Name: Butternut Squash Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 large yellow onion, diced (about 1 3/4 cups); 2 medium carrots, peeled and diced (about 1 cup); 4 cloves garlic, crushed and peeled; 1 large (about 3-pound) butternut squash, peeled, seeded, and cut into 1-inch chunks (about 8 cups); 2 teaspoons finely chopped fresh sage, thyme, or rosemary leaves (from about 2 sprigs), plus more for garnish; 3 tablespoons unsalted butter or olive oil; 1 (32-ounce) carton low-sodium vegetable or chicken broth (4 cups); Heavy cream, crème fraîche, or coconut cream, for drizzling (optional); 1/2 teaspoon smoked paprika; 1/2 teaspoon kosher salt, plus more as needed; Freshly ground black pepper

If you’re craving something cozy and comforting, I’ve got just the thing: a rich, velvety Butternut Squash Soup Recipe that’s become a staple in my kitchen. It’s simple, flavorful, and perfect for chilly days or anytime you need a warm hug in a bowl. Stick around—I’ll walk you through everything so you can nail this one every time.

butternut squash - A bowl of thick orange pumpkin soup fills a round dark bowl placed on a white marbled surface with a piece of brown bread in the corner. The soup is smooth with a creamy white swirl pattern on top. Small green herb leaves and scattered black pepper dots decorate the surface. A spoon holding a scoop of the soup with cream on it dips into the right side of the bowl. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Butternut Squash Soup Recipe
Top Tip
How to Serve Butternut Squash Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Butternut Squash Soup Recipe

Why You'll Love This Recipe

If you ask me, this butternut squash soup is magic in a pot. Its natural sweetness balanced with smoky paprika and fragrant herbs always wins over everyone at the table. Plus, it’s a breeze to make—no fancy skills necessary.

Simple Ingredients: You likely have most of them at home already, making it easy to whip up on short notice.
Comforting and Nourishing: Rich in flavor and nutrients, it warms you up and fills you right up.
Customizable: I’ll share how to tweak it to fit your taste or dietary needs without losing that classic essence.
Great for Leftovers: It stores well and even tastes better the next day—hello, easy lunches!

butternut squash - A large white pot filled with smooth, thick, light brown soup with a creamy texture, evenly spread with small black pepper specks scattered on the surface; a wooden spoon with a natural grain lies in the pot, partly submerged and angled slightly to the right, mixing the soup gently; the pot sits on a white marbled surface that adds brightness to the image. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What makes this Butternut Squash Soup Recipe a winner is the way simple ingredients come together to build layers of flavor. Choosing a good-quality butternut squash and fresh herbs brings the whole thing alive.

Flat lay of a large butternut squash with smooth orange skin and bright orange flesh chunks, vibrant peeled and diced orange carrots, a whole yellow onion with papery skin and diced pieces, several peeled garlic cloves with a creamy white texture, fresh green sage leaves finely chopped and whole sprigs, sprigs of rosemary with deep green needles, a small heap of smoky red paprika powder, and a scattering of whole black peppercorns—all arranged naturally with some overlapping and space between to showcase their colors and textures, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Unsalted butter or olive oil: Adds richness; butter gives a lovely depth, while olive oil keeps it lighter if you prefer.
Yellow onion: Provides a natural sweetness and a savory base when caramelized just right.
Carrots: Boost the sweetness and body, complementing the squash perfectly.
Garlic cloves: Adds aromatic warmth without overpowering the soup.
Butternut squash: The star—choose one that’s heavy for its size and free of soft spots for maximum flavor.
Vegetable or chicken broth: Keeps the soup light but flavorful; low-sodium allows you to control salt levels.
Fresh herbs (sage, thyme, or rosemary): These earthy herbs bring out the cozy, autumnal vibe of the soup.
Smoked paprika: Introduces a subtle smoky note that sets this soup apart from typical squash recipes.
Kosher salt and freshly ground black pepper: Essential seasoning to balance and enhance flavors.
Heavy cream, crème fraîche, or coconut cream (optional): A final drizzle adds luxe creaminess for special occasions or when you want to treat yourself.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this soup is how flexible it is. I love tweaking the herbs depending on what I have fresh, and sometimes I sneak in a little apple for extra sweetness or swap the cream for coconut milk if I’m going dairy-free.

Variation: Adding a pinch of cumin and cayenne pepper gives the soup a lovely kick that wakes up the flavors; I discovered this twist on a chilly winter evening and now use it when I want something a bit spicier.
Dairy-Free: Coconut cream works beautifully as a swirl on top and adds a hint of tropical richness without overpowering the dish.
Herb Swap: While sage is classic here, swapping to rosemary or thyme changes the profile subtly and keeps it interesting when you want a little variety.

