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Irresistible Cozy Soup for Chilly Fall Evenings
Sana Yousaf

Butternut Squash Soup

A creamy, dreamy butternut squash soup that’s like a warm hug on a chilly fall evening. Perfectly sweet, savory, and oh-so-cozy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash about 2–3 lbs, peeled and cubed
  • 1 onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk for vegan
  • 2 tbsp olive oil
  • 1 tsp ground nutmeg
  • Salt and pepper to taste
  • Optional: 1 tsp chili flakes
  • Optional: Crusty bread for serving

Method
 

  1. Peel and chop the butternut squash into chunks.
  2. Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until soft, about 5 minutes.
  3. Add squash cubes and stir for 2 minutes.
  4. Pour in vegetable broth, bring to a boil, then simmer for 20–25 minutes until squash is tender.
  5. Blend the soup until smooth using an immersion blender (or regular blender, carefully).
  6. Stir in heavy cream, nutmeg, salt, pepper, and chili flakes (if using). Simmer for 5 minutes.
  7. Taste and adjust seasoning as needed.
  8. Serve hot with crusty bread.

Notes

  • Save time: Buy pre-cut squash if you don’t want to wrestle with peeling.
  • Vegan swap: Use coconut milk for a dairy-free version—it’s just as creamy.
  • Spice it up: Add curry powder or smoked paprika for a fun twist.
  • Storage: Refrigerate for up to 4 days or freeze for 3 months. Reheat gently on the stove.

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