Cozy Butternut Squash Soup Recipe – Creamy, Comforting, and Perfect for Fall 

There’s nothing more comforting than a warm bowl of butternut squash soup on a crisp autumn evening. This top-rated recipe is smooth, creamy, and packed with flavor—making it a seasonal favorite that never disappoints. Using simple, affordable ingredients like squash, carrots, onion, and a touch of butter, this soup transforms into a velvety bowl of goodness that feels like fall in every spoonful.

Whether you’re cooking for a cozy family dinner, preparing a holiday starter, or looking for a nourishing make-ahead lunch, this easy butternut squash soup is guaranteed to become a staple in your kitchen.

Why You’ll Love This Butternut Squash Soup

• Creamy & Comforting – Rich texture without needing heavy cream.
• Simple Ingredients – Pantry-friendly, budget-conscious, and wholesome.
• Customizable – Easily flavored with curry powder, nutmeg, or sage.
• Perfect for Meal Prep – Stores well and tastes even better the next day.
  

Butternut Squash Soup Recipe

Rated 5.0 stars by 1 users

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Category

Soup

Cuisine

American, European

Servings

4

Prep Time

15 minutes

Cook Time

45 minutes

Calories

255

If you're looking for a warm and comforting bowl of goodness, this Butternut Squash Soup checks every box. It’s rich, creamy, nourishing, and a perfect way to embrace autumn’s harvest. Make it your own with your favorite spices or toppings, and enjoy it as a starter, side, or light main dish.

Pin it, cook it, love it—your fall soup cravings start here. 🍁

Author:

Guiseppe

Ingredients

• 2 tbsp Butter

• 1 small Onion (chopped)

• 1 stalk Celery (chopped)

• 1 medium Carrot (chopped)

• 2 med Potatoes (cubed)

• 1 med Butternut Squash (peeled, seeded and cubed, about 3 cups)

• 32 oz Chicken Stock

• Salt and Pepper

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Directions

1. Sauté the Veggies

   In a large pot, melt butter over medium heat. Add the chopped onion, celery, carrot, potatoes, and squash. Cook for about 5 minutes until the veggies start to soften and brown slightly.

2. Simmer the Soup

   Pour in enough chicken stock to just cover the vegetables. Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 35–40 minutes, or until all the vegetables are fork-tender.

3. Blend Until Smooth

   Carefully transfer the soup to a blender and puree until smooth (or use an immersion blender right in the pot). Add remaining stock to adjust thickness, if needed.

4. Season and Serve

   Return the soup to the pot, season with salt and black pepper to taste, and heat through. Serve hot with crusty bread or a swirl of cream.

Recipe Note

Optional Add-Ins & Flavor Twists

• Spices: Try curry powder, smoked paprika, nutmeg, cinnamon, or cayenne
  
• Creamy Finish: Stir in coconut milk, sour cream, or heavy cream
  
• Toppings: Croutons, fresh herbs, pumpkin seeds, crème fraîche, or bacon bits
  
• Add Apples: Sauté 1 chopped apple with the veggies for a sweet twist

What to Serve With Butternut Squash Soup

• Crusty sourdough bread
  
• Grilled cheese sandwich
  
• Roasted Brussels sprouts
  
• Fall salad with apples and walnuts
  
• Cornbread muffins

Storage & Reheating Tips

• Fridge: Store in an airtight container for up to 4 days
  
• Freezer: Freeze in portions for up to 3 months
  
• To Reheat: Microwave or simmer gently on the stovetop until heated through
  

Nutrition

Nutrition

Serving Size

1 serving

per serving

Calories

255

Amount/Serving % Daily Value

Carbs

36 grams

13%

Fat

9 grams

12%

Protein

9 grams

18%