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A blue and white bowl of butternut squash soup with a spoon on the side.
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Butternut Squash Soup

Warm, cozy, and delicious, this Butternut Squash Soup recipe comes together easily in a few steps on the stovetop. This soup is perfect for any occasion!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 people
Calories 243kcal
Author John Kanell

Equipment

  • Large Pot
  • Blender or immersion blender

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion chopped
  • 6 garlic cloves minced
  • ½ teaspoon ground cinnamon
  • ⅛ to ¼ teaspoon ground nutmeg
  • 1 (3-pound) butternut squash peeled, seeded, and cubed (1.4kg)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 to 4 cups vegetable broth (720-960ml)

Instructions

  • In a large pot, heat the oil over medium-high heat. Add the onion and cook stirring occasionally until they start to brown, about 15 minutes. Reduce the heat to medium.
  • Stir in the garlic cloves, and cook for 2 minutes. Stir in the cinnamon and nutmeg, and cook stirring constantly for 1 minute or until very fragrant and nutty smelling. Add the squash, salt, and pepper. Stir in 3 cups vegetable broth, scraping the bottom of the pot with the spoon to release any browned bits.
  • Bring to a simmer and cook, stirring occasionally, until the squash is very tender, 30 to 40 minutes. Remove from the heat.
  • Carefully transfer the soup to a blender with the center part of the top removed, or use an immersion blender, and puree the soup until silky smooth. Return to the pot if necessary. Add additional broth for a thinner consistency. Taste and adjust seasoning as desired. Serve immediately or let cool and refrigerate in an airtight container for up to 1 week. The soup can also be frozen for up to 6 months.

Video

Notes

  • If you want to save time, you can purchase peeled and diced butternut squash.
  • This recipe makes for a very delicious soup that highlights the sweetness of the seasonal squash. If you want to jazz it up or adjust it to your taste, mix in chopped fresh herbs like rosemary or sage, add madras curry powder and coconut milk or stir in some chili powder and top with cornbread crumbles.
  • The topping ideas for this butternut squash soup are endless! Try topping the soup with fresh herbs, nuts, seeds, bacon crumbles, cheese, and more! I love serving this with a swirl of cream or dollop of sour cream and a sprinkling of fresh herbs.
  • You can roast the butternut squash cubes before cooking them for a deeper butternut squash flavor.
  • If you are blending the soup in a blender, make sure you do not overfill the blender and that there’s a way to vent to steam. Doing so will prevent pressure from building up in the blender.
  • Make sure you dice the butternut squash to a similar size. Doing so will ensure they cook evenly and you don’t bite into a large chunk of squash that’s raw in the middle.

Nutrition

Calories: 243kcal | Carbohydrates: 46g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1011mg | Potassium: 1260mg | Fiber: 8g | Sugar: 10g | Vitamin A: 36541IU | Vitamin C: 75mg | Calcium: 182mg | Iron: 3mg