Butternut Squash Recipes Soup: The Creamy Fall Hug in a Bowl

I didn’t always love squash. In fact, growing up, I thought of it as “that weird vegetable on holiday tables.” But then one October, as the leaves blazed orange outside my Vermont window, I made a roasted butternut squash soup for my mom. She had just started forgetting things her name, sometimes mine. But the soup? She remembered it.

She said it tasted like a memory.

That moment changed everything for me. Since then, butternut squash recipes soup has become a seasonal ritual soft, soothing, and full of quiet warmth. Today, I’m sharing my favorite version with you.

Why Butternut Squash Is a Fall Superstar

Butternut squash is fall’s golden gift. Its natural sweetness pairs beautifully with warm spices like cinnamon, nutmeg, and even curry. It’s packed with fiber, vitamin A, and a silky texture that makes every spoonful taste like love.

Best of all, it’s versatile: roast it, blend it, freeze it, or stuff it and it always delivers comfort. For soups, it gives that creamy, rich feel without needing cream (though we won’t stop you if you add a swirl).

Looking for the perfect fall comfort meal? This is it.

The Ultimate Butternut Squash Soup Recipe

This recipe is smooth, naturally sweet, and made with just a few whole-food ingredients.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 small onion, chopped
• 2 cloves garlic, smashed
• 1 small apple (like Honeycrisp), peeled and diced
• ½ tsp ground cinnamon
• Pinch of nutmeg
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper, to taste
• Optional: ½ cup canned coconut milk or heavy cream for extra richness

Instructions:

1. Roast the squash: Preheat oven to 400°F. Toss squash cubes with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender and golden.
2. Sauté aromatics: In a soup pot, heat a drizzle of olive oil. Add onion, garlic, and apple. Cook until soft and fragrant (about 5 minutes).
3. Add broth and spices: Stir in roasted squash, broth, cinnamon, and nutmeg. Simmer for 10 minutes.
4. Blend: Use an immersion blender or regular blender (in batches) until silky smooth.
5. Finish: Stir in coconut milk or cream if using. Taste and adjust salt/pepper.
6. Serve hot, topped with roasted seeds, a drizzle of yogurt, or crusty bread on the side.

Tips and Toppings

• For a savory twist: Add fresh sage or thyme while simmering.
• Spice it up: Add a dash of curry powder or cayenne for gentle heat.
• Protein booster: Blend in white beans or red lentils for a full-meal soup.
• Make it ahead: It stores beautifully in the fridge for 4–5 days or in the freezer for up to 3 months.

Looking for a cozy side? Pair it with my Simple Skillet Cornbread the crisp edge is perfect with this velvety soup.

FAQs About Butternut Squash Soup Recipes

Can I use frozen squash?
Yes! Frozen cubed butternut squash works great and saves time. Just skip the roasting step.

Is this soup vegan-friendly?
Yes, just use vegetable broth and coconut milk or skip the dairy altogether.

How do I thicken the soup?
If it’s too thin, simmer uncovered for 5–10 minutes or blend in ½ cup cooked white rice or beans.

Can I make this in a crockpot?
Absolutely. Add all ingredients (except oil and cream) and cook on low for 6 hours. Blend before serving.

Final Thoughts

Butternut squash soup isn’t just a recipe it’s a memory keeper. It’s for chilly nights, quiet moments, and nourishing yourself when the world feels a little too fast.

Whether you’re cooking for someone you love or just feeding your soul, this butternut squash recipes soup will wrap you in warmth with every spoonful.

Tag me if you try it. I’d love to see how you made it yours.