This easy butternut squash soup recipe is comfort in a bowl! Infused with thyme, nutmeg, and cinnamon, this elegant spice combination pairs perfectly with roasted squash and garlic.
Warm up with a hearty bowl of this butternut squash soup that is super creamy and full of delicious cozy fall flavors.
Serve it on its own or with your favorite sandwich for an easy and comforting fall meal, works as a perfect addition to your holiday menu too.
Butternut Squash Soup Ingredients
- 1 3-pound butternut squash
- 2 tablespoons olive oil, divided
- 1 teaspoon sea salt, plus more to taste
- ½ teaspoon cracked black pepper, plus more to taste
- 1 medium yellow onion, roughly diced
- 1 medium head of garlic
- 2 teaspoons fresh thyme, minced
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cinnamon
- 4 cups vegetable broth
- ¼ cup heavy cream, regular or dairy-free
How to make this easy butternut squash soup recipe!
The first step is to pick a good butternut squash!
Look for one that has a dark beige color and firm texture.
If it feels soft or has dings pick a different squash.
How to roast a fresh butternut squash
Preheat your oven to 425 degrees F, and line 2 baking sheets with parchment paper.
Cut the butternut squash in half lengthwise. Scoop out the seeds, then transfer the squash to one sheet pan facing up.
You can also substitute raw squash out for prepackaged and precut squash to save time.
Brush both sides of the squash with 1 tablespoon of olive oil, then season with salt and pepper.
Flip the squash over and roast for 45-50 minutes, or until tender.
Remove from the oven and let cool for 5-10 minutes, or until you are able to handle it.
How to roast garlic and onions for soup prep!
On the second baking sheet, add the diced onions.
Drizzle with ½ tablespoon of olive oil and season with thyme, nutmeg, cinnamon, and a pinch of salt and pepper.
Cut the top portion of the head of garlic off and drizzle with the rest of the olive oil.
Wrap the garlic in aluminum foil and place it on the baking sheet with the onions.
Roast the onions for 13-15 minutes, or until tender and golden.
Leave the garlic in with the roasting butternut squash, or until the garlic cloves are tender and golden.
How to assemble the butternut squash soup
Scoop the squash flesh away from the skin, then add it to a high-speed blender or food processor. You could also use a large soup pot and an immersion blender to mix the ingredients together.
Peel the garlic cloves, and add them with the onions to the blender as well.
Pour in 2-3 cups of vegetable stock, and mix on high until smooth.
Transfer the soup to a stockpot, then add in the rest of the vegetable broth and cream.
Simmer until it reaches your preferred temperature and consistency.
Taste and adjust the seasonings to your liking. Serve immediately and enjoy!
How to garnish this easy butternut squash soup recipe!
- Toasted pumpkin seeds
- Extra cream or sour cream
- Croutons or toast
- Cracked black pepper
- Fresh thyme
This soup recipe is super versatile and can be applied to all kinds of vegetables. Simply replace the butternut squash with pumpkin or other winter squash varieties.
How long does homemade butternut squash soup last in the fridge?
This soup will keep in the fridge for up to 4-5 days; Reheat in a pot over medium-low for 3-5 minutes.
If you’re planning to make this soup for company, you can serve the soup straight from cooking or you can make it the day before and reheat it in a pot on the stove to save time.
How long does homemade butternut squash soup last in the freezer?
This soup will keep in the freezer for up to 6 months.
What goes well with butternut squash soup?
Roasted Brussels Sprouts
Wild Rice Pilaf
Sandwiches (regular or cheese sandwiches)
Even more delicious soup recipes!