Simple Butternut Squash Soup: 5-Ingredient Cozy Favorite

Butternut squash soup is one of those dishes that wraps you up in a blanket of warmth with every spoonful. In this article, we’re diving into a beautifully balanced, flavor-packed version of Simple Butternut Squash Soup. You’ll learn the story behind the dish, step-by-step cooking instructions, and expert tips to tweak it your way. Whether you’re after a minimalist three-ingredient take or a slightly more gourmet version with coconut milk and spices, you’ll find it here.

Let’s start with the story of how this delicious bowl of comfort came to be.

The Comfort of Butternut Squash Soup

A memory in every bowl

There’s something special about a simmering pot of butternut squash soup on the stove. I remember one crisp November afternoon—leaves fluttering past the kitchen window—when I first made this simple butternut squash soup. I had a handful of seasonal produce on the counter: a knobby butternut squash, a lonely carrot, one russet potato, and a couple of apples left from a farm visit. That spontaneous moment turned into a flavor combination I now crave every fall.

This soup became my go-to for chilly weeknights and holiday starters. It’s uncomplicated yet satisfying. The kind of meal you can make while chatting with family or listening to your favorite podcast. And best of all, the ingredients are flexible. Don’t have sweet potato? Use extra squash. No apples? Leave them out or try a bit more cinnamon. It’s one of those recipes that adapts easily—and still tastes amazing.

That first bowl reminded me of all the comforting soups I’d had before. It even inspired me to explore more like this vegan pumpkin wild rice soup and the ultra-comforting gluten-free potato soup. But this one remains a classic.

Why this soup is a fall essential

This butternut soup recipe hits all the right notes. It’s creamy without being heavy, thanks to coconut milk. The cinnamon and nutmeg bring warmth, and a good broth ties everything together. Whether you’re after a 3-ingredient butternut squash soup or a more layered flavor, this recipe is your baseline.

Plus, the health benefits are a bonus. Butternut squash is loaded with vitamin A and fiber, making this soup both comforting and nourishing. If you’re a fan of cozy fall meals, be sure to explore similar recipes like the roasted pumpkin soup recipe or pumpkin soup in a pumpkin bowl for more inspiration.

In the next section, we’ll walk you through the simple steps—from prepping your vegetables to blending that silky, spoon-worthy finish.

How to Make Simple Butternut Squash Soup

Simple steps, big flavor

One of the most beautiful things about simple butternut squash soup is that it doesn’t require fancy techniques or rare ingredients. With a few pantry staples and fresh vegetables, you can create something truly comforting. This recipe keeps the process streamlined but still delivers a full, rich flavor.

Start by heating a blend of olive oil and butter in a large soup pot. This combo adds depth right from the beginning. Sauté your chopped onion until it softens—about five minutes—then add garlic for a fragrant base.

Next comes the heart of the soup: peeled and cubed butternut squash. You’ll also toss in a sliced carrot and diced russet potato. These three give the soup body, sweetness, and just enough starch for that silky texture. Pour in your broth of choice—vegetable for a lighter vegan version or chicken for extra richness.

Add your spices here: ground cinnamon and nutmeg. These bring warmth without overpowering the natural sweetness of the squash. Bring everything to a boil, then reduce and simmer with the lid slightly ajar for about 20 minutes, or until the veggies are fork-tender.

Want a more robust variation? Try adding an apple for a sweet twist, like in this cheddar apple butternut squash soup-inspired take. Or, swap in sweet potato to make a blended base like the one featured in Sicilian Chicken Soup—minus the chicken, of course.

Blend, finish, and tweak

Once your vegetables are soft, it’s time to blend. An immersion blender makes this easy and mess-free, but a regular countertop blender works well too—just let the soup cool slightly before transferring.

After blending, stir in the full-fat coconut milk. This is what gives the soup its ultra-creamy consistency without dairy. It’s also the secret to many of my other fall favorites, like this Thai pumpkin coconut soup which relies on similar ingredients with a spicier twist.

Season with salt and pepper. Taste and adjust—this step matters. Add broth to thin the soup if it’s too thick, a half-cup at a time.

Need a visual breakdown? Here’s a simple table for the key steps:

Step	Action
1	Sauté onion and garlic in oil and butter
2	Add squash, carrot, potato, spices, and broth
3	Simmer until vegetables are soft
4	Blend until smooth
5	Stir in coconut milk, season, and serve

This process mirrors the easy prep you’ll find in other cozy dishes like pumpkin mac and cheese, where minimal steps yield maximum comfort.

Variations and Storage Ideas for Butternut Squash Soup

Flavor twists to try

One of the reasons this simple butternut squash soup stands the test of time is its versatility. You can dress it up or down depending on what you have on hand, or how adventurous you’re feeling in the kitchen.

Looking for a sweet-and-savory edge? Add a peeled apple during the simmering stage. The natural sweetness balances the earthiness of the squash and potato. This twist mirrors the flavor found in a butternut squash apple soup—warm, comforting, and subtly complex.

Craving more richness? Add shredded sharp cheddar and melt it into the blended soup. That cheddar tang complements the velvety squash and coconut base, just like in a cheddar apple butternut squash soup style twist. This version is especially popular for serving guests or kids who prefer a thicker, creamier finish.

If you like a bit of heat, stir in a pinch of cayenne or red pepper flakes. For a smoky variation, roasted squash or smoked paprika delivers bold depth without changing the process too much.

Even minimalists can enjoy this by using fewer ingredients. A 3-ingredient butternut squash soup—just squash, broth, and coconut milk—can still be silky and flavorful when seasoned correctly.

How to store, freeze, and reheat it

This soup makes an excellent make-ahead meal. In fact, it gets even better after a day in the fridge as the flavors meld. Store it in airtight containers in the refrigerator for up to 5 days.

To freeze, let the soup cool completely, then transfer it into freezer-safe bags or containers. Label and date them—this soup stays fresh for up to 3 months in the freezer. For best results, freeze in single-serving portions to make weekday lunches effortless.

Reheating is easy: warm it gently on the stove over medium heat, stirring occasionally. If it thickens too much during storage, simply add a splash of broth or water to loosen it up.

Here’s a quick table to guide your storage plan:

Storage Method	How Long It Lasts	Notes
Refrigerator	Up to 5 days	Store in airtight container
Freezer	Up to 3 months	Portion into single servings
Reheat	Stovetop or microwave	Add broth if needed

Love hearty, filling soups? You’ll want to try the beef stew with vegetables and potatoes or vegan mushroom lentil loaf to complement your soup nights.

This simple butternut squash soup isn’t just a fall staple—it’s a comforting, healthy meal you’ll come back to again and again. From its minimal ingredient list to its endless customizations, this soup meets you where you are in the kitchen. Whether you’re warming up after a chilly walk or prepping for a cozy dinner party, it’s the perfect bowl of goodness.

Looking for your next cozy favorite? Don’t miss out on the Sicilian Chicken Soup or explore Thai pumpkin coconut soup for a bold flavor adventure.

Need more recipes ? Follow me on Pinterest.

Print