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Easy Butternut Squash Soup: Simple Stovetop Comfort

Close-up of a white bowl filled with smooth, bright orange easy butternut squash soup.
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Make this simple butternut squash soup on the stovetop for a quick, comforting meal. This recipe requires minimal effort and common ingredients, perfect for weeknight dinners.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup heavy cream (optional, for creamy soup)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the cubed butternut squash, vegetable broth, salt, pepper, and nutmeg to the pot.
  5. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the squash is very tender when pierced with a fork.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup until smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a standard blender and blend until smooth, returning it to the pot.
  7. If using, stir in the heavy cream until fully combined and heated through. Do not boil after adding cream.
  8. Taste and adjust salt and pepper as needed before serving.

Notes

  • For a richer flavor, roast the squash cubes at 400°F for 20 minutes before adding them to the pot.
  • If you skip the cream, this soup is naturally vegan and healthy easy butternut squash soup.
  • This soup freezes well for up to three months. Cool completely before storing.

Nutrition

Find it online: https://cookingbycarla.com/easy-butternut-squash-soup/