This creamy butternut squash recipe is cozy, creamy, adaptable, and honestly hard to mess up. The natural sweetness of the squash and that velvety texture that melts across a spoon make this an warm, irresistible meal. You can make it dairy-free, you can make it spicier, you can sneak in extra veggies. All in all, it’s wonderfully forgiving.
Here’s the version I love most.
Ingredients
- 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
- 2 medium carrots, sliced
- 1 small yellow onion, chopped
- 2–3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (optional but adds warmth)
- 3–4 cups vegetable or chicken broth
- 1 cup coconut milk or heavy cream (both work beautifully)
- 1–2 tablespoons olive oil or butter
Seasoning
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- ½ teaspoon paprika (optional)
- 1–2 teaspoons maple syrup or honey (optional boost for sweetness)
Finishing Touches (optional, adjust to your liking)
- Toasted pumpkin seeds
- A swirl of coconut milk or cream
- Croutons
- Chili flakes
- Fresh sage or thyme
Instructions
1. Roast the butternut squash
If you have time, toss your squash cubes with a drizzle of oil, sprinkle of salt and pepper, and roast at 400°F (204°C) for 25–30 minutes.
Roasting adds caramelized depth.
(If you skip roasting, no worries. The soup will still be delicious.)
2. Sauté your aromatics.
In a large pot, heat your oil or butter over medium heat.
Add the onion, garlic, and ginger. Cook until everything softens and smells cozy.
3. Add the veggies and broth.
Add your roasted squash (or raw cubes) and carrots. Pour in enough broth to just cover the vegetables.
Simmer for 20 minutes (longer if your squash wasn’t roasted) until everything is soft enough to smash with a spoon.
4. Blend into creamy perfection.
Use an immersion blender (easiest) or carefully transfer in batches to a regular blender. Blend until smooth.
5. Stir in the creaminess.
Add your heavy cream (or coconut milk), salt, pepper, nutmeg, paprika, and maple syrup (if using). Taste and adjust as needed.
6. Serve warm with your favorite toppings.
Serve with crusty bread, grilled cheese, or by just by itself!
Tips & Variations
Dairy-free version:
Use coconut milk or any unsweetened plant-based cream.
Extra thick soup:
Reduce broth or sauté an extra carrot before blending.
Add protein:
Top with:
- shredded rotisserie chicken
- roasted chickpeas
- crispy tofu
Low-FODMAP version:
- Skip onion and garlic
- Use garlic-infused olive oil
- Coconut milk is low-FODMAP
- Keep portion size modest (butternut squash can be enjoyed in small amounts)