Step-by-Step: How I Make Butternut Squash Soup Recipe

Step 1: Sauté the Aromatics Until They’re Perfectly Soft

Start by melting your butter or warming olive oil in a heavy pot over medium-high heat. Toss in the diced yellow onion, carrots, and crushed garlic. Stir these occasionally so they soften evenly and just begin to brown. This usually takes about 8 minutes and is so worth the extra time—you’ll know they’re ready when your kitchen smells amazing and everything looks glossy and tender.

Step 2: Add the Butternut Squash and Broth

Once your aromatics are ready, add the chunks of butternut squash, fresh herbs like sage, smoked paprika, and salt. Pour in the broth—low sodium is key so you can control the seasoning later. Turn the heat up until everything comes to a boil, then lower it to keep a gentle simmer.

Step 3: Simmer Until Tender and Ready to Blend

Cover the pot partially and let it simmer for 20 to 30 minutes. You’ll want the squash to be so tender it almost falls apart when poked with a fork. This step is important—don’t rush! It’s the key to that silky texture everyone loves.

Step 4: Blend the Soup Until Smooth

Turn off the heat and either use an immersion blender directly in the pot or carefully transfer batches to a stand blender. Blend until silky smooth and creamy, with no lumps. Then taste and adjust the salt and pepper. Drizzle some cream on top if you want a fancy finish.

Top Tip

Over the years, I’ve learned a few tricks that reliably take this Butternut Squash Soup Recipe from good to unforgettable. These little insights will save you time and guarantee a silky finish.

Use Fresh Herbs: Fresh herbs bring brightness that dried simply can’t match. If all you have is dried, add less and add it earlier to let it soften up with the cooking.
Don’t Skip Browning the Veggies: That step adds depth and a touch of sweetness that really rounds out the soup’s flavor.
Don’t Overfill Your Blender: Blend in manageable batches to avoid spills and get a perfectly smooth consistency.
Season Gradually: Add salt in stages, tasting as you go—too much salt is hard to fix once it’s in!

How to Serve Butternut Squash Soup Recipe

Garnishes

I usually keep it simple with a drizzle of cream or coconut cream and a sprinkle of fresh sage or thyme for color and flavor. Sometimes I add a few toasted pumpkin seeds or a swirl of pesto for texture and a pop of color—it makes a lovely impression when guests come over.

Side Dishes

This soup pairs beautifully with crusty bread—think sourdough or a warm baguette. A crisp green salad dressed lightly with lemon and olive oil keeps things fresh and balances the richness of the soup perfectly.

Creative Ways to Present

For special occasions, I like serving it in mini pumpkin bowls or cute ramekins. Adding a few crumbles of goat cheese or crispy sage leaves on top also looks fancy and tastes fantastic. Presentation doesn’t have to be complicated to turn heads!

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in airtight containers in the fridge for up to 4 days. I find the flavors deepen overnight, so leftovers almost taste better than freshly made!

Freezing

This Butternut Squash Soup Recipe freezes beautifully. Just cool it completely, pour into freezer-safe containers, and keep for up to 3 months. When you pull it out, thaw overnight in the fridge before reheating gently on the stove.

Reheating

I reheat this soup slowly over medium-low heat, stirring often to keep it smooth and prevent sticking or scorching. If it’s too thick, adding a splash of broth or water helps loosen it right up.

Frequently Asked Questions:

Can I use frozen butternut squash for this soup?

Absolutely! Frozen butternut squash can save prep time and still deliver great flavor. Just thaw it before adding, and keep an eye on cooking time as frozen squash may cook a bit faster once simmering.

What if I don’t have fresh herbs?

If fresh herbs aren’t on hand, dried ones work fine—use about one-third the amount the recipe calls for fresh. Add them earlier in the cooking process so the flavors can develop fully.

How do I make this recipe vegan?

Replace the butter with olive oil or vegan butter, use vegetable broth instead of chicken, and opt for coconut cream or omit the cream topping altogether. This keeps the soup cozy and rich without animal products.

Can I make this soup in a slow cooker?

Definitely! Sauté your aromatics first, then transfer everything to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, until the squash is tender. Blend as usual before serving.

Final Thoughts

This Butternut Squash Soup Recipe has become my go-to for comfort food, weeknight dinners, or cozy weekends. It’s approachable, forgiving, and so satisfying. I truly hope you give it a try—you might just find it becomes your own favorite soup for years to come. Plus, warming up with a bowl of this is just plain happiness in liquid form.