Best Butternut Squash Soup

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Creamy, comforting, and full of natural sweetness, this Best Butternut Squash Soup is a bowl of pure cozy bliss. Whether you’re settling in on a chilly night or looking for a nourishing meal that still feels indulgent, this soup delivers all the flavor with none of the fuss. Topped with crunchy pumpkin seeds, a swirl of cream, and fresh herbs, every spoonful is silky smooth and deeply satisfying.

The natural velvety texture of roasted butternut squash gets elevated with savory aromatics, a touch of maple for balance, and a creamy finish. This soup is simple to make, budget-friendly, and perfect for everything from dinner parties to Sunday batch cooking.

Why You’ll Love This Butternut Squash Soup

This soup is:

• Naturally sweet and savory
• Ultra-creamy without needing heavy cream (though we use just a touch for garnish)
• Packed with fiber, vitamins, and comfort
• Easily customizable: add spices, protein, or go vegan!
• Perfect for freezing and meal prep

What Kind of Squash Should I Use?

For the best texture and taste, stick to butternut squash. Its creamy texture when roasted and naturally nutty-sweet flavor makes it ideal for pureed soups. Acorn squash is more fibrous and less smooth, while pumpkin can work but yields a less sweet result. Peel, cube, and roast your butternut squash for the richest, most flavorful outcome.

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Ingredients for the Best Butternut Squash Soup

• Butternut Squash: The star of the show, it brings natural sweetness and creamy body when roasted.
• Yellow Onion: Adds a mild depth and savory backbone.
• Garlic Cloves: For a punch of flavor that enhances the richness.
• Olive Oil: Used for roasting and sautéing to draw out the squash’s flavor.
• Carrot: Adds extra sweetness and an orange hue.
• Vegetable Broth: Balances the flavors and gives the soup its fluid texture.
• Maple Syrup: Just a teaspoon brings a lovely background note of sweetness.
• Cinnamon & Nutmeg: Warm spices that pair perfectly with squash.
• Salt & Pepper: To enhance all the other flavors.
• Heavy Cream: Swirled in at the end for a luxurious finish.
• Pumpkin Seeds (Pepitas): For topping with crunch.
• Fresh Parsley or Kale: Optional garnish for color and freshness.

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How To Make the Best Butternut Squash Soup

Step 1: Roast the Squash

Preheat your oven to 400°F. Spread 4 cups of peeled, cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and roast for 25 minutes until tender and slightly caramelized.

Step 2: Sauté the Aromatics

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 chopped yellow onion, 2 minced garlic cloves, and 1 chopped carrot. Cook for 5-7 minutes, stirring occasionally, until everything is soft and fragrant.

Step 3: Simmer the Soup

Add the roasted squash to the pot along with 3 cups of vegetable broth, 1 teaspoon maple syrup, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring everything to a boil, then reduce to a simmer for 10 minutes.

Step 4: Blend Until Smooth

Remove the soup from heat and carefully blend it until smooth using an immersion blender or by transferring it in batches to a high-speed blender. Taste and adjust salt or spices if needed.

Step 5: Finish and Serve

Ladle the soup into bowls, swirl in a tablespoon of heavy cream per serving, and top with roasted pumpkin seeds and chopped parsley or kale. Serve warm with crusty bread.

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Serving Suggestions for Butternut Squash Soup

This cozy bowl serves 4 people generously as a main or 6 as a starter. Pair it with garlic bread, grilled cheese, or a bright green salad. It’s also a wonderful soup course for fall dinner parties or a hearty lunch meal-prepped for the week.

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Storing This Soup the Right Way

Cool the soup completely before storing. You can refrigerate it in an airtight container for up to 5 days. It also freezes beautifully for up to 3 months. To reheat, warm on the stove over medium-low heat, adding a splash of broth or water if it thickens too much. Add toppings like cream and seeds after reheating for best texture.

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Frequently Asked Questions

Can I make this soup vegan?
Absolutely! Just skip the heavy cream or replace it with coconut cream or a drizzle of cashew cream.

Can I use pre-cut squash?
Yes! Pre-cut butternut squash saves time. Just make sure it’s fresh and not mushy. Roasting it is still key to flavor.

Can I use an Instant Pot?
Yes, sauté the onions and garlic first, then add everything else and cook on high pressure for 8 minutes. Blend and enjoy.

What other toppings work well?
Try croutons, chili oil, feta, crispy bacon bits, or a dollop of Greek yogurt.

Is this a good make-ahead recipe?
Perfectly so. It holds its flavor and texture in the fridge and freezer. Just add garnishes fresh when serving.

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Want More Soup Ideas with Comfort?

If this butternut squash soup warmed your soul, you’ll love these cozy recipes too:

• French Onion Short Rib Soup with Cheesy Gruyere Toast (No Wine)
• Creamy Garlic Butter Lobster Tails
• Creamy Lemon Chicken Orzo Soup
• Crockpot Chicken Parmesan Soup
• Minestrone Soup

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Save This Pin For Later

📌 Save this recipe to your Pinterest soup board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you swirl in coconut cream? Add chili oil? Or maybe you tossed on some homemade croutons?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other soup smarter.

For even more comforting, colorful soup ideas, follow along on Life With Livia.

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