Easy Butternut Squash Soup

Easy Butternut Squash Soup is your new go-to fall recipe! It can be a cozy and comforting meal on its own or a beautiful side dish for Thanksgiving dinner. This rich and creamy butternut squash soup is perfect for the holidays where you’re serving a crowd and takes only 20 minutes to make!

This dish is especially wonderful during fall when butternut squash is in season. The flavors in this easy butternut squash soup are so warm and complex, it has everything you’d want in a cozy dinner on a cool fall evening. 

I love using butternut squash in my recipes and have plenty for you to try!

Some of my favorite butternut squash recipes for Thanksgiving are my Roasted Butternut Squash, Butternut Squash Mash, Roasted Butternut Squash Cauliflower Salad, and Rice with Roasted Butternut Squash and Dried Cranberries.

How to Make Easy Butternut Squash Soup

Ingredients

• Olive oil — Avocado or grapeseed oil are also good options.
• Onion — White onion adds a wonderful flavor to the base of this dish. You can also add 1/2 cup of chopped celery if you prefer.
• Garlic — You can use fresh cloves, or a jar of minced garlic to save time.
• Whole butternut squash — To prep your butternut squash, wash and peel it first. Then, remove the seeds and cut into cubes.
• Spices — A blend of turmeric, paprika, onion powder, sea salt, and freshly ground black pepper.
• Vegetable broth — My homemade vegetable broth works great for this recipe. You can also use chicken broth or chicken stock.
• Almond milk — You can also use coconut cream or any nut milk that you like.
• Garnish — My favorite way to top this soup is with pistachios and fresh parsley, but feel free to get creative and use whatever garnish you’d like like sage and rosemary.

Instructions to make this Easy Butternut Squash Soup

Sauté veggies:

• In a large soup pot, heat the olive oil over medium high heat.
• Add in the onion and cook for about 2-4 minutes, stirring occasionally.
• Then, add the minced garlic and cook until it becomes fragrant.
• Add the butternut squash and seasonings, then sauté for 5-7 minutes.

Add broth and milk:

• Next, pour in the vegetable broth and almond milk (you can also use coconut milk if you prefer).
• Stir everything together to combine well.
• Bring to a boil and then lower the heat to simmer for another 10 minutes or until butternut squash is tender (fork tender).

Blend together:

• Remove your pot from the heat and set it aside.
• Using an immersion blender or a blender or a food processor, purée the ingredients until they are all combined and smooth.
• At this point, taste the soup and adjust any seasonings as needed.

Garnish and serve:

• Serve the soup into bowls, then garnish with parsley and sprinkle some pistachios on top too.
• Enjoy this soup on its own or as a tasty side dish!

How to Store Leftovers

• To Store: Allow your leftover butternut squash soup to cool and store it in an airtight container in the fridge for up to 5 days.
• To Freeze: This easy butternut squash soup is a great freezer recipe. Store it in a freezer-safe container or bag for up to 3 months. Just remember to leave some space since liquid expands as it freezes.
• To Reheat: Reheat leftover butternut squash soup in the microwave or on the stovetop. Because this is a thick soup, you’ll want to stir it occasionally to make sure it heats evenly.

What To Serve With Easy Butternut Squash

• Soup & Salad: Is there anything more classic than a soup and salad combo? This easy butternut squash soup pairs especially well with a fall salad, like my carrot apple quinoa salad or sweet potato arugula salad with a delicious homemade vinaigrette.
• Fresh Bread: Warm, fresh bread is the perfect accompaniment to this cozy soup. Pair it with my buttery garlic bread, low-carb dinner rolls, or even my bacon and cheese scones.
• Yummy Sandwiches: Serve this butternut squash soup alongside your favorite sandwich for a quick and satisfying meal.

Recipe Variations

• Milk: If you follow a dairy-free diet, this easy butternut squash soup recipe is for you! I like to use almond milk, but you can use any nut milk you prefer, or even coconut cream. If you eat dairy, feel free to use heavy cream. Just be sure not to omit the nut milk or cream, because it gives the soup a silky texture.
• Garnish:  This easy butternut squash soup is a fun dish to make because you have so many options when it comes to garnish. Try different nuts and seeds, like pistachios, pumpkin seeds, sunflower seeds, or sliced almonds. Don’t forget plenty of fresh herbs too, such as thyme, parsley, or basil.
• Spices: This is my favorite version of butternut squash soup, but you can make your own version by mixing up the spices! Paprika and turmeric are a classic combo, and curry powder, cumin, or nutmeg are also great options. Some people prefer to make this easy butternut squash soup with a sweet flavor, so if that’s your preference, simply add a touch of honey or brown sugar and cinnamon when the soup is done.
• Broth: I prefer to use vegetable broth to keep this recipe vegan, but you can use chicken or beef broth if that’s what you have in your pantry.