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Buttery smooth butternut squash soup with just a hint of cinnamon and nutmeg makes for one delicious cozy bowl of soup!

We love soups in Sourdough Bread bowls and usually keep it at that, but also love to make Grilled Cheese Sandwiches or even Rolls. Any of these complement this earthy butternut squash soup perfectly!

A bowl filled with butternut squash soup and topped with cream and prosciutto.

A Tasty Fall Soup

Butternut squash soup is one of my all-time favorite soup recipes to make and eat. Let me tell you why:

  • Healthy + Hearty. It’s healthy and filling and has the most scrumptious flavor.
  • Sweet and Savory. It has a bit of sweet and a bit of savory and the ingredients in this recipe come together so well that it makes the squash soup creamy and delicious.
  • Flavors of fall. With a bit of chopped cilantro and sour cream this soup is like having a bit of fall in your mouth.

It’s one of our favorite soups to make and is similar in earthiness to our Sweet Potato Soup and Carrot Soup.

Cubed butternut squash cooking in a dutch oven.

Butternut Squash Soup Ingredients

  • Butter
  • Carrot (chopped)
  • Potato (cubed)
  • Minced garlic
  • Spices: cinnamon and nutmeg add just the hint of sweetness and flavor that makes this soup perfect!
  • Butternut Squash – Peeled, seeded and cubed. Using a pre-cut butternut squash should be just fine, simply add to the recipe as directed.
  • Chicken Stock – Make it healthier by using a low sodium stock/broth and omitting any cream or sour cream. This can also be made vegetarian by using a vegetable broth and not adding any toppings or meat.
  • Garnish: Sour cream, heavy cream, prosciutto, sage and/or cilantro.

Pro Tip

How do I pick a ripe squash for butternut squash soup? The skin of a ripe squash should be full and rich in color, and the stem of the squash should be firm and dry. You shouldn’t be able to easily pierce your fingernail through the skin of the squash.

Veggies and cubed squash cooking in liquid in a dutch oven.

How to Make Butternut Squash Soup

  1. SAUTE. Heat the olive oil in a heavy stock pot or dutch oven over medium heat. Add the carrot, celery, onion, and garlic, and cook until the vegetables are softened.
  2. SIMMER. Add the butternut squash, potato, chicken broth, brown sugar, and salt to the pot. Bring the soup to a simmer, then reduce the heat and continue to simmer for 30-40 minutes until the squash is soft and easily pierced with a fork.
  3. PUREE. Remove the soup from the heat and puree using an immersion blender or in batches in a blender until the texture is smooth (be sure to remove the center cap from the blender to allow steam to vent).
  4. GARNISH + ENJOY! To make the topping, heat the olive oil over medium heat in a medium saucepan. Add the prosciutto and cook until crispy, then remove to paper towels to drain. Add the sage to the skillet and cook until crisp, then sprinkle with salt and black pepper, to taste.

Serve the soup with prosciutto and sage sprinkled on top, and a drizzle of fresh cream.

Blending veggie and squash mixer using an immersion blender.

Alternative Cooking Methods

  • Instant pot butternut squash soup. Place everything in the pot (except the sour cream) and cook it on high pressure for 8 minutes. Then let the pressure naturally release before using an immersion blender to blend until smooth.
  • Crockpot butternut squash soup. Place all of your ingredients (except the sour cream) in the crockpot and cook it on LOW for 6-8 hours or until the squash is tender. Then use an immersion blender and blend it until it’s smooth.

Recipe Tips

To thicken this soup:

  • Add in a cornstarch slurry (1 tablespoon cold water to a separate bowl and stir in 1 teaspoon cornstarch. Once smooth, stir it into the soup. Repeat until you’ve reached the desired thickness).
  • Let it simmer on the stove uncovered for 10-20 minutes.
  • Add in more sour cream or Greek yogurt.

Variations: Change it up using either of these flavor variations!

  • Coconut milk. A lot of recipes use coconut milk or cream to make it a bit sweeter or thicker. This is an alternative to sour cream.
  • Add in apples. Some people like to add in apples because it adds some tartness to this sweet and savory soup.
Crispy prosciutto in a pan on the stove.

Storing Info

STORE. Allow the recipe for butternut squash soup to cool before pouring it into a large airtight container or individually portioned containers. Store the soup in the refrigerator for 3-4 days.

Reheat, thaw in the fridge if needed, and reheat smaller portions in the microwave or larger portions in a slow cooker or pot on the stove.

FREEZE this soup for up to 3 months in airtight containers or freezer-safe bags. Let it cool completely before placing it in your containers.

The top view of a bowl filled with butternut squash soup topped with cream and crispy prosciutto.

For More Veggie Soups, Check Out:

5 from 11 votes

Butternut Squash Soup Recipe

By: Lil’ Luna
Buttery smooth butternut squash soup with just a hint of cinnamon and nutmeg makes for one delicious cozy bowl of soup!
Servings: 4
Prep: 1 hour
Cook: 50 minutes
Total: 1 hour 50 minutes

Ingredients 

  • 2 TB butter
  • 1 medium carrot chopped
  • 1 potato cubed
  • 1 tsp minced garlic
  • 1/4 tsp cinnamon
  • Dash of nutmeg
  • 1 medium butternut squash peeled, seeded, and cubed
  • 32 oz chicken stock
  • sour cream for garnish

Instructions 

  • Roast squash at 400 degrees for 1 hour, turning ever 15 minutes.
  • Melt the butter in a large pot, and cook the carrots, potatoes, garlic, cinnamon, nutmeg and squash for 5 minutes, or until lightly browned.
  • Pour in chicken stock to cover vegetables. Bring to a boil. Reduce heat to low and simmer, covered, for 40 minutes, or until all vegetables are tender.
  • Transfer to a blender, and blend until smooth. Return to pot, and add any remaining stock to reach your desired consistency. Season with salt and pepper. Serve warm.

Notes

STORE. Allow the recipe for butternut squash soup to cool before pouring it into a large airtight container or individually portioned containers. Store the soup in the refrigerator for 3-4 days.
Reheat, thaw in the fridge if needed, and reheat smaller portions in the microwave or larger portions in a slow cooker or pot on the stove.
FREEZE this soup for up to 3 months in airtight containers or freezer-safe bags. Let it cool completely before placing it in your containers.

Nutrition

Calories: 171kcal, Carbohydrates: 16g, Protein: 7g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 22mg, Sodium: 391mg, Potassium: 506mg, Fiber: 1g, Sugar: 4g, Vitamin A: 2750IU, Vitamin C: 7.7mg, Calcium: 28mg, Iron: 2.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: American
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Adapted from Allrecipes.com

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




22 Comments

  1. 5 stars
    We love trying different soup recipes and this is one of the best I’ve tried! This butternut squash soup is now one of our favorites! Thanks so much for sharing

  2. 5 stars
    We love trying different soup recipes and this is one of the best I’ve tried! This butternut squash soup is now one of our favorites!