Gimme Some Oven

Butternut Squash Soup

This post may contain affiliate links. Please read my disclosure policy.

The best butternut squash soup recipe I know! It’s super-easy to make, naturally gluten-free and vegan, and so incredibly cozy and delicious. Stovetop, Crock-Pot and Instant Pot instructions included.

Best Butternut Squash Soup Recipe

Is there a more quintessentially autumn meal than a cozy bowl of butternut squash soup?

Well on a particularly chilly day this past weekend, we made our millionth batch of my mom’s butternut soup recipe to share with some good friends who came over for dinner. And as always, this vibrant, healthy, velvety soup came through with all of the fall comfort food vibes and completely hit the spot. It’s just perfect this time of year!

The great thing about this butternut squash soup recipe too is that it happens to be naturally gluten-free and vegan, which makes it a wonderful option for hosting large groups (especially around the holidays). It’s easy to make in either the Instant Pot, Crock-Pot or on the stovetop (all options included below). It’s loaded up with lots of savory veggies and seasonings, plus a hint of sweetness thanks to the addition of one apple. And most importantly, it’s just incredibly comforting, flavorful and delicious.

I first shared this butternut soup recipe on the blog nearly a decade ago, but thought it was worth bumping back to the top of the site today for anyone who’s craving some lighter fall comfort food. Our family hopes that you enjoy it as much as we do!

Best Butternut Squash Soup Recipe | 1-Minute Video

Crock Pot Butternut Squash Soup Ingredients

Butternut Squash Soup Ingredients:

To make this easy butternut squash soup recipe, you will need:

  • Butternut squash: You can either use 1 medium-sized fresh butternut squash (here is my tutorial for how to select, peel and cut fresh butternut squash) or you will need between 4 to 5 cups of pre-cut raw butternut squash.
  • Carrot and onion: These will serve as the additional veggies for the soup.
  • Apple: Any variety of apple will work in this recipe (peeled or unpeeled), but I’m partial to Granny Smith apples that add extra hint of tartness in addition to their sweet flavor.
  • Vegetable broth: I typically make this soup with veggie broth to keep it vegetarian and vegan, but chicken broth would also work well in this recipe too.
  • Coconut milk: I love the sweetness and light hint of coconut flavor that coconut milk adds to this soup. But feel free to sub half and half (or heavy cream) instead of coconut milk if you prefer.
  • Seasonings: My mom’s recipe uses a simple blend of garlic, fresh sage, cayenne, ground cinnamon, nutmeg, sea salt, and black pepper. Feel free to adjust the amount of cayenne to taste. And I also highly recommend briefly frying up a few extra sage leaves to sprinkle on top of the soup as a crispy garnish.
  • Your choice of garnishes: I like to drizzle on some extra coconut milk (or cream), a sprinkle of toasted pepitas, and a sprinkle of extra black pepper and/or smoked paprika. Or see more ideas below!

You will also need a:

Slow Cooker Butternut Squash Soup in Crock Pot

How To Make Butternut Squash Soup:

Detailed instructions are included in the recipe below for how to make butternut squash soup in the Instant Pot, Crock-Pot or on the stovetop. But here is a brief overview:

  1. Cook. For extra depth of flavor, I recommend sautéing the onion and garlic in a bit of olive oil first if you are making the Instant Pot or stovetop versions, but this step is optional if you’re making the Crock-Pot version (or if you’re in a hurry). Add in the squash and veggies and cook until they are completely tender, then add in the coconut milk.
  2. Blend. I typically use an immersion blender to purée the soup until smooth, but you can alternately purée the soup in two batches using a traditional blender. (Just be extremely careful as always when blending hot liquids in a traditional blender. Safety instructions are included in the notes below fhte recipe.)
  3. Season. Once the soup has been puréed, give it a taste and season generously with salt and pepper as needed. If you would like to amp up the heat, you’re welcome to add in extra cayenne as well.
  4. Serve. Then dish it up, garnished with your favorite toppings, and enjoy!

