How to Make the BEST Butternut Squash Soup Recipe

This is my all-time favorite Butternut Squash Soup Recipe! Super easy to make, naturally gluten-free and vegetarian, learn How to Make the BEST Butternut Squash Soup using your Slow Cooker, Instant Pot, or Stovetop method.

The best butternut squash soup recipe

When I think about happiness, I think about this butternut squash soup.

Of course, I think about other things, too. Things like my child’s deep belly laugh; his quiet, calm breathing as he sleeps; and the travel adventures that have taken me all over the world.

But this soup? It’s like falling into a silky soft cloud of warm pillowy hugs.

No exaggeration, this is my all-time favorite soup. It is my happy place. And it’s the one soup that I make over and over and over again and never get tired of eating.

Made almost entirely from vegetables, this butternut squash soup is filled with things like carrots, onion, apples, sweet potato, butternut squash, and flavored with fresh garlic and ginger. Simple healthy ingredients LOADED with the most pleasantly unexpected flavor.

Butternut Squash Soup Ingredients

Firstly, I should mention that this is going to be a large pot of soup. You will need a large pot. This is the pot that I own – it’s 13.25 quarts and my all-time favorite soup pot.

If you prefer to make less soup, simply halve the recipe.

To make this butternut squash soup recipe, you will need –

• Butternut squash – You will need two medium or one really large butternut squash to make this recipe. Exact weight or amount isn’t necessary, however, I always buy extra rather than less since the leftovers are so good. Read my tutorial all about how to pick a good butternut squash here. You may also buy pre-cut butternut squash from your local market or if you’re in a crazy hurry use canned.
• Carrot, celery, onion – Also known as a mirepoix, these vegetables are first sauteed before being boiled and pureed. They contribute loads of sweet and savory notes to the soup.
• Sweet potato – I usually only add a couple of small sweet potatoes to a large pot of soup. Sweet potatoes strengthen the sweet undertones and contribute to the overall creaminess of the soup.
• Apples – Like the sweet potatoes, apples delicately sweeten the soup. 
• Garlic and ginger – All the extra flavor you could possibly want (aside from salt and pepper, of course). I have made butternut squash soup with ground cinnamon, nutmeg, cayenne, and other added spices, but I have found that SIMPLE is always better. You will, however, want to use fresh ginger and fresh garlic. Fortunately, everything is going to blended together, so there is no need to finely dice (however, you will want to peel and remove the skin).
• Vegetable broth or water – I’ve used water, vegetable broth, and chicken broth. All make a wonderful soup.
• Half-and-half or another creamer – Creamer of any kind is completely optional. You can add it to the whole pot, to individual serving bowls, or add none at all. I like to add a little half and half, but never so much that it turns into a cream-tasting soup.

Optional Toppings:

A few of my favorite toppings include –

• Cheese – shredded mozzarella is my favorite.
• Nuts and seeds – pumpkin or sunflower seeds add a surprising crunch.
• Croutons – either homemade or store-bought.

How to make butternut squash soup 

There are three different ways to make butternut squash soup – stovetop (preferred method), slow cooker, and Instant Pot.

Why do I prefer to make my butternut squash soup using the stovetop method? Simply because I get the largest quantity using this method.

NOTE: Should you choose to make your soup in the slow cooker or Instant Pot, you will need to cut the recipe amount in half.

Let’s start with how to make butternut squash soup on the stovetop –

1. Cook the root vegetables – Heat one tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the onions and cook, stirring often, for 4-5 minutes or until the onions soften and turn translucent (this one step adds loads of extra flavor!). Add the carrots, celery, and sweet potatoes and mix well to combine with the onion. Cover and continue to cook over medium heat for 10-15 minutes, stirring often.
2. Add the apples and sweet potato – After approximately 10 minutes or so, once the root vegetables have had a chance to soften slightly, stir in the minced garlic and ginger and sautè for approximately 1 minute. Add the chopped apples and butternut squash, mixing well to combine.
3. Add the broth and simmer – Add the water or vegetable broth to the pot and bring to a boil. Cover and reduce heat to a simmer. Allow vegetables to simmer for approximately 30 minutes, or until soft and mushy.
4. Blend soup – Once all the vegetables have softened, remove from heat and grab your best blender, food processor, or immersion blender. Working in batches, fill your blender approximately half full with the butternut squash and broth mixture and blend until completely pureed. Pour your pureed soup into a new pot. Repeat until all the vegetables have been pureed into soup.
5. Season to taste – Heat soup on low heat.  Stir in the 1/2 cup half-and-half and season with salt, pepper, and additional cream to taste. Stir often to prevent soup from burning.
6. Serve – Serve with all your favorite toppings including homemade croutons, pumpkin or sunflower seeds, fresh herbs, shredded cheese, bacon bits, or pomegranate arils, if desired.

