Butternut Squash Soup
See my guide on how to use an Instant Pot.
Flavored with shallots, sage and nutmeg, this creamy Butternut Squash Soup is so comforting.
There’s no better way to welcome fall than with a bowl of homemade butternut squash soup! This healthy soup recipe has an incredible smooth, creamy texture, yet it’s made without cream. It’s richly flavored with a touch of sweetness from the butternut squash. It’s the perfect soup to enjoy for lunch or dinner on a chilly day, or to serve as a first course for a holiday meal.
Readers have loved my Instant Pot Butternut Squash Soup recipe for years, and I wanted to give you a similar recipe that you can make on the stove top. As this butternut squash soup simmers on the stove, your kitchen will be filled with the enticing aromas of sage, butternut squash and nutmeg. This cozy soup is the perfect fall comfort food. We’ll be making it on repeat all season long, and I hope you will too!
Ingredients You’ll Need
- Butter and Olive Oil: Using a combination of butter and olive oil to sauté the shallots, garlic and sage gives this soup the best flavor. The butter adds richness and helps to give the soup a luscious creamy texture.
- Shallots: I love the mild sweet onion flavor of shallots with butternut squash. You can substitute an equal amount of chopped sweet yellow onion if desired.
- Garlic: For flavor.
- Sage: Sage and butternut squash are an incredible flavor combination.
- Vegetable Broth: Use low sodium broth so that the soup doesn’t turn out too salty.
- Carrot: For added sweetness, flavor and vibrant color.
- Butternut Squash: You’ll need one large or two small butternut squash, to give you 6-8 cups of cubed squash. Or, feel free to use pre-chopped squash from the grocery store to save time.
- Salt and Pepper: Adjust the amounts to your tastes.
- Nutmeg: A dash of nutmeg enhances the warm flavors of this soup.
Quick Tip: The amount of broth you need will depend on how much squash you have. Before adding the squash cubes to the pot, measure how many cups of cubed squash you have and then follow the guidelines in the recipe card below for how much broth to add. I usually err on the side of adding less broth to start, to ensure that the soup doesn’t turn out too thin.
How to Make Butternut Squash Soup
Sauté the aromatics. Heat the butter and olive oil in a Dutch oven or other large, heavy pot. Add the shallots and cook until softened. Then stir in the garlic and chopped sage and cook for 30 seconds, until fragrant.
Add the remaining ingredients. Stir in the vegetable broth, followed by the chopped carrot, butternut squash, salt, pepper and nutmeg.
Simmer. Bring the soup to a low simmer, cover the pot, and simmer for 20 minutes, until the squash and carrots are tender.
Blend until smooth. Use an immersion blender (or transfer the soup to a countertop blender) to puree the soup. I like to puree it until it’s very smooth for the best creamy texture.
Serve. Taste the soup and adjust the seasonings as needed. When serving the soup, you can add a few garnishes, such as drizzle of cream or coconut milk, a sprinkle of pepitas, freshly ground black pepper, or a few fresh sage leaves.
What to Serve with Butternut Squash Soup
- Salad. This Arugula Salad (another fall favorite!), Farro Salad and Kale Salad all pair well with this butternut squash soup.
- Bread. Serve some fresh bread with soup for dunking! Try Honey Yeast Rolls, Focaccia Bread or Whole Wheat Bread.
- Or, serve butternut squash soup as a first course, followed by a holiday turkey dinner or another main course, such as Pork Loin Roast or Crock Pot Pork Tenderloin.
How to Store and Reheat
This soup freezes wonderfully, or you can store it in the refrigerator for a few days. The leftovers make a delicious lunch!
- To Refrigerate: Store soup in an airtight container in the refrigerator for up to 4 days.
- To Freeze: Once cool, store soup in an airtight container in the freezer for up to 3 months.
- To Reheat: Reheat in a covered pot on the stove over medium heat, stirring occasionally, or reheat in the microwave.
Butternut Squash Soup
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ⅔ cup chopped shallot, 2-3 shallots
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh sage leaves
- 2 – 2½ cups low sodium vegetable broth, use 2 cups broth for 6 cups cubed squash or 2 ½ cups broth for 8 cups cubed squash*
- 1 large carrot, thinly sliced
- 1 large or 2 small butternut squash, about 3 pounds, peeled, seeded and chopped into 1-inch pieces, 6-8 cups chopped
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- scant ⅛ teaspoon ground nutmeg
- Heat the butter and olive oil in a Dutch oven or other large heavy pot over medium heat. Once melted, add the shallot and cook until softened, stirring occasionally, 2-3 minutes.
- Add the garlic and sage and cook, stirring, for 30 seconds.
- Pour in the vegetable broth. Stir.
- Add the carrot, butternut squash, salt, pepper and nutmeg. Stir.
- Bring to a simmer and then reduce the heat to a low simmer. Cover the pot and cook at a low simmer for about 20 minutes, until the squash and carrots are tender.
- Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender to puree. Taste and add more salt and/or pepper if needed. Serve.
- I usually err on the side of adding less broth to start, to ensure that the soup doesn’t turn out too thin.
- This soup has a creamy texture and flavor as it is. If you want to make it extra creamy you can stir in a little heavy cream, half and half or coconut milk before serving.
- Soup can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. If you plan to add cream or half and half to the soup, add it after freezing and thawing.