An essential fall favorite you’ll make on repeat.
Butternut squash soup is the culinary equivalent of your favorite sweater: comforting but stylish, something to look forward to breaking out as the weather cools and to turn to again and again through the season. Rich but not heavy, aromatic, packed with sweet-rich flavors, and a beautiful shade of fall orange, it’s just about the perfect fall dish. You can serve it as a warming starter for a larger meal, ideal for Thanksgiving or other fall celebrations, or make it the main event. It’s a never-miss dish that you could find yourself craving week after week.
Despite its elegant presentation, the soup is simple to prepare. The only real challenge is peeling the squash, but a few clever tricks help make quick work of that. This recipe pairs the soup with Gruyère croutons for a contrast in flavor and texture, but a loaf of crusty bread on the side makes an equally satisfying companion if you’re pressed for time.
Like most great soups, butternut soup is easy to customize to please your crowd. For a touch of depth, stir in chili flakes, cayenne, or a hint of curry to balance the squash’s sweetness. You can keep it dairy‑free with coconut cream in place of heavy cream and olive oil in place of butter. Or go fully vegan by swapping in vegetable broth for chicken broth as well. Keep the croutons plant-based by using a dairy-free cheese or substituting an entirely different topping like caramelized onions. However you choose to serve it, this recipe is bound to be one you return to—an autumn classic that packs the season’s best flavors and lights up your table with its gorgeous orange hue.
How to easily peel butternut squash
Butternut squash are hard and dense so it can take a little patience to peel and prepare them. Start by using a heavy knife to trim off both the bottom and stem end. If you find the squash rolling as you do this, lay a kitchen towel on your cutting board to help stabilize it. Next, place the squash bottom-end down on your board and use a vegetable peeler to remove the skin in strips. Don’t worry if you miss areas around the top and base; once you’ve peeled off most of the skin you can lay the squash on its side and remove that. If you find the skin tough to remove, try placing the whole squash on a paper towel and microwaving it on high for one minute; this can sometimes soften the skin and make it easier to remove. Once skinned, turn the squash on its side and split it, remove the seeds, and dice the flesh.
How do I store leftovers?
Cool any leftover soup and refrigerate it in a sealed container for up to 4 days. You can reheat it on the stovetop or in the microwave. The soup can also be frozen for up to 6 months, so definitely consider making a double batch in your largest pot. The croutons can be cooled, wrapped in plastic, and refrigerated for up to 2 days, although they’ll get a bit stale. Reheat them in the oven at 300°F or in an air fryer at 275°F. You can freeze them in a pinch, but the texture may suffer a bit.
Serving suggestions
This soup is ideal as a starter for a Thanksgiving feast, but you can also make it a main course just by adding a nice salad. This colorful Winter
Salad is hearty and perfect, or try this Apple-Walnut Salad packed with great flavors and textures. Kale fans will appreciate this easy Kale Salad, and everyone will adore this Healthy Brussels Sprouts Salad made with raw sprouts, apples and cranberries. Or just toss simple greens with a tangy dressing like Roquefort Dressing.
Butternut Squash Soup Recipe
Ingredients
Soup:
- 2 medium butternut squash
- 4 tablespoons butter
- 1 large onion diced
- 4 garlic cloves minced
- 2 large cartons chicken broth (32 ounces each)
- 1 1/4 teaspoons fresh thyme minced
- 1 1/4 teaspoons fresh sage minced
- 1/4 cup whipping cream
- 2 teaspoons sugar optional
- Salt and pepper to taste
Croutons:
- 2 tablespoons softened butter
- 1 baguette
- 1 cup grated Gruyère cheese
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh sage chopped
- Salt and pepper to taste
Instructions
- To make the soup, peel the butternut squash with a vegetable peeler.
- Slice the squash in half and remove the seeds with a melon baller or spoon.
- Dice the squash into chunks.
- In a large pot or Dutch oven, melt the butter and add the onion and garlic. Sauté until tender, about 10 minutes.
- Add the squash, broth, and herbs.
- Bring the soup to a boil. Reduce the heat to a simmer and cover the pot. Cook until the squash is very tender, about 20 minutes. Purée the soup in a blender in small batches, or use an immersion blender. Add the cream and sugar if desired. Taste for seasoning and add salt and pepper as needed.
- To make the croutons, slice the baguette diagonally and butter each side. Broil until golden, about 1 minute. Flip the bread over and top with the cheese, herbs, and salt and pepper. Broil until the cheese is melted and bubbly. Serve alongside or on top of the soup.
To save time, I’d like to use diced butternut squash. Do you know how many cups it would need for this?
Hi Val – You’ll need about 6 to 7 cups of diced butternut squash to replace the two medium squashes. Enjoy!