Butternut squash soup is a fall classic that’s creamy, flavorful, and easy to make at home. With simple ingredients, this recipe balances the natural sweetness of the squash without being heavy.
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What's great about this recipe
- Perfect for fall: With its creamy texture and balanced flavor, this soup is a seasonal favorite that brings comfort to your table.
- Great for meal prep: Make a batch ahead of time. It stores and reheats well, so you can enjoy it throughout the week.
- Easy to make: Uses basic ingredients and straightforward steps, so you can have homemade soup without much effort.
- Enjoy it your way: Serve it as a starter, a light lunch, or a simple dinner with bread or a sandwich.
Ingredients
⭐ Butternut squash – The star of the soup. Supporting ingredients are kept simple so the sweet, delicate flavor of the squash has a chance to shine.
🥕 Vegetables – Onion, carrot, and celery form a classic flavor base (mirepoix) that balances the natural sweetness of the squash. Garlic adds an aromatic kick.
🧈 Olive oil and butter – Both are used to sauté the vegetables, adding richness and depth to the base of the soup.
🧂 Spices – A touch of ground coriander brings a warm, earthy note, while salt and black pepper season the soup simply.
🥫 Chicken broth – Used instead of water to add another layer of flavor. Vegetable broth can be substituted to make the soup vegetarian.
🥛 Half-and-half – Stirred in at the end for a creamy finish without making the soup heavy. Use heavy cream for a richer soup, whole milk for a lighter version, or leave it out altogether to keep it dairy free.
🥓 Garnish ideas – We like to top this soup with bacon and croutons. Other great options include fresh herbs like parsley, sage, or thyme.
📖 See the recipe card for quantities and preparation.
How to make butternut squash soup
- Heat olive oil and butter in a large pot over medium. Add onion, carrots, and celery; cook about 5 minutes, until the onion softens.
- Add garlic, coriander, salt, and pepper. Cook for 1 minute, stirring often.
- Add squash and broth. Raise heat to medium-high and bring to a boil, 6–7 minutes.
- Reduce heat to medium-low, cover, and simmer 25–30 minutes, until squash is very tender.
- Remove from heat. Blend with an immersion blender until smooth (or carefully puree in a blender in batches—see Recipe Tips and Notes #2).
- Stir in half-and-half off heat. Return to low and warm gently, stirring often. Taste and add salt if needed.
Serve hot, topped with bacon bits and croutons, or garnish with fresh herbs or oyster crackers. Add crusty bread, crackers, or rice on the side to make it extra filling.
Recipe tips and notes
- Since the soup will be puréed, the vegetables don’t need to cut perfectly for looks. Just try to make them roughly the same size so they cook at the same rate.
- An immersion blender is the easiest way to blend the soup directly in the pot. If you’re using a countertop blender, work in small batches. Never fill the blender all the way with hot liquid. Remove the feeder cap, cover the lid with a clean, folded kitchen towel. Start on the lowest speed only increase gradually if needed.
- Wait until the soup is finished to add extra salt. Store-bought broth contains plenty already. You can always add at the end, if needed. If you’re sensitive to salt, use a low-sodium broth.
Storing and reheating
Refrigerator: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for 3–4 days.
Freezer: Once cooled, transfer the soup to an airtight container, leaving 1–2 inches of space at the top for expansion. Freeze for up to 2–3 months.
Reheating: Gently warm the soup in a covered saucepan over medium-low heat until it reaches a gentle simmer, or reheat in the microwave. If frozen, thaw the soup in the refrigerator overnight before reheating. Note: The soup may thicken after storing — add a tablespoon or two of broth or water to loosen it to your desired consistency.
Food Safety: Do not leave cooked food out at room temperature for longer than 2 hours, or more than 1 hour if the temperature is above 90°F. According to the USDA, leftovers should be reheated to an internal temperature of at least 165°F. For more information on safe food storage, visit the U.S. Department of Agriculture or foodsafety.gov.
If you enjoyed this butternut squash soup, try our other creamy and seasonal favorites. Creamy vegetable soup is loaded with produce, making it a wholesome option. Our pumpkin apple soup pairs two fall favorites, and this carrot ginger soup is light and bright. Finally, mushroom soup is an earthy choice that always hits the spot on a cool day.
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📖 Recipe
Butternut Squash Soup
Ingredients
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- 1 Medium Onion diced
- 2 Medium Carrots diced
- 1 Celery Rib diced
- 3–4 Garlic Cloves chopped
- ½ teaspoon Ground Coriander
- ¼ teaspoon Salt plus extra if needed at the end
- ¼ teaspoon Black Pepper or to taste
- 4–4½ pounds Butternut Squash seeded, peeled and cut into roughly 2 inch pieces
- 6 cups Chicken Broth
- ¼ cup Half & Half
Instructions
- Heat the olive oil and butter in a large pot over medium heat. When the butter is melted and foamy, add the onion, carrots, and celery.
- Cook the vegetables for about 5 minutes, until the onion is translucent and starting to soften. Stir frequently.
- Add the garlic, coriander, salt, and black pepper. Cook for 1 minute, stirring often.
- Add the butternut squash and chicken broth. Raise the heat to medium-high and bring to a boil, about 6–7 minutes.
- Once boiling, reduce the heat to medium-low. Cover and cook for 25–30 minutes, or until the squash is very tender and breaks apart easily when pressed with a wooden spoon or spatula.
- Keep the broth at a gentle simmer. If it’s boiling too vigorously, lower the heat; if it’s not simmering, raise it slightly.
- Remove the pot from the heat and let the soup stop simmering. Use an immersion blender to puree until completely smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and puree (see Notes section).
- Stir in the half-and-half (with the pot still off the heat). Mix well.
- Return the pot to low heat and warm through gently. Do not let the soup boil, as it may curdle. Stir frequently.
- Taste and add more salt if needed. (As a reference, we added ¾ teaspoon of salt to ours.)
- Serve hot, garnished with bacon bits and croutons, or with chopped fresh herbs or oyster crackers. Pair with crusty bread, crackers, or even rice to make it extra filling.
Notes
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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