Is there anything cozier than a big ol’ bowl of homemade butternut squash soup? NOPE. Made with just 7 ingredients, you’ll love this easy butternut squash soup all Winter long.
Butternut Squash Soup
Is there anything cozier than a warm bowl of creamy butternut squash soup. Nope. No. Negatory. THERE’S NOT. And this butternut squash soup is the cream of the crop. It checks all the boxes:
vegetarian (and easily made vegan!)
And it’s so darn tasty. You will LOOOOOOVE it.
Butternut Squash Soup Ingredients
The best part about this easy butternut squash soup recipe? You only need 7 ingredients, most of which you probably already have on hand. The only big ticket item you’ll need to grab is butternut squash. I recommend getting a good organic one for best results, but frozen butternut squash will absolutely work too!
Chicken or Vegetable Broth
Half and Half
How to make vegan butternut squash soup?
Oh easy peasy! Simply swap out chicken stock for veggie and the half and half for a nondairy alternative. The Forager Half&Half worked out beautifully for us!
How to make butternut squash soup
The next best thing about this butternut squash soup recipe? It’s super, super easy to make.
Peel and cut your butternut squash.
In a large pot, sauté the onions, garlic and salt and pepper.
Add the butternut squash and cook until tender.
Add the broth and simmer for 30 minutes.
Puree in a blender.
Stir in the half and half and serve hot.
And…That. Is. It. If you’re not a cook or are a first time homemade soup maker, this easy soup recipe is for you!
Can you freeze butternut squash soup?
HECK YEAH, you can! Make sure your soup is completely cool before transferring it to a freezer safe container. This will ensure you don’t get any weird ice crystallization as the soup freezes and releases steam. When ready to eat, simply defrost it in the microwave and heat it back up in the pot you cooked it in!
I love to freeze our soup in single serving containers, so that I can enjoy the perfect serving of creamy butternut squash soup without having to defrost and freeze the soup repeatedly.
What to serve with butternut squash soup
Now this soup is plenty delicious enough to serve on it’s own, but these pairings will complete your cozy winter meal:
Fresh bread and butter: I mean…obviously. Homemade soup should always be paired with toasty bread and really good butter. I highly recommend Vermont Creamery’s Salted Butter. It’s otherworldly and pairs beautifully with this easy butternut squash soup recipe.
Grilled Cheese: Okay so this one is definitely my fav. I personally feel that ALL meals should be paired with a buttery, cheesy grilled cheese. It’s super easy and is the perfect way to fill your belly up in the coziest way possible.
Salad: Soup and salad is such a great light option to round out your meal. I love making a big ol’ simple green salad, but there are so many good salad recipes on the blog!
Blueberry Muffins: So I know this sounds like a weird combo, but my mom always made homemade blueberries muffins anytime we had soup growing up. And I’ll take any excuse I can to eat dessert alongside dinner. You can grab our recipe for the best fluffy blueberry muffins here!
This butternut squash soup is perfect topped with crunchy croutons, a drizzle of greek yogurt, and mopped up with fresh bread. I also recommend pairing this cozy winter soup with fuzzy slippers and a warm blanket and maybe some reality tv… but you know, that’s just me.
3 pounds butternut squash, peeled and chopped into 1 inch cubes*
4 cups chicken stock
1 cup half and half
In a large pot (I used a 4 quart cast iron, but any large pot should work) over medium heat, cook the chopped onions in the olive oil until translucent. Don’t worry if the onions are not perfectly chopped–you’re going to blend them up soon!
Turn heat to medium low and add in garlic, salt and pepper, and butternut squash and cook for 10-15 minutes, until the squash is fork tender.
Pour in the chicken stock and allow to come to a rolling boil. Turn heat to low, cover the pot, and simmer for 30 minutes.
After 30 minutes use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender–no worries! Transfer the soup to a food processor or heat safe blender and blend the soup until creamy, then pour back into your pot.
Stir in half and half and mix well. Serve hot with fresh bread, grilled cheese, or croutons!
A large butternut squash is usually about 3 pounds! If you can only find a small one, you’ll probably want two 🙂
You can easily make this butternut squash soup vegan by swapping out the chicken stock for veggie stock and the half and half for your favorite non dairy alternative. I’ve had success making this butternut squash soup with Forager Non-Dairy Half & Half and also just omitting entirely!