Butternut Squash Soup
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This silky butternut squash soup is remarkably easy and flavorful—no roasting or sautéing required. Pure fall comfort in a bowl.
This silky butternut squash soup recipe is about as easy as it gets—no roasting, no sautéing, and no wrestling with a whole squash. Using pre-cut butternut squash, it comes together in one pot in under an hour and is remarkably flavorful for such a simple recipe. Just add the veggies to a pot with water and simmer until tender, then purée everything until silky smooth and stir in the cream. That’s it! The simple method lets the sweet, earthy flavor of the squash really shine.
Serve the soup with warm crusty bread or buttermilk biscuits for an easy fall meal. It’s also a lovely starter for Thanksgiving or a holiday dinner. And since it can be made ahead and reheated, it’s ideal for entertaining.
“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, which can vary quite a bit from squash to squash.
- 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
Step-By-Step Instructions
Step 1: Combine the ingredients. Add all of the vegetables, salt, and sugar to a large soup pot, then pour in enough water to cover them.
Step 2: Cook until tender. Bring to a boil, then reduce the heat, cover, and simmer until the vegetables are very tender, about 35 minutes.
Step 3: Purée. Use a hand-held immersion blender (or a standard blender) to blend the soup until silky smooth and creamy.
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.
Step 4: Finish the soup. Stir in the heavy cream and bring back to a gentle simmer. Add the thyme or curry powder, then taste and adjust the seasoning. Depending on the sweetness of the squash, you may want a touch more sugar.
Step 5: Serve. Ladle the soup into bowls and drizzle with a little extra cream, if desired. The soup keeps nicely for 3 days in the fridge or can be frozen for longer storage.
Pro Tip: Dress up the soup 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.
Kale, Apple & Pancetta Salad: Crisp apples, radicchio, pecans, and a tangy maple vinaigrette are a delicious counterpoint to the creamy soup.
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 Soups 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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Can’t wait to make this for a lunch with 4 friends this week.
Totally get why you want us to follow this recipe to the tee BUT
would there be any substitution for the cream that would not affect
the integrity or quality of the finished soup?
With thanks
😀 Sally W
Hi Sally, if you’re looking for something non-dairy, full-fat coconut milk will work nicely.
Outstanding! This is the fourth soup of tested for Thanksgiving and the winner. I made it exactly as directed using curry. Thank you for the perfect soup to start my Thanksgiving meal.
Variation on a theme: Roast Butternut squash and a sweet potato cut into 1 inch cubes at 400 deg F @ 40-60 minutes. When done, saute shallots and garlic in large pot, add roasted veggies to pot and use (homemade) chicken stock instead of water (or just water is OK). Season with Aleppo pepper flakes and tumeric or curry powder, salt, and the juice of one orange (for that hint of acid). Blend with immersion blender or in a blender in batches. Add water to desired consistency. No need for cream or sugar. Soup can also be thickened with roasted potato if sweet potato is too sweet for your taste. This soup is super thick and tastes like sunshine!
Pam, get your own blog. Seriously.
Great suggestions, Pam. Thank you.
Great recipe just as it is. Of course I didn’t have heavy cream, substituted half and half then added a tablespoon of unsalted butter. I used my old fashioned stove top pressure cooker and cooked on high for 8 minutes to speed things up a bit.
So good and so easy! Really enjoyed. Thank you again for another wonderful soup to add to my repertoire. Can’t wait to have company.
I made your butternut squash soup last weekend and I followed your recipes to the letter and the soup was the hit of the day. PERFECT. The only thing I did was to bake the butternut squash for 1 hour in the oven at 400 degrees and tested for doneness and put the squash back in for 30 minutes more, and then I cut it up and used your recipe to the letter. Your recipes have always been perfect. Thank you for all your lovely recipes. Tomorrow I am making your turkey chili and lemon bars. I need to go shopping now.
Hi! What kind of salt did you use? Thanks!
Hi Debbie, When a recipe of mine says salt in the ingredient list, I am referring to regular/table salt. If it calls for something else like kosher salt, I will specify that in the recipe. Hope you enjoy the soup if you make it!
Would coconut milk work if I must make this dairy free?
Hi Angela, that will work. Keep in mind that it may slightly change the flavor of the soup. Enjoy!
Definitely coconut, I will make without sugar, but Manuka honey. Wash gourd but don’t peel please. Catmandan
Jennifer, my family and I thank you for your amazing recipes! I have both cookbooks and hoping for a third one soon. We’re planning Canadian thanksgiving lunch for the family and this soup will be on the table along with other dishes you’ve shared with us. Can I make the soup the day before and refrigerate? If yes, should the cream be added the next day?
Hi Lia, You can make the whole thing a day (or two) ahead and just gently reheat. Happy Thanksgiving!
The soup was good. Can you add sausage?
Also, are there any other Jen recipes for butternut squash? Casserole, stew, chili, tacos??? I just don’t know anything about squash.
Sure, Laurie, it’s fine to add some sausage. The one other recipe I have that uses butternut squash is this polenta. Hope you enjoy if you make it!