Silky butternut squash soup: pure joy

Okay, let’s talk soup! If you’re anything like me, when that first crisp autumn breeze hits, all you want is a warm, comforting bowl that just feels like *home*. And that’s exactly what our Easy Butternut Squash Soup is all about. It’s that magical, silky smooth hug in a bowl that tastes incredibly rich and flavorful, but trust me, it’s surprisingly simple to make. I used to think cooking was just another chore after a long day, but finding joy in making something like this, from scratch, really changed everything for me. This recipe is proof that anyone can create amazing, soul-satisfying food. You’re going to love how easy and delicious this butternut squash soup is!

Why You’ll Love This Butternut Squash Soup

This isn’t just any squash soup; it’s a bowl of pure comfort that you’ll find yourself making again and again. Here’s why it’s become a favorite:

• So Easy to Make: Seriously, you can whip this up even on a busy weeknight. Minimal chopping, simple simmering, and a quick blend – that’s it!
• Incredibly Creamy: Thanks to the butternut squash and a little magic (okay, sometimes a splash of coconut milk!), it’s wonderfully smooth and luxurious.
• Flavorful & Cozy: The hint of curry and ginger adds such a warm, inviting depth. It’s like a cozy blanket for your taste buds.
• Adaptable for Everyone: Whether you’re vegetarian or looking for a vegan butternut soup, this recipe is super flexible.

Ingredients for Your Creamy Squash Soup

Okay, gathering your ingredients is the first step to pure cooking joy! For this creamy butternut squash soup, you’ll need:

• 1 medium butternut squash, which you’ll want to peel, seed, and cube up.
• 1 tablespoon olive oil for sautéing everything beautifully.
• 1 medium onion, just chopped fine.
• 2 cloves garlic, minced up small.
• 4 cups vegetable broth – this is our liquid base.
• 1/2 teaspoon curry powder for that warm, amazing flavor.
• 1/4 teaspoon ground ginger – a little goes a long way!
• Salt and black pepper, to taste, because seasoning is everything!
• Optional additions: a splash of coconut milk if you want it extra creamy, or maybe a bit of pureed apple for a touch of sweetness.

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How to Prepare This Easy Squash Soup

Alright, let’s get cooking! Making this butternut squash soup is as simple as can be, and honestly, a little bit therapeutic. Just follow these easy steps and you’ll have a bowl of pure comfort ready in no time.

Sauté Aromatics for Flavor

First things first, grab a big pot or a Dutch oven and get it warming over medium heat. Pour in that olive oil. Once it’s shimmering, toss in your chopped onion. Let them cook down until they’re soft and sweet, which usually takes about 5 minutes. Then, add your minced garlic and let it hang out for just another minute until you can smell its amazing aroma. This little bit of sautéing really builds the flavor foundation!

Simmer the Squash to Tenderness

Now for the star of the show! Add your cubed butternut squash right into the pot with the onions and garlic. Pour in the vegetable broth and sprinkle in that curry powder and ground ginger. Give it a good stir, bring it all up to a boil, then turn the heat down low. Pop a lid on the pot and let it simmer away for about 20 to 25 minutes. You want the squash to be super tender, so soft you can easily poke it with a fork.

Blend for Silky Smoothness

Once the squash is perfectly tender, it’s time to make it smooth! You have a couple of options here. You can carefully transfer the hot soup, a little at a time, into a regular blender. Just remember to vent the lid a bit and hold it down firmly so nothing splatters out – hot soup is no joke! Or, your best friend in this step might be an immersion blender. Just stick it right into the pot and blend until everything is smooth and creamy. Whichever way you choose, aim for that super silky texture.

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Season and Enhance Your Butternut Squash Soup

Now for the grand finale: tasting and tweaking! Add salt and freshly ground black pepper until it tastes just right to you. This is also where you can totally customize it. If you want it extra rich and creamy, stir in a little splash of coconut milk. Or, if you’re looking for a subtle sweetness to balance the savory notes, a bit of pureed apple is absolutely delicious. Just stir gently, and you’re ready to serve your perfect bowl!

