As the leaves start to change and temperatures begin to drop, nothing hits the spot like a warm bowl of creamy butternut squash soup. This easy recipe comes together in just 30 minutes for a smooth, velvety soup that’s perfect for fall.
Butternut squash is packed with vitamins and minerals. It’s an excellent source of vitamin A, providing more than 100% of your daily recommended intake in just one cup! Butternut squash also contains vitamins C, E and B6, magnesium, potassium and fiber.
The combination of onions, garlic, ginger and vegetable broth create layers of flavor. Then the squash is simmered until tender before being blended for a creamy texture. A swirl of coconut milk makes this soup extra luscious. The toasted pumpkin seeds add delightful crunch.
This butternut squash soup is comforting, yet light enough for a starter or meal. Kids will love the creamy texture and mild sweet squash flavor. The recipe is vegetarian, gluten-free and easily dairy-free by using coconut milk.
Tips for Making the Best Butternut Squash Soup:
- Use fresh butternut squash for the best flavor. A 2-3 pound squash yields about 5-6 cups peeled and cubed.
- Saute the aromatics to deepen the flavors. Don’t rush this step.
- Simmer the squash until very tender before blending for smooth texture.
- Add coconut milk at the end for richness and body.
- Garnish with toasted pepitas (pumpkin seeds) for crunch.
Satisfy your craving for fall comfort food with this easy homemade butternut squash soup. The recipe makes 6 servings, perfect for meal prep and leftovers. Find the full recipe below.
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Creamy Butternut Squash Soup Recipe – Easy Fall Comfort Food
Velvety Roasted Butternut Squash Soup with Cinnamon and Nutmeg
- Total Time: 80 minutes
- Yield: 6 servings 1x
Ingredients
1 medium-sized butternut squash
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
4 cups vegetable broth
1 cup heavy cream
Instructions
Preheat your oven to 375°F (190°C).
Cut the butternut squash in half lengthwise and remove the seeds. Drizzle the halves with 1 tablespoon of olive oil, then place them cut side down on a baking sheet.
Roast in the preheated oven for about 50 minutes, or until the squash is soft and fully cooked.
In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, and cook until softened.
Scoop the flesh out of the roasted squash and add it to the pot. Stir in the salt, pepper, nutmeg, and cinnamon.
Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 15 minutes to let the flavors blend together.
Use an immersion blender to puree the soup until smooth. You can also transfer it to a countertop blender in batches, if necessary.
Stir in the heavy cream and let the soup cook for another 5 minutes, then serve.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Soup
