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Best Butternut Squash Soup – Perfect Fall Starter Recipe

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This rich and creamy butternut squash soup features roasted squash, aromatic vegetables, herbs, and a touch of cream for a comforting fall favorite perfect for any occasion.

Ingredients

Scale

  • 1 large butternut squash (about 3 lbs), halved and seeded

  • 2 tbsp olive oil (plus extra for roasting)

  • 1 medium yellow onion, chopped

  • 2 cloves garlic, minced

  • 1 medium carrot, chopped

  • 1 celery stalk, chopped

  • 1 tsp fresh thyme leaves

  • 1 tsp chopped fresh sage

  • 4 cups vegetable or chicken broth

  • 1/2 cup heavy cream or full-fat coconut milk

  • Salt and pepper, to taste

  • Pinch of ground nutmeg

Instructions

  • Preheat oven to 400°F (200°C). Brush squash with olive oil, season with salt and pepper, and roast cut-side down for 40–45 minutes until tender.

  • In a large pot, heat olive oil over medium heat. Sauté onion, carrot, and celery for 8–10 minutes. Add garlic, thyme, and sage; cook 1–2 minutes more.

  • Scoop roasted squash into the pot. Add broth and bring to a simmer. Cook uncovered for 15–20 minutes.

  • Blend the soup until smooth using an immersion or regular blender.

  • Stir in cream or coconut milk. Adjust seasoning with salt, pepper, and a pinch of nutmeg. Serve hot.

Notes

  • For a vegan version, use coconut milk and olive oil.

  • Store in the fridge for up to 4 days or freeze for up to 3 months.

  • Garnish with pepitas, a drizzle of cream, or fresh herbs.

Find it online: https://dryrecipes.com/best-butternut-squash-soup-perfect-fall-starter-recipe/