Butternut Squash Soup
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Effortlessly easy and irresistibly silky, this butternut squash soup is brimming with naturally sweet and savory flavors, making it essential comfort food for crisp fall days.
If you’re on the lookout for a standout butternut squash soup recipe that’s as easy as it gets, you’ve come to the right place. My no-fuss recipe begins with a smart shortcut: pre-cut squash from the supermarket. Then, simply tumble all the ingredients into a pot, simmer, purée, and voilà, you’re done! But—and this is me wearing my kitchen dictator hat—please stick to the recipe as written. The simplicity here means that full measures of sugar, salt, and cream are not mere suggestions; they are essential to achieving that rich, full-bodied flavor and silky texture that take this soup from simple to sublime.
For the finishing touch, you have two seasoning options: fresh thyme or curry powder. Each leads the soup in a deliciously different direction, so choose whichever one suits your mood or pairs well with what you’re serving.
Table of Contents
“This is one of those obscenely simple recipes that gets rave reviews from everyone! Ive made it for as many as 150 people and they ALL wanted the recipe. So quick to put together—my favorite “dump” recipe; but the result is elegant, fragrant and such a beautiful color.”
What You’ll Need To Make Butternut Squash Soup
- Butternut Squash: The star of the soup, butternut squash provides the soup’s base, offering a sweet, nutty flavor and a velvety texture once blended.
- Red Bell Pepper: Adds a subtle sweetness and a vibrant color to the soup.
- Onion and Garlic: These aromatics are essential for building the soup’s flavor foundation.
- Water: Used as the liquid base, water helps to blend all the ingredients smoothly without overpowering their flavors.
- Salt: Enhances the natural flavors of the soup. Remember, don’t skimp because it’s essential for bringing all the flavors together.
- Sugar: While it might seem counterintuitive to add sugar to a savory soup, a touch of sweetness enhances the butternut squash and red bell pepper’s natural flavors. It also helps balance the saltiness. Again, don’t skimp on this essential ingredient.
- Heavy Cream: Gives the soup a luxurious, creamy texture and a slightly sweet richness.
- Thyme or Curry Powder: Choose based on the flavor profile you prefer: earthy and herbal with thyme, or warm and spicy with curry powder.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by tossing all of the vegetables, salt, and sugar into a large soup pot.
Cover them with water.
Bring the soup to a boil. Reduce the heat, cover and simmer until the vegetables are very tender, about 35 minutes.
Purée the soup with a hand-held immersion blender (or in a standard blender) until silky-smooth.
Pour in the heavy cream.
Stir until combined and bring to a simmer. Mix in the fresh thyme (or curry powder), then taste and adjust seasoning if necessary.
That’s all there is to it. Ladle the soup into bowls, drizzle with more cream if desired, and serve.
Frequently Asked Questions
Absolutely! While it’s generally more expensive to buy pre-cut produce at the supermarket, it can be a huge time-saver, especially with large, unwieldy vegetables like butternut squash. Peeling, seeding, and chopping a whole butternut squash is a chore, so ready-to-cook cubes are a great shortcut. The key is to make sure the package is very fresh. The grocer’s rule is “first in, first out” so the freshest package will typically be towards the back of the shelf.
Yes, the soup can be frozen, without the cream, for up to 3 months. Defrost in the refrigerator for 12 hours and then reheat on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
Yes, it’s an excellent make-ahead dish. It can be prepared up to 3 days in advance and stored in the refrigerator in an airtight container. In fact, letting the soup sit for a day or two can enhance its flavors as the ingredients meld together. When ready to serve, gently reheat the soup over low heat, stirring occasionally.
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Butternut Squash Soup
Effortlessly easy and irresistibly silky, this butternut squash soup is brimming with naturally sweet and savory flavors, making it essential comfort food for crisp fall days.
Ingredients
- 2½ pounds pre-cut butternut squash (7 to 8 cups, cubed)
- 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.
- 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.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 217
- Fat: 11 g
- Saturated fat: 7 g
- Carbohydrates: 31 g
- Sugar: 11 g
- Fiber: 5 g
- Protein: 3 g
- Sodium: 1192 mg
- Cholesterol: 34 mg
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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Comments
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I love this recipe …… and instead of sugar I add 1/3 cup honey . I also boil the vegetables in 1 container of chicken stock and 1 container of chicken broth and then just scoop out vegetables to puree them!!
yum
I need to make this soup for 12 people – should I just double all the ingredients or is there some I should hold back on?
