Butternut Squash Soup Recipe (2024)

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by Mike Hultquist · Nov 10, 2023 · 69 Comments · Jump to Recipe

This is the best butternut squash soup recipe with the perfect blend of herbs and spices, nice and creamy, easy to make, plus you can freeze the leftovers.

Easy Butternut Squash Soup Recipe - My Favorite Way

Today we're making a big pot of one of my favorite colder weather soups in the Chili Pepper Madness kitchen - Butternut Squash Soup.

My butternut squash soup recipe is filled with a select blend of spices and fresh herbs that compliment the natural sweetness of the butternut squash.

Butternut squash has a nutty taste and soft consistency when cooked, making it perfect for soup season.

I cook it down with lots of onion, celery, garlic, and peppers, then simmer it in stock, herbs, and spices, until the entire pot is tender and brimming with flavor.

Once you blend it, you'll always crave the luxurious creaminess that results from this perfect blend of ingredients.

This is definitely my favorite way to make it, and I think you'll love this recipe as much as we do.

Let me show you how to make butternut squash soup!

Butternut Squash Soup Ingredients

Olive Oil. For cooking.
Butternut Squash. The star of the dish! The perfect winter squash.
Vegetables. Onion, celery, garlic, and peppers. You can use bell peppers for a milder version, or use hotter peppers to your preference, like jalapenos, serranos, or your favorites.
Fresh Herbs and Spices. Use paprika, cayenne, cumin, thyme, rosemary, salt and black pepper. See the recipe notes section for other options. This is very customizable.
Stock. Use chicken or vegetable stock or vegetable broth, or chicken broth. The amounts are variable, based on how thin or thick you'd like your final soup.
For Garnish. Toasted pepitas (optional), red chili flakes, fresh chopped parsley.

How to Make Butternut Squash Soup - the Recipe Method

Cook Down the Squash and Vegetables. Heat the oil in a large pot or Dutch oven to medium heat. Add the chopped squash, onion, peppers, and celery.

Sprinkle with a bit of salt and cook for 10-12 minutes, stirring occasionally, until the vegetables begin to soften and slightly caramelize at the bottom of the pot.

Garlic and Spices. Add the garlic, seasonings, and herbs. Stir and cook for 2 minutes to let the spices bloom.

Add the Stock and Simmer. Add the chicken stock or vegetable stock. Bring to a boil, then reduce heat to simmer.

Simmer for 20 minutes, or until everything is nice and tender.

Blend the Soup Until Smooth. Use an immersion blender to blend the ingredients until very smooth, or you can transfer the contents of the pot to a blender or food processor, then blend until smooth.

Transfer the soup back to the pot.

Adjust and Final Simmer. Taste and adjust for salt and pepper, seasonings, and amount of liquid. You can add a bit more stock or water to thin it out, if desired.

At this point, you can serve the soup if you'd like. I like to let it simmer for just a bit longer to continue developing flavor.

You can simmer longer if you’d like. If you're adding any cooked proteins, add them just before the final simmer to warm them through.

Garnish and Serve. I like to sprinkle on freshly toasted pepitas or pumpkin seeds, spicy red pepper flakes, and some fresh chopped parsley.

Boom! Done! Nothing like a bowl of butternut squash soup! Looks so good, doesn't it? So nice and creamy, with the perfect amount of spices for great flavor.

This is the best butternut squash soup I've had by far, just the way I like it. Perfection, my friends.

Recipe Tips & Notes

Change Up the Seasonings. You can easily change up the spices and seasonings to make this butternut squash soup recipe your own. Here are some great options to consider.

Cajun or Creole. Use Cajun Seasoning or Creole Seasoning for a southern U.S. flavor spin.
Curried Butternut Squash Soup. Try my Homemade Curry Powder for a burst of curry flavor. This is even better when you add coconut milk.
Go International. Think outside the box with blends like Jamaican Jerk Seasoning, Ethiopian Berbere, or Chinese 5 Spice. Sweeten it with a bit of maple syrup.

Add Proteins. You can round out the soup to make it more of a meal by adding in cooked chicken or pork, shrimp or other seafood, silky tofu, lentils or beans.

Extra Creamy Butternut Squash Soup. Want extra richness and creaminess? Consider swirling in cream cheese until melted through, goat cheese, or heavy cream.

Winter Squash Options. You can easily make this recipe with other winter squash as you find them. Try it with roasted butternut squash. It's also perfect for gourds like pumpkin.

