Ingredients & Substitutions
Here I explain the best butternut squash soup ingredients, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
How To Make Butternut Squash Soup
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. This is optional, but makes it so much easier! Just poke holes all over the squash with a knife, then microwave for a few minutes to soften the skin.
Save time with pre-chopped veggies and squash. Since we’re pureeing the soup, nobody will know the difference! I often find diced butternut squash at Costco in the fall. When you add the broth and squash, it might look like not enough liquid. Resist the urge to add more! The hard squash will cook down into the broth as it softens, and this ratio is just right to make the butternut squash soup thick and creamy at the end. Don’t have any twine? You can use a flexible sprig of thyme to tie all the herbs together. Depending on your pot, the fresh herbs might be sitting on top of the squash completely outside of the liquid at first. If this happens, push them gently into the broth after 10 minutes of simmering. Keep simmering until the squash is very soft. It should be soft enough to easily break a piece in half with a wooden spoon, or test with a fork to make sure it goes in with no resistance. The time can vary depending on the size of your squash cubes, so smaller ones might be faster and larger ones will take longer. Want a spiced flavor? Add a dash of curry powder, cumin, cinnamon, and/or nutmeg together with the salt and pepper. I recommend 1/2 teaspoon of any of these as a starting point, and you can add more to your taste after blending. Prefer to roast your squash? Just follow my recipe to roast butternut squash in the oven first, and reduce the simmering time to only 10-15 minutes instead. You can also roast the squash in halves instead of cubes, similar to my acorn squash soup recipe. When using the immersion blender, submerge it completely in the soup to avoid spatters. I usually start by pulsing intermittently in several spots first, then blend more continuously as the soup starts to turn into a puree. Don’t have an immersion blender? A high-power blender will work. I have this one and it works great. Just transfer the soup in there to blend, then back into the pot it goes. You might have to blend in batches if it doesn’t all fit into your blender. PSA: My easy butternut squash soup recipe is thick! If you prefer a more brothy soup or just want to stretch your ingredients, add 1-2 cups of additional broth (before simmering).
Toppings – If you don’t like my toppings above, try pumpkin seeds, shredded parmesan cheese, or even crumbled bacon. You can also crumble flax seed crackers or kale chips on top. Main Dishes – Chicken is my go-to, especially garlic butter chicken or simple chicken leg quarters paired with roasted mushrooms or smashed brussels sprouts. For a meal that screams fall, try my slow cooker pot roast or stuffed cabbage rolls. Fall Salads – Kale salad with maple dressing is the favorite in my family, but my broccoli cranberry salad would also pair nicely with this butternut squash soup recipe.
Please enter your first name for your account. Your saved recipe will also be sent to your email. (Alternatively, for extra flavor, you can use the Instant Pot’s Saute function to saute the onions, garlic, carrots, and celery in butter first. Then, add the broth, squash, salt, pepper, and herbs, and proceed to the next step.)
Tips: See the details in the post above! I’ve got tips to make your soup silky smooth, time-saving shortcuts, what to use if you don’t have twine, variations to roast the squash or add spices, and more. Store: Up to 4-5 days in the fridge. Meal prep: Chop the veggies in advance, or just cook the soup ahead. It reheats well! Freeze: Up to 6 months in the freezer. Freeze flat in zip lock bags.
📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle! What are your favorite foods or ingredients to cook with in the fall? I want to make sure I’m creating recipes with ingredients you love most. Let me know in the comments below!
