This easy butternut squash soup is a great addition to a cold winter evening! Add a nice piece of warm, crusty bread and a salad for the perfect winter meal.
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Mmmmm.....soup! In the winter, a nice warm bowl of soup is always a welcome addition to a cold evening. For lunch or dinner a bowl of soup, combined with a nice warm piece of bread and something green creates a quick and easy meal.
Butternut squash is a really great ingredient for fall and winter dishes. I've been experimenting with it more often, and have come up with a couple of recipes that I'm really excited about including this Sheet Pan Chicken & Butternut Squash dinner and this Butternut Squash Tart.
This is a fairly traditional butternut squash soup and I'm keeping the ingredients relatively simple so you get a nice, rich squash flavor. I prefer butternut squash soup to be a little thicker, so I added some milk to give this version a nice creamy texture. You can always leave that out if you prefer a thinner soup or need to avoid dairy.
Contents:
For the most part, I like my soups to be more pureed, so you'll notice that I often use a blender or immersion blender to get a smooth texture. If you like your soup a bit more chunky, you can always blend a little less! One super important kitchen tip, if you are using a regular blender to puree soup (or anything that's hot) be sure to take the centerpiece out of the top before you puree the soup. This lets the steam vent while you are pureeing. Just be safe, cover the opening with a paper towel to keep the soup from splattering and making a huge mess in your kitchen! Yes, I have had this happen to me before - not fun!
Recommended Tools
High-Quality Blender – While a Vitamix is certainly a good choice they are also pretty pricey, so if you are not juicing or making smoothies every day something like this Cuisinart blender is a great choice for most home cooks. It gets the job done and will last for a long time. I had my last one for over 10 years!
How to make this recipe
Read on to learn more about how to make this Butternut Squash Soup, or jump straight to the recipe to start cooking!
This is a really easy soup recipe that makes 2-3 servings of soup.
Step 1 | Prepare the squash. You start this recipe by slicing the top off of the squash and then slicing it in half lengthwise. If you have trouble slicing the squash, you can microwave it for a minute or two to soften it up. Then you'll scoop the seeds and pulp out of the center of the squash. Place the squash halves skin side down on a jelly roll pan.
Step 2 | Roast the squash. To give the soup some extra flavor, you'll mix the maple syrup and oil in a small bowl and then brush squash with the mixture. If there is any extra, pour it into the center of the squash. It will take about an hour for the squash to roast in the preheated oven.
Step 3 | Puree the squash. Unless you have a really large blender, you'll want to do this in two batches. Scoop one squash half into a blender and add some veggie broth, then process it at high speed until the mixture is smooth. Pour the mixture into a large saucepan and repeat with the other half of the squash and the rest of the broth.
Step 4 | Finish the soup. Stir in the milk and season with salt & pepper. Heat over medium-low until warm. Spoon into bowls and top with 1 tablespoon creme frâiche and sprinkle with roasted pumpkin seeds.
Can I make this soup ahead of time?
Yes, you can make it a day or two before and reheat it in a pot on the stove. If you are planning to make this ahead of time I recommend stopping after you puree the entire batch. Store the soup in the refrigerator for a day or two and then you can pick up at step #5 by adding the milk and remaining ingredients while you are reheating it.
Tips for Toasting Nuts
Toasted nuts are one of my favorite toppings for soups and salads. Nuts are really easy to toast. No need to turn on the oven, just heat a small, preferably non-stick pan over medium-low heat. Once the pan is hot, throw in a handful or two of nuts. I typically do at least two handfuls, as I find toasted nuts to be a little addictive! Shake the pan occasionally to ensure the nuts get evenly toasted.
More Soup Recipes
This vegetarian soup is an easy version of a classic winter soup. If you are looking for more soup ideas check out this Tuscan White Bean Soup and this Slow Cooker Chicken Tortilla Soup. Enjoy!!
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Creamy Butternut Squash Soup
Ingredients
- 1 butternut squash, approximately 3.25 pounds
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- ⅛ teaspoon ground black pepper
- 2 cups vegetable broth, you can sub chicken broth if you don't need your soup to be vegetarian
- ½ cup 2-percent milk
- salt & pepper to taste
- ⅓ cup roasted pumpkin seeds
- ⅓ cup creme frâiche
Instructions
- Heat the oven. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
- Prepare the squash. Cut the top off of the squash and slice in half lengthwise and scoop out seeds and pulp. Place skin side down on jelly roll pan.
- Roast the squash. Mix maple syrup and oil in a small bowl; brush squash with the mixture, pouring any extra into the center of the squash. Sprinkle with pepper. Roast for 1 hour or until tender. Remove from oven and let cool for 15-20 minutes.
- Puree the squash. Scoop one squash half into a blender and add 1 cup of veggie broth, process until smooth. Pour into a large saucepan and repeat with other squash half and remaining broth.
- Finish the soup. Stir in the milk and season with salt & pepper. Heat over medium-low until warm.
- Serve. Spoon into bowls and top with 1 tablespoon creme frâiche and sprinkle with roasted pumpkin seeds.
This post was originally published in January 2020. It was updated in February 2025 with some new information and photos. No changes were made to the original recipe.
Lynn | The Road to Honey
I couldn't agree with you more Kathryn. Nothing makes you feel more warm and cozy in the winter than a piping hot bowl of soup. And butternut squash soup is one of my favorites. It always adds such an elegant touch to any meal. Btw. . . I'm loving your addition of the maple syrup. I bet it adds another layer of complexity to an already delicious soup.
FoodieGirlChicago
Thanks Lynn. I often like to add a little "twist" to traditional recipes!
Mark, CompassandFork
Butternut squash soup. Is there a more loved soup than this? Nice recipe and photos. Thanks for sharing.
Meghan | Fox and Briar
Yum, I love butternut squash soup! It is so perfect for a cold winter day. I love the addition of maple syrup and creme fraiche that you added here.
Revathi Palani
Looks so warm and comforting. Love the color of it and the pic is beautiful.
Germaine
lovely, warming, pretty and creamy....what’s not to love?
Kim - Liv Life
Oh how I adore butternut soup!! Smooth and creamy... just perfection. We can't have dairy in our house, hence we sub coconut milk to a similar recipe. Thanks for the post... you have me inspired for dinner tonight!
FoodieGirlChicago
Thanks Kim! I'd love to hear how it turns out with the coconut milk - I'm guessing that will make for a delicious dairy-free option!
Vicky @ Avocdo Pesto
Soups in winter time are the BEST! And I also love to use my immersion blender to make them creamy! Love that your roasted the squash first.
Olivia @ Olivia's Cuisine
Looks great!
Citra Kale @Citra's Home Diary
hmm.. nothing can comfort us in these chill days but creamy and yummy soup. your butternut squash soup looks scrumptious.
Elaine @ Dishes Delish
Mmmmm. I love butternut soup and this looks yummy!
Kimberly @ Berly's Kitchen
Love the simplicity of this soup. It almost looks too good to eat. 🙂
Veronika
I love butternut squash soup! Tbh I actually prefer it over regular pumpkin soup.
Denise Wright
Your soup looks so smooth and creamy! I can't wait to try this.
Julie
Yum! This soup is everything I dream for on a cold winter night. I'll definitely make this soon! Thanks for this lovely soup recipe!
FoodieGirlChicago
Thanks Julie - I hope you enjoy it!!
Amanda
YUM! This looks amazing! I need to make this! Thanks for posting! I love a good butternut squash soup!
Cheryl@neuroticbaker
This is one of my favorite soups!
Jillian
This looks delicious, I can not wait to try it out! I am a Chicago girl myself! ; )