This Butternut Squash Soup is the definition of fall comfort food. With its velvety texture and naturally sweet flavor, it warms you from the inside out. Roasted squash, sautéed shallots, garlic, and sage come together with a hint of nutmeg for a deeply aromatic and flavorful base. It’s a simple, wholesome dish that tastes luxurious but is easy enough to make on a weeknight. 🍁
Whether you’re enjoying it solo with a slice of crusty bread or serving it as a festive starter for a holiday meal, this soup brings warmth and elegance to the table. 🌟
Why You’ll Love This Soup 💛
✅ Naturally Creamy – No heavy cream required
✅ Warm & Fragrant – Sage and nutmeg bring fall vibes 🍃
✅ Nourishing & Light – Packed with veggies and flavor
✅ Make-Ahead Friendly – Great for meal prep
✅ Vegan & Gluten-Free – Easy to adapt for dietary needs
Ingredients You’ll Need 🛒
- 2 tablespoons unsalted butter – For richness and flavor 🧈
- 1 tablespoon olive oil – Helps the shallots cook evenly
- ⅔ cup chopped shallots – About 2–3 shallots, adds mild sweetness 🧅
- 2 garlic cloves, minced – Adds warmth and depth 🧄
- 1 tablespoon chopped fresh sage – Key to that classic autumn aroma 🌿
- 1 large carrot, thinly sliced – Adds color and extra sweetness 🥕
- 1 large or 2 small butternut squash (about 3 lbs), peeled and cubed 🎃
- 2–2½ cups low-sodium vegetable broth – Start with 2 cups for a thicker texture
- ½ teaspoon salt – Adjust to taste
- ¼ teaspoon black pepper – For balance
- Scant ⅛ teaspoon ground nutmeg – A little goes a long way
- (Optional) ½ cup heavy cream or full-fat coconut milk – For a richer finish 🥥
How to Make Butternut Squash Soup 🧑🍳
Step 1: Sauté the Aromatics
In a Dutch oven or heavy pot, heat butter and oil over medium heat. Add shallots and cook 2–3 minutes, stirring until softened and fragrant.
Step 2: Build the Flavor
Add garlic and chopped sage. Cook for 30 seconds until aromatic—don’t let the garlic brown.
Step 3: Add Veggies & Spices
Stir in the broth, carrot, cubed squash, salt, pepper, and nutmeg. Mix well to coat everything.
Step 4: Simmer to Tender
Bring to a gentle simmer, then reduce heat. Cover and cook 20 minutes, or until the squash and carrots are soft enough to mash with a fork.
Step 5: Blend Until Smooth
Use an immersion blender to purée the soup right in the pot, or transfer to a blender in batches. Blend until creamy and silky.
Step 6: Adjust & Finish
Taste and adjust seasoning. For extra creaminess, stir in a splash of cream or coconut milk. Serve hot with toppings of choice.
Optional Toppings & Add-Ins ✨
- Toasted pumpkin seeds – Crunchy contrast
- Drizzle of cream or coconut milk – Swirled on top
- Crispy sage leaves – For a fancy touch
- Croutons or crusty bread – Perfect for dipping
- Grated Parmesan – For a savory upgrade 🧀
Tips & Variations 💡
- Too Thick? Add more broth after blending
- Too Thin? Simmer uncovered to reduce
- Roast the Squash First – Adds even more flavor
- Make It Vegan – Skip the butter or use vegan butter, and opt for coconut milk
- Add Apple or Pear – For a sweet twist 🍏
Storage & Reheating 🧊
- Fridge: Keeps well in an airtight container for up to 4 days
- Freezer: Freeze in portions for up to 3 months
- Reheat: Warm gently on the stove, stirring occasionally. Add a splash of broth if needed
📝 If using cream or coconut milk, it’s best to add after reheating to maintain texture.
FAQs About Butternut Squash Soup ❓
Q: Can I use frozen squash?
