Name: Creamy Butternut Squash Soup for Cozy Fall Nights
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 medium butternut squash, peeled and cubed; 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, sliced; 3 garlic cloves, minced; 4 cups vegetable broth; 1 cup coconut milk or heavy cream; 1 teaspoon salt (to taste); 1/2 teaspoon pepper (to taste); 1/4 teaspoon nutmeg (optional); Fresh thyme or sage for garnish

This creamy butternut squash soup is everything I crave when the weather turns crisp—comforting, velvety, and rich with fall flavor. It’s a soul-warming bowl of goodness that’s perfect for a quiet night in or to impress at a cozy autumn dinner gathering. Creamy Butternut Squash Soup for Cozy Fall Nights

Why You’ll Love This Recipe

I love this soup because it hits all the right notes—it’s easy to prepare, incredibly flavorful, and naturally healthy. The roasted butternut squash brings out a deep, caramelized sweetness, and when blended with aromatic vegetables and a touch of cream or coconut milk, the result is a silky, luxurious texture. It’s also a wonderfully versatile recipe—simple enough for a weeknight, yet elegant enough for guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butternut squash, peeled and cubed
Olive oil
Onion, chopped
Carrots, sliced
Garlic cloves, minced
Vegetable broth
Coconut milk or heavy cream
Salt
Pepper
Nutmeg (optional)
Fresh thyme or sage for garnish

Directions

I start by preheating my oven to 400°F (200°C). I toss the cubed butternut squash with a little olive oil, salt, and pepper, then roast it on a baking sheet for about 25–30 minutes until it’s golden and tender.
While the squash roasts, I sauté the chopped onion, carrots, and garlic in a large pot with some olive oil until everything softens and becomes fragrant.
Once the squash is roasted, I add it to the pot along with the vegetable broth. I bring the mixture to a simmer and let it cook for about 10–15 minutes so the flavors meld.
I remove the pot from the heat and use an immersion blender to puree the soup until smooth. (Alternatively, I transfer it in batches to a blender.)
I stir in the coconut milk or heavy cream and season with more salt, pepper, and a pinch of nutmeg if I’m feeling festive.
I return the soup to a gentle heat just to warm it through before serving, topped with fresh thyme or sage leaves.

Servings and timing

This recipe makes about 4 to 6 servings and takes roughly 45 minutes total—around 10 minutes for prep and 35 minutes for cooking.

Variations

Sometimes I swap the coconut milk for Greek yogurt to add tanginess. When I want more depth, I toss in a peeled apple or a bit of roasted garlic during blending. For a spicier kick, I add a dash of cayenne pepper or a swirl of chili oil before serving. If I need to make it heartier, I stir in cooked lentils or top each bowl with crispy chickpeas or croutons.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. This soup also freezes beautifully—up to 3 months in freezer-safe containers. To reheat, I warm it gently on the stove over medium heat or microwave it in short bursts, stirring in between. If the soup thickens too much, I just add a splash of broth or water to loosen it.

FAQs

How do I make this soup vegan?

I just use vegetable broth and coconut milk instead of cream, and I make sure to skip any dairy-based garnishes.

Can I use frozen butternut squash?

Yes, I often use frozen squash when I’m short on time. It roasts a bit faster and blends just as smoothly.

Is there a way to make it spicier?

I like adding a pinch of cayenne, red pepper flakes, or even a spoonful of harissa for some heat.

What can I serve with this soup?

I usually pair it with crusty bread, grilled cheese sandwiches, or a fresh green salad.

Can I prepare this soup ahead of time?

Absolutely. I often make it a day in advance—it actually tastes even better after the flavors sit overnight.

Conclusion

Creamy butternut squash soup is one of my fall staples—simple, soothing, and packed with flavor. Whether I’m curling up with a bowl on a cool evening or making it ahead for a week of easy lunches, this recipe never lets me down.