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–+ servings
A bowl of creamy butternut squash soup topped with crunchy croutons, toasted pumpkin seeds, and a drizzle of olive oil.

Creamy Butternut Squash Soup

A smooth and velvety Creamy Butternut Squash Soup, infused with warm spices and a creamy finish. This cozy, comforting dish is easy to make and perfect for fall and winter.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, Main Course, Soup
Cuisine American
Servings 4 servings
Calories 294 kcal

Equipment

Ingredients
 
 

  • 1 medium butternut squash peeled and diced
  • 1 medium onion finely chopped
  • 2 cloves garlic , minced
  • 3 cups chicken or vegetable broth
  • ¾ cup heavy cream or coconut milk
  • 1 tsp dried thyme or 2 sprigs of fresh thyme
  • ½ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger or ½-inch fresh ginger grated
  • 1 tbsp olive oil or 1 ½ tablespoons butter
  • Salt and pepper to taste

Instructions
 

  • In a large pot, heat the olive oil or butter over medium heat. Add the onion and sauté for 3-4 minutes until soft. Stir in the garlic and cook for another 30 seconds until fragrant.
  • Add the butternut squash, thyme, nutmeg, cinnamon, and ginger. Stir well, then pour in the broth. Bring to a boil, then reduce the heat and let simmer for about 20 minutes, or until the squash is tender.
  • Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot, or transfer it to a blender in batches. Blend until completely smooth. If the soup is too thick, add a bit more broth or water.
  • Return the soup to low heat and stir in the heavy cream or coconut milk. Season with salt and pepper to taste. Simmer for another 2-3 minutes, stirring occasionally.
  • Ladle the soup into bowls and garnish with toasted pumpkin seeds, croutons, or a drizzle of olive oil. Serve warm.

Notes

For extra depth of flavor, roast the butternut squash at 400°F (200°C) for 30 minutes before adding it to the soup.
Vegetarian version – Use vegetable broth instead of chicken broth.
Vegan version – Use vegetable broth and replace heavy cream with coconut milk for a completely dairy-free and plant-based soup.

Nutrition

Serving: 375mlCalories: 294kcalCarbohydrates: 28gProtein: 5gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 54mgSodium: 675mgPotassium: 785mgFiber: 5gSugar: 7gVitamin A: 20602IUVitamin C: 42mgCalcium: 143mgIron: 2mg
Keyword butternut squash soup, creamy butternut squash soup, dairy-free soup, easy squash soup, fall soup, gluten-free soup, healthy butternut squash soup, vegan squash soup, warm winter soup
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