How to cook butternut squash soup in the slow cooker

To make this butternut squash soup in the slow cooker,

1. Divide the ingredient amount listed in the recipe card in half.
2. Prepare vegetables – Chop the vegetables and apples into large chunks. Peel and roughly chop the garlic and ginger.
3. Transfer to a large slow cooker – Transfer the vegetables, ginger, garlic, salt and pepper, and broth to a large slow cooker (at least 6-quarts).
4. Cook until tender – Cook until all vegetables are soft and tender, approximately 6-8 hours on low, or 4 hours on high.
5. Blend – Stir in the half-and-half or creamer and use an immersion blender to puree the soup. Or, transfer to a large blender and blend it there.
6. Season to taste and serve – Season with additional salt and pepper, to taste. Serve garnished with all your favorite toppings!

How to cook butternut squash soup in the Instant Pot

To make this butternut squash in the Instant Pot,

1. Divide the ingredient amount listed in the recipe card in half.
2. Prepare vegetables – Chop the vegetables and apples into large chunks. Peel and roughly chop the garlic and ginger.
3. Transfer to a large Instant Pot – Transfer the chopped vegetables, ginger, garlic, salt and pepper, and broth to a large Instant Pot. Mix well to combine.
4. Cook – Secure the lid to your Instant Pot and set to “Manual” and “High Pressure”. Adjust the +/- buttons/knob until you reach 8 minutes. Cook.
5. Quick-release – Very carefully (I usually use a towel to shield my hand) turn the vent to “venting”. The steam will come rushing out. Wait for all the steam to release and the valve to drop before removing the lid.
6. Blend – Stir in the half-and-half or creamer (if using) and use an immersion blender to puree the soup. Or, transfer to a large blender and blend it there.
7. Season to taste and serve – Season with additional salt and pepper, to taste. Serve garnished with all your favorite toppings!

Can you add roasted butternut squash?

Absolutely! Roasted butternut squash is one of my favorite roasted vegetables and roasting before adding to the soup adds fantastic flavor. 

Here’s how to roast butternut squash,

• Preheat the oven – Preheat oven to 375 degrees F and line a large baking sheet with parchment paper.
• Chop the butternut squash into cubes – Using a large, sturdy knife to cut ends from the butternut squash then use a vegetable peeler to slice the skin from the butternut squash by holding one end of the squash with one hand and slicing with the vegetable peeler in the other. Cut the squash in half lengthwise. Scoop out the seeds and stringy bits from each half and discard seeds (or save for roasting). Flip each half over so that it is cut-side-down and cut the squash into small cubes. 
• Toss with olive oil and seasoning – Transfer butternut squash cubes to a large mixing bowl. Toss with olive oil and season with salt, pepper, and fresh herbs, if desired.
• Bake – Transfer the butternut squash to a lined baking sheet and roast in the oven for approximately 25 minutes, or until cooked to desired doneness.

Variations

I probably stick with this classic, simple, never boring butternut squash soup recipe at least 90% of the time because it’s just that good.

That said, one of the best parts about this recipe is how easy it is to transform and play with different flavors. Here are a few ideas to get you started.