Tips for the Best Instant Pot Butternut Soup

Okay, so maybe you’re like me and sometimes the stovetop feels like too much, or you just want that super-fast weeknight meal. My Instant Pot is a total game-changer for this butternut squash soup! It’s honestly so easy. Just use the sauté function to get your onions and garlic nice and soft first, just like we do on the stove. Then, add your cubed squash, broth, and those lovely spices. Seal it up and cook on high pressure for about 8 minutes. When it’s done, let the pressure release naturally for about 5 minutes, then do a quick release for any remaining pressure. Blend it up, and you’ve got an amazing instant pot butternut soup in a fraction of the time!

Ingredient Notes and Substitutions for Your Healthy Fall Soup

Sometimes, you just need a little tweak or a different ingredient on hand, and that’s totally okay! This butternut squash soup is forgiving and flexible, which is part of why I love it so much for a healthy fall soup fix. For the broth, I always lean towards a good quality vegetable broth, but chicken broth works too if that’s what you have. If you’re not a fan of curry powder, or you’re out? No worries! A pinch of garam masala or even just a bit more ginger with a dash of cinnamon can give it a lovely warm flavor, too. And if you use pre-cut squash, just make sure it looks really fresh!

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Make-Ahead and Freezer Tips for this Easy Squash Soup

You know, one of the best things about this butternut squash soup recipe is that it’s just as delicious the next day, or even a few days later! It actually tastes even better as the flavors meld together. So, if you want to get a head start or just love having healthy meals ready to go, this soup is perfect. Just let it cool completely after you blend it, then pop it into airtight containers. It’ll keep beautifully in the fridge for about 3-4 days. And for longer storage? It freezes like a dream! You can definitely stock your freezer with this cozy squash soup for those days you just want something warm and comforting without any fuss.

Serving Suggestions for Butternut Squash Soup

Now that you’ve got your wonderfully creamy butternut squash soup ready, what do you serve with it? Oh, the possibilities! A thick slice of crusty bread for dipping is practically a requirement, don’t you think? Or maybe a light, fresh side salad to balance out the richness. For a little extra flair, I love topping mine with some toasted pumpkin seeds for crunch or a delicate swirl of heavy cream or coconut milk. It just makes the whole bowl feel extra special and comforting!

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Frequently Asked Questions About Butternut Squash Soup

Share Your Pure Cooking Joy!

Now that you know just how easy it is to make this delicious butternut squash soup, I can’t wait for you to try it! When you do, please come back and leave a comment to let me know how it turned out. I love hearing your thoughts and experiences! Feel free to rate the recipe, too. And if you’re feeling inspired, snap a pic and share it on social media – I’d be thrilled to see your creations!

Easy Butternut Squash Soup

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A creamy and comforting butternut squash soup recipe that is simple to make and packed with flavor. Perfect for a weeknight meal or a cozy autumn dinner.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground ginger
• Salt and black pepper to taste
• Optional: coconut milk for creaminess, apple for sweetness

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute more until fragrant.
3. Add cubed butternut squash, vegetable broth, curry powder, and ginger to the pot.
4. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes, or until squash is tender.
5. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
6. Season with salt and pepper to taste. If desired, stir in a splash of coconut milk for extra creaminess or a bit of pureed apple for sweetness.
7. Serve hot.

Notes

• For an Instant Pot version, sauté onion and garlic, then add squash, broth, and spices. Cook on high pressure for 8 minutes, then natural release for 5 minutes. Blend as usual.
• This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
• Add a pinch of cayenne pepper for a bit of heat.
• Garnish with toasted pumpkin seeds or a swirl of cream.

Nutrition

• Serving Size: 1.5 cups
• Calories: 180
• Sugar: 12g
• Sodium: 600mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 3g
• Cholesterol: 0mg