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Homemade butternut squash soup in a rustic ceramic bowl, topped with a swirl of cream, chili oil, and a generous handful of fresh chopped parsley, with herbs scattered on a white surface for a cozy, inviting look.

Butternut Squash Soup

A creamy, cozy butternut squash soup even picky eaters love – easy to make, freezer-friendly, and secretly healthy.
5 from 1 vote
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Course: Lunch, Main Course, Soup
Cuisine: American, Comfort Food, Fall
Keyword: 3 ingredient butternut squash soup, 5 ingredient butternut squash soup, Best butternut squash soup recipe, Butternut squash soup healthy, Butternut squash soup near me, Butternut squash soup with chicken broth, Butternut squash soup with coconut milk, Butternut squash soup, vegan
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 180kcal
Cost: $8

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).
    A close-up of broth being poured into a pot of chopped vegetables—potatoes, carrots, celery, and onions—in a blue Dutch oven. The vegetables are lightly sautéed, and the golden broth flows into the mix as the next cooking stage begins.
  • In a pot, cook chopped onion and garlic in butter until soft and fragrant.
  • Add chicken broth and roasted squash to the pot.
    Chopped vegetables including carrots, potatoes, and onions simmer in a rich broth in a blue Dutch oven on a stovetop. Fresh herbs like rosemary and sage float on top, giving the soup a rustic, homemade aroma and visual appeal.
  • Blend everything until smooth, then stir in cream, salt, pepper, and optional maple syrup or nutmeg.
    A pot of just-cooked vegetable soup filled with colorful diced carrots, potatoes, and celery, alongside a blender half-filled with the smooth, golden blended version. A metal ladle rests in the pot, showing the transition from chunky to creamy soup.
  • Simmer a bit longer, then serve hot with toppings like cream, seeds, and bread.
    A cozy pot and bowl of creamy homemade butternut squash soup, silky-smooth and golden, topped with freshly cracked black pepper. Two spoons rest inside the white pot, and a napkin with extra spoons is beside the bowl, all on a clean marble surface—perfect for a comforting meal.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 250g | Calories: 180kcal (9%) | Carbohydrates: 24g (8%) | Protein: 3g (6%) | Fat: 9g (14%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 25mg (8%) | Sodium: 550mg (24%) | Potassium: 650mg (19%) | Fiber: 3g (13%) | Sugar: 6g (7%) | Vitamin A: 19000IU (380%) | Vitamin C: 25mg (30%) | Calcium: 70mg (7%)
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