“Savor the Season: Homemade Butternut Squash Soup”


As autumn’s vibrant foliage paints the landscape, the time is ripe for savoring the flavors of the season. A warm bowl of homemade butternut squash soup is the epitome of fall comfort, capturing the essence of harvest and coziness. In this blog post, we will take you through the art of crafting this velvety, soul-soothing soup that embodies the spirit of autumn.

A Taste of Autumn: The Versatile Butternut Squash

Butternut squash, with its sweet, nutty flavor and vibrant orange hue, is one of the quintessential ingredients of fall. It’s versatile, lending itself to both savory and sweet dishes, and shines brilliantly in a velvety, creamy soup that warms the heart.

Ingredients for Butternut Squash Soup:

Before you embark on your butternut squash soup-making journey, gather these essential ingredients:

For the Soup:

  • 1 butternut squash (about 2 to 3 pounds)
  • Olive oil
  • Onion, chopped
  • Carrots, chopped
  • Celery, chopped
  • Garlic cloves, minced
  • Vegetable or chicken broth
  • Fresh thyme (or dried thyme)
  • Ground nutmeg
  • Salt and pepper to taste

For Creaminess (Optional):

  • Heavy cream or coconut milk for a dairy-free version


  • Fresh sage leaves, toasted pumpkin seeds, or a dollop of sour cream (optional)

The Art of Making Butternut Squash Soup:

Now, let’s delve into the process of creating this velvety, comforting Butternut Squash Soup:

1. Prepare the Butternut Squash:

  • Begin by preheating your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and brush the flesh with olive oil. Place the halves on a baking sheet, cut side down, and roast them for about 45-60 minutes or until the flesh is tender when pierced with a fork.

2. Sauté the Aromatics:

  • In a large soup pot or Dutch oven, heat some olive oil over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are soft and the onion is translucent.

3. Scoop and Blend:

  • Scoop out the roasted butternut squash flesh and add it to the pot. Discard the skin.
  • Stir in the broth, fresh thyme (or dried thyme), and a pinch of ground nutmeg. Season with salt and pepper. Bring the mixture to a gentle boil, then reduce the heat to simmer for about 15-20 minutes.

4. Blend to Creaminess:

  • Use an immersion blender to puree the soup directly in the pot. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be cautious when blending hot liquids, and allow some ventilation for steam.

5. Add Creaminess (Optional):

  • For a creamier version, add heavy cream or coconut milk, stirring until well combined.

6. Adjust Seasoning:

  • Taste the soup and adjust the seasonings to your liking. You can add more salt, pepper, or nutmeg as needed.

7. Garnish and Serve:

  • Ladle the butternut squash soup into bowls and garnish with fresh sage leaves, toasted pumpkin seeds, or a dollop of sour cream if desired.


Butternut squash soup is a symphony of autumn flavors that soothes the soul and comforts the senses. It embodies the essence of fall, capturing the harvest’s warmth and richness. Whether you serve it as a prelude to a cozy meal or make it the star of your table, this homemade soup is a delightful celebration of the season. So, gather your ingredients, embrace the crisp autumn air, and create a pot of velvety Butternut Squash Soup to savor the taste of fall. Enjoy each spoonful of this heartwarming, comforting delight.

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