There’s something magical about a steaming bowl of butternut squash soup on a crisp fall evening, isn’t there? It’s the kind of meal that wraps you up like your favorite sweater — warm, rich, and a little nostalgic. I’ve made this soup more times than I can count, and every time, it reminds me of the golden autumns back in Texas when we’d harvest squash straight from the garden.
These days, I find my squash at the farmers market in New York City — but the feeling is the same. This recipe is simple, hearty, and deeply comforting. Plus, with just a few humble ingredients, you can turn your kitchen into the coziest place on earth.
Let’s make some magic in a pot.
Table of Contents
Why You’ll Love This Butternut Squash Soup
- It’s creamy and smooth without using heavy cream.
- Packed with nutrients and fiber — your body will thank you.
- The roasted flavor takes it to the next level of cozy.
- It freezes beautifully, making it perfect for meal prep.
- And, it’s 100% vegetarian (and vegan-friendly, too).
If you love comforting soups like this, you’ll also enjoy my Homemade Tomato Soup Recipe or the ultra-velvety Pumpkin Carrot Soup — both reader favorites!
What Does Butternut Squash Soup Taste Like?
Think of it as autumn in a bowl. The roasted squash brings natural sweetness, while the ginger, cinnamon, and nutmeg add warmth and depth. The coconut milk gives it a silky finish that feels indulgent, but without being heavy.
It’s a flavor balance that just works — sweet, savory, and lightly spiced. Even my kids, who once swore they didn’t like “orange soups,” now lick the bowls clean.
Ingredients You’ll Need for Butternut Squash Soup
To make this gorgeous bowl of comfort, here’s what you’ll need:
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk (for creaminess)
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp cayenne pepper (optional but adds a little kick)
- 2 tbsp olive oil
- Salt and pepper to taste
Optional garnishes: toasted pepitas, a swirl of coconut cream, fresh cilantro, or croutons.
🍲 Pro Tip: If you’re out of butternut squash, try delicata or acorn squash — both roast beautifully. You can even use the same base to create variations like Roasted Acorn Squash with Brown Sugar.
How to Make Butternut Squash Soup (Step by Step)
Here’s how to make this silky, flavorful soup from scratch:
- Roast the Squash
- Preheat your oven to 400°F.
- Toss the cubed squash with 1 tbsp olive oil, salt, and pepper on a baking sheet.
- Roast for 30–40 minutes, until the edges caramelize slightly.
- Sauté the Veggies
- In a large pot, heat the remaining 1 tbsp olive oil over medium heat.
- Add the onion, carrots, and celery. Cook for 5–7 minutes, until softened.
- Stir in the garlic and cook for 1 more minute (don’t let it burn!).
- Combine and Simmer
- Add the roasted squash to the pot.
- Pour in the vegetable broth and add your spices: ginger, cinnamon, nutmeg, and cayenne.
- Bring to a simmer, cover, and let cook gently for 15–20 minutes.
- Blend Until Smooth
- Use an immersion blender right in the pot, or transfer to a blender in batches.
- Blend until velvety and smooth.
- Add the Creamy Finish
- Stir in the coconut milk.
- Taste and adjust seasoning — add more salt or a dash of cayenne if you like heat.
- Heat gently (don’t boil).
- Serve and Enjoy!
- Ladle into bowls and top with toasted pepitas, coconut cream, or croutons.
There’s something about the first spoonful — that smooth, rich flavor that makes you sigh and say, “Now that’s comfort.”
Tips and Tricks for Perfect Butternut Squash Soup
- Roast the squash — that caramelization is key for deep flavor.
- Don’t rush the simmer. Letting it cook slowly helps all the flavors blend beautifully.
- Add apple! For a touch of sweetness, toss in a chopped apple before simmering.
- No immersion blender? No problem. Carefully blend in small batches, and cover the lid with a towel to avoid splatters.
- Spice swaps: Add curry powder or smoked paprika for a fun twist.
Don’t panic if it looks a little thick before blending — that’s a good sign! It means it’s going to be rich and silky once the coconut milk goes in.
Storage
Store leftover soup in an airtight container in the fridge for up to 3 days.
It also freezes well for up to 3 months — just thaw overnight in the fridge and reheat on the stove.
FAQs
Can I make this Butternut Squash Soup vegan?
Yes! It already is — just make sure your broth is vegetable-based and your coconut milk is full-fat for creaminess.
What can I serve with it?
Crusty bread, a crisp green salad, or even a grilled cheese sandwich (my kids’ favorite combo).
Can I use frozen squash?
Absolutely. Just roast it a bit longer — frozen squash tends to release more moisture.
Conclusion
This butternut squash soup is everything fall should taste like — cozy, creamy, and full of heart. Whether you’re serving it on a chilly weeknight or making a batch to freeze, it’s comfort in every spoonful.
If you try it, I’d love to hear how it turned out! Leave a rating or tag me over at WhatToCookSlowCooker.com.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Butternut Squash Soup: Simply Amazing 7 Secrets for Cozy Comfort
- Total Time: 75-85 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A velvety smooth and intensely flavorful butternut squash soup, perfect for cozy autumn evenings. This easy-to-make recipe balances sweet and savory notes with warming spices.
Ingredients
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Optional garnishes: toasted pepitas, a swirl of coconut cream, fresh cilantro, croutons
Instructions
1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes until tender and slightly caramelized. Set aside to cool.
2. While squash roasts, chop onion, carrots, and celery. Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5-7 minutes until softened. Add garlic and cook for 1 minute more.
3. Add roasted butternut squash to the pot. Pour in vegetable broth, ensuring vegetables are submerged. Add ginger, cinnamon, nutmeg, and cayenne pepper (if using). Bring to a simmer, reduce heat, cover, and simmer for 15-20 minutes.
4. Carefully puree soup using an immersion blender or a regular blender.
5. Stir in coconut milk. Season with salt and pepper to taste. Heat gently for a few minutes, but do not boil.
6. Serve hot, garnished with desired toppings.
Notes
For a thicker soup, reduce the amount of broth slightly.
Adjust the amount of cayenne pepper to your preferred spice level.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Serve with crusty bread for dipping.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Category: Lunch
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 275
- Sugar: 18g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: butternut squash, soup, fall, vegetarian, creamy, ginger, coconut milk
