Cozy & Creamy Butternut Squash Soup | Easy Fall Recipe with Baked Butternut Squash

There’s something so comforting about a warm bowl of soup on a chilly fall day. This Cozy & Creamy Butternut Squash Soup is the epitome of fall flavors. With its velvety texture and rich, earthy taste, it’s perfect for cozy dinners, family gatherings, or just a quick weeknight meal. Made with simple pantry staples and fresh butternut squash, this recipe is both easy to make and totally satisfying.

By roasting the butternut squash first, you bring out its natural sweetness and caramelized depth, making this soup extra delicious. Plus, with a dash of spice and a swirl of cream, it’s like a hug in a bowl. Whether you’re new to cooking or a seasoned pro, this easy fall recipe will quickly become a favorite!

Recipe Info

Ingredients You’ll Need

For this easy recipe, you won’t need any fancy ingredients—just some basics you probably already have on hand. Here’s what you’ll need:

• 1 medium-sized butternut squash (about 3–4 cups cubed)
• 1 tablespoon olive oil (or your preferred cooking oil)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth for a non-vegetarian version)
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/2 cup heavy cream (or coconut milk for a dairy-free version)
• Optional: 1 tablespoon maple syrup (for a touch of sweetness)

Step-By-Step Instructions

1. Roast the Butternut Squash:
Start by preheating your oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and then cut it into 1-inch cubes. Toss the cubes in olive oil, salt, and pepper, and spread them out evenly on a baking sheet. Roast for about 30 minutes, or until the squash is tender and slightly caramelized.

Tip: Roasting the squash brings out its natural sweetness, making the soup rich and flavorful.

2. Sauté the Onion and Garlic:
While the squash is roasting, heat a large pot over medium heat. Add a splash of olive oil and sauté the chopped onion until it becomes soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.

Tip: Don’t skip the garlic! It adds such a lovely depth of flavor to the soup.

3. Combine Everything:
Once your roasted butternut squash is ready, add it to the pot with the sautéed onions and garlic. Pour in the vegetable broth, then stir in the ginger, cinnamon, salt, and pepper. Bring the soup to a simmer, and let it cook for about 10 minutes to allow the flavors to meld together.

4. Blend the Soup:
Use an immersion blender to carefully blend the soup right in the pot until it’s smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Be sure to let it cool slightly before blending, as hot liquids can splatter.

Tip: For an extra creamy texture, feel free to blend the soup for a little longer to make it super smooth.

5. Add the Cream:
Stir in the heavy cream (or coconut milk for a dairy-free option) and simmer for an additional 5 minutes to heat through. Taste and adjust seasonings as needed. If you like your soup a little sweeter, add the maple syrup for a touch of warmth.

Helpful Notes & Tips

• Storage: Store any leftover soup in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just make sure to cool it completely before storing.
• Spice Control: Adjust the ginger and cinnamon to suit your taste. For a bit of heat, you can also add a pinch of cayenne pepper.
• Make it Vegan: Simply use coconut milk instead of heavy cream and vegetable broth instead of chicken broth.
• Thicker Soup: If you prefer a thicker soup, reduce the amount of broth slightly, or add an extra 1/2 cup of roasted squash.

Recipe Variations

1. Spicy Butternut Squash Soup: Add a pinch of red pepper flakes or a dash of cayenne pepper to the soup for some heat.
2. Add Protein: For a heartier soup, stir in some cooked chicken, turkey bacon, or even a bit of cooked lentils.
3. Swap the Dairy: To make this recipe dairy-free, use coconut milk in place of heavy cream.

Serving Suggestions

This creamy butternut squash soup is perfect on its own, but you can make it even more delightful by pairing it with a few sides:

• Crusty bread for dipping (try sourdough or a rustic baguette)
• Mixed greens salad with a light vinaigrette to balance the richness
• A dollop of sour cream or a sprinkle of croutons for extra texture
• Garnish with a sprinkle of pumpkin seeds or fresh herbs like thyme or parsley for an elegant touch.

Conclusion

There’s nothing quite like a cozy bowl of Butternut Squash Soup to make you feel warm and nourished. Whether you’re enjoying it by yourself or sharing it with loved ones, this soup is the perfect fall recipe to make again and again. It’s simple, comforting, and full of flavor—what more could you ask for? So grab your ingredients, cozy up, and enjoy this easy, creamy delight!