5 from 1 vote
Butternut Squash soup in bowls
Butternut Squash Soup with Easy Flavor Variations
Work Time
20 mins
Cook Time
25 mins
Total Time
45 mins

This versatile Butternut Squash Soup is delicious on its own, but can be made with many flavor variations. Make it vegan, stir in coconut milk, try it with apples or curry, the options are almost endless!

Course: Main Course, Soup
Cuisine: American
Keyword: butternut squash soup
Yield: 8 cups
Calories: 123 kcal
  • 1 1/2 tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 1 cup chopped carrots
  • 8 cups diced butternut squash 1-inch dice
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon dried thyme
  • 2 teaspoons kosher salt
  • 4 cups low-sodium chicken broth Or vegetable broth
  1. In a stockpot over medium-high heat, heat olive oil and add onion, carrots and butternut squash. Stir to coat with hot oil. Cook, stirring occasionally until the onions are just starting to soften and turn translucent. 

  2. Add the nutmeg, thyme and salt and broth. Cover and reduce heat to a simmer. Simmer until squash, carrots and onions are very soft. 

  3. Use an immersion blender, or carefully transfer soup to a blender and blend until very smooth. Serve, or return to the pot to keep warm until serving. Top with various toppings if desired.

  4. **See notes for Instant Pot instructions.

Recipe Notes

See blog post for flavor variations. 

For best results use a powerful blender like a Vitamix. 

**For the Instant Pot procedure, cook the vegetables in the pot on SAUTE and then pressure cook for 25 minutes on HIGH. 


Nutrition Facts
Butternut Squash Soup with Easy Flavor Variations
Amount Per Serving (1 cup)
Calories 123 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 634mg28%
Potassium 689mg20%
Carbohydrates 22g7%
Fiber 3g13%
Sugar 5g6%
Protein 4g8%
Vitamin A 17555IU351%
Vitamin C 32.6mg40%
Calcium 84mg8%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.