What flavors go well with butternut squash soup?

Warm spices like cinnamon, nutmeg, curry, and smoked paprika pair beautifully with the natural sweetness. Fresh herbs like thyme and sage add depth. You can also top it with toasted pumpkin seeds, crème fraîche, or a drizzle of chili oil for contrast.

Can you leave the skin on butternut squash for soup?

Technically yes—if you're roasting and blending well—but the skin can be tough. For a silky smooth finish, it's best to peel the squash before cooking.

Is butternut squash soup good for you?

Absolutely! It's packed with vitamins A and C , antioxidants, fiber, and is naturally low in calories and fat. It’s especially great for boosting immune health in fall and winter.

How do you thicken butternut squash soup?

Simmer uncovered to let excess liquid evaporate, or add a small cooked potato or a handful of red lentils during cooking. Blending thoroughly will naturally thicken it.

Butternut Squash Soup – Best Creamy Recipe for Fall (2025)

Name: Butternut Squash Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 medium butternut squash, peeled and cubed (about 4 cups); 1 tbsp butter or olive oil; 1 small yellow onion, chopped; 2 garlic cloves, minced; 1 medium carrot, chopped; 1 celery stalk, chopped; 2 cups vegetable or chicken broth; 1/2 cup coconut milk or heavy cream; 1 sprig each of fresh thyme, rosemary, and sage (tied in a bundle); Salt and pepper, to taste

Butternut Squash Soup

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This creamy butternut squash soup is a cozy, healthy, and easy-to-make fall favorite. With roasted squash, aromatic herbs, and a touch of coconut milk or cream, it’s the perfect comforting meal for cooler weather.

Author: Catherine
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop or Instant Pot
Cuisine: American
Diet: Vegetarian

Ingredients

1 medium butternut squash, peeled and cubed (about 4 cups)
1 tbsp butter or olive oil
1 small yellow onion, chopped
2 garlic cloves, minced
1 medium carrot, chopped
1 celery stalk, chopped
2 cups vegetable or chicken broth
1/2 cup coconut milk or heavy cream
1 sprig each of fresh thyme, rosemary, and sage (tied in a bundle)
Salt and pepper, to taste

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Instructions

Heat butter or olive oil in a large pot or Dutch oven over medium heat.
Add chopped onion, garlic, carrot, and celery. Sauté for 5–7 minutes until softened.
Add cubed butternut squash, broth, salt, pepper, and the herb bundle.
Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes until the squash is tender.
Remove the herb bundle. Stir in the coconut milk or cream.
Use an immersion blender to blend the soup until smooth. Alternatively, transfer to a blender in batches.
Taste and adjust seasoning. Serve warm with desired toppings.

Notes

Microwave the squash for a couple of minutes to soften the skin for easier peeling.
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
Use pre-cut squash to save prep time.
Add a splash of broth when reheating to thin if needed.
For extra protein, stir in cooked lentils or shredded chicken.

Find it online: https://recipeshots.com/butternut-squash-soup-recipe/