Comforting, nourishing and full of flavor, a simple Butternut Squash Soup is a cold weather staple. This easy-to-make, no-frill recipe requires just a few classic ingredients to create a naturally thick and creamy soup (no cream needed) with hints of sweetness and warmth. This is a simple and traditional soup recipe for everyone to have in their repertoire. 

A very simple Butternut Squash Soup

I chose to share a very simple Butternut Squash Soup, with traditional flavors: butter, onions, garlic, and a pinch of nutmeg for warmth – because I believe this is an ultimate staple for everyone’s repertoire. This soup recipe is such a crowd pleaser and serves as a great starter to virtually any winter meal. It can also stand alone as a meal on its own, topped with grated cheese on top and crusty chunks of bread on the side – which is often how I enjoy it. 

There are of course plenty of ways to spruce up this recipe to twist the flavors: by adding a hunk of fresh ginger, fresh herbs like sage or rosemary or swirling in coconut cream for serving … but I will leave those fixings to your liking! 

How to store this Butternut Squash Soup? 

After making (and enjoying) this soup, if you have any leftover, you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 4 days. Reheat your soup portions on the stovetop or in the microwave.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge overnight (at least 12 hours). Once completely thawed, heat it through on the stovetop or in the microwave.

Cooking notes: 

• While most grocery stores produce departments in North America offer pre-cut and packaged butternut squash, I do recommend you buy a whole one instead. Whole butternuts are more likely to be fresher and you also avoid purchasing extra plastic packaging. 
• If you would like to make this recipe dairy-free, use 1 tbsp (15ml) of olive oil instead of butter and garnish the soup with coconut cream instead of heavy cream of crème fraiche. 

I hope you’ll love this Butternut Squash Soup recipe as much as I do! If you have any questions, feel free to leave a comment. 

More Soup Recipes: 

• Watercress Soup (Soupe de Cresson) 
• Split Pea Bacon Soup (Potage Saint Germain) 
• Creamy Leek Potato Soup (Soupe Vichyssoise) 
• Fresh Tomato Velouté Soup 
• Classic French  Lentil Soup 
• Creamy Chestnut Soup 
• Provençal Garlic Soup (Aïgo Boulido)

Butternut Squash Soup

Print Recipe

Serves: 4-6 people Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

1 tbsp (14g) unsalted butter
2 large onions, peeled and chopped
1 garlic clove, peeled and roughly chopped
1 large butternut squash, peeled, seeded and cut into chunky cubes
4 cups (1 liter) low sodium vegetable stock
1/4 tsp freshly grated nutmeg
1 tsp fresh ground black pepper
Optional, for serving:
Fresh flat-leaf Parsley, chopped 
Heavy cream (35% m.f) or crème fraiche

Instructions

Step 1 - In a large pot (ideally heavy bottom), melt the butter over medium heat and cook the onion and garlic until soft and translucent.

Step 2 - Add the butternut squash cubes, stir and cook for 2 more minutes. Add the stock, which should cover the butternut squash cubes entirely. Bring to a simmer and cook for 20-25 minutes until the butternut is fork-tender. Remove from the heat.

Step 3 – Remove about 2 cups of the stock and set aside. Blend the soup (with a hand blender or in a processor) until smooth. Add some of the reserved stock to reach desired consistency (I often add back about 1 cup, but you can more/less depending on how thick you like your soup). Season with nutmeg, black pepper and salt (optional), to taste.

For serving, ladle soup into individual bowls and garnish with black pepper, chopped parsley and/or a dollop of heavy cream or crème fraiche.