This easy Butternut Squash Soup combines naturally sweet squash with warm spices like cinnamon and cumin and finishes silky-smooth with a touch of coconut milk. It’s a cozy, family-friendly fall soup that warms the body and fills the kitchen with a comforting aroma. Simple to prepare and full of flavor, this recipe is great for weeknight dinners and makes excellent leftovers.
Although perfect for cool weather, this soup is delicious year-round. Butternut squash is widely available fresh, pre-cut, or frozen, making this recipe flexible and convenient. Below you’ll find ingredient details, step-by-step directions, optional toppings, storage tips, and serving suggestions to make the most of this simple, satisfying soup.
Ingredients for Butternut Squash Soup
This straightforward soup relies on a few pantry staples and fresh ingredients for the best flavor. For the recipe you will need:
- Butternut squash: peeled and cut into 1-inch cubes (fresh, pre-cut, or frozen)
- Butter: provides a rich base for sautéing the aromatics
- Yellow onion: diced, forms the flavor foundation
- Garlic: minced, adds savory depth
- Salt and black pepper: to taste
- Fresh thyme: leaves add bright, herbal notes (or 1/2 tsp dried thyme)
- Cumin: a pinch of warmth and earthiness
- Cinnamon: rounds out the spices with gentle sweetness
- Coconut milk: full-fat or light, used for creaminess
- Chicken or vegetable broth: enough to cover the squash; either works well
How to make Butternut Squash Soup
This soup comes together quickly—about 30 minutes from start to finish. The main time investment is prepping the squash, which can be simplified by using pre-cut or frozen pieces.
To prepare fresh squash: trim the top and bottom, peel the skin with a sharp knife or sturdy vegetable peeler, slice the squash in half lengthwise, scoop out the seeds, and cut the flesh into roughly 1-inch cubes so it cooks evenly and quickly.
In a large pot or Dutch oven over medium-high heat, melt 4 tablespoons of butter. Add the diced onion and garlic and cook 2–3 minutes, until the onion is softened and fragrant. Season with salt and pepper.
Add the cubed butternut squash and pour in enough chicken or vegetable broth to just cover the squash. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 15–20 minutes, until the squash is fork tender.
When the squash is tender, remove the pot from the heat. Stir in the coconut milk, thyme leaves, cumin, and cinnamon. Use an immersion blender to puree the soup until smooth; blending in the pot is easiest. If using a countertop blender, work in batches, filling the blender no more than halfway and allowing steam to escape for safety.
Optional Toppings
- Toasted pumpkin seeds
- Pinch of ground cinnamon
- Grated Parmesan cheese
- Extra fresh thyme leaves
- A drizzle of heavy cream or additional coconut milk
- Slivered almonds or flax seeds for crunch
Butternut Squash Soup Recipe
This recipe yields about 4 servings and takes roughly 30 minutes from start to finish. It’s family-friendly, comforting, and easy to scale up for larger crowds.
Ingredients
- 4 tablespoons butter
- 1 medium yellow onion, diced
- 1 tablespoon garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon fresh thyme leaves (or 1/2 tsp dried)
- 1 teaspoon cinnamon
- 1/4 teaspoon cumin
- 3–4 pounds butternut squash, peeled and cut into 1-inch cubes
- 2 cups chicken or vegetable broth
- 1/2 cup coconut milk
Instructions
- Melt butter in a large 6-quart pot over medium-high heat. Add diced onion and garlic and cook 2–3 minutes until the onion is tender.
- Season with salt and black pepper.
- Add the cubed butternut squash and pour in broth to cover the squash.
- Bring to a boil, reduce heat to medium-low, cover, and simmer 15–20 minutes until the squash is fork tender.
- Stir in the coconut milk, thyme, cinnamon, and cumin.
- Puree the soup with an immersion blender until smooth. If using a countertop blender, blend in batches and take care with hot liquid.
- Taste and adjust seasoning. Serve warm with desired toppings.
Notes
- Frozen or pre-cut squash is a convenient option and works well.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Optional toppings include pumpkin seeds, heavy cream, thyme leaves, and Parmesan cheese.
- Nutrition values are estimates and will vary depending on ingredients used.
How to store leftover Butternut Squash Soup
Store cooled leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove.
What to serve with Butternut Squash Soup
This soup pairs well with simple sides for a complete meal. Try serving with crusty bread, a green salad, roasted chicken, or warm biscuits for a comforting dinner.
- Crusty bread or Dutch oven bread
- Oven-baked chicken or roasted chicken breasts
- Fresh garden salad
- Cheddar biscuits or savory scones
Enjoy this smooth, spiced butternut squash soup as a starter or main—its rich flavor and creamy texture make it a favorite for family meals and seasonal gatherings.