Optional Seasonings and Spices:

• Taco Seasoning
• Cajun Seasoning…yes!
• Ground cinnamon
• Chili Powder or cayenne pepper
• Nutmeg
• Honey or Brown sugar

Recipe Variations: 

• Miso Coconut Butternut Squash Soup – Roasted and caramelized butternut squash, creamy coconut milk, and salty miso creates a smooth, creamy, and gluten-free vegetable-filled soup.
• Butternut Squash and Black Bean Soup – One of the most legit butternut squash combinations, this soup is made with roasted butternut squash, black beans, and flavorful taco seasoning. 
• Lentils, curry seasoning, and coconut! Just a few of the reasons why this butternut squash soup is so fantastic.
• Chunky Vegetarian Chili – Not all soups need to be creamy. 
• Spicy Thai Ramen Butternut Squash Soup – It’s a real thing and it’s delicious.
• Butternut and Green Chile Chicken Soup – Chunks of butternut squash, shredded chicken, white beans, and green chiles. 
• Curry Roasted Butternut Squash Soup – coming soon!

Tips and Tricks

• Keep this soup vegan and dairy-free by skipping the half-and-half or cream. Use coconut milk instead.
• Save time by purchasing pre-chopped butternut squash from the market. You will need approximately 8 cups.
• This recipe makes a lot of butternut squash soup – enough to feed my husband and me for at least 3-4 nights (without any heavy sides) and we eat a lot.
• Always take care when blending hot soup – no matter the blending method.
• Save the seeds from your butternut squash and roast them for a tasty snack (or delicious soup topper).
• Add a little spice with a pinch of cayenne pepper.

How to store leftovers

The beauty of butternut squash soup is that it somehow seems to get better and better with age. This recipe makes a very large pot of soup, so unless you’re feeding a large group, be prepared for some delicious leftovers.

To store leftover butternut squash soup,

• In the refrigerator – Stored in the refrigerator and reheated properly, you may enjoy leftover butternut squash soup for up to 7 days. You may need to add a cup or two of water when reheating.
• In the freezer – Allow soup to cool before transferring to freezer-safe ziplock bags or storage containers. Remove as much air as possible. Lay flat on a baking sheet and transfer to the freezer (stacking multiple bags, one on top of the other, if necessary). Allow soup to thaw in the refrigerator overnight or transfer to a bowl filled with warm water for faster thawing. Best enjoyed within 4 months.

More Soup Recipes,

• Homemade Chicken Noodle Soup Recipe
• Italian Wedding Soup
• Homemade Tomato Basil Soup Recipe
• Split Pea Soup with Ham (Snert)
• Easy Minestrone Soup Recipe (Stovetop + Slow Cooker)
• Cauliflower Leek and Potato Soup (Dairy-Free)

If you make this butternut squash soup recipe, please leave me a comment and let me know! I always love to hear your thoughts. 

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The Best Butternut Squash Soup Recipe

4.91 from 10 votes

This is my all-time favorite Butternut Squash Soup Recipe! Super easy to make, naturally gluten-free and vegetarian, learn How to Make the BEST Butternut Squash Soup using your Slow Cooker, Instant Pot, or Stovetop method.

 

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Course: Soup

Cuisine: American

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

Servings: 8 servings

Calories: 191kcal

Author Jessica Randhawa

Ingredients

US Customary - Metric

• 1 tbsp olive oil
• 2 medium yellow onions - chopped
• 4 stalks celery - chopped
• 4 carrots - chopped
• 2 small sweet potatoes - peeled and cut into large chunks
• 5 cloves garlic - chopped
• 1 2-inch piece fresh ginger - peeled, roughly chopped and smashed
• 2 apples - cored and diced
• 2 medium butternut squash - peeled, seeded and chopped into 1-inch cubes
• 2 tsp salt - plus more to taste
• 1 tsp freshly ground black pepper - plus more to taste
• 6 cups low-sodium vegetable broth - or water (plus more as needed)
• 1/2 cup half and half - (note 1)
• Optional Toppings - Homemade Croutons, cheese, fresh herbs, nuts, seeds, everything-but-the-bagel seasoning, bacon, etc.

