butternut squash soup recipe (3)

Butternut Squash Soup Recipe

This Butternut Squash Soup Recipe is velvety, comforting, and packed with warm fall flavor. Made with tender squash, hearty vegetables, and savory stock, this soup blends into a smooth, satisfying dish that can easily be customized to suit your taste creamy, roasted, spicy, or curried. It’s perfect as a cozy starter or a nourishing main course.

butternut squash soup recipe (1)
butternut squash soup recipe (1)

Ingredients

  • 2 tablespoons butter (or olive oil)
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes, cubed
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
  • 4 cups chicken or vegetable stock
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Add-Ins

  • ½ cup heavy cream (for a creamy version)
  • ½ cup coconut milk (for a dairy-free or curried version)
  • 1 teaspoon curry powder
  • 1 apple, chopped
  • Pinch of cayenne pepper

Directions

  1. Melt butter in a large pot over medium heat. Add onion, celery, carrot, potatoes, and squash. Sauté for about 5 minutes until slightly softened and lightly golden.
  2. Pour in enough stock to fully cover the vegetables. Bring to a boil over medium-high heat.
  3. Reduce heat to low, cover, and simmer for 35 to 45 minutes, or until all vegetables are very tender.
  4. Remove from heat. Blend the soup with an immersion blender until smooth, or carefully puree in batches using a standard blender.
  5. Return soup to the pot if needed. Add additional stock to reach your desired consistency.
  6. Season with salt and freshly ground black pepper to taste.
  7. Serve hot, garnished with fresh herbs, croutons, or a spoonful of sour cream if desired.

Easy Variations

  • Creamy Version: Stir in heavy cream after blending for extra richness.
  • Curried Version: Add coconut milk and curry powder for warm, spiced flavor.
  • Apple Butternut Soup: Add chopped apple during simmering for subtle sweetness.
  • Spicy Version: Sprinkle in cayenne pepper for gentle heat.
  • Roasted Butternut Squash Soup: Roast cubed squash at 400°F (200°C) for 25–30 minutes before adding to the pot for deeper flavor.
butternut squash soup recipe (2)
butternut squash soup recipe (2)

Preparation Details

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: Approximately 250 per serving