Storage

This recipe will last up to 5 days in the refrigerator in a sealed container. You can easily make it ahead of time, then reheat it in a pot on the stove.

You can also freeze it for 2-3 months in freezer containers. I do this all the time when I made large batches.

That's it, my friends. I hope you enjoy my butternut squash soup recipe. Let me know if you make it. I'd love to hear how it turned out for you, and what spices and seasonings you decided to use.

Tools Used For This Recipe

Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.

Immersion Blender - I love my immersion blender. It makes soup making so much easier than transferring it back and forth between the pot and blender.

Try Some of My Other Popular Recipes

I hope you'll try some of my other soup recipes, all made "Madness Style", with lots of spices and full of big flavor.

Pumpkin Soup
Carrot Soup
Sweet Potato Soup
Roasted Red Pepper Soup
Roasted Hatch Chile Soup
The Best Corn Chowder
Roasted Tomato Soup
Cabbage Soup
Turkey Stew

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Butternut Squash Soup Recipe

This is the best butternut squash soup recipe with the perfect blend of herbs and spices, nice and creamy, easy to make, plus you can freeze the leftovers.

Save Recipe

Course: Soup

Cuisine: American

Keyword: bell peppers, butternut squash, cayenne, paprika

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Calories: 171kcal

Author: Mike Hultquist

Servings: 8

Tap or hover to scale

4.86 from 35 votes

Leave a Review

Ingredients

2 tablespoons olive oil
3 pound butternut squash peeled and chopped (seeds removed)
1 large onion chopped (white or yellow)
1 large bell pepper chopped (use jalapeno peppers or hotter for a spicy version)
1 stalk celery chopped
5 cloves garlic chopped
2 tablespoons paprika I use hot paprika
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
1 teaspoon cayenne pepper
1 teaspoon cumin
Salt and pepper to taste
4 cups chicken stock use vegetable stock for a vegetarian version – you can use up to 6 cups for thinner soup
For Garnish. Toasted pepitas (optional), red chili flakes, fresh chopped parsley

Instructions

Heat the oil in a large pot or Dutch oven to medium heat. Add the chopped squash, onion, peppers, and celery. Sprinkle with a bit of salt and cook for 10-12 minutes, stirring occasionally, until the vegetables begin to soften and slightly caramelize at the bottom of the pot.
Add the garlic, seasonings, and herbs. Stir and cook for 2 minutes to let the spices bloom.
Add the chicken (or vegetable) stock. Bring to a boil, then reduce heat to simmer. Simmer for 20 minutes, or until everything is nice and tender.
Use an immersion blender to blend the ingredients until very smooth, or you can transfer the contents of the pot to a blender or food processor, then blend until smooth. Transfer the soup back to the pot.
Taste and adjust for salt, seasonings, and amount of liquid. You can add a bit more stock or water to thin it out, if desired.
Simmer the soup for 5 minutes to develop more flavor. You can simmer longer if you’d like.
Garnish and serve!

Nutrition Information

Calories: 171kcalCarbohydrates: 29gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 4mgSodium: 186mgPotassium: 853mgFiber: 5gSugar: 7gVitamin A: 19592IUVitamin C: 58mgCalcium: 106mgIron: 2mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 11/10/23 to include new information. It was originally published on 11/21/22.

Reader Interactions

Comments

Debbie Gullo says
January 22, 2024 at 12:46 pm

I used green ancho chili seasoning in place of cayenne pepper. It was SO delicious.
Reply
- Mike Hultquist says
  January 22, 2024 at 12:46 pm
  See Also
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  Nice! I love it! Great addition. Thanks, Debbie!
  Reply
Janet says
January 09, 2024 at 1:54 pm

I served this as part of our Thanksgiving meal, and it was a huge hit. I suspect it will be served for years to come. I made no changes to the recipe. Thank you!
Reply
- Mike H. says
  January 09, 2024 at 2:34 pm
  
  Awesome, glad to hear it, Janet!
  Reply
Courtney L. says
January 08, 2024 at 4:38 pm

Any suggestions for side dishes? I see someone said toast but just wondering if you would serve with croutons or something for a crunch element?
Reply
- Mike H. says
  January 09, 2024 at 3:40 am
  
  Courtney, croutons would be great, especially garlic parmesan. In fact, any crusty bread or baguette would work particularly well.
  Reply
Sydney says
January 03, 2024 at 12:44 pm

There is no way this recipe has 171,000 calories?! What am I converting wrong if it’s really 171kcals?
Reply
- Mike H. says
  January 04, 2024 at 5:59 am
  
