Velvety Smoothe Butternut Squash Soup: A Decadent & Comforting Fall Dish You’ll Crave – 3 simple step

This delicious butternut squash soup recipe is the ultimate comfort food for fall and winter. Velvety smooth and bursting with flavor, this soup is perfect for a cozy night in. Learn how to make it from scratch with our step-by-step instructions and enjoy the warming goodness of this classic dish.

A bowl of Butternut squash carrot soup on a wooden table with fall pumpkin and leaf accents

Butternut squash soup is a creamy and flavorful soup made with roasted or sautéed butternut squash, vegetable or chicken broth, and a variety of aromatic ingredients such as onion, garlic, ginger, and herbs like thyme or rosemary. The soup is typically pureed until it is smooth and silky and often includes heavy cream or coconut milk to give it a luxurious and rich texture. The flavors of butternut squash soup are sweet, nutty, and slightly earthy, with a hint of warmth from the spices. It is a comforting and nourishing dish that is perfect for chilly days and can be enjoyed as a main course or as a side dish. Butternut squash soup is a popular fall and winter dish that can be served hot, garnished with fresh herbs, croutons, or a drizzle of olive oil.

Ways to Serve Butternut Squash Soup

There are many ways to serve butternut squash soup to make it a complete and satisfying meal. Here are some ideas:

  1. Classic bowl: Serve the soup in a bowl, topped with fresh herbs, croutons, or a drizzle of olive oil.
  2. Bread bowl: For a fun and creative twist, hollow out a bread roll and serve the soup inside the bread bowl.
  3. Salad: Serve the soup as a starter or side dish to a hearty salad made with roasted vegetables, grains, and greens.
  4. Sandwich: Pair the soup with a grilled cheese sandwich or a crusty baguette for a comforting and filling meal.
  5. Protein: Add a protein source to the soup, such as roasted chicken or shrimp, for a more substantial and satisfying dish.
  6. Toppings bar: Set up a toppings bar with different options such as croutons, pumpkin seeds, grated cheese, sour cream, or chopped bacon to allow guests to customize their own soup bowls.
  7. Appetizer shooter: Serve small portions of soup in shot glasses or small bowls as an elegant and flavorful appetizer at a party or gathering.
  8. Dip: Use the soup as a dip for crudites, crackers, or pita chips, for a tasty and healthy snack.

Butternut Squash Soup Recipe Variations –

There are many variations of butternut squash soup that you can try to add some variety to this classic dish. Here are some ideas:

  1. Spiced Butternut Squash Soup: Add warming spices such as cinnamon, nutmeg, or cumin to the soup to give it a spicy and exotic twist.
  2. Thai Butternut Squash Soup: Add coconut milk, curry paste, and lime juice to the soup to create a fragrant and creamy Thai-inspired version.
  3. Smoky Butternut Squash Soup: Add smoked paprika, chipotle pepper, or liquid smoke to the soup for a smoky and savory flavor.
  4. Apple Butternut Squash Soup: Add diced apples or apple butter to the soup to balance the sweetness of the squash and give it a fruity flavor.
  5. Roasted Butternut Squash Soup: Roast the squash before adding it to the soup for a deeper and richer flavor.
  6. Creamy Butternut Squash Soup: Add heavy cream or coconut milk to the soup to give it a creamy and luxurious texture.
  7. Vegan Butternut Squash Soup: Omit the cream and use vegetable broth instead of chicken broth to make a vegan version of the soup.
  8. Ginger Butternut Squash Soup: Add freshly grated ginger to the soup for a zesty and refreshing flavor.
  9. Mushroom Butternut Squash Soup: Add sautéed mushrooms to the soup for an earthy and savory taste.
  10. Butternut Squash and Pear Soup: Add diced pears to the soup for a sweet and tangy flavor that complements the squash.

Frequently asked questions

Here are some frequently asked questions about butternut squash soup:

  1. How do I know when a butternut squash is ripe?

A ripe butternut squash should be heavy for its size, have a uniform beige or tan color, and have a hard rind that is difficult to pierce with your fingernail.

  1. Do I need to peel the butternut squash before making soup?

Yes, you should peel the butternut squash before making soup. The skin is tough and difficult to puree, so it’s best to remove it before cooking.

  1. Can I make butternut squash soup ahead of time?

Yes, you can make butternut squash soup ahead of time and store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it on the stove or in the microwave before serving.

  1. Can I freeze butternut squash soup?

Yes, you can freeze butternut squash soup for up to 3 months. Let it cool completely, then transfer it to a freezer-safe container and freeze. To reheat, thaw the soup in the refrigerator overnight and then reheat it on the stove or in the microwave.

  1. Can I use a blender [paid link] to puree the soup?

Yes, you can use a blender [paid link] to puree the soup, but be careful not to overfill the blender [paid link] with hot liquid as it can splatter and cause burns. It’s best to blend the soup in batches and let it cool slightly before blending. You can also use an immersion blender [paid link] to puree the soup directly in the pot.

  1. Can I use a different type of squash for this soup?

Yes, you can use other types of winter squash such as acorn squash or kabocha squash for this soup, but the flavor and texture may be slightly different.

a bowl of butternut squash carrot soup ready to serve in a white bowl on a wooden table with fall accents

Fall Butternut Squash & Carrot Soup

Ronda Eagle | Kitchen Dreaming
This creamy and delicious Butternut Squash & Carrot Soup is simple to prepare and makes a perfect first course for your Holiday dinner.
5 from 1 vote
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 147 kcal


  • 2 tablespoons butter
  • 2 pounds butternut squash , peeled and cubed
  • 2 large carrots , chopped
  • 1/2 large onion chopped
  • 2 celery stalks , diced
  • 2 cups chicken or vegetable broth , low sodium
  • 1/2 cup half and half
  • salt & fresh pepper to taste
  • roasted butternut squash seeds (optional)


  • Melt butter over medium heat in large saucepan [paid link]. Add squash, carrots, onions, and celery, saute for 10 minutes. Add chicken broth until vegetables are just covered, bring to a boil.
  • Cover, reduce heat to simmer for 40 minutes. Remove from heat and place vegetables into a blender [paid link] (reserve liquid in the pot).
  • Blend until smooth, return mixture to pot and stir into liquid, add half and half, salt and pepper to taste and any additional chicken stock to get the consistency you desire.


To blend the soup, you can either use an immersion blender [paid link] right in the soup pot or transfer it to your blender [paid link] (love my Ninja) and puree until smooth.


Serving: 1cupCalories: 147kcalCarbohydrates: 23gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 17mgSodium: 379mgPotassium: 658mgFiber: 4gSugar: 6gVitamin A: 20443IUVitamin C: 34mgVitamin D: 1µgVitamin E: 3mgVitamin K: 6µgCalcium: 106mgFolate: 49µgIron: 1mgZinc: 1mg
Tried this recipe?Let us know how it was!

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