Hi Ali, Yes, just double everything.
this was delicious! I was out of heavy cream but sauteed the onions and garlic in butter first and then added 1% milk and it tasted amazing.
I made French Lentil soup from this website and it was out of this world good. I was shocked with the recipe but since the other soup was so good, I trusted it. Big mistake. This is just a very boring soup. I think it would be a million times better if you roasted the squash first. Easy is great, but not at the expense of taste
Sorry you didn’t enjoy it, Djamila. I’m wondering, did you add the entire amount of salt and cream? Because the recipe is so simple, nothing can be omitted.
So easy and so good. I just used chicken broth instead of water.
What is the easiest way to take the green off the butternut squash or do u leave it on. Thanku
Hi Jean, Do you mean the skin?
How can I lower the sodium amount in this soup?
Hi Shell, It’s fine to cut back on the salt. To add flavor, you might try replacing the water with vegetable or chicken broth.
Can you make the soup in advance – make in the morning for evening dinner?
Yes, absolutely.
Is it possible to use canned coconut milk?
Hi Cherie, Yes I think that would work, as long as it is full fat coconut milk.
I have just finished simmering down a meaty ham bone. Is there a way I could incorporate this lovely stock into your recipe?
Hi Christine, I think that would be delicious; just replace all or part of the water with the stock.
Any idea what a serving consists of?
Hi Gwendolyn, Sorry I can’t give exact amounts but one serving is a standard bowlful.
I entered the recipe directly to MyFitnessPal and it came up with a different nutritional information chart. 346 calories versus your 146. Why is that? Both were for 1 out of 6 servings.It’s delicious and I would definitely make it again but I do need the information to be right for my diet.
Hi Coosje, Not sure. I thought maybe I had a typo but just double checked and the info is accurate according to Edamam.com, the service I use to calculate nutritional data.
What can I substitute heavy cream w
Hi Yael, Unfortunately, there is no substitute for the heavy cream in this recipe; without it, the recipe won’t work. But check out this butternut squash and sweet potato soup — you can omit the cream. https://www.onceuponachef.com/recipes/butternut-squash-and-sweet-potato-soup.html
I added a 1/2 cup of cashews into the pot with the vegetables. Then put everything in blender; completely omitted the heavy cream. The soup came out great!
I use canned full fat coconut milk instead of heavy cream and it is delicious.
Could you add apple for additional taste?
Hi Michelle, Yes, I think that would work well.
I added some bacon pieces to this soup for a little extra crunch. It was wonderful! Very filling and great for those cold winter nights.
Such a simple soup to make. Everyone loved it. I make it all the time now. Great having the squash already cubed!!!
Made the soup and added a bit of mushrooms will that have an effect on the butternut…???
Hyrene, As long as you like that flavor combination, it should be fine; might just change the color a bit.
I made this butternut squash recipe and all I have to say is DELICIOUS! Thank you……..
Hi Jenn, i would like to try the soup, but can I use low fat cream cheese instead of heavy cream?
Hi Arlene, This is one of those soups that really needs the cream. You could try low fat cream cheese but I don’t think it’d be quite the same. Hope that helps 🙂
I used coconut cream in place of heavy cream and added marjoram and thyme. Came out pretty good. Thanks !
This is absolutely the BEST soup! I have made this 5 times already! My friends adore this and ask for it! The only thing I add is a few shakes of good curry.
does the butternutt squash have to be cooked if so how thanks
Hi Dylan, You buy it raw and it cooks with the rest of the vegetables.
I know it’s a stupid question but could you leave out the onion if you don’t have it in stock as we don’t really eat onions that much . Thanks Andrew
Hi Andrew, Unfortunately, because the soup is so simple, I think it might be very bland without the onion.
This soup was fantastic! So delicious! – and yes, not difficult – Thank you for the recipe!
Soup is amazing!! Great flavor! Is there a way to thicken it just a little more…
Hi Sandy, Just simmer it on the stove and it will thicken up nicely. It also thickens as it sits in the fridge so if you aren’t serving it right away, you might want to hold off.
Thank you!! Soup is really good!!! Happy Thanksgiving!
Hi, could I make the soup today ( Sunday) for thanksgiving? Or do I need to make later this week….
