Soups & Stews > Vegetarian Soups & Stews > Vegetable-Focused Soups > Butternut Squash Soup Recipe (Vegetarian)

Creamy Vegetarian Butternut Squash Soup

This creamy butternut squash soup is a comforting and flavorful vegetarian dish perfect for fall and winter. It's easy to make and can be customized with your favorite spices and toppings.

Prep Time
20 minutes
Cook Time
40 minutes
Servings
6
Ingredients
  • 1 large (about 2 lbs) Butternut squash
  • 1 medium, chopped Yellow onion
  • 2 medium, chopped Carrots
  • 2 medium, chopped Celery stalks
  • 4 cloves, minced Garlic
  • 6 cups Vegetable broth
  • 1/2 cup (optional, for extra creaminess) Heavy cream or coconut milk
  • 2 tablespoons Olive oil
  • 1 teaspoon Dried thyme
  • to taste Salt
  • to taste Black pepper
  • Optional toppings
  • Toasted pumpkin seeds
  • Croutons
  • Fresh herbs (sage, parsley)

Prepare the Butternut Squash

Carefully peel the butternut squash using a vegetable peeler. Cut the squash in half lengthwise, remove the seeds, and chop the flesh into 1-inch cubes. Safety Tip: Use a sharp knife and a stable cutting board when working with butternut squash.

Sauté the Vegetables

In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.

Add Squash and Broth

Add the cubed butternut squash and dried thyme to the pot. Pour in the vegetable broth, ensuring that the vegetables are mostly covered. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the squash is very tender.

Blend the Soup

Carefully transfer the soup to a blender (working in batches if necessary) or use an immersion blender to blend the soup until smooth and creamy. Caution: Be careful when blending hot liquids to avoid splattering.

Finish and Serve

Return the blended soup to the pot. Stir in the heavy cream or coconut milk (if using). Season with salt and black pepper to taste. Heat through gently. Serve hot, garnished with toasted pumpkin seeds, croutons, or fresh herbs.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.
Calories: Approximately 60-80 kcal
Carbohydrates: 10-15g
Protein: 1-2g
Fat: 2-4g (depending on cream content)

Other Considerations for Nutrition

For a lower-calorie option, omit the cream or use a light coconut milk. To reduce sodium, use low-sodium vegetable broth and adjust salt to taste. Adding seeds and nuts as toppings will increase the healthy fats and protein content.

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FAQ

  • Can I make this soup vegan?

    Yes, simply substitute the heavy cream with full-fat coconut milk or another plant-based cream alternative. Ensure your vegetable broth is also vegan.
  • Can I freeze this soup?

    Yes, allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
  • What other spices can I add?

    Consider adding a pinch of nutmeg, cinnamon, or ginger for a warmer, spicier flavor. A bay leaf added during simmering can also enhance the depth of flavor.