What to mix with butternut squash for soup?

You can mix butternut squash with carrots, apples, sweet potatoes, white beans, or coconut milk for extra creaminess. Spices like sage, rosemary, and ginger bring out the flavor, while red lentils or cashews can thicken it naturally and add protein.

Is butternut squash healthier than potatoes?

Yes. Butternut squash is generally lower in calories and carbs while providing more fiber, vitamin A, and antioxidants than potatoes. It’s also a better choice for low-glycemic diets and plant-based eaters.

What spices go into butternut squash soup?

Popular spices include sage, rosemary, cumin, cinnamon, ginger, nutmeg, and turmeric. These spices enhance the natural sweetness of the squash while building a warm, savory flavor base.

Do I peel butternut squash to make soup?

Yes, for the smoothest texture, it’s best to peel the squash. The skin can be tough and fibrous. However, if roasting first, you can scoop out the flesh afterward and skip peeling altogether.

Butternut Squash Soup – The Best 9-Part Fall Comfort Recipe Guide

Ingredients

Scale

1 large butternut squash (about 2.5–3 lbs), peeled and cubed

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup coconut milk or heavy cream

Salt and pepper to taste

Optional toppings: roasted pumpkin seeds, Greek yogurt, or fresh herbs

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Instructions

1. Preheat oven to 400°F. Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and caramelized.

2. In a large pot, heat remaining olive oil over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook for 1 minute.

3. Add roasted squash, cinnamon, nutmeg, and vegetable broth. Stir to combine.

4. Bring to a simmer, then cover and cook for 10 minutes to let flavors meld.

5. Use an immersion blender to puree the soup until smooth (or blend in batches in a blender).

6. Stir in coconut milk or cream. Taste and adjust seasoning.

7. Serve hot, topped with pumpkin seeds, herbs, or a swirl of yogurt.

Notes

Make it vegan with coconut milk or keep it rich with heavy cream.

Freeze leftovers for up to 2 months.

Roasting the squash enhances flavor—don’t skip that step!

Author: Aaron
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup / Fall Favorites
Method: Roasted / Blended
Cuisine: American