When the air turns crisp in Canada and the U.S., there’s one soup that shows up in kitchens everywhere: butternut squash soup. Known for its sweet, nutty flavor and velvety texture, it’s a dish that feels just as at home on a weeknight dinner table as it does at a holiday gathering.

Unlike pumpkin, butternut squash has a naturally creamy flesh, fewer seeds, and thinner skin, making it easier to prep and faster to cook. It’s also milder in flavor, which means kids love it—this soup is often the one that gets picky eaters excited about vegetables.

This recipe is simple, comforting, and balanced: not too salty, not too watery, and rich enough to stand alone as a cozy meal. Add a swirl of cream for a gourmet touch, or keep it light for a wholesome, vegetarian fall soup.

Why You’ll Love This Butternut Squash Soup

Naturally creamy texture – butternut has a velvety consistency even without cream.
Kid-friendly – its natural sweetness makes it a hit with little ones.
Easy prep – thinner skin and fewer seeds than pumpkin = less work.
Ready in about 40 minutes – weeknight friendly.
Perfectly balanced – not too salty, not too thin, just pure comfort.

Ingredients (Serves 6)

1.5 kg butternut squash, peeled, seeded, cut into chunks
1.5 L vegetable stock, unsalted
2 yellow onions, thinly sliced
40 g butter, unsalted
12 g salt, fine (adjust to taste)
2 g black pepper, freshly ground
120 ml heavy cream, optional

Step-by-Step Instructions

1) Prep the squash

Peel the butternut with a sturdy peeler or knife.
Slice in half, scoop out the seeds, and cut into medium chunks.
Peel and slice the onions.

2) Sweat the onions

In a large pot, melt the butter over medium heat.
Add onions and cook for 6–7 minutes until translucent, not browned.

3) Cook the soup

Add squash chunks to the pot, pour in the vegetable stock.
Season with salt and pepper.
Bring to a boil, then simmer uncovered for 20–25 minutes, until the squash is tender.

4) Blend & finish

Remove from heat and blend until smooth and creamy.
Stir in heavy cream if using.
Taste and adjust seasoning.

Chef’s Tips

Save time: buy pre-cut butternut squash (many grocery stores in Canada & the U.S. carry it).
Roasted flavor: roast the squash cubes for 20 minutes at 400°F before simmering for a deeper, caramelized taste.
No cream? No problem: the soup is naturally silky—cream is just a luxury.
Modern twist: add curry powder, ginger, or cinnamon for a spiced fall version.
Crunchy toppings: roasted pumpkin seeds or homemade croutons are perfect garnishes.

Substitutions & Variations

Kabocha squash: denser and slightly sweeter, a great alternative.
Sweet potatoes: swap part of the squash for extra natural sweetness.
Chicken stock: for a non-vegetarian, richer base.
Coconut milk: replaces cream for a dairy-free twist.
Spicy kick: add cayenne or smoked paprika for warmth.

What to Serve with Butternut Squash Soup

Homemade Croutons for crunch.
Garlic Butter spread on toasted bread.
A crisp salad like Homemade Caesar Salad.
As part of a cozy fall dinner, pair it with Traditional Gratin Dauphinois or a rustic Salisbury Steak.

FAQ

Do I have to peel butternut squash?
Yes. Its skin is tough and fibrous—use a sharp peeler or knife.

Can I make this ahead of time?
Definitely. Keeps 3–4 days in the fridge or up to 2 months in the freezer.

What if my soup is too thin?
Simmer uncovered to reduce, or whisk in a bit of beurre manié.

Will kids really like it?
Yes! Butternut’s natural sweetness makes this one of the most child-friendly soups.

Can I skip the cream?
Of course. It’s already silky. Use coconut milk or olive oil for a dairy-free finish.

Pro Tips

Too bland? Add a pinch of salt or a squeeze of lemon juice to brighten flavors.
Too thick? Thin with hot stock.
Too pale? A touch of turmeric gives it a golden glow.
Fancy finish: swirl with crème fraîche or drizzle with truffle oil.
Turn it into a meal: stir in red lentils or top with crispy chickpeas for protein.