Snacks • Christmas

Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 large butternut squash (about 3 lb), halved and seeded; 2 Tbsp olive oil; 1 large onion, chopped; 3 garlic cloves, minced; 4 cups vegetable or chicken broth; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 cup heavy cream plus more to serve; 1 tsp salt plus more to taste

Silky roasted butternut squash soup with warm spices, an easy Christmas starter.

Updated: Nov 9, 2026

⏱ 50 mintotal

6servings

190 kcalper serving

Easylevel

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Why you'll like it

Ready in about 50 min.
Serves 6 — easy to halve or double.
Easy level — everyday equipment only.
Stays juicy when cooked to 165°F (74°C).
Storage, freezing and reheating covered below.

This Butternut Squash Soup recipe takes 50 minutes and serves 6 as a starter. Roasting the squash first caramelizes its edges, so the blended soup tastes sweet and deep with very little effort, which makes it ideal for Christmas dinner when the oven is already busy.

Food safety: do not wash raw chicken — it spreads bacteria around the sink. Pat dry, avoid cross-contact with ready-to-eat food, and cook to 165°F (74°C) internal temperature.

Helpful guides

Instructions

Step 1

Heat oven to 400°F, rub squash halves with 1 tablespoon oil and salt, and roast cut side down 30 minutes until a knife slides through with no resistance. Roasting builds the sweet base flavor.

Step 2

Soften onion in remaining oil over medium heat 6 minutes, add garlic, cinnamon, and nutmeg, and cook 1 minute until fragrant so the spices bloom instead of tasting raw.

Step 3

Scoop roasted flesh into the pot, add broth, and simmer 10 minutes so flavors marry. The squash should be falling apart.

Step 4

Blend with an immersion blender until completely silky, tilting the pot and keeping the head submerged to avoid hot splatter. For extra silkiness, pass through a fine strainer.

Step 5

Stir in cream, season with salt and pepper, and thin with splashes of broth until it coats a spoon. Serve hot with a cream swirl and toasted pumpkin seeds.

Troubleshooting — fixes, not repeats

If soup tastes flat, it needs salt and acid; add salt first, then 1 teaspoon lemon juice.
If texture is grainy, blend longer and strain; under-roasted squash never fully smooths.
If too thick, thin with warm broth, not water, to protect flavor.
If too sweet, add 1/4 teaspoon cayenne or more salt to balance.

Make it your way

Spicier version: For a curried version, add 1 tablespoon curry powder with the spices and finish with coconut milk instead of cream.
Serving with rice or naan: For a chunky version, reserve 1 cup of roasted cubes and stir them back after blending.
For a slow cooker version, combine everything except cream and cook on low 6 hours, then blend because the long simmer deepens sweetness.
Leftover soup freezes beautifully and reheats for easy lunches.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Refrigerate up to 4 days in sealed containers; reheat gently since boiling can split the cream.

Freeze without the cream swirl up to 3 months and add cream when reheating.

FAQ

Can I use pre-cut squash?
Yes, toss 6 cups of cubes with oil and roast 25 minutes. It saves the hardest step with the same flavor. Start with the suggested amount, then adjust to suit your taste and equipment.

How do I cut butternut safely?
Microwave whole 3 minutes to soften skin, trim both ends for flat bases, then halve with a heavy knife. Never force a wobbly squash. Start with the suggested amount, then adjust to suit your taste and equipment.

Can I make it dairy-free?
Yes, swap cream for coconut milk and use oil instead of any butter. The soup stays rich and silky. Start with the suggested amount, then adjust to suit your taste and equipment.