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.
Recipe at a glance
- Main ingredients: Butternut squash, onion, carrots, celery, chicken broth, and half-and-half
- Time: About 1 hour 10 minutes (25 minutes prep, 45 minutes cook)
- Method: Simmered on the stovetop, then blended smooth in the pot
- Best for: Fall lunches, light dinners, and starters
- Servings: 6, about 1½ cups each
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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.
Budget check
- The full recipe is about $11.00 to $11.75
- Per serving (6 servings): about $1.85 to $1.95
Uses conventional ingredients. Based on recent U.S. averages. Actual prices will vary by store and region. Garnishes not included.
Ingredients you'll need
- 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 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.
- Serving and garnish - Crumbled bacon and croutons for garnish, optional. Fresh herbs like parsley, sage, or thyme and oyster crackers are also good options (not pictured).
📖 See the recipe card for quantities and full instructions.
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 the blender tip in Recipe tips and notes).
- 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 crumbled bacon and croutons, fresh herbs, or oyster crackers.
Recipe tips and notes
- Cut the vegetables roughly the same size so they cook at the same rate.
- Keep the heat low after adding the half-and-half, and don't let the soup boil, as it may cause the cream to separate.
- Wait until the soup is finished to add extra salt. Store-bought broth contains plenty already, and you can always add more at the end, if needed. If you're sensitive to salt, use a low-sodium broth.
- An immersion blender is the easiest way to blend this soup right in the pot. If you're using a countertop blender, blend in small batches, filling it no more than halfway. Remove the center cap, cover the lid with a folded towel and hold it down, then start on low.
- The 4-4½ pounds in the recipe card is the weight of the whole squash from the store, before peeling and seeding. If you buy pre-cut squash, go with the lower end, about 4 pounds. If the soup turns out too thick, it's easy to thin (see the FAQ below).
Serving suggestions
This soup is tasty on its own, but add some crusty bread for dipping and a simple green salad tossed with our homemade Caesar dressing or creamy French dressing for a fantastic lunch or light dinner. If you're craving something heartier, pair it with our steak sandwich, or go for a diner-style meal with our Reuben sandwich.
Storing and reheating
Refrigerator: Refrigerate leftovers in shallow, airtight containers for 3-4 days.
Freezer: Chill the soup in the refrigerator first, then transfer it to an airtight, freezer-safe container, leaving 1-2 inches of space at the top for expansion. Freeze for up to 2-3 months. Thaw overnight in the refrigerator.
Reheating: Gently warm the soup in a covered saucepan over medium-low heat until it reaches a gentle simmer, or reheat in the microwave. The soup may thicken after storing, so add a tablespoon or two of broth or water to loosen it to your desired consistency.
Food safety: Refrigerate leftovers within 2 hours of cooking, or within 1 hour if it's above 90°F. Reheat leftovers to 165°F.
FAQs
If your soup is thicker than you like after cooking, stir in broth or water, a few tablespoons at a time, until it's the consistency you want. Then taste it and add a pinch of salt if it needs it.
Start with a good broth and let the onion, carrots, and celery soften before adding the squash, since that builds the flavor base. Wait until the end to season with salt, because store-bought broth is already salty. A splash of half-and-half makes it creamy, and toppings like crumbled bacon, croutons, or fresh herbs add crunch and savory flavor.
Trim off both ends, then cut the squash where the narrow neck meets the round bottom so each piece sits flat. Peel each piece with a sturdy Y-shaped vegetable peeler, working from top to bottom, until you reach the bright orange flesh. Cut the round part in half and scoop out the seeds with a spoon, then cut everything into chunks.
More creamy soups to try
If you enjoyed this butternut squash soup, try one of our other creamy and seasonal favorites. Creamy vegetable soup is loaded with produce, making it a wholesome option. When you can't decide between two fall flavors, our pumpkin apple soup pairs them in one bowl, while 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
Creamy 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 whole weight before peeling, then peeled, seeded, and cut into roughly 2-inch pieces
- 6 cups Chicken Broth
- ¼ cup Half-and-Half
- Bacon cooked and crumbled, optional, for garnish
- Croutons optional, for garnish
- Fresh Parsley Sage, or Thyme, chopped, optional, for garnish
- Oyster Crackers optional, for garnish
Instructions
- You will also need: a large pot and an immersion blender or countertop blender.
- 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 the blender note.
- 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 and croutons, chopped fresh herbs, or oyster crackers. Pair with crusty bread, crackers, or even rice to make it extra filling.
Notes
- Squash: The 4-4½ pounds is the weight of the whole squash from the store. If using pre-cut squash, go with the lower end, about 4 pounds.
- Blender: Or blend in batches in a countertop blender, no more than half full, with the center cap off and a towel over the lid. Hold it down and start on low.
- Salt: Store-bought broth already contains plenty of salt, so season at the end. Use low-sodium broth if you're sensitive to salt.
- Storage: Refrigerate leftovers in shallow, airtight containers for 3-4 days, or freeze for up to 2-3 months. Thaw overnight in the refrigerator.
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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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