If you’ve ever wanted to cozy up with the perfect fall comfort food, this Creamy Butternut Squash Soup Recipe is going to be your new best friend. I absolutely love how velvety and naturally sweet this soup turns out, plus it’s surprisingly simple to whip up even on a busy weeknight. Trust me, once you try it, you’ll find yourself reaching for that cozy bowl again and again!
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of these staples on hand, making this soup super approachable.
- Naturally Creamy: It gets its richness from butternut squash and almond milk, no heavy cream needed.
- Fast and Flavorful: From start to finish, this recipe takes under 30 minutes without sacrificing depth of flavor.
- Family Favorite: I’ve made this for friends and family who always ask for seconds—it’s just that good!
Ingredients You’ll Need
Choosing fresh, quality ingredients really makes a difference here—you’ll notice the natural sweetness of the squash shine when it’s fresh and ripe. Plus, using vegetable or chicken stock adds that extra savory depth that complements the creaminess.
- Olive oil: A good quality extra virgin olive oil adds subtle fruitiness and helps caramelize the squash and onions beautifully.
- Butternut squash: Fresh, peeled, and cubed—this is the star of the show, providing sweetness and body.
- Yellow onion: Adds a gentle savory backdrop to balance the sweetness of the squash.
- Garlic cloves: Just a couple to wake up the flavors without overpowering the soup.
- Chicken stock or vegetable stock: Adds savory depth and helps cook the squash evenly while preventing it from sticking.
- Salt: Essential for bringing all those flavors together and seasoning to taste.
- Unsweetened almond milk: Creates that creamy texture without heaviness—you can swap for regular milk if you prefer.
Variations
One of the things I love about this Creamy Butternut Squash Soup Recipe is how easy it is to customize depending on what you have or your taste preferences. Whether you want to add a bit of spice or keep it ultra simple, go ahead and make it your own!
- Spicy Kick: I like to add a pinch of cayenne pepper or some smoked paprika for a subtle heat that pairs perfectly with the sweet squash.
- Herb Infusion: Fresh sage or thyme stirred in at the end gives it an earthy aroma that screams fall comfort.
- Vegan Option: Use vegetable stock and almond milk as is, and you’ve got a completely plant-based, wholesome soup.
- Chunky Texture: If you prefer a bit of bite, pulse the blender less or reserve some cooked squash chunks to stir in at the end.
How to Make Creamy Butternut Squash Soup Recipe
Step 1: Sauté the Squash and Aromatics
Start by heating a large skillet over medium-high heat, then add the olive oil. Toss in the cubed butternut squash, chopped onion, smashed garlic cloves, and salt. Stir occasionally, letting everything brown lightly and soften—this usually takes around 12-15 minutes. If you notice the mixture sticking or drying out, don’t hesitate to splash in a few tablespoons of your stock to keep things cooking evenly and avoid burning. This step is magic because it builds the base flavor with that gentle caramelization.
Step 2: Blend Until Smooth
Once the squash is tender and the onions are translucent and slightly browned, transfer everything to your blender. Add the almond milk for creaminess and blend on high until completely smooth—this usually takes about 1-2 minutes, depending on your blender. The resulting soup should be silky and luscious. Be careful not to overfill the blender, and if it’s too thick, add a splash more stock or milk to reach your desired consistency.
Step 3: Season and Serve
Give your soup a taste and season with additional salt as needed. This finishing touch helps all the flavors sing together. Serve it right away with your favorite toppings or enjoy it as is—either way, it’s soul-warming good.
Pro Tips for Making Creamy Butternut Squash Soup Recipe
- Use Fresh Squash: I always recommend using fresh butternut squash—it makes the flavor pop and the soup creamier without needing extra cream.
- Don’t Skip Sautéing: Taking the time to brown the squash and onions adds layers of flavor you just can’t get from boiling alone.
- Blend Carefully: To avoid splattering hot soup, tilt the lid slightly and cover with a kitchen towel when blending.
- Adjust Consistency: If the soup is too thick, gently thin it with more stock or almond milk until it reaches your perfect creamy texture.
How to Serve Creamy Butternut Squash Soup Recipe
Garnishes
When I serve this soup, I love topping it with a swirl of coconut cream or a drizzle of high-quality olive oil for an extra silky finish. Toasted pumpkin seeds or crushed red pepper flakes add that nice crunch and subtle heat contrast. A sprinkle of fresh thyme or chives not only looks pretty but adds a fresh note that brightens up each spoonful.
