Butternut Squash Soup Recipe
Quick Answer
Roast cubed butternut squash at 400°F for 25 minutes. Sauté onion and apple, add roasted squash, 4 cups broth, nutmeg, and cinnamon. Simmer 15 minutes, blend until smooth, finish with cream. Ready in 45 minutes, serves 6.
By Sarah Mitchell • June 14, 2026
Butternut squash soup is autumn in a bowl — naturally sweet, velvety smooth, and warmly spiced. Roasting the squash before puréeing concentrates its caramelized sweetness, creating a flavor depth that boiled squash simply cannot match.
This recipe roasts cubed butternut squash with olive oil at 400°F until the edges turn golden, then simmers everything with sautéed onion, apple, and warm spices (nutmeg, cinnamon, a touch of cayenne) before blending to silk.
## Make It Ahead
This soup tastes even better the next day. Refrigerate up to 4 days or freeze for 3 months. Reheat gently, thinning with broth if needed.
About This Recipe
"Butternut Squash Soup" is a Soups & Stews recipe that brings butternut squash, onion, garlic, vegetable broth and cream together into a flavorful, well-balanced dish. Rated Easy and ready in about 70 minutes, this recipe fits easily into a busy schedule. It serves 4 and works equally well for a weeknight dinner or a relaxed weekend meal. The American inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 1 large butternut squash
- 1 onion
- 3 cloves garlic
- 750 ml vegetable broth
- 100 ml cream
- 1 tsp nutmeg
Instructions
- 1
Roast halved squash at 200°C for 40 min. Scoop out flesh.
- 2
Sauté onion and garlic. Add squash and broth. Simmer 15 min.
- 3
Blend until smooth. Stir in cream and nutmeg.
- 4
Serve with crusty bread and a swirl of cream.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Butternut squash is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Blender work especially well for this preparation. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Butternut Squash Soup" is a versatile Soups & Stews dish that pairs beautifully with a simple side salad, buttered green beans, roasted potatoes and classic American sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Butternut Squash Soup stores well in an airtight container in the refrigerator for 2–3 days. Let it cool to room temperature before refrigerating before sealing the container. Reheat gently until warmed through, adding a small splash of liquid if needed to restore the original texture.
Nutrition Facts (per serving)
Frequently Asked Questions
Do I have to roast the squash first?
You don't have to, but roasting adds significant caramelized sweetness and depth of flavor. If short on time, you can cube and simmer raw squash in broth for 20-25 minutes instead — it'll still be good, just less complex.
Can I use other squash varieties?
Yes — acorn squash, kabocha, or delicata all work well. Sweet potato is also a good substitute. Adjust cooking time as some squash cook faster than butternut.
How do I make butternut squash soup vegan?
Use vegetable broth and replace the cream with coconut cream or cashew cream. Coconut cream adds a subtle sweetness that pairs beautifully with butternut squash.
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