Simple Butternut Squash Soup (direct from the Garden)

Butternut squash soup might be my families favorite fall meal and is one of the best things to make right out of the garden. Butternut squash is fun to grow and produces abundant squash that store well for months. In a good year I will grow 20 or more squashes that can be used in a variety of dishes. While I like like to make a curry squash soup, this simple butternut squash soup is easy and perfect for a fall meal with fresh bread.

Below you will see this easy recipe for creamy and delicious butternut squash soup. Want more recipes, gardening tips, and homesteading ideas? Join our newsletter.

Ingredients for Simple Butternut Squash Soup

• 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
• 1 tablespoon olive oil or butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 carrot, chopped (optional – makes it a little sweet)
• 4 cups vegetable broth (or chicken broth)
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• ½ teaspoon ground cinnamon or nutmeg (optional, for warmth)
• ½ cup coconut milk or heavy cream (optional, for creaminess) For this recipe I used whole milk and it still tastes creamy.

I usually double this recipe and then serve 1/2 and freeze half.

Steps for Making Butternut Squash Soup

The main decision to make before making this soup is whether to boil the squash or roast it. If I have time I like to roast it since I love the deeper taste, but this is also delicious with squash boiled. This recipe assumes you are roasting it, but you can also cook the squash in the broth for about 30 minutes.

Roast the Squash: cut the squash in half and remove the seeds. Bake at 350 degree for 45 minute or until soft.

Sauté the aromatics:In a large pot, heat the olive oil or butter over medium heat. Add onion and cook for 3–4 minutes until soft. Add garlic and carrot; cook another 2 minutes.

Add squash and broth:
Stir in the butternut squash, salt, pepper, and broth. Bring to a boil, then reduce heat and simmer for 5-10 minutes. Allow to cool.

Blend until smooth:
Use an immersion blender to puree the soup right in the pot (or carefully transfer to a blender in batches). Blend until smooth and creamy.

Finish and season:
Stir in coconut milk or cream, if using. Adjust seasoning with more salt and pepper to taste.

Serve warm:
Ladle into bowls and garnish with a drizzle of cream, roasted pepitas, or a sprinkle of fresh herbs like thyme.

Tips & Variations

• For extra flavor, roast the squash before adding it to the soup.
• Add a pinch of cayenne or ginger for a little heat.
• This soup freezes beautifully: store in an airtight container for up to 3 months.
• Add toppings to the soup (like this cooked proscuitto)