This Creamy Butternut Squash Soup is incredibly flavorful, with just the right amount of warm fall spices. Served with chunks of warm bread, it makes a comforting and delicious meal that your whole family is going to love.

Easy Butternut Squash Soup Recipe

Creamy butternut squash soup just embodies fall comfort food. I’ve always been a sucker for soup, but I really truly love this one. It’s mildly sweet and subtly seasoned with warm fall spices. And the thick, creamy soup is just perfect with a side of good crusty bread for dipping. It’s the perfect, comforting meal once the weather starts to cool.

This soup is also quick enough for weeknight meals and it’s a low-key way to get your kids to eat some veggies! My kids absolutely love this mild creamy soup. It also makes delicious leftovers!

Ingredients You’ll Need for this Creamy Butternut Squash Soup:

• Butternut Squash
• Carrot
• Vegetable Broth
• Half and Half
• Brown Sugar
• Coconut Oil
• Fresh Ginger
• Cinnamon, Nutmeg & Clove
• Salt & Pepper

How to Make Creamy Butternut Squash Soup:

1. Cube butternut squash. Peel and chop butternut squash. Or, if you want to save time and don’t mind spending a couple extra dollars, buy it already diced.
2. Saute the squash and spices. In a large pot, heat the coconut oil over medium heat. Add the spices, brown sugar, squash, and diced carrots. Cook for 5-6 minutes or until the squash starts to soften and caramelize.
3. Simmer. Add the broth and bring to a boil. Reduce heat to a simmer, cover and cook for 15-20 minutes or until the vegetables are fork-tender.
4. Puree. Remove from the heat and use an immersion blender to puree the mixture into a thick and creamy soup. Stir in the half and half, and gently heat.
5. Serve. Ladle the soup into a serving bowl and serve with a swirl of cream and some maple glazed pecans, if desired. Enjoy!

Tips & Suggestions

How to Peel and Cut a Butternut Squash

Getting a whole butternut squash broken down l can be quite the ordeal. So here’s a trick that helps you do it faster (with less chance of knife slips.) Pierce the squash every few inches with a knife, place it on a large plate, and microwave it for 5 minutes. It’ll come out hot and slightly softened. Give it a few minutes to cool, then peel and chop. You’ll notice the peeler just glides over the squash. And chopping is SO much easier than if you were dealing with a rock solid squash.

Feel free to boost the flavor and nutrition by adding extra veggies! Sweet potatoes, cauliflower, or bell peppers balance well. Adding onion will give a more savory note to the soup. Or, try adding green vegetables like peas or spinach and leaving them whole for texture and color.

Dairy-Free or Vegan Substitutes

We love the flavor of the coconut oil in this soup, but you can also use butter or even olive oil. Canned coconut milk makes a great substitute for the half and half.

Flavor Boosters

This is a deliciously mild soup, but it’s also a great canvas for extra flavor! Try adding garlic and onion, fresh herbs, a tablespoon of curry powder, or cayenne pepper for a layer of heat.

What to Serve with Butternut Squash Soup

We love this thick and creamy soup with our easy homemade no-knead artisan bread and an extra splash of coconut milk or heavy cream. And it’s absolutely delicious topped with maple glazed pecans or pumpkin seeds.

How to Make Maple Glazed Pecans

In a skillet over medium heat, toast 1 cup of pecan halves for 2 minutes, or until they start to toast and smelly nutty. Stir in 2 tablespoons maple syrup. Continue cooking for another 2-3 minutes, stirring continually, or until the pecans are coated and the syrup thickens. Spread the nuts on a sheet of parchment paper to cool and separate to avoid sticking.

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