I’ve tried countless squash soup recipes, but the best one always comes down to simplicity and depth of flavor. Roasting the vegetables caramelizes their natural sweetness, while a splash of coconut milk adds creaminess without overwhelming the taste. What makes this recipe stand out is how easily it comes together, yet it feels like something special. Curious about the secret to balancing spices and texture? There’s a reason this soup keeps me coming back.
Recipe
There’s something magical about a bowl of homemade squash soup—rich, velvety, and packed with deep, caramelized sweetness that store-bought versions just can’t match. This recipe? It’s the one I make every fall without fail, the kind that fills your kitchen with the warm, nutty aroma of roasted squash and spices.
The secret? A splash of coconut milk for creaminess and a hint of fresh ginger to balance the sweetness—trust me, it’s a game-changer.
One spoonful of this silky, golden goodness, and you’ll swear off canned soup forever. Best part? It’s ridiculously easy to whip up, even on a busy weeknight. Let’s get cooking.
Ingredients
Start with the basics: a great squash soup hinges on fresh, quality ingredients. Opt for butternut squash—it’s naturally sweet and creamy—but feel free to swap it with acorn squash or pumpkin if that’s what you’ve got on hand.
Don’t skimp on aromatics like onions and garlic; they build the foundation of flavor. And while store-bought broth works, homemade will take this soup to the next level.
For the Soup Base:
- Butternut squash (about 2 lbs) – Peeled, seeded, and cubed. Fresh is best, but pre-cut saves time.
- Yellow onion (1 medium) – Diced. Shallots can work for a milder flavor.
- Garlic cloves (2-3) – Minced. For a deeper taste, roast the garlic first.
- Olive oil (2 tbsp) – Extra virgin adds richness; avocado oil works too.
- Vegetable or chicken broth (4 cups) – Low-sodium lets you control the salt.
For Creaminess & Depth:
- Full-fat coconut milk (1 cup) – Adds creaminess without dairy. Heavy cream is a substitute if you’re not vegan.
- Ground nutmeg (¼ tsp) – A pinch enhances the squash’s sweetness. Freshly grated is ideal.
- Ground cinnamon (½ tsp) – Optional but adds warmth.
For Finishing Touches:
- Salt and freshly ground black pepper – To taste. Always season in stages.
- Fresh thyme or sage leaves – For garnish. Adds a pop of freshness.
Pro Tip: Toasted pumpkin seeds or a drizzle of chili oil make great toppings for an extra layer of texture and flavor.
How to Make the Best Creamy Butternut Squash Soup
- Adjust seasoning – Taste and add salt, pepper, or a squeeze of maple syrup to balance the sweetness.
- Flexibility: Like it spicy? A pinch of cayenne adds a kick.
- Serve with flair – Ladle into bowls and top with toasted pumpkin seeds, a drizzle of cream, or fresh herbs.
- Pro tip: Let the soup sit for 10 minutes off the heat—the flavors intensify as it cools slightly.
Nutrition
1 serving of homemade squash soup provides essential nutrients. Below is the detailed nutritional breakdown.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 20 g |
| Protein | 3 g |
| Fat | 4 g |
| Fiber | 5 g |
| Sodium | 300 mg |
| Vitamin A | 150% DV |
| Vitamin C | 30% DV |
| Calcium | 6% DV |
| Iron | 8% DV |
Chef Tips
Getting the most out of your squash soup starts with roasting the squash—it deepens the flavor and brings out its natural sweetness.
I always use homemade stock for richer depth, and a touch of cream or coconut milk adds luxurious creaminess.
Don’t skip blending for silky smoothness, and finish with a sprinkle of toasted seeds or herbs for texture.
Season gradually—taste as you go!
