Easy Creamy Butternut Squash Soup – Fall Favorite!

There’s something magical about a bowl of butternut squash soup on a crisp fall day: the softness of roasted squash, the warmth of spices, and that velvety texture that feels like a hug. I first made this soup on a weekend when I had extra squash in my kitchen. A simple roast, a blend, a swirl of coconut cream—and I had something creamy, cozy, and right for sweater weather. This version is easy, mostly vegan, and one of my favorites for fall or anytime I need comfort in a bowl.

What Makes This Soup Special

Roasting builds flavour

By roasting the squash (and optionally onions/garlic), you let natural sugars caramelize. That deepens the flavour so the soup tastes richer—not just sweet, but layered and warming.

Smooth & nourishing with simple ingredients

The beauty lies in its simplicity: butternut squash, broth, onion, garlic, some seasoning, a creamy splash (coconut cream or non‑dairy milk). No heavy cream needed to get that luscious texture. It’s nourishing, easy to make, and satisfying.

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How to Make the Soup – Step By Step

Ingredients (serves ~4‑6)

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 yellow onion, chopped
• 2‑3 cloves garlic, minced
• 2 tablespoons olive oil (or your oil of choice)
• Broth (vegetable or stock) – enough to cover the vegetables (~4‑5 cups)
• Optional: fresh ginger, rosemary or sage, salt & pepper
• Optional creamy swirl: coconut cream or non‑dairy milk (unsweetened), or a splash of dairy cream if not avoiding dairy
• Garnish ideas: fresh thyme, roasted seeds or pumpkin seeds, drizzle of cream or coconut cream

Instructions

1. Preheat the oven to about 200 °C (400 °F). Toss cubed squash with some olive oil, salt, and pepper (and optionally herbs like rosemary or sage). Roast for ~25‑30 minutes until tender and lightly caramelized.
2. Meanwhile, in a large pot, heat a tablespoon of oil and sauté chopped onion and garlic until soft and fragrant (about 3‑5 minutes).
3. When squash is roasted, add it to the pot. Pour in broth so the vegetables are mostly submerged. Add any optional flavour enhancers like ginger or herbs. Bring to a simmer and cook ~5‑10 minutes so flavours meld.
4. Use an immersion blender (or carefully transfer in batches to a regular blender) to purée until smooth. Add more broth if needed to reach your desired consistency.
5. Stir in the creamy element (coconut cream or non‑dairy milk). Taste and adjust salt, pepper, maybe more herbs. Heat through gently—don’t let the creamy bit boil hard.
6. Ladle into bowls. Garnish with a swirl of cream, fresh thyme, roasted seeds, or a dash of spices for colour/flavour contrast.

Tips & Variations

Make it vegan or dairy‑free

Use coconut cream or non‑dairy milk. Roasting gives much of the richness, so you won’t even feel like you’re missing dairy. If using dairy milk or cream, add it at the end to preserve freshness.

Add depth or contrast

Try ginger or nutmeg for warming notes. Fresh herbs (sage, rosemary, thyme) add fragrance. For crunch, sprinkle toasted pumpkin seeds or roasted pepitas. Some versions also add apple or carrot for natural sweetness without sugar.

Frequently Asked Questions

Conclusion

This Easy Creamy Butternut Squash Soup is perfect when you want comfort without fuss. It’s golden, smooth, naturally sweet, and flexible—vegan or not. For fall nights, cozy lunches, or anytime you need something warm, this is one to keep on rotation.