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Cozy up this fall with a creamy, vegetarian Butternut Squash Soup Recipe that’s healthy, homestyle, and easy to make!
This comforting soup combines roasted butternut squash and warming spices for a bowl that’s as nutritious as it is delicious. As the leaves turn, I find myself reaching for this fall favorite—packed with vitamin A, fiber, and all the cozy vibes you crave. According to my blog analytics, traffic for this soup peaks each October (hello, sweater weather!). I first whipped it up for my daughter’s school potluck, and now it’s a family staple—whether we’re gathered around the table on a crisp evening or craving something nourishing after a long day. If you love this recipe, you might enjoy my Homestyle Creamy Pumpkin Soup next.
Why You’ll Love This Recipe
• No oven needed—stovetop magic for busy weeknights
• Ready in under an hour, including prep
• Vegetarian and gluten-free (just grab GF broth)
• Creamy texture without heavy cream—Greek yogurt adds richness
• Loaded with beta-carotene and vitamin C, a healthy fall pick-me-up
• Homestyle flavor that feels like a warm hug in a bowl
• Easy make-ahead: freezes beautifully for future meals
• Versatile—spice it up or keep it mild for the kids
Ingredients
• 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed (look for firm skin and avoid soft spots)
• 2 tbsp extra-virgin olive oil (avocado oil works too)
• 1 medium yellow onion, diced (Vidalia or sweet onion gives a mellow base)
• 2 cloves garlic, minced (fresh for best flavor; jarred in a pinch)
• 4 cups low-sodium vegetable broth (homemade adds depth; swap chicken broth if not vegetarian)
• ½ cup plain Greek yogurt (full-fat for extra creaminess; non-dairy yogurt for vegan)
• ¼ tsp ground nutmeg (freshly grated if you can)
• ½ tsp smoked paprika (optional, for a subtle smoky note)
• Salt and freshly ground black pepper, to taste
• Chopped chives or parsley, for garnish
Tip: Cube the squash into uniform pieces so it cooks evenly—no one likes a half-raw chunk!
Directions
1. Warm the oil in a large heavy pot over medium heat until it shimmers.
2. Add the diced onion and a pinch of salt; sauté until it’s translucent and just starting to caramelize (about 5 minutes).
3. Stir in the garlic and smoked paprika; cook for 30 seconds until fragrant—your kitchen will smell amazing.
4. Toss in the cubed butternut squash, coating each piece in that onion-garlic mix.
5. Pour in the vegetable broth, bring to a gentle boil, then reduce heat to a simmer. Cover and cook until the squash is tender when poked with a fork (about 20 minutes).
6. Remove from heat and let it cool for a few minutes—this helps prevent splatters when blending.
7. Working in batches, transfer soup to a blender (or use an immersion blender) and puree until silky smooth. If you want extra silkiness, pass the blended soup through a fine mesh sieve.
8. Return the soup to the pot, stir in the Greek yogurt and nutmeg, and season with salt and pepper to taste. Warm through over low heat, stirring gently.
9. Ladle into bowls, sprinkle with chives or parsley, and serve hot.
Servings & Timing
Makes: 6 servings (about 1½ cups each)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
• Swap Greek yogurt for full-fat coconut milk for a dairy-free twist.
• Stir in a teaspoon of curry powder for a spiced autumn flair.
• Add roasted apple chunks for a sweet-savory balance.
• Top with crispy pancetta or bacon bits for a smoky crunch.
• Blend in roasted red bell pepper for extra color and depth.
• Sprinkle toasted pumpkin seeds on top for nutty texture.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in freezer-safe bags or containers for up to 3 months—thaw overnight in the fridge.
Reheat: Gently warm on the stove over low heat, stirring occasionally to keep it smooth; microwave in 1-minute bursts, stirring between.
Make-Ahead Tip: Cube the squash and chop the onion a day ahead to slash your prep time.
Notes
• For deeper flavor, roast the squash on a baking sheet at 400°F for 25 minutes instead of stovetop sautéing.
• Use a high-speed blender or let your immersion blender rest in the soup for a few seconds to avoid overworking the motor.
• If the soup seems too thick, whisk in a splash of broth; too thin? Simmer uncovered for a few minutes.
• A tiny pinch of cayenne can wake up the sweetness if you like a hint of heat.
FAQs
Q: Can I roast the squash instead of cooking it in the pot?
A: Absolutely—roasting at 400°F caramelizes the edges and adds depth; just reduce stovetop cook time by about 5 minutes.
Q: Is this soup gluten-free?
A: Yes, as long as you use a certified gluten-free broth and double-check any optional toppings.
Q: How can I make this vegan?
A: Swap the Greek yogurt for coconut or cashew yogurt; it still turns out silky and rich.
Q: My soup turned out grainy—what went wrong?
A: Likely the squash wasn’t fully soft or the blender needed more time; cook until fork-tender and blend thoroughly.
Q: Can I use butternut squash puree from a can?
A: You can, but start with less puree and adjust broth so it’s not too thick; homemade cubes taste fresher.
Q: What’s the best way to reheat frozen soup?
A: Thaw overnight, then warm gently on the stove while stirring; avoid high heat to keep it smooth.
Conclusion
This Butternut Squash Soup Recipe brings together creamy texture, homestyle warmth, and fall flavors in minutes—no fuss, all comfort. Give it a try this weekend, leave a comment below to let me know how it turns out, and don’t miss my other cozy soup recipes!
Butternut Squash Soup Recipe
Ingredients
- 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- ½ cup plain Greek yogurt
- ¼ tsp ground nutmeg
- ½ tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Chopped chives or parsley, for garnish
Instructions
- Warm the oil in a large heavy pot over medium heat until it shimmers.
- Add the diced onion and a pinch of salt; sauté until translucent, about 5 minutes. Stir in garlic and smoked paprika; cook for 30 seconds.
- Toss in the cubed butternut squash, pour in the vegetable broth, bring to a gentle boil, then simmer until squash is tender, about 20 minutes.
- Remove from heat, cool slightly, then blend soup until smooth. Return to pot, stir in Greek yogurt and nutmeg, season with salt and pepper.
- Ladle into bowls, sprinkle with chives or parsley, and serve hot.
