes through easy
Cook the Base:
- Melt butter in big pot
- Add chopped onion and garlic
- Cook until soft and smells good
- Pour in chicken broth
- Let it bubble while squash finishes
Blend It Up:
- Scoop roasted squash out of skin
- Add to pot with broth mixture
- Blend with stick blender (or use regular blender in batches)
- Stir in cream and seasonings
- Taste and add salt, pepper, nutmeg
Finish and Serve:
- Toast some bread for dipping
- Let it bubble 10 more minutes
- Add maple syrup if it needs sweetness
- Serve hot with cream swirl on top
Smart Swaps for Your Butternut Squash Soup
Squash Options:
- Butternut → Acorn squash
- Fresh → Frozen Butternut Squash Soup cubes
- One big → Two small squashes
- Regular → Delicata squash (easier to peel)
Broth Choices:
- Chicken broth → Vegetable broth
- Regular → Low-sodium
- Store-bought → Homemade
- Liquid → Better than Bouillon paste
Cream Swaps:
- Heavy cream → Half and half
- Dairy → Coconut milk
- Regular → Greek yogurt (stir in at the end)
- Cream → Just milk (won't be as rich)
Other Changes:
- Butter → Olive oil
- Maple syrup → Brown sugar
- Fresh thyme → Dried herbs
- Yellow onion → Sweet onion
Butternut Squash Soup Variations
Spicy Kind:
- Add chopped jalapeños to the onions
- Stir in some hot sauce at the end
- Sprinkle red pepper flakes on top
- Emma won't eat this but I love it
Apple Mix:
- Roast chopped apples with the squash
- Makes it sweeter and more fall-like
- Emma's favorite
- Top with cinnamon
Coconut Curry:
- Use coconut milk instead of cream
- Add curry powder and ginger
- Squeeze in some lime juice
- Totally different but really good
Bacon Style:
- Cook chopped bacon first
- Use the bacon grease instead of butter
- Put bacon bits on top
- Emma thinks this is the best thing ever
Holiday Kind:
- Add sage and rosemary
- Stir in some cranberries
- Top with toasted nuts
- Tastes like Thanksgiving
Equipment for Butternut Squash Soup
- Ladle for serving
- Sharp knife
- Large baking sheet
- Big soup pot
- Blender or food processor
Storing Your Butternut Squash Soup
In the Fridge (4-5 days):
- Let it cool down completely first
- Put in containers with tight lids
- Don't fill them all the way to the top
- Warm up on stove or microwave
Freezer Storage (3 months):
- Cool it down first
- Use freezer bags or containers
- Leave some room for it to get bigger
- Write the date on everything
Warming Up Tips:
- Stove: Heat slowly and stir a lot
- Microwave: Use medium power, stir halfway
- Add a splash of broth if it's too thick
- Don't let it boil hard or it might get lumpy
Make-Ahead Trick:
- Roast the squash on Sunday
- Keep in fridge for up to 3 days
- Blend up soup when you need it
- Tastes just as fresh
How My Friend's Secret Recipe Became My Go-To
This butternut squash soup recipe came from my friend Lisa, who got it from her grandmother in Vermont back in the 1980s. Lisa was always the friend who brought the best food to potlucks - everything she made tasted like it came from some fancy restaurant, but she'd never share her recipes. "Family secrets," she'd say with a smile whenever anyone asked.
Then one day last fall, I was whining to her about Emma's vegetable hatred when she mentioned this soup her grandma used to make. "My kids ate it without knowing it was vegetables," she said. That got my attention fast. After weeks of bugging her, she finally said she'd teach me, but only if I promised not to share it with anyone else. We spent an entire Saturday in her kitchen, and she showed me every single step, including the secret that makes all the difference.
Her grandmother's trick was roasting the squash until the edges got almost burnt - way longer than most recipes say. "Grandma called it 'kissed by fire,'" Lisa told me. That browning is what makes this soup taste so rich and good instead of just like baby food. The other secret? She always added just a tiny bit of maple syrup at the very end, but only if the squash wasn't sweet enough on its own. Now every time I make it, I think about Lisa's grandma standing in her Vermont kitchen, making sure those edges got perfectly brown.
