It's Not Fall Until I Make This Easy Creamy Soup
Autumn is the beginning of soup season, and few soups scream “fall” quite as loudly as creamy butternut squash soup. Its bright-orange hue, warm flavor, and naturally creamy texture are like a sweater for my soul. It really isn’t fall until I’ve made at least one batch.
If I’m being totally honest, I almost never make “just butternut squash soup” — I’m always adding something to the pot like curry paste, miso paste, or cheddar cheese. That’s why I love this soup so much. It’s warm, comforting, and so customizable that I’ve never gotten bored of it. And for a blended vegetable soup frankly that feels pretty impressive.
Why You’ll Love It
Fall in a bowl. Butternut squash soup is one of those easy, quintessential autumn dishes that screams fall is here.
It’s endlessly customizable! Consider this recipe a blank slate for all the different ways you can customize your pot of soup.
Key Ingredients in Butternut Squash Soup
Butternut squash: I like to pick a squash with a longer neck and smaller bulb area for maximum usable squash and minimal pulp to scoop out.
Aromatics: Diced onions, carrots, and crushed garlic add a rich base of flavor to the soup.
Broth: Use low-sodium vegetable broth to keep it vegetarian; otherwise chicken is fine.
Smoked paprika: A little goes a long way to add a layer of smokiness.
How to Make Butternut Squash Soup
Cook the aromatics. In a medium Dutch oven, sauté diced onions, carrots, and garlic with butter until softened and lightly browned in spots.
Simmer the soup. Stir in chopped butternut squash, vegetable broth, fresh sage, and smoked paprika. Bring to a boil, then reduce the heat to maintain a simmer. Partially cover and cook until the squash is starting to fall apart.
Blend and serve. Use an immersion blender to blend directly in the pot until smooth. (Alternatively, blend in batches in a stand blender.) Season with salt and pepper to taste. Drizzle with cream if desired and top with more finely chopped herbs.
Variations to Try
Add a tablespoon or two of Thai curry paste with the onions and carrots.
Swap some of the butternut squash for honeynut squash or another winter squash variety.
Stir in Calabrian chili paste or chipotle peppers in adobo sauce with the broth for some added heat.
One of my favorite variations is a few teaspoons of miso paste, a drizzle of maple syrup, and a handful of shredded cheddar.
Stir a teensy pinch of warming spices like cinnamon and nutmeg or blends like smoky bahārāt, ras el hanout, or pumpkin spice. This is especially great with some crumbled feta on top.
Sauté a diced apple or fennel bulb with the onions and carrots.
Go wild with garnishes! Swap woody herbs for tender varieties like parsley or cilantro, add a squeeze of lime juice, or top with toasted pepitas.
Add some apple cider and a nub of cream cheese at the end à la Panera Bread.
Storage and Make-Ahead Tips
You can refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. You can make the soup a few days ahead of time; just skip any coconut milk or cream drizzle until you reheat for serving.
I like to make a double batch and freeze half — you can even add different flavorings (listed above!) once you thaw it later on for a different soup experience.
More Butternut Squash Recipes to Try
Butternut Squash Soup Recipe
Creamy, dreamy, cozy comfort.
Prep time 15 minutes
Cook time 30 minutes to 40 minutes
Makes 8 cups
Serves 4 to 6
Ingredients
3 tablespoons unsalted butter or olive oil
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)
1 (32-ounce) carton low-sodium vegetable or chicken broth (4 cups)
2 teaspoons finely chopped fresh sage, thyme, or rosemary leaves (from about 2 sprigs), plus more for garnish
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
Heavy cream, crème fraîche, or coconut cream, for drizzling (optional)
Instructions
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Melt 3 tablespoons unsalted butter in a medium Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 diced large yellow onion, 2 peeled and diced medium carrots, and 4 crushed garlic cloves. Cook, stirring occasionally, until softened, and lightly browned in spots, about 8 minutes.
Stir in 1 chopped butternut squash, 1 quart low-sodium vegetable broth, 2 teaspoons finely chopped fresh sage leaves, 1/2 teaspoon smoked paprika, and 1/2 teaspoon kosher salt. Bring to a boil.
Reduce the heat to maintain a simmer. Partially cover and cook until the squash is tender and starting to fall apart, 20 to 30 minutes.
Turn off the heat. Use an immersion blender and blend directly in the pot, or blend in batches in a stand blender until creamy and smooth. Taste and season with kosher salt and black pepper as needed. Serve drizzled with heavy cream and garnished with more finely chopped fresh sage leaves and black pepper if desired.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
Further Reading
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