This savory Butternut Squash Soup is the perfect meal for fall and can be enjoyed all the way through winter. This smooth, velvety soup is also gluten free and low carb.
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I have been making this exact Butternut Squash Soup recipe for years. As soon as fall arrives, it’s usually the first soup recipe that I will make. Then, I always have it for Thanksgiving and again for Christmas.
This really is the best tasting Butternut Squash Soup recipe that I’ve had yet and I have tried a lot!
Why This Recipe Works
This one-pot soup recipe is pretty easy to make. All you need is a good stock pot or Dutch oven and a blender. I prefer to use a Dutch oven because the bottom heats more evenly and gives you more caramelized pieces of squash – and more flavor!
Immersion blenders work okay, but may not give you the same creaminess as a good quality, traditional stand blender.
The butternut squash takes just a little time to soften and caramelize, but this gives the soup a richer, more complex flavor.
Tip: a lot of other recipes will have you roast the butternut in the oven to get even more caramelized pieces, but this recipe is all made in one pot to keep it really simple and straightforward. You can still do this, if you prefer.
The addition of cinnamon, ginger, and allspice adds warmth and a little spiciness. Even kids love the flavor of this soup – it’s a great way to get more veggies into their daily meals.
The recipe is gluten free, vegetarian, and vegan. With only 18 net carbs, it is low carb but probably wouldn’t fit into most keto diets. It makes enough soup for 5-6 servings.
How To Make Butternut Squash Soup
What You Need To Make This Recipe
You only need simple ingredients to make this soup:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter (use all olive oil if vegan)
- 6 cups butternut squash, cubed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cloves garlic, minced
- 1/4 cup shallot, minced
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 3 cups vegetable stock
- 1/2 cup heavy cream (use unsweetened almond milk for vegan)
Tip: you can use half-and-half, whole milk, or unsweetened almond milk in place of the heavy cream for a lower calorie, lighter soup, if preferred.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Cut the butternut squash into 1/2-inch cubes. Mince the garlic and shallot.
Create!
Heat a stock pot or Dutch oven over medium heat and add the olive oil and butter.
Once the butter is melted, stir in the butternut squash and season with the salt and pepper. Toss to coat.
Cook, stirring occasionally, until the butternut squash starts to soften and caramelize, about 10-15 minutes.
Add the garlic and shallot and cook an additional 5 minutes, stirring occasionally, until softened.
Stir in the cinnamon, ginger, and allspice and toss to combine.
Pour in the vegetable stock and raise the heat to high. Bring to a boil and simmer for 10-15 minute longer until everything is super tender.
Transfer the soup to a blender (or use an immersion blender) and process until smooth. Return to the pan.
Add the heavy cream to the blender and turn it on to “clean” the canister of any excess soup, then pour into the pot. Stir and heat through.
Present!
Serve as is, or garnish with a drizzle of cream, chopped apples, or crunchy pepitas.
Tips and Techniques
- If preferred, you can roast the butternut squash in the oven for even more caramelized pieces.
- Half-and-half, whole milk, or unsweetened almond milk can be used in place of the heavy cream for a lower calorie, lighter soup.
- You can cook a peeled, chopped apple with the butternut squash for a hint of sweet in your soup.
- Store leftover soup in an airtight container in the refrigerator. Use within 5-7 days for best results.
FAQ’s
Can You Make Butternut Squash Soup Ahead Of Time?
Yes, you can make butternut squash soup ahead of time. Keep it in an airtight container in the refrigerator for up to 5 to 7 days. To serve, pour it into a large pot and warm on the stove.
Can You Freeze Butternut Squash Soup?
Yes, you can freeze butternut squash soup. Freeze it in freezer bags or airtight containers for up to 2 to 3 months.
I usually freeze the soup in individual containers and then have quick and easy lunches ready to go for days that get hectic, or for just whenever I have a craving for this particular soup.
What Do You Serve With Butternut Squash Soup?
You can serve butternut squash soup as starter or appetizer during Thanksgiving and holiday meals.
It can be paired with some crusty bread and butter.
You can also serve it for lunch with a simple sandwich or salad. I really love it with this Roasted Apple Salad.
More Savory Butternut Squash Recipes
Here are a few more savory butternut squash recipes that you might like:
- Butternut Squash Apple Flatbread
- Roasted Butternut Squash and Brussels Sprouts Medley
- Butternut Squash Gratin
- Roasted Butternut Squash Risotto with Brussels Sprouts
- Lemon Parmesan Risotto with Roasted Butternut Squash
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Butternut Squash Soup
Ingredients
- 1 tablespoons extra virgin olive oil
- 1 tablespoon butter (use all olive oil if vegan)
- 6 cups butternut squash * cubed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cloves garlic * minced
- 1/4 cup shallot * minced
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspooon ground allspice
- 3 cups vegetable stock
- 1/2 cup heavy cream (use unsweetened almond milk if vegan)
Instructions
- Heat a stock pot or Dutch oven over medium heat and add the olive oil and butter.
- Once the butter is melted, add the butternut squash and season with salt and pepper.
- Cook, stirring occasionally, until the butternut squash starts to soften and caramelize, about 10-15 minutes.
- Add the garlic and shallot and toss to combine
- Cook for about 5 more minutes, then add the cinnamon, ginger, and allspice and stir to coat all of the squash.
- Pour in the vegetable stock and raise the heat to medium-high. Bring to a boil, then reduce heat to simmer until the squash is super tender, about 10-15 minutes.
- Transfer the soup to a blender (or use an immersion blender) and process until smooth. Return to the pan.
- Add the heavy cream to the blender and turn it on to “clean” the canister of any excess soup, then pour into the pot. Stir and heat through.
- Taste and season with additional salt and pepper, if needed.
- Serve as is, or garnish with a drizzle of cream, chopped apples, or crunchy pepitas.
Notes
Tips and Techniques
- If preferred, you can roast the butternut squash in the oven for even more caramelized pieces.
- Half-and-half, whole milk, or unsweetened almond milk can be used in place of the heavy cream for a lower calorie, lighter soup.
- You can cook a peeled, chopped apple with the butternut squash for a hint of sweet in your soup.
- Store leftover soup in an airtight container in the refrigerator. Use within 5-7 days for best results.
Nutrition
This recipe was originally published on February 1, 2017. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in August 2020.
