Easy Creamy Butternut Squash Soup - Warm Up Your Winter with This Seasonal Favorite

As the chill of late January settles in, there's nothing quite like a steaming bowl of butternut squash soup to warm you from the inside out. This naturally sweet, creamy soup highlights the best of winter produce: hearty butternut squash roasted to caramelized perfection, blended into silky smoothness with simple aromatics and broth. It's comforting, nutritious, and surprisingly easy to make at home.

Roasting the squash first is the game-changer. It brings out deep, nutty flavors without needing added sugars or complicated steps. Whether you're cooking for a cozy family dinner or meal-prepping for the week, this recipe delivers restaurant-quality results with everyday ingredients. This butternut squash soup is more than just a meal. It's pure comfort in a bowl, celebrating seasonal ingredients at their peak. 

Ingredients (Serves 4-6)

1 large butternut squash, peeled, seeded, and cut into 1-inch cubes (pre-cut works great for convenience)
1 large yellow onion, diced
2–3 medium carrots, peeled and chopped (for extra sweetness and body)
3–4 garlic cloves, minced
4 cups vegetable broth
2–3 tablespoons extra virgin olive oil
1 teaspoon fresh thyme, sage, or rosemary (or ½ teaspoon dried)
Salt and freshly ground black pepper, to taste
A pinch of nutmeg (freshly grated if possible!)

Optional: ground ginger for warmth; a splash of heavy cream or coconut milk at the end for extra creaminess

Step-by-Step Instructions

Roast the squash for maximum flavor
Preheat your oven to 425°F (220°C). Toss the squash cubes and carrots with 1–2 tablespoons olive oil, salt, and pepper on a large baking sheet. Spread everything in a single layer and roast for 25–35 minutes, flipping halfway, until tender and golden with caramelized edges. This step intensifies the natural sweetness and adds incredible depth.

Sauté the aromatics

In a large pot or Dutch oven, heat 1–2 tablespoons olive oil over medium heat. Add the diced onion and cook for 5–7 minutes until soft and translucent. Stir in the garlic (and herbs if using) and cook for another 1–2 minutes until fragrant.

Combine and simmer

Add the roasted squash and carrots to the pot. Pour in the broth and bring to a gentle boil. Reduce heat and simmer for 15–20 minutes to meld the flavors.

Blend to silky perfection

Use an immersion blender directly in the pot (easiest method) or transfer in batches to a stand blender (vent the lid for hot liquids). Blend until completely smooth. If it's too thick, thin with a bit more broth. Taste and adjust seasoning - add salt, pepper, and a dash of nutmeg.

Finish and serve

For a luxurious touch, stir in a splash of cream or coconut milk. Ladle into bowls and garnish as you like.

Serving Suggestions & Toppings

Top with a swirl of cream or yogurt, toasted pumpkin seeds, fresh herbs, croutons, or a drizzle of olive oil. It pairs wonderfully with crusty bread, a green salad, or grilled cheese for a complete meal.

Variations - For a spiced twist, add curry powder or ginger. Stir in diced apple for subtle sweetness.

Storage - Refrigerate leftovers for up to 5 days or freeze for months. It often tastes even better the next day!