  Haha, that would be insane, huh? If seriously, in nutrition, kcal is the right way to indicate what we refer to as "calories" in everyday language. So 171 kcal means that this recipe has 171 "calories". 😉
  Reply
Wendy says
December 19, 2023 at 6:18 pm

Love butternut squash soup, and this recipe was so flavorful and easy to make!
Reply
- Mike Hultquist says
  December 19, 2023 at 6:22 pm
  
  Excellent! Thanks, Wendy! Glad you enjoyed it! =)
  Reply
Ellen Green says
December 17, 2023 at 6:54 am

This soup is perfect for a snowy winter day! Creamy and filling with some crusty bread.
Reply
- Mike Hultquist says
  December 17, 2023 at 8:47 am
  
  Thanks so much, Ellen! I appreciate it!
  Reply
Karleen Schmiedt says
December 16, 2023 at 11:41 am

This is so tasty...excellent/fully of flavor!
Reply
- Mike Hultquist says
  December 16, 2023 at 12:28 pm
  
  Glad you enjoyed it, Karleen!
  Reply
April says
December 05, 2023 at 4:05 pm

I’ve never made butternut squash soup but had a large one left over from thanksgiving and thought I’d give it a try. I used a jalapeño along with regular bell pepper and I love love love it! I have tried many of your recipes and have never been disappointed thank you so much for all your recipes! I share them with my friends
Reply
- Mike Hultquist says
  December 05, 2023 at 4:13 pm
  
  So great to hear, April! Thanks for sharing, and very happy you're enjoying the recipes! Cheers!
  Reply
Kris says
November 28, 2023 at 5:07 pm

Love, love, love this recipe. To be honest, I haven't actually had a whole bowl yet, but my taste tests have me swooning! I used my canned squash since I canned all I had in my garden. Just added that after the veggies were soft and went from there. Cant wait for my husband to get home so we can eat. 🙂 So many recipes online tend to be bland and its nice to find something (someone) who likes spice.
Thank you!
Reply
- Mike Hultquist says
  November 28, 2023 at 7:47 pm
  
  Thanks, Kris. I appreciate it. Very happy you're enjoying it, and hope your husband loves it as much as you do.
  Reply
Sarah says
November 27, 2023 at 6:10 pm

This recipe has way too much paprika and cayenne. Totally overpowered the taste, and I did e even end up using it all.
Reply
- Mike Hultquist says
  November 27, 2023 at 10:52 pm
  
  Sarah, sorry it was too much for you. This is a spicy food recipe site, though. I do like to spice things up. I stand by the recipe, though. I suggest next time to skip the hotter spices, per my notes. I do appreciate your comments.
  Reply
Angela Desilets says
November 25, 2023 at 8:49 pm

So yummy. I baked mine first for about 45 min. I then put it in a pot on the stove added an apple and chicken broth, cooked for about 30 min then blended. Added in the cream. I did not use a Jalapeño, the cumin made it spicy enough. if you don't like spice maybe leave it out. Otherwise it was absolutely perfect
Reply
- Mike Hultquist says
  November 26, 2023 at 9:57 am
  
  Yay!! Glad you enjoyed it, Angela!
  Reply
Shannon says
November 24, 2023 at 9:17 am

Wow! This tasted like spicy stuffing in the form of soup - so good! I opted for 1 jalepeno with seeds instead of the mild pepper. Used homemade veg stock. I stirred in a little bit of lime juice to round out the heat. Topped it with shredded parmesan. My husband LOVED it! Next time I will double the recipe and freeze some for later.
Reply
- Mike Hultquist says
  November 24, 2023 at 9:18 am
  
  Excellent! Glad you both enjoyed it, Shannon! I appreciate it.
  Reply
  See Also
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Leif says
November 20, 2023 at 10:54 pm

yes. yum..
two things I tried: caramelize in oven - one inch dice, toss with EVOO
400F, 50 min - reduces the water content by half, increases the flavor, you can make up the water with stock [yum] if needed. caramelize the veggies that need it in the pot with the spices that want toasting for better control on both fronts. A little bacon/goose fat? yum [if you're not averse]. a little smoked jalapeno at the end?
Reply
- Mike Hultquist says
  November 21, 2023 at 6:49 am
  
  Sounds great, glad you enjoyed it.
  Reply
Connie says
November 16, 2023 at 12:54 pm

Delicious! First time making, is just a bit too spicy for me was actually a bit of a shock. Going to add some cream in to cut it a bit!
Reply
- Mike Hultquist says
  November 16, 2023 at 1:45 pm
  