Best Butternut Squash Soup recipe in dutch oven

Possible Variations:

Want to customize your butternut squash soup recipe? Feel free to:

  • Roast your veggies: To make roasted butternut squash soup, simply roast the butternut squash, carrots and onions before adding them to the soup to make roasted butternut squash soup. It doesn’t add too much extra time (especially if you prep the rest of your soup while the veggies roast) and the roasted veggies add a delicious depth of flavor.
  • Give it a Thai twist: To make Thai-inspired curried butternut squash soup, add a tablespoon or two of red curry paste and 1/2 teaspoon ground ginger, then serve the soup with lime wedges and chopped fresh cilantro.
  • Give it a Mexican twist: To make Mexican-inspired butternut squash soup, omit the sage and nutmeg and stir in 1.5 teaspoons ground cumin and a big pinch of chipotle chili powder instead, then serve the soup with lime wedges and chopped fresh cilantro.
  • Give it a Chai twist: See my recipe here for the yummiest chai-spiced butternut squash soup.
  • Add rice or grains: To make your soup extra hearty, feel free to add in some rice, quinoa, farro or other favorite grains. Just be sure to also add in extra broth accordingly to help cook the rice or grains.
  • Use cream instead of coconut milk: If you are not a big fan of coconut milk, feel free to use heavy cream or half and half in place of the coconut milk to make this soup nice and creamy.
  • Have fun with toppings: So many toppings can pair well with butternut squash soup! Some faves include:
    • cheese: Parmesan, grated sharp cheddar, feta
    • nuts: toasted almonds, walnuts, pine nuts, pepitas, or candied pecans
    • herbs: fresh cilantro, thyme, sage, chives, etc.
    • bacon: crispy bacon or prosciutto
    • greens: fresh baby arugula or microgreens
    • homemade croutons

Vegan Butternut Squash Soup in Bowl with Pepitas

More Favorite Soup Recipes:

Looking for more cozy, comforting soup recipes for the season? Here are a few more of my faves…

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
BEST Butternut Squash Soup Recipe

Butternut Squash Soup

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 -8 servings 1x

Description

My all-time favorite Butternut Squash Soup recipe!  It’s super-easy to make, naturally gluten-free and vegan, and so incredibly cozy and delicious.  Stovetop, Crock-Pot and Instant Pot instructions included below.


Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 white onion, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 2 cups vegetable broth
  • 1 carrot, peeled and roughly chopped
  • 1 Granny Smith apple, cored and roughly chopped
  • 1 medium (about 34 lb) butternut squash, peeled, seeded and diced
  • 1 sprig fresh sage
  • 1/8 teaspoon cayenne
  • pinch of ground cinnamon and nutmeg
  • 1/2 cup unsweetened coconut milk
  • fine sea salt and freshly-cracked black pepper, to taste
  • optional garnishes: extra coconut milk, smoked paprika, or see more ideas above

Instructions

Stovetop Butternut Squash Soup:

  1. Sauté the onion and garlic. Heat the olive oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened and translucent. Add the garlic and sauté for 1 to 2 more minutes, stirring frequently, until fragrant.
  2. Simmer: Add the vegetable broth, carrot, apple, butternut squash, sage, cayenne, cinnamon and nutmeg and stir to combine. Continue cooking until the soup reaches a simmer. Then cover, reduce heat to medium-low, and simmer for 20-30 minutes until the vegetables are all tender and mash easily with a fork. Remove and discard the sage. Stir in the coconut milk.
  3. Purée: Use an immersion blender to purée the soup until smooth. (Or alternately, see instructions in the notes below for how to purée the soup safely using a traditional blender.)
  4. Season and serve: Taste and season the soup generously with salt and pepper as needed. Serve warm, topped with your desired garnishes, and enjoy!