Instructions

Stove Top Method

• Cook the root vegetables - Heat one tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the onions and cook, stirring often, for 4-5 minutes or until the onions soften and turn translucent. Add the carrots, celery, and sweet potatoes and mix well to combine with the onion. Cover and continue to cook over medium heat for 10-15 minutes, stirring often.
• Add the apples and butternut squash - After approximately 10 minutes or so, after the root vegetables have had a chance to soften slightly, stir in the minced garlic and ginger and sautè for approximately 1 minute. Add the chopped apples and butternut squash, mixing well to combine.
• Add the broth and simmer - Add the water or vegetable broth to the pot (note 2) and bring to a boil. Cover and reduce heat to a simmer. Allow vegetables to simmer for approximately 30 minutes, or until soft and mushy (note 3).
• Blend soup - Once all the vegetables have softened, remove from heat and grab your best blender, food processor, or immersion blender (note 4+5).  Working in batches, fill your blender approximately half full with the butternut squash and broth mixture and blend until completely pureed. Pour your pureed soup into a new pot. Repeat until all the vegetables have been pureed into soup.
• Season to taste -Turn the pot with your pureed soup on low heat.  Stir in the 1/2 cup half-and-half and season with salt, pepper, and additional cream to taste. Stir often to prevent soup from burning.
• Serve - Serve with all your favorite toppings including homemade croutons, pumpkin or sunflower seeds, fresh herbs, shredded cheese, bacon bits, or pomegranate arils, if desired.

Slow Cooker Method

• Divide the ingredient amount listed in the recipe card in half.
• Prepare vegetables – Chop the vegetables and apples into large chunks. Peel and roughly chop the garlic and ginger.
• Transfer to a large slow cooker – Transfer the vegetables, ginger, garlic, salt and pepper, and broth to a large slow cooker(at least 6-quarts).
• Cook until tender – Cook until all vegetables are soft and tender, approximately 6-8 hours on low, or 4 hours on high.
• Blend – Stir in the half-and-half or creamer and use an immersion blender to puree the soup. Or, transfer to a large blender and blend it there.
• Season to taste and serve – Season with additional salt and pepper, to taste. Serve garnished with all your favorite toppings!

Instant Pot Method

• Divide the ingredient amount listed in the recipe card in half.
• Prepare vegetables – Chop the vegetables and apples into large chunks. Peel and roughly chop the garlic and ginger.
• Transfer to a large Instant Pot – Transfer the chopped vegetables, ginger, garlic, salt and pepper, and broth to a large Instant Pot. Mix well to combine.
• Cook – Secure the lid to your Instant Pot and set to “Manual” and “High Pressure”. Adjust the +/- buttons/knob until you reach 8 minutes. Cook.
• Quick-release – Very carefully (I usually use a towel to shield my hand) turn the vent to “venting”. The steam will come rushing out. Wait for all the steam to release and the valve to drop before removing the lid.
• Blend – Stir in the half-and-half or creamer (if using) and use an immersion blender to puree the soup. Or, transfer to a large blender and blend it there.
• Season to taste and serve – Season with additional salt and pepper, to taste. Serve garnished with all your favorite toppings!

Notes

1. If you plan to cook this soup in the slow cooker or Instant Pot, half the recipe so that it will fit into a 6-quart pot.
2. You may use any creamer you like or no creamer at all. It's entirely up to you. Delicious additions include half and half, full cream, or coconut milk.
3. The broth or water should reach just below the top of the chopped vegetables - in other words enough for all the vegetables to cook in the broth.
4. For soups like this you can't really overcook your vegetables, so no need to set a timer for 30 minutes exactly. As long as all your vegetables are nice and mushy, you're good to go.
5. You may want to let your vegetables and broth cool slightly before blending.  If you're in a hurry, make sure to only fill half way and pulse before blending. If your mixture is too thick or you're having trouble blending, don't hesitate to add more vegetable broth until you reach your desired consistency.
6. Soup will thicken after cooling. Add additional vegetable broth or water as needed to reach desired thickness when reheating.
7. Nutrition information does not include suggested toppings.
8. This recipe was originally posted on Nov. 16, 2015

Nutrition

Calories: 191kcal | Carbohydrates: 40g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 635mg | Potassium: 949mg | Fiber: 7g | Sugar: 12g | Vitamin A: 25399IU | Vitamin C: 46mg | Calcium: 138mg | Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

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