Hi Sandy, It freezes beautifully so you can make it today and freeze it. Defrost it in the fridge on Wednesday and you’ll be good to go!
What can I use instead of heavy cream to make this dairy free?
Hi Eliana, The only thing I can think of is full fat coconut milk — it you try it, you might want to add a bit of fresh ginger or curry powder…both would be nice!
Hi, I am not a huge fan of red peppers. Does it have a strong flavor in the soup. Can I omit it from the recipe or will it not work.
Hi Sandy, You cannot taste the red pepper at all, but it’s important to keep it in. It adds a nice dimension and more sweetness to the soup. I promise, you can’t taste it 🙂
This recipe is a perfect fall soup. super easy and tastes great. I love the red pepper in this recipe it gives it great depth
It was decent, but wouldn’t make again. There just wasn’t enough flavor for my linking (my husband commented that “It tastes like vegetables.” I think it would be better if the onions and red peppers had been caramelized. Try her Autumn Carrot and Sweet Potato Soup or Butternut Squash and Sweet Potato Soup recipes, which are both FANTASTIC!
Hi Adora, I’m sorry you found the soup a little bland. I’m wondering, did you add all the cream that the recipe calls for?
I’ve already made this twice within the last few weeks. My husband loves it! I did modify it to half water half chicken stock. It was just a guess that it would have more richness that way. The last batch I indulged a bit and I put a dollop of cold sour cream on top. So yummy. Will definitely be a go to favorite for Fall.
This was an easy recipe to throw together for a week night meal. It was very tasty but my soup was not as thick as I would have liked it. Next time I will cut back on the amount of water and adjust after I puree it to our desired thickness.
As she says, this is a really easy recipe. Delicious and a great way to use up that squash.
I bake the whole squash for about 45 minutes at 350 degrees. Let it cool and then the skin comes off so easily. Otherwise I find it a real pain to remove the peel when squash is raw. Then proceed as recipe states.
I used chicken broth instead of water and added some nutmeg. I also used 1% milk and it turned out so delicious. I am making my second batch today! thanks for the great recipe!
This was so easy and yummy. I added a touch of heat with some Aleppo red pepper flakes and it really enhanced the flavor.
Just made my first butternut squash soup and it turned out fantastic. I added some grated fresh ginger .
Made this for dinner this evening and it was divine!
Can you freeze this soup?
Hi Kathleen, If you’d like to freeze the soup, I’d leave out the cream and then add it when you defrost and reheat it.
Jenn,,,can this soup be made ahead…like a day?
absolutely…you can make it several days ahead.
Wonderful!
I am going to try full fat coconut milk as a substitute for the cream.
I was just roasting butternut last night and thinking ” I wonder in Jenn has a butternut soup recipe” and here it is! Can’t wait to try it. Your recipes are amazing!
These squash are a challenge to cut/peel, I follow Ina’s directions to cut safely.
This sounds so good. Do you have the nutrtional breakdown per serving?
Does the squash need to be peeled? I’m assuming so. Novice sitting here. Thank you!
Hi Lorena, If you buy the squash pre-cut from the supermarket (most supermarkets sell it that way) you do not need to peel it. It’s ready to cook. However, if you buy a whole butternut squash you’ll definitely need to peel it.
Hi Jenn, how longer should i leave it cooking if I use the fresh butternut squash instead of precooked as i never came across the pre cooked 🙁
thanks.
Hi Nadia, It’s actually just pre-cut, not pre-cooked. Hopefully you’ll be able to find it at your supermarket…it makes the recipe so easy 🙂
I make mine without red bell pepper, I just add nutmeg and a few springs of cilantro. Delicious and simple.
Could you use fat free half-and-half or Greek yogurt in place of the heavy cream? I usually have those and every other ingredient on hand.
This looks wonderful.
Hi David, I’d stick with the heavy cream in this recipe. Because the onions and garlic are not sautéed in butter first, the cream is the only fat in the whole recipe. You’ll see, before you add it the soup tastes a bit like baby food. But once it goes in, the soup is perfect.
Looks delish! About how many cups of squash if you are cutting your own?
Hi Shari, It’s about 7-8 cups.
Could you use chicken broth for a richer broth?
Hi Sally, Absolutely but I’d cut the salt in half. There’s a lot of salt in the recipe because the liquid is water. You can always add more at the end if it’s bland.