Butternut Squash Soup
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Silky smooth and full of sweet, earthy flavor, this butternut squash soup recipe is surprisingly simple to make.
I’ve made butternut squash soup all sorts of ways over the years, and this simple butternut squash soup recipe is my favorite. It skips the usual steps of roasting the squash and sautéing the aromatics—and there’s no wrestling with a whole squash. Using pre-cut butternut squash, everything comes together in one pot in under an hour, yet the soup is remarkably flavorful. Just simmer the vegetables until tender, purée until silky smooth, and stir in the cream. This method lets the sweet, earthy flavor of the squash really shine.
Serve the soup with crusty bread for an easy fall meal. It’s also a lovely starter for Thanksgiving or a holiday dinner, especially since it can be made ahead and reheated.
“This was a wonderful recipe…perfect for a cold and snowy Colorado evening. Thank you!”
What You’ll Need To Make Butternut Squash Soup
- Butternut squash: Pre-cut squash makes this soup exceptionally easy. Look for firm, bright orange cubes without any soft or slimy spots. Fresh is best here; frozen squash can make the soup watery and less flavorful.
- Red bell pepper: Adds subtle sweetness, depth, and a beautiful golden-orange color without making the soup taste noticeably of peppers.
- Onion and garlic: Give the soup a savory backbone and balance the natural sweetness of the squash.
- Water: There’s no need for chicken or vegetable broth. Water allows the sweet flavor of the squash and vegetables to shine.
- Salt and sugar: Don’t be alarmed by the amounts! Because the soup is made with water rather than seasoned broth, the salt is essential for bringing out the flavor of the vegetables. A little sugar enhances the squash’s natural sweetness.
- Heavy cream: Gives the soup its silky texture and rounds out the flavors. A little extra drizzled over each bowl makes a pretty finishing touch.
- Fresh thyme or curry powder: This is your choose-your-own-adventure moment. Thyme gives the soup a classic, savory fall flavor, while curry powder takes it in a warmer, more aromatic direction.
- Jump to the printable recipe for precise measurements
How To Make Butternut Squash Soup
Combine the vegetables, water, salt, and sugar in a large pot and simmer until very tender. Purée until silky smooth, then stir in the cream and thyme (or curry powder) and bring back to a gentle simmer. The soup should be smooth and creamy but not overly thick. Give it a taste and adjust the seasoning as needed.
Pro Tip: If using a countertop blender, remove the center cap from the lid and cover the opening with a folded kitchen towel—this lets steam escape and prevents a soup volcano.
Ladle the soup into bowls and drizzle with a little extra cream, if you like. The soup is delicious as is, but you can dress it up with pomegranate seeds for a sweet-tart pop, toasted pepitas for crunch, or homemade croutons for a buttery, crisp finish.
What To Serve with Butternut Squash Soup
Butternut squash soup makes a lovely starter or light meal, and it pairs especially well with sandwiches, hearty fall salads, and simple roasted meats. Here are a few of my favorite ways to serve it:
Grilled Cheese: A classic pairing that turns a bowl of butternut squash soup into an easy, satisfying lunch or dinner.
Shaved Brussels Sprouts Salad: A fresh, crunchy fall salad that balances the soup’s rich, velvety texture.
Roast Chicken: Serve the soup as a first course before roast chicken for a cozy fall dinner.
Glazed Pork Tenderloin: Another natural autumn pairing, especially for a dinner party or Sunday supper.
Thanksgiving Turkey: Serve smaller portions of the soup as a starter before dinner and all the trimmings.
More Fall Soup Recipes You’ll Love
Butternut Squash Soup
Ingredients
- 2½ pounds pre-cut butternut squash, cubed (about 8 cups; see note)
- 1 red bell pepper, roughly chopped
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic, smashed and peeled
- 7 cups water
- 1 tablespoon salt
- 2 tablespoons sugar
- ¾ cup heavy cream, plus more for serving
- 1 teaspoon chopped fresh thyme (or 1 teaspoon curry powder for a different flavor profile)
Instructions
- Combine the squash, pepper, onion, garlic, water, salt, and sugar in a large soup pot. Bring to a boil, then cover and simmer for 35 minutes
- Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the heavy cream and bring to a simmer. Mix in the thyme (or curry powder), then taste and adjust seasoning (depending on the sweetness of the vegetables, you may need a touch more sugar). Ladle the soup into bowls, drizzle with more cream if desired, and serve.
Notes
- For the best flavor and texture, use fresh butternut squash in this recipe. Frozen squash can release extra water as it cooks, making the soup thinner and less flavorful. And if possible, measure the squash by weight rather than volume, since the amount that fits in a measuring cup can vary depending on the size of the cubes.
- This is one recipe where I recommend sticking to the ingredient amounts, particularly the salt, sugar, and cream. They’re carefully balanced to give the soup its rich flavor and silky texture.
- Make-Ahead/Freezer-Friendly Instructions: The soup can be prepared up to 3 days in advance and stored in the refrigerator in an airtight container. It can also be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Ok, what did I do wrong? I made the recipe EXACTLY as written. Weighed and measured exactly. Although it has a great flavor, it is so thin, it is like water.
I make soups all of the time but can’t figure out this problem.
Hi Linda, this is intended to be a bit of a thinner soup. If you choose to make it again, just simmer it until it reaches your desired consistency.
Can coconut milk be used instead of heavy cream?
Sure, (I’d go with full fat). Enjoy!
Thanks! I take it you use the same amount as you would heavy cream? (¾ cup)
Yep!
Based on other comments, I used 6 cups of water to make the soup, otherwise following the recipe except I used kosher salt, because my wife prefers less saltiness and I find it less salty than table salt. After I blended it I saw that it still wasn’t quite thick enough (which could be due to the tight fitting cover on my soup pan, because very little steam escaped during the 35 minute “simmer” stage) so I uncovered it, raised the temp and boiled away some water for about 5-6 minutes until our desired consistency. I then mixed in the cream and curry powder, heated it again and it was perfect. We decided to put some shredded roasted chicken breast into the bowls with the soup so we could eat is as the main course last night: perfect! My wife had it again for breakfast today and was all smiles again.
I had no bell peppers so I took some paprika powder and smoked paprika. The taste was amazing! Made only 1/3 portion, as I only had a half butternut squash at home. I used less salt because instead of plain water (after tasting the ready soup) I mixed in a ½ vegetable broth cube for fullness.
how can I make this lower fat?
The ingredient that contributes the majority of the fat in the soup is heavy cream, and it’s important for the texture. If you’d prefer something that has a similar fall vibe but a bit less fat, you could consider the carrot and sweet potato soup. Hope you enjoy if you make it!
Love to make this and stir in a little chipotle pepper in the end for a little smoky heat!
Thanks for all the great recipes and tips!
I add real maple syrup and cinnamon! Great flavor!!
Can chicken bone broth be substituted for the water ?
Hi Kim, that should be fine, but I’d reduce the salt a bit, as the broth will add some.