A: Yes! Just adjust cooking time slightly, as frozen squash may soften faster.
Q: Do I need to peel the squash?
A: Yes. Butternut squash skin is tough and doesn’t break down well in soup.
Q: What if I don’t have sage?
A: Try thyme or rosemary, or leave it out for a more neutral flavor.
Q: Can I make this in advance for a party?
A: Absolutely—it reheats beautifully and can be prepped up to 2 days ahead.
Final Thoughts 🎃💬
Butternut Squash Soup is one of those rare dishes that feels luxurious and nourishing at the same time. Its vibrant orange color and naturally creamy texture make it as beautiful to serve as it is comforting to eat. With layers of flavor from caramelized shallots, warm spices, and fresh sage, it delivers everything you crave in a fall or winter meal—without needing a long list of ingredients. 🍂🥄
What makes this recipe especially rewarding is its adaptability. Want to make it richer? Stir in cream. Keeping it vegan? Coconut milk works beautifully. Prefer roasted squash? Go for it. You can tweak it to match your pantry and your preferences, and it’ll still be a winner.
It’s the kind of dish that invites you to slow down and savor, whether you’re enjoying it solo on a quiet night or serving it as the first course at a festive table. Pair it with crusty bread and a glass of wine, and you’ve got a restaurant-worthy meal at home. This soup is simple, soothing, and full of soul—truly a bowl of seasonal joy. 💛🥣
Short version
Butternut Squash Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ⅔ cup chopped shallot 2-3 shallots
- 2 cloves garlic minced
- 1 tablespoon chopped fresh sage leaves
- 2 – 2½ cups low sodium vegetable broth use 2 cups broth for 6 cups cubed squash or 2 ½ cups broth for 8 cups cubed squash*
- 1 large carrot thinly sliced
- 1 large or 2 small butternut squash about 3 pounds peeled, seeded and chopped into 1-inch pieces, 6-8 cups chopped
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- scant ⅛ teaspoon ground nutmeg
Instructions
- In a large Dutch oven or heavy pot, heat the butter and olive oil over medium heat until the butter is fully melted and the mixture begins to sizzle gently. Add the finely chopped shallot and cook for 2 to 3 minutes, stirring occasionally, until it becomes soft and fragrant. This step helps create a rich, aromatic base for the soup.
- Stir in the minced garlic and chopped fresh sage, allowing them to cook for about 30 seconds. This short cook time helps release their flavor without burning the garlic, which can become bitter if overcooked.
- Pour in the vegetable broth and stir well to combine with the aromatics. Add the sliced carrot, cubed butternut squash, salt, pepper, and a pinch of ground nutmeg. Stir everything together so the vegetables are evenly coated in the broth and seasonings.
- Increase the heat slightly to bring the soup to a gentle simmer. Once it reaches a simmer, lower the heat to maintain a low, steady simmer and cover the pot with a lid. Let the soup cook for about 20 minutes, or until both the squash and carrots are fork-tender and easy to mash.
- Remove the pot from the heat. Use an immersion blender to carefully puree the soup directly in the pot until it reaches a smooth and creamy consistency. If you prefer, you can transfer the soup in batches to a countertop blender and blend until completely smooth, then return it to the pot.
- Taste the finished soup and adjust the seasoning with more salt or pepper if needed. Serve hot, optionally garnished with a swirl of cream or a sprinkle of roasted pumpkin seeds for added texture and flavor.
Notes
The soup naturally has a velvety, creamy texture thanks to the butternut squash and carrots. However, if you’d like to make it even richer, consider stirring in a splash of heavy cream, half and half, or full-fat coconut milk just before serving. This adds a smooth finish and enhances the overall flavor without overwhelming the delicate spices.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, making this a great option for meal prep. You can also freeze the soup for up to 3 months. If you plan to add cream or half and half, it’s best to do so after the soup has been thawed and reheated, as dairy can sometimes separate during freezing.