Side Dishes
This soup pairs beautifully with crusty artisan bread or a warm grilled cheese sandwich for dipping. When I’m feeling fancy, a crisp green salad with apple slices and walnuts balances the creaminess with a touch of acidity and crunch. It’s a full meal that’s comforting but feels special.
Creative Ways to Present
For holidays or dinner parties, I like to serve the soup in mini pumpkin bowls or hollowed-out butternut squash halves—instantly elevates the presentation and delights guests. Garnishing with roasted sage leaves or a sprinkle of toasted nuts makes it feel festive and inviting, perfect for those memorable fall gatherings.
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers in an airtight container in the fridge for up to 4 days. The flavors tend to deepen overnight, so it tastes even better the next day. Just give it a good stir before reheating!
Freezing
This soup freezes wonderfully. After cooling completely, I portion it into freezer-safe containers or bags for quick future meals. When you’re ready, thaw it overnight in the fridge—no sogginess, just pure creamy goodness.
Reheating
I reheat the soup gently on the stove over low to medium heat, stirring occasionally to prevent sticking. If it thickens too much, adding a splash of stock or milk helps bring back that perfect creamy consistency.
FAQs
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Can I make this Creamy Butternut Squash Soup Recipe vegan?
Absolutely! Use vegetable stock instead of chicken stock and stick with the unsweetened almond milk or any plant-based milk you prefer. The soup remains rich and delicious without any animal products.
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What if I don’t have a blender?
If you don’t have a blender, an immersion blender works beautifully right in the pot or skillet. Just be sure everything is soft and cooked through, then carefully puree until smooth.
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Can I use canned butternut squash instead of fresh?
While fresh is ideal for flavor and texture, you can use canned squash in a pinch—just adjust the cooking time since canned is already soft and might need less sautéing.
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How do I make the soup less thick?
Simply add more stock or almond milk a little at a time while blending or reheating until you reach the creaminess you prefer.
Final Thoughts
This Creamy Butternut Squash Soup Recipe is one of those gems that’s deceptively simple but incredibly satisfying—like a warm hug in bowl form. I’m so glad I discovered this method because it highlights the natural sweetness of butternut squash without loading it up with cream or butter. If you’re craving cozy, nourishing comfort food that you can feel good about, give this recipe a try. I promise your kitchen will smell amazing, and your taste buds will thank you!
Print
Creamy Butternut Squash Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy and comforting Butternut Squash Soup combines roasted sweetness with savory notes for the perfect fall-inspired dish. Made with simple ingredients like butternut squash, onion, garlic, and almond milk, this soup is blended until silky smooth and seasoned to perfection. Ideal for warming up on chilly days, it’s delicious served on its own or topped with your favorite garnishes.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium butternut squash, peeled, seeded, and cubed (about 3–4 cups)
- 1 yellow onion, chopped
- 2 cloves garlic, peeled and smashed
- 1 1/2 teaspoons salt, plus more to taste
- Chicken stock or vegetable stock (as needed during cooking)
- 1 1/2 cups unsweetened almond milk (or regular milk)
Instructions
- Sauté the Vegetables: Heat a large skillet over medium-high heat. Add olive oil, cubed butternut squash, chopped onion, smashed garlic cloves, and salt. Sauté the mixture, stirring occasionally, until the squash is cooked through and the vegetables are lightly browned, about 12-15 minutes. If the mixture starts to stick or becomes too dry, add a few tablespoons of chicken or vegetable stock to help it cook gently.
- Blend the Soup: Transfer the cooked vegetable mixture to a blender. Add the almond milk, then blend on high until the soup is very smooth and creamy, about 1-2 minutes. Taste and adjust salt seasoning as needed.
- Serve: Pour the blended soup into bowls and serve warm. Add optional toppings like toasted seeds, fresh herbs, or a drizzle of cream if desired.
Notes
- This Butternut Squash Soup tastes like fall: warm, sweet, and comforting—perfect for a cool, crisp day.
- Use almond milk for a dairy-free option, or regular milk for a creamier texture.
- Adding stock in the sauté step prevents sticking and enhances the flavor and moisture.
- You can garnish the soup with toasted pumpkin seeds, parsley, or a swirl of yogurt for extra flair.
- Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
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