Slow Cooker Butternut Squash Soup:

  1. Slow cook: Add the oil (optional), onion, garlic, vegetable broth, carrot, apple, butternut squash, sage, cayenne, cinnamon and nutmeg to a small (4-quart) slow cooker or large (6-quart) slow cooker. Toss briefly to combine. Cook for 4-6 hours on low, or 2-3 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in the coconut milk.
  2. Purée: Use an immersion blender to purée the soup until smooth. (Or alternately, see instructions in the notes below for how to purée the soup safely using a traditional blender.)
  3. Season and serve: Taste and season the soup generously with salt and pepper as needed. Serve warm, topped with your desired garnishes, and enjoy!

Instant Pot Butternut Squash Soup:

  1. Sauté the onion and garlic: Press the “Sauté” button on an Instant Pot. Heat the olive oil. Add the onion and sauté for 5 minutes, stirring occasionally, until softened and translucent. Add the garlic and sauté for 1 to 2 more minutes, stirring frequently, until fragrant.
  2. Pressure cook: Add the vegetable broth, carrot, apple, butternut squash, sage, cayenne, cinnamon, nutmeg, and toss briefly to combine. Close lid securely and set vent to “Sealing”. Pressure cook on high for 8 minutes, followed by a quick release. Remove and discard the sage. Stir in the coconut milk.
  3. Purée: Use an immersion blender to purée the soup until smooth. (Or alternately, see instructions in the notes below for how to purée the soup safely using a traditional blender.)
  4. Season and serve: Taste and season the soup generously with salt and pepper as needed. Serve warm, topped with your desired garnishes, and enjoy!

Notes

Puréeing using a traditional blender: As always, please be extra-careful when blending hot liquids in a traditional blender. I recommend puréeing the soup in two or three batches, so that the blender is not too full. Then also be sure to slightly tent the cap of the blender lid open so that the extra steam can escape.

Butternut Squash Soup Recipe from Gimme Some Oven

Share this Post

Leave a Reply

Your email address will not be published.

Recipe rating

1,323 comments on “Butternut Squash Soup”

1 17 18 19
  1. I made this and it turned out fantastic. I added a potato and an extra apple, maple syrup, and spices to suit my taste… more broth and a more coconut milk. Why dies the video keep playing? I can’t see myself typing on my phone. Lol. Hope this makes sense. THANK YOU! Awesome recipe.

  2. Very easy and tasty
    Had a little hiccup but it ended up in my favor.

    I over estimated my very old crock pot, and after several hours the carrots were still not cooked enough.
    I was able to separate the carrots and sauted them in a little butter and broth, then added brown sugar when the carrots were almost done and a little coconut milk.
    Once everything was blended and mixed together, I’d say the brown sugar was a nice touch.

  3. Great recipe and added feedback / ideas along the way! Thanks!

  4. I just made this in the crock pot without cooking anything ahead of time and it came out delicious! I topped it with a drizzle of coconut milk and it was perfection! So easy!

  5. Love this soup! So easy, so delicious, and I make it every fall. Thank you!

  6. This really is the BEST butternut squash soup. The flavor is rich, deep, layered and delicious. It’s the apple with the cayenne and other warm spices, along with the coconut milk. I added roasted mushrooms and a little butter and it is DELISH!

  7. Just made this and what a treat! This was easy and came out perfect.

  8. I made this tonight. Roasted the squash first then followed recipe exactly. It was really thick, so I added about a cup of almond milk at the end to thin it out. Also added paprika and a lot of salt and pepper and my family loved it.

  9. This was excellent. I made it in the instant pot and used heavy cream instead of the coconut milk.

  10. I made this recipe last year with cubes butternut squash and absolutely loved it! This year I found canned pureed butternut squash would we be able to replace it with that? How can we substitute with the puree?

  11. Delicious! I picked up a package of precut butternut squash at Costco and it was just the right amount for this recipe. I used my Instant Pot and it was easy and painless to get dinner on the table. I followed the recipe with no modifications and used half and half since I had some open in the fridge.The soup was thick with just a hint of sweet. Thanks for the recipe, it’s a keeper!

