I love this soup because it uses everyday ingredients but tastes like something you’d find in a café. The butternut squash blends into a velvety base, the herbs add a savory depth, and the nutmeg gives just the right touch of warmth. I also like how easy it is to adapt—I can keep it vegan, make it richer with cream, or even spice it up depending on my mood.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tablespoons olive oil 1 medium yellow onion, chopped 2 cloves garlic, minced 1 butternut squash (about 2 pounds), peeled, seeded, and cubed 4 cups vegetable broth (or chicken broth) 1 teaspoon dried sage 1/2 teaspoon dried thyme 1/4 teaspoon nutmeg Salt and freshly ground black pepper to taste Optional toppings: toasted pumpkin seeds, croutons, a swirl of cream or coconut milk, chopped fresh parsley
Directions
I peel, seed, and cube the butternut squash, then chop the onion and mince the garlic.
In a large pot, I heat olive oil over medium heat, sauté the onion for 5–7 minutes until softened, then add garlic for another minute.
I stir in the cubed squash, coating it well with the aromatics.
I pour in the broth, making sure the squash is mostly covered. I add sage, thyme, nutmeg, salt, and pepper, then bring it to a simmer. I cover and cook for 20–25 minutes until the squash is tender.
Using an immersion blender, I puree the soup until smooth. If I use a regular blender, I work in batches and vent the lid to prevent splatters.
I adjust the consistency with extra broth if needed, taste for seasoning, and serve hot with toppings like pumpkin seeds, croutons, or a swirl of cream.
Servings and Timing
This recipe makes 6 servings. It takes about 20 minutes to prep, 35 minutes to cook, and about 55 minutes total.
Variations
Sometimes I roast the squash at 400°F for 20–25 minutes before adding it to the soup for deeper flavor. For a hint of sweetness, I add a chopped apple or pear. To spice it up, I toss in red pepper flakes or a dash of hot sauce. When I want a twist, I add curry powder or fresh ginger for warmth.
Storage/Reheating
I refrigerate leftovers in an airtight container for 3–4 days or freeze them for 2–3 months. To reheat, I warm it gently on the stovetop, adding a splash of broth or water if it thickens too much.
FAQs
Can I make this soup ahead of time?
Yes, I often make it a day in advance, and the flavors deepen as it sits.
Do I need to peel the butternut squash?
Yes, peeling helps achieve a smooth texture, though I sometimes roast it with the skin on and scoop out the flesh.
Can I use frozen butternut squash?
Absolutely—it saves prep time and works just as well.
Can I make this soup vegan?
Yes, I use vegetable broth and coconut milk for a dairy-free option.
What if I don’t have sage or thyme?
I substitute with Italian seasoning, rosemary, or a bay leaf for a similar flavor profile.
Can I use a blender if I don’t have an immersion blender?
Yes, but I blend in batches and keep the lid vented to avoid steam buildup.
How can I make it richer?
I stir in heavy cream, half-and-half, or coconut milk at the end for extra creaminess.
Can I add protein?
Yes, I sometimes add cooked chicken, white beans, or lentils for a heartier meal.
What toppings work best?
I love toasted pumpkin seeds, croutons, a swirl of cream, or even roasted chickpeas for crunch.
Can I freeze this soup?
Yes, it freezes beautifully for up to 3 months. I thaw overnight in the fridge before reheating.
Conclusion
This butternut squash soup is one of my favorite cozy meals, blending simple ingredients into something rich, creamy, and deeply satisfying. I love how flexible it is, whether I keep it classic, make it spicy, or add a sweet twist. It’s the ultimate comfort soup for fall and winter, and I always find myself going back for a second bowl.
