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butternut squash soup

Irresistible Butternut Squash Soup Recipe in 30 Minutes

A creamy and comforting butternut squash soup, perfect for chilly days. It’s easy to make with simple ingredients and delivers rich flavor.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled and cubed
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup coconut milk or heavy cream (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic, sauté until soft (about 5 minutes).
  3. Add cubed butternut squash, broth, cinnamon, and nutmeg. Bring to a boil.
  4. Reduce heat, cover, and simmer for 20-25 minutes until squash is tender.
  5. Blend the soup until smooth using an immersion blender or regular blender.
  6. Stir in coconut milk or heavy cream if using. Season with salt and pepper.
  7. Serve warm, optionally garnished with a drizzle of cream or toasted seeds.

Notes

  • For extra flavor, roast the butternut squash before adding it to the soup.
  • Adjust broth amount for thicker or thinner consistency.
  • Store leftovers in the fridge for up to 3 days.
  • Author: Janet D. Evans
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 8g
  • Sodium: 450mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: butternut squash soup, creamy soup, vegetarian, comfort food