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 this 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
How to Make Butternut Squash Soup
1. Prepare: 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 toast.
Hint: You can roast winter squash seeds just like pumpkin seeds!
The best thing about the 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.
More Soup Recipes To Try
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