  12. This is seriously the BEST butternut squash soup recipe!! I used my instant pot and it was perfect! So yummy and quick.

  13. can’t figure out what i did, but it was crazy thick at first. like, mashed potatoes consistency. had to add wayy more liquid to fix it, but otherwise this recipe is super easy and tasty! hardest part was cutting open the squash lol.

  14. I love love this recipe! Do you think I can prepare this ahead of time for Thanksgiving and freeze it?

  15. I have been making this soup for Thanksgiving every year for the last 6 years. It is always a family favorite! I buy pre-cut butternut squash, which saves a ton of time, and make in the crockpot. It never disappoints!

  16. What can I use in place of coconut milk? Husband not a fan of coconut.

  17. Just made this and it turned out so yummy. I might have added a lot more vegetables than what it called for as I didn’t measure so it ended up being thick. I like a more thinner soup so I added 1.5 cups more of vegetable broth. Very forgiving recipe. I added some fresh ginger too which was a nice touch. Will definitely make this again ❤️ The Thai version of this sounds really good so can’t wait to try that version!

  18. This soup is easy and makes you feel so cozy on a cold,, winter day. I buy the mirepoix mix pre-cut to save time and cubed butternut squash as well. These shortcuts significantly reduce the prep time without sacrificing taste.

  19. This soup was delicious!! I added 4 cups of vegetable stock and 1 can of coconut milk. My whole family loved the soup even my picky 4 year old. I will definitely make this recipe again!

  20. This butternut squash super is delicious!! I put a few things in it since it was a tad bit bland. I added a little more sage, cayenne pepper, added some rosemary, added a bay leave and put some brown sugar in it and it is so yummy!!

  21. I switched out the Apple for juice off 1/2 orange and zest from 1/2 orange. This was the most delicious soup I’ve ever eaten

  22. First time making,was not as sweet as I thought it would be. Something was missing. Tonight I made it again and added maple syrup. I let it cool and I am eating my 3rd bowl of it. Topped with walnuts. So good.! Next time will roast butternut squash.

  23. As a finisher slice granny smith apple in thin strips like shoestring fries on top of butternut squash soup w/a dollop of sour cream. Chef 👩🏻‍🍳 Mallory does this, YUM 😋.

  24. I just made this.. OMG SO GOOD!! I thought I would have leftovers for the next day… wrong! All gone! Thank you for the recipe..

  25. I’ve tried many butternut squash soup recipes and this is hands-down my favorite. In fact, I don’t bother with other versions but this one now. I use the instant pot version. It is fast and delicious!! I don’t change a thing except usually use the light coconut milk and sometimes use chicken stock instead of vegetable (whatever’s on hand) and it is amazing every time. Haven’t tried any of the variations yet, but it’s on my list :)

  26. I didn’t have carrots or sage, and yet this was still the best soup I have ever made (or tasted!)

  27. Loved this recipe! Made it as part of our Christmas dinner and it was a hit. We only made some slight adjustments like using roasted garlic, removing the onion (due to an allergy) and adding about 2 tablespoons of dark maple syrup at the end to round out the flavour (very much a New England thing). We served it with various topping including chives, fresh grated parmesan, and parmesan crisps. We look forward to making this again for next year!

  28. I’m sure the recipe was great as-is, but I made a few adjustments based on what I had around the house…
    I microwaved the butternut squash for three minutes before peeling and cutting just to make it easier…
    Added around 2 cups of potatoes, just to make the recipe go further… Doubled the broth (used chicken broth)… Used oat milk instead of coconut milk… Used thyme instead of sage. Delicious!

  29. I am a horrible cook, but I love good food. This recipe was so easy to make and it turned out incredible! I was taken aback when I tasted it because I’m usually disappointed due to my lack of cooking skills, but it tasted amazing. I used a pound of pre-cut butternut squash and it was the perfect consistency & taste. Could not be happier with this recipe :)

  30. Have made this numerous times (stovetop) and it is AMAZING!!!