  Thanks, Connie. Yes, I do spicy versions of most recipes here, so keep that in mind if you explore more of my recipes. You can definitely dial the spices back to make it milder. For example, this recipe uses 2 tablespoons paprika and 1 teaspoon cayenne. You can skip the cayenne next time and halve the paprika. Glad you enjoyed the flavor.
  Reply
Paul️ says
November 15, 2023 at 11:46 am

Love this soup ! vegi stock for me, and I like to experiment with flavours and ingredients , I’ve added a little creamed coconut and that ramps up the creaminess!
Reply
- Mike Hultquist says
  November 15, 2023 at 12:11 pm
  
  Excellent! Glad you enjoyed it, Paul!
  Reply
Steve P says
November 14, 2023 at 4:29 pm

Excellent soup! I thank God that you made and posted it. I like a little heat so used 5 jalapenos without seeds. Just right for me. Second bowl I swirled in a dash of pumpkin pie spice. Delicious.
Reply
- Mike Hultquist says
  November 14, 2023 at 4:31 pm
  
  Boom! Sounds awesome, Steve! Nice and spicy, just how I like it. Glad you enjoyed it.
  Reply
Darrin says
November 12, 2023 at 12:15 pm

This was so good, and perfect for the weather.
I had to substitute ghee for the oil, and I didn't have hot paprika, so I added 1tsp Kasmiri chili Powder.
the substitution made it the top end of heat level for me, but just right for my wife. it was a perfect dinner for me to cook for her!
Reply
- Mike Hultquist says
  November 12, 2023 at 1:29 pm
  
  Boom! Glad you enjoyed it, Darrin!
  Reply
Courtney says
November 05, 2023 at 1:49 pm

My first time making butternut squash soup. I liked it but I felt it was too spicy for my pallet. I did add 8oz of cream cheese, but there was still a lot of spicy. Sorry I am a wimpy minnesotan when it come to spice. Could I half the spices?
Reply
- Mike Hultquist says
  November 05, 2023 at 2:55 pm
  
  Courney, yes, you can easily adjust the spice levels to your preference, or use milder ones. I do tend to cook with a lot of spicy things, hence the site name. Extra spicy for me!
  Reply
Bridget says
October 28, 2023 at 5:40 pm

Definitely the most flavorful homemade butternut squash soup I’ve ever had, so really appreciate that! It was a *bit* on the too spicy side for my family’s palate, but I added lemon juice to neutralize it a bit and wow- so good!
Reply
- Mike Hultquist says
  October 29, 2023 at 9:13 am
  
  Thanks, Bridget. Glad you liked it. Cheers.
  Reply
Elaina says
October 25, 2023 at 4:50 am

A friend gave me butternut squash and a bunch of peppers from her garden--and this looks like the perfect way to use them! I like the idea of using Ethiopian Berbere spice--would you suggest I replace all of the spices with the Berbere? Or maybe just the cayenne and cumin?
Reply
- Mike Hultquist says
  October 25, 2023 at 5:26 am
  
  Elaina, yes, use it in place of the cayenne and cumin. Enjoy!
  Reply
  - Elaina says
    October 27, 2023 at 3:50 am
    
    Thanks! This was really delicious! So easy and so flavorful! Will definitly make this recipe again!
    Reply
Vicki says
October 20, 2023 at 2:16 pm

This was fabulous! It so packed with flavor! The fresh herbs and spices turned butternut squash from bland and boring to exciting!
Reply
- Mike Hultquist says
  October 21, 2023 at 7:04 am
  
  Glad you enjoyed it, Vicki! =) I need to make this again soon.
  Reply
Kathy says
October 15, 2023 at 2:51 pm

So good. Healthy & you can add more veggies if you like. I added a bit of whole milk after everything was done since it was a bit thick. I also used the ninja mixer instead of the emulsion mixer… faster to mix.
Enjoy !!!
Reply
- Mike Hultquist says
  October 15, 2023 at 2:53 pm
  
  Awesome! Glad you enjoyed it, Kathy! Definitely a hit with us!
  Reply
Sara says
October 03, 2023 at 12:56 pm

Sooo delicious. Made with a few Serranos and jalapeños. Wow such good flavor.paired with a baguette
Reply
- Mike H. says
  October 04, 2023 at 5:58 am
  
  Awesome, Sara. Enjoy!
  Reply
Miriam says
September 24, 2023 at 2:01 pm

This was the best butternut squash soup we've ever had. Served with grilled fish and some were putting the fish in the soup, it was that good. Thank you for the recipe.
Reply
- Mike Hultquist says
  September 24, 2023 at 2:04 pm
  