Top Tip
- Here's the one thing that took me 8 ruined batches to figure out: don't be scared to really roast that squash. I mean really roast it until the edges look almost burnt and you start thinking you've messed it up. The first few times I made this soup, I followed the recipe times exactly and pulled the squash out when it was "fork tender" like every recipe said. The soup was okay, but it tasted bland and boring - like eating orange-colored water.
- "You're taking it out too early," she said, watching me peek at the squash after 45 minutes. She made me leave it in for another 20 minutes until the edges were dark brown and caramelized. "See how it's getting all gooey and sweet around the edges? That's where all the flavor is." She was totally right - that extra roasting time turns the natural sugars in the squash into this rich, caramel-like flavor that makes the whole soup taste great instead of just like mashed vegetables.
- Now I roast my squash for at least an hour, sometimes longer, until those edges look almost burnt. The darker they get, the better the soup tastes. Emma can tell the difference too - when I don't roast it long enough, he makes that polite face kids make when they're trying to be nice but the food isn't good.
FAQ
What broth is best for butternut squash soup?
Chicken broth works best because it adds richness without fighting with the squash flavor. Vegetable broth is fine too, but make sure it's good quality or it can taste watery. I've tried bone broth and it's too strong - it takes over the whole soup.
What to add to butternut squash soup to make it taste better?
Roast the squash longer until the edges get dark and brown - that's the biggest thing that helps. A tiny bit of maple syrup at the end helps if your squash isn't sweet enough. Emma also likes when I add a swirl of cream on top.
Why does my butternut squash soup taste bitter?
You probably didn't roast the squash long enough, or you got some of the skin mixed in when you scooped it out. The skin can be bitter. Also, if you use too much thyme or sage, it can taste bitter. Start with less herbs than you think you need.
What seasoning for butternut squash soup?
Keep it simple - salt, pepper, and a little thyme or sage. A tiny pinch of nutmeg is good too. Emma likes it when I add just a little bit of garlic powder. Don't go crazy with spices or you'll cover up the sweet squash flavor.
Perfect Soup for Chilly Days!
Now you know all the tricks to make butternut squash soup that even picky kids will eat - from Lisa's grandmother's "kissed by fire" roasting method to the maple syrup secret that makes all the difference. This soup proves that sometimes the simplest recipes make the biggest impact on your family dinner table.
Want more cozy comfort foods that Emma actually eats? Try our Easy Potato Cheese Balls Recipe that disappear faster than I can make them. Looking for something fun and different? Our Easy Sushi Bake Recipe is like deconstructed sushi that's way easier to make at home. Need a side dish that always works? Our Best Green Bean Casserole Recipe is perfect for any dinner!
Share your butternut squash soup wins! We love seeing your golden, creamy bowls!
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Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Butternut Squash Soup
Butternut Squash Soup
Equipment
- 1 Sharp knife (For cutting squash)
- 1 Large baking sheet (For roasting squash)
- 1 Big soup pot (For cooking soup base)
- 1 Blender or food processor (Stick or countertop blender both work)
- 1 Ladle (For serving)
Ingredients
- 1 large Butternut squash - About 3–4 lbs
- 3 cups Chicken broth - Or vegetable broth
- 1 medium Yellow onion - Chopped
- 2 cloves Garlic - Minced
- 2 tablespoon Butter - Or olive oil
- ½ cup Heavy cream - Or coconut milk
- to taste — Salt and pepper - Season at the end
- Optional — Fresh thyme - For more flavor
- Optional pinch Ground nutmeg - Adds warmth
- Optional 1 tsp Maple syrup - To balance sweetness if needed
Instructions
- Roast the butternut squash at 400°F until very soft and the edges are caramelized (about 45–60 minutes).
- In a pot, cook chopped onion and garlic in butter until soft and fragrant.
- Add chicken broth and roasted squash to the pot.
- Blend everything until smooth, then stir in cream, salt, pepper, and optional maple syrup or nutmeg.
- Simmer a bit longer, then serve hot with toppings like cream, seeds, and bread.
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