Last Updated on October 13, 2025 by PorchLightReading
Quick and easy butternut squash soup recipe made with simple ingredients. In under 45 minutes you can create this delicious, creamy, soup that is perfect for cool nights and cozy dinners!
It’s happened. I’ve officially hit the age where the soups I use to avoid during my teenage years, are the soups I get most excited for when the cool weather comes around.
I’m not talking about the classics like homemade chicken noodle soup, clam chowder, or getting our veggies on with cabbage soup. I’m talking about full on vegetables like this delicious, quick, easy, butternut squash soup recipe made with simple ingredients.
Follow us on…
This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases at no additional cost to you.
- Table of Contents: Easy Butternut Squash Soup Recipe
- Why you’ll love this recipe
- Butternut squash soup ingredients
- Cooking directions
- Cooking tips
- Soup variations
- Storage directions
- Jump to Recipe
EASY BUTTERNUT SQUASH SOUP RECIPE
Although you can find other recipes online that add a few extra ingredients such as sweeteners, coconut, and spices, this one is a bit more simple, allowing the rich squash flavor to shine through. Keeping it extra easy, pantry friendly, and delicious. Not to mention it comes together quickly, making it perfect for an easy weeknight dinner.
Why You’ll Love This Recipe
- Simple ingredients: Made with simple ingredients, you won’t need a long list as the grocery store and may even have most of the items already on hand.
- Smooth velvety texture: The natural creaminess of butternut squash creates a rich, thick soup without the need for heavy cream.
- Easily customizable: You can slightly alter this recipe to fit your needs! For example, skip the chicken broth and go all vegetarian with vegetable broth.
- Make ahead or leftovers: This soup reheats beautiful, making it perfect for meal prep or for leftover lunch the next day.
Butternut Squash Soup Ingredients
- 1 butternut squash (approximately 3lbs)
- 2 TBS butter
- 1 medium onion
- 4 cups chicken broth
- 1 cup whole milk
- 1 tsp. paprika
- 1/2 tsp. ground ginger
- salt and pepper to taste
- pinch of nutmeg (optional)
- Toppings (optional)
- roasted pumpkin seeds
- a drizzle of olive oil
- a dollop of sour cream
- parsley for garnish
How To Make Butternut Squash Soup
Prep the squash- Peel, seed, and cube the butternut squash. A vegetable peeler works great for the tough skin, and a sturdy knife makes quick work of cutting the squash into chunks.
Dice the onions- In a large pot melt the butter over medium heat. Add diced onions and cook until soft and translucent.
Add squash and spices- Stir in cubed squash, paprika, ginger, salt, pepper, and nutmeg (optional.) Cook 2-3 minutes to let the spices come together.
Simmer and cook- Pour in chicken broth and bring to boil. Reduce heat, cover, and simmer for 20-25 minutes, or until squash is fork tender.
Blend until smooth- Use an immersion blender to puree the soup directly in the pot. Once blended, add milk and stir to combine.
*Note- You can also transfer the soup into a countertop blender and blend in batches, making sure to not overfill the container. Once blended, transfer back into pot. Add milk and stir to combine.
Serve and enjoy- Serve with your favorite toppings and sides! Roasted seeds, parsley, or sour cream. Serve with a side salad or crusty bread.
Related Posts:
Cooking Tips
- Roast the squash for extra flavor- If you have a bit of extra time, you can roast the butternut squash cubes for a deeper, caramelized flavor. Simply bake a 400℉ for 25-30 minutes before adding them to the soup.
- For a thinner soup- If the soup is a tad thick for your liking, you can stir in a bit of extra broth or water until it reaches the desired consistency.
- For an extra creamy soup- For an even richer soup you can add coconut milk or heavy cream in place of using whole milk.
Butternut Squash Soup Variations
This simple recipe is great as is, but if you’re looking to mix it up a bit, you can try a few different things such as making it sweet and savory by adding a tablespoon of maple syrup or honey. A trick I use from time to time to cater to my children’s taste buds.
- Spicy- Add a pinch of cayenne pepper or red pepper flakes to give it a bit of heat.
- Sweet and savory- Stir in a tablespoon of maple syrup or honey to enhance the natural sweetness.
- Herbs- Garnish with thyme or sage for a more earthy flavor.
- Protein- Add chicken or crumbled bacon as a topping.
Storage Directions
This easy butternut squash soup recipe can be kept in an airtight container for up to 4 days. To reheat leftovers, simply warm the soup on the stovetop over medium low heat.
You can also freeze individual portions for up to 3 months. Be sure to thaw overnight in the refrigerator before reheating.
It’s really that simple. With a few pantry ingredients you can have a delicious and cozy soup dinner that is both hearty and healthy. It pairs well with sliced bread or a side salad! Quick, simple, fresh. Just how we like it.
RECIPE CARD
Easy Butternut Squash Soup Recipe
Ingredients
- 1 butternut squash (approximately 3lbs)
- 2 TBS butter
- 1 medium onion
- 4 cups chicken broth
- 1 cup whole milk
- 1 tsp. paprika
- 1/2 tsp. ground ginger
- salt and pepper to taste
Optional Toppings
- roasted pumpkin seeds
- drizzle of olive oil
- dollop of sour cream
Instructions
- Peel, seed, and cube the butternut squash. A vegetable peeler works great for the tough skin, and a sturdy knife make quick work of cutting the squash into chunks.
- In a large pot melt the butter over medium heat. Add diced onions and cook until soft and translucent.
- Stir in cubed squash, paprika, ginger, salt, pepper, and nutmeg (optional.) Cook 2-3 minutes to let the spices come together.
- Pour in chicken broth and bring to boil. Reduce heat, cover, and simmer for 20-25 minutes, or until squash is fork tender.
- Use an immersion blender to puree the soup directly in the pot. Once blended, add milk and stir to combine. *Note- You can also transfer the soup into a countertop blender and blend in batches, making sure to not overfill the container. Once blended, transfer back into pot. Add milk and stir to combine.
- Serve with your favorite toppings and sides! Roasted seeds, parsley, or sour cream. Serve with a side salad or crusty bread.
Notes
Nutrition
YOU ALSO MIGHT LIKE
Back to Recipe Page
Back to Home Page
Like this recipe idea? Save this post to Pinterest for later by clicking the Pin below!
Ingredients have 1 cup of milk but nothing as to how and when to add it???!
Thank you Sharon, sometimes I get a bit ahead of myself. The directions have been updated.