  Excellent! Glad you enjoyed it, Miriam! I love to hear it. We enjoy adding fish or shrimp to ours as well. Great way to make a meal!
  Reply
Soroco says
September 13, 2023 at 5:56 pm

Made this as curry flavored and topped w shredded rotisserie chicken that I pan toasted with cilantro and some fresh ginger. Also added julienned toppings of red cabbage, cilantro, radish, and roasted pepitas. The husband thought is was great.
Reply
- Mike Hultquist says
  September 14, 2023 at 5:59 am
  
  Boom! Perfect with curry spices! Glad you and your husband enjoyed it, Soroco!
  Reply
ELIZABETH FERREIRA says
April 23, 2023 at 11:55 pm

absolutely delicious. will definitely make it again
Reply
- Mike Hultquist says
  April 24, 2023 at 5:31 am
  
  Awesome! Thanks, Elizabeth!
  Reply
Kitk says
November 29, 2022 at 6:32 pm

I just made this recipe (with a couple of small tweaks to incorporate my backyard ground pepper blends) and I couldn’t be happier with the result! This it super tasty butternut soup with an attitude! thanks for the recipe. It’s officially in the rotation now.
Reply
- Mike Hultquist says
  November 30, 2022 at 6:51 am
  
  Nice! Glad you enjoyed it!!
  Reply
- Becky says
  August 31, 2023 at 12:31 pm
  
  Just made this with butternut squash we grew and it was delicious. we also made a few twist we used smoked paprika instead of regular, roasted the squash, garlic and pepper before cooking under the boriler before we started cooking on the stove. When we served it we put a dollop of sour cream and bacon crumbles. we will definitely make again
  Reply
  - Mike Hultquist says
    August 31, 2023 at 12:57 pm
    
    Sounds wonderful to me, Becky!
    Reply
Yvonne says
November 28, 2022 at 7:11 pm

It would be nice if the recipe list was all listed in one place. Giving the servings size So one could adjust the amount in a recipe, and make adjustments accordingly. And then the commentary on it, which is great, would be wonderful.
Reply
- Mike Hultquist says
  November 28, 2022 at 7:15 pm
  
  Yvonne, all of the ingredients (list) with measurements are at the bottom of the post in the recipe card, just above the comments. Let me know if you can't find it.
  Reply
Kathy says
November 28, 2022 at 6:42 am

I made this as written using some curry and coconut milk. This was an absolute hit with everyone. Thanks, Mike.
Reply
- Mike Hultquist says
  November 28, 2022 at 6:52 am
  
  Glad you enjoyed it, Kathy! Thanks for sharing! Happy!
  Reply
Mary L Johnson says
November 23, 2022 at 8:52 am

?? I am making the soup in the crock pot. Did taste test and it is a little too spicy for guests. What can I do/add to reduce the heat. TU
Reply
- Mike Hultquist says
  November 23, 2022 at 9:01 am
  
  Mary, you can try adding in some dairy to help balance out the heat. Cream cheese can work, and will add a nice flavor and thickness. Milk or cream are good, too, or a mixture of milk/cream cheese. Or, you can add in more squash for a larger pot, which will dilute the heat bit. I hope this helps.
  Reply
Phyllis says
November 21, 2022 at 12:51 pm

How many cups or ounces pf butternut squash? Cubed squash is more readily available. I really would love to make this soup.
Reply
- Mike Hultquist says
  November 21, 2022 at 1:09 pm
  
  Phyllis, you should get roughly 3 cups of squash from a typical 2 pound butternut squash.
  Reply
  - Rick says
    November 15, 2023 at 5:15 pm
    
    Hi…..so from a 3 lb butternut squash, I should get 4.5 cups of squash?? Should I use 4.5 cups of squash in this recipe?? Thank You
    Reply
    - Mike Hultquist says
      November 15, 2023 at 5:41 pm
      
      Rick, I got about 4.5 cups with 1-inch or so cubes, yes.
      Reply
Michael says
November 21, 2022 at 9:34 am

I made very close to this recipe but cooked one pound Italian sausage that I cooked separately added. got rave reviews from everyone. I had never tried squash soup before, but this is a real winner.
Reply
- Mike Hultquist says
  November 21, 2022 at 12:10 pm
  
  Outstanding! I love the addition of the Italian sausage! Nice. I'll take a bowl! =)
  Reply