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A creamy bowl of butternut squash soup topped with herbs and served with crusty bread.

Butternut Squash Soup Recipe

This creamy butternut squash soup is warm, comforting, and lightly spiced with cinnamon and nutmeg. It is easy to make on the stovetop and can be finished with cream or coconut milk for extra richness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Equipment

  • large pot
  • cutting board
  • chef's knife
  • immersion blender
  • measuring cups
  • wooden spoon

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, carrot, and celery, and cook for 5 to 7 minutes until softened.
  3. Stir in the garlic and cook for 30 seconds until fragrant.
  4. Add the butternut squash, vegetable broth, salt, pepper, cinnamon, and nutmeg. Bring to a boil.
  5. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the squash is very tender.
  6. Remove the pot from the heat and carefully blend the soup until smooth using an immersion blender, or blend in batches in a countertop blender.
  7. Stir in the heavy cream or coconut milk and maple syrup, if using. Taste and adjust seasoning as needed.
  8. Serve warm, garnished with pumpkin seeds or chopped parsley if desired.

Notes

For a lighter soup, use coconut milk instead of heavy cream. If you prefer a thinner consistency, add a little extra broth when blending. Adjust salt to taste before serving.