When the weather gets cooler, few things are as comforting as a bowl of Butternut Squash Soup. This soup is naturally creamy, slightly sweet, savory, and packed with the earthy flavor of roasted butternut squash.
The best part is that you don't need complicated ingredients. Roasting the squash with onion and garlic brings out its natural sweetness, while vegetable broth and a touch of cream turn it into a smooth, satisfying soup.
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: About 55 minutes
Servings: 4
Ingredients
For the Soup
- 1 medium butternut squash, about 1 kg
- 1 medium onion, roughly chopped
- 4 garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- ½ teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg
- Salt, to taste
- Black pepper, to taste
- ½ cup heavy cream or cooking cream
- 1 teaspoon lemon juice
For Garnishing
- Fresh parsley or coriander
- A drizzle of cream
- Pumpkin seeds
- A little black pepper
- Chili flakes, optional
- Croutons, optional
How to Make Butternut Squash Soup
1. Prepare the Squash
Peel the butternut squash, remove the seeds, and cut it into medium-sized cubes.
Place the cubes on a baking tray along with the chopped onion and garlic cloves.
Drizzle with olive oil and season with salt, black pepper, cinnamon, and smoked paprika.
Toss everything together.
2. Roast the Vegetables
Roast in a preheated oven at 200°C (400°F) for approximately 25–30 minutes, or until the squash becomes tender and lightly caramelized around the edges.
Roasting is worth the extra step because it gives the soup a deeper, richer flavor.
3. Blend the Soup
Transfer the roasted squash, onion, and garlic to a large blender.
Add about half of the vegetable broth and blend until completely smooth.
Depending on the size of your blender, you may need to work in batches.
4. Simmer
Pour the blended mixture into a large pot.
Add the remaining vegetable broth and nutmeg.
Bring the soup to a gentle simmer and cook for around 5–7 minutes.
If the soup is too thick, add a little more broth until you reach your preferred consistency.
5. Add the Cream
Lower the heat and stir in the cream.
Add the lemon juice and taste for seasoning.
Adjust the salt, pepper, or spices according to your preference.
Avoid boiling the soup after adding the cream.
6. Serve
Pour the hot soup into bowls.
Top with a small drizzle of cream, pumpkin seeds, fresh herbs, and a pinch of black pepper.
Serve immediately with warm crusty bread.
What to Serve With Butternut Squash Soup
This soup works well as a starter or a light main meal.
Try serving it with:
- Crusty sourdough bread
- Garlic bread
- Grilled cheese sandwich
- Roasted vegetable sandwich
- Simple green salad
- Toasted pumpkin seeds
- Herb croutons
For a more filling meal, pair it with a protein-rich salad or a chickpea sandwich.