Butternut Squash Soupis creamy, full of flavor, and satisfying! This four-ingredient soup can be made warm and ready to eat in just under an hour.

white serving bowls of roasted butternut squash soup with pumpkin seeds on top

Celebrate the start of soup season with this rich and creamy butternut squash soup! This four-ingredient recipe is so easy to make and will be warm and ready to enjoy in under an hour. All you’ll need to get started is a butternut squash, some vegetable broth, olive oil, spices, a warm oven, and a blender! The result is an elegant and creamy soup that tastes amazing and is so warm and comforting.

I usually serve this bright and colorful soup with somecrackers with garlicor a side offrench breadfor dipping, but it pairs well with all kinds of side dishes. Thissalad with apples and baconwould be a delicious addition. Even if you’re not a huge fan of butternut squash, I think you’ll enjoy this sweet, savory, and creamy butternut squash soup.

Why You’ll Love This Recipe

Tastes creamy, sweet, robust, and rich.
Is packed full of nutrients!
Is a warm, comforting dish that is perfect for a chilly fall or winter day.
Can be made with only four ingredients!
Is naturally vegan and gluten free.

Recipe Ingredients

butternut squash soup raw ingredients in small portion dishes

Butternut Squash—Fresh, home-roasted squash will give this soup a sweet and nutty flavor.
Vegetable Broth—Thins out this soup to the perfect consistency.
Olive Oil—Helps the squash to soften and brown in the oven.
Spices—A mixture of garlic powder, ground ginger, ground nutmeg, salt, and pepper.

See the recipe card for full information on ingredients and quantities.

How to Make Butternut Squash Soup

sliced and open face roasted butternut squash on a baking dish

Step #1.Prepare the squash by cutting it in half and scooping out the seeds. Drizzle the flesh of each squash half with the olive oil and season with salt and pepper. Place the squash cut side up on a baking sheet. Bake in the oven until fork tender.

top view of a blender with spices and roasted butternut squash for soup

Step #2.Scoop the roasted flesh of the squash into a blender or food processor. Add the vegetable broth, garlic powder, ground ginger, and ground nutmeg.

top view of a blender of roasted butternut squash

Step #3.Blend until smooth and creamy.

top view of a white bowl of roasted butternut squash soup

Step #4.Serve warm and enjoy!

Recipe FAQs

Do I need to remove the skin before cooking butternut squash?

Nope! This recipe is super simple; all you have to do before cooking your squash is cut it in half and use a spoon to scoop out the seeds! Once the squash is done roasting, you can easily scoop out the flesh and discard the skin.

How can I thicken the soup if it is too watery?

If you make this soup with squash that is a little bit on the small side, the resulting soup might be a bit thin. If this happens, don’t worry! You can use a small amount of flour or cornstarch to thicken your soup. After your soup has been blended, return it to the pot. Then add the thickener a little at a time, cooking the soup until it has reached your desired thickness.

Is it possible to over-blend the soup?

Yes. You want to blend this butternut squash soup long enough that it becomes smooth but be careful not to over blend it. If the soup is blended too vigorously, air bubbles will form and it will become frothy. This won’t affect the flavor, but it will ruin the beautiful silky and thick texture.

side view of a POV spoonful of rich orange butternut squash soup

Expert Tips

Since you will be scooping out the “meat” or inside of the squash after it cooks,it is not necessary to peel your squash before baking.
An easy way to tell if your squash has been fully cooked is with the fork test.If you can easily puncture the roasted squash with a fork, it’s ready to be blended into soup! If your squash is not cooked all the way through before blending, your soup will end up with a grainy texture.
I usuallygarnish this butternut squash soup with a sprinkling of salt and pepper.But, if you’re feeling fancy, you can garnish it with some pepitas, a drizzle of olive oil, or some fresh parsley.
Since we don’t use any heavy cream or butter in this recipe,it’s naturally vegan! I find that once the roasted squash is blended, it’s very creamy and flavorful on its own. But, if you want to add some richness,you can try garnishing your butternut squash soup with a drizzle of heavy cream.

How to Store Butternut Squash Soup

If you have any leftover soup, you can store it in an airtight container in the fridge for up to 5 days. Alternatively, you can store your butternut squash soup in a ziplock bag in the freezer. Allow any frozen soup to thaw in the fridge before reheating in the microwave or on the stovetop.