This simple homemade butternut squash soup is perfect for cool, fall nights. It’s super creamy and full of delicious roasted butternut flavor.
If you’re looking for a cozy fall recipe, you can’t go wrong with butternut squash soup. Thanks to the fiber and cream, it’s surprisingly filling for such a simple dish, especially when you pair it with crispy slices of toasty bread!
Of course, chilly fall weather sometimes means big appetites, so if you want to serve the soup with something more substantive, I recommend grilled cheese sandwiches, Kale Salad with Cheddar Cheese Crisps, Homemade Cornbread, or an Old Fashioned Chicken Salad Sandwich.
Easy Butternut Squash Soup Recipe
Even with the short ingredient list, this recipe is packed with flavor. Ground ginger adds warmth and depth, while the squash itself has just a hint of sweetness. While you can substitute another winter squash variety if you like, I really think butternut squash makes the best soup!
To prove my point that this soup is delicious, I have to tell you that even my kids love it. You can’t say that about very many vegetable soups! It’s become a staple in my fall meal rotation.
- Butternut or other winter squash – Buttercup or kabocha would work too, but I’d steer clear of a more mild-flavored squash like acorn; I think acorn squash needs to be paired with other more assertive flavors in a soup.
- White onion – You can use yellow onion, too.
- Ground ginger
- Chicken stock or broth
- Heavy whipping cream
- Ground ginger – Ginger complements the sweetness of butternut squash, but you can also go more savory and use ground cumin.
- Chicken stock – Vegetable broth or stock can be substituted
- Heavy whipping cream – For a lighter soup, substitute half-and-half or whole milk; note that the soup will be less creamy, though.
How to Make Butternut Squash Soup
Preheat your oven to 400ºF and slice the squash lengthwise. Scoop out the seeds.
2. Roast the Squash
Follow these instructions for roasting butternut squash. Once cool, scoop out the pulp and discard the skin.
3. Cook the Aromatics
Melt the butter in a large pot set over medium-low heat, then add the chopped onions and ginger. Cook for 5 to 8 minutes, or until the onion is tender.
4. Simmer the Soup
Add the squash and stock, then bring the mixture to a simmer. Continue to simmer for 10 minutes, stirring often.
5. Blend the Soup
You can use an immersion blender to puree the soup in the pot, or let it cool a bit and transfer it to a blender to puree. (Pureeing in a blender makes the soup smoother.)
6. Finish and Serve
Stir in the cream and season with salt. Ladle the soup into bowls and serve it with warm, crusty bread or toasts.
Hint: You can roast winter squash seeds just like pumpkin seeds!
- Vegan – To make this vegan, use oil or plant-based butter, vegetable broth, and replace the heavy cream with full-fat coconut milk.
- Butternut-Apple – You can add a peeled, diced apple and sauté it with the onion and ginger for a sweeter soup.
Is butternut squash soup healthy for you?
This soup is full of fiber, vitamins, and minerals, so it definitely packs a nutritional punch!
How bad is butternut squash for you?
Butternut squash isn’t bad for you—quite the opposite! It’s often considered a superfood because it’s so high in fiber and beta carotene, which is an important vitamin for immune support.
How do you make Mary Berry butternut squash soup?
Mary Berry’s recipe is made with the addition of carrots and red bell pepper, and it has a few other changes, including that it’s made without dairy.
Is butternut soup good for weight loss?
Because this soup is high in fiber, it can help you feel fuller longer if you’re trying to lose weight. That said, this recipe isn’t exactly low calorie since it’s made with butter and cream, so make sure you’re careful with the portion size.
The best thing about butternut squash soup is garnishing it! Try swirls of yogurt or sour cream, sprinkle it with toasted pepitas, float homemade croutons in it, or stir in fresh herbs.
If you’re looking for more…try these recipes next!
Butternut Squash Soup
- 1 medium to large butternut or other winter squash between 3 and 4 pounds
- 3 tbsp butter unsalted
- 1 large white onion – diced
- 1 tbsp ground ginger
- 5 cups chicken stock or broth
- ½ cup heavy whipping cream
- ¼ tsp salt
- Preheat oven to 400 degrees F.
- Slice the squash in half long ways and scoop out the seeds. Place the squash cut side down on a baking sheet.
- Add a cup of water to the pan to keep the squash from sticking and to help roast.
- Bake for 30-45 minutes or until the thick part of the squash can easily be pierced with a fork.
- Once cool, scoop out the pulp and discard the skin.
- In a large soup pot over medium-low heat, melt the butter. Add the chopped onions and ginger. Cook for 5 – 8 minutes until tender.
- Add the squash pulp to the pot along with chicken stock.
- Bring to a simmer for 10 minutes, stirring often.
- Puree the soup either with a hand immersion blender or in a counter top blender. Be careful because it is hot and can splatter out.
- After the soup has been pureed, stir in the cream and salt.
- Ladle into soup bowls and serve warm with crusty bread.
*Adapted from 100 Days of Real Food