Butternut Squash Soup Recipe: Easy One-Pot Comfort Food

This butternut squash soup recipe is a simple, one-pot dinner that turns a single squash into a pot of smooth, warmly spiced soup. Onion and carrot are softened first, then the squash simmers right in the broth until fork-tender, and the whole pot gets blended smooth with a touch of nutmeg and maple syrup. It comes together in under an hour with no oven roasting required.

Why this butternut squash soup recipe works

Cooking the squash directly in the broth, instead of roasting it in the oven first, keeps this a true one-pot recipe with no extra pan to clean and no waiting on the oven. The squash still turns out tender and sweet, and all its flavor stays in the broth instead of caramelizing away on a sheet pan.

The first time we made this, we skipped scraping the stringy pulp and seeds out of the squash’s center cavity before cubing it, and ended up with tough fibrous strings running through the blended soup that never fully broke down. Now we always scrape the cavity clean with a spoon first, the same way you would with a pumpkin, before cutting the squash into cubes.

If you love a smooth, blended soup like this one, our creamy tomato basil soup is another cozy one worth trying.

Ingredient notes and substitutions

Butternut squash: One medium squash, peeled, seeded and cut into 1-inch cubes, is about right for this recipe. Pre-cubed squash from the grocery store works just as well and saves a good amount of prep time.

Broth: Vegetable broth keeps this vegetarian, but chicken broth works too if that is what you have on hand and you do not need it meat-free.

Maple syrup: Just a tablespoon rounds out the squash’s natural sweetness without making the soup taste sweet on its own. Honey works as a substitute.

Ways to vary this soup

For a curried version, stir in 1 to 2 teaspoons of curry powder along with the garlic, then finish with a swirl of coconut milk in place of the cream. The warm spices and the squash’s natural sweetness work well together.

For a smokier, more savory bowl, add a pinch of smoked paprika with the other spices, or fry a few sage leaves in butter until crisp and use them as a garnish instead of pepitas. Both bring out the squash’s savory side rather than its sweetness.

Butternut Squash Soup Recipe

Butternut Squash Soup Recipe

Recipe by Mounalisa

0.0 from 0 votes

Course: Soups u0026amp; Stews

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

A butternut squash soup with squash simmered right in the broth, then blended smooth with a touch of nutmeg and maple syrup.

Ingredients

• 2 tbsp olive oil

• 1 medium yellow onion, diced

• 2 carrots, diced

• 3 garlic cloves, minced

• 1 medium butternut squash (about 3 lbs), peeled, seeded and cut into 1-inch cubes

• 4 cups vegetable broth

• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

• 1 tsp salt, plus more to taste

• 1/2 tsp black pepper

• 1/4 tsp ground nutmeg

• 1 tbsp maple syrup

• 1/4 cup heavy cream, optional

• Toasted pepitas or croutons, for serving

Directions

• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and carrots and cook for 6 to 7 minutes, until softened. Stir in the garlic and cook for 1 minute, until fragrant.
• Add the butternut squash, broth, thyme, salt and pepper. Bring to a boil, then reduce the heat and simmer, covered, for 20 to 25 minutes, until the squash is fork-tender.
• Remove the pot from the heat and let it cool slightly.
• Puree the soup smooth directly in the pot using an immersion blender, or in batches in a stand blender, working carefully since the liquid is hot.
• Stir in the nutmeg, maple syrup and cream. Taste and adjust the seasoning with salt and pepper.
• Return the pot to low heat and warm through for 2 to 3 minutes if the soup has cooled down.
• Ladle into bowls and top with toasted pepitas or croutons.

Storage and reheating

Let the soup cool before transferring it to an airtight container. It keeps in the refrigerator for up to 4 days and thickens as it sits, so stir in a splash of broth or water when reheating on the stove or in the microwave.

This soup freezes especially well since there is no dairy holding it together until the cream is stirred in at serving. Freeze it plain for up to 3 months, then thaw, reheat and stir in the cream fresh. For general guidance on safely storing and reheating leftovers, the USDA food safety guidelines are a solid reference.

Nutrition estimate

These are rough estimates based on the ingredients used, not a lab-calculated value, and will vary depending on the exact brands and cuts you use. Per serving (about 1.5 cups): approximately 150 calories, 2g protein, 6g fat, 24g carbohydrates, 4g fiber.

Frequently asked questions