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Creamy Butternut Squash Soup


This Creamy Butternut Squash Soup is incredibly flavorful, with just the right amount of warm fall spices. Served with chunks of warm bread, it makes a comforting and delicious meal that your whole family is going to love.

A close up image of creamy butternut squash soup topped with a swirl of cream and crushed maple coated pecans.

Easy Butternut Squash Soup Recipe

Creamy butternut squash soup just embodies fall comfort food. I’ve always been a sucker for soup, but I really truly love this one. It’s mildly sweet and subtly seasoned with warm fall spices. And the thick, creamy soup is just perfect with a side of good crusty bread for dipping. It’s the perfect, comforting meal once the weather starts to cool.

This soup is also quick enough for weeknight meals and it’s a low-key way to get your kids to eat some veggies! My kids absolutely love this mild creamy soup. It also makes delicious leftovers!

Ingredients needed to make creamy butternut squash soup.

Ingredients You’ll Need for this Creamy Butternut Squash Soup:

  • Butternut Squash
  • Carrot
  • Vegetable Broth
  • Half and Half
  • Brown Sugar
  • Coconut Oil
  • Fresh Ginger
  • Cinnamon, Nutmeg & Clove
  • Salt & Pepper
Process shots showing how to make butternut squash soup and maple glazed pecans.

How to Make Creamy Butternut Squash Soup:

  1. Cube butternut squash. Peel and chop butternut squash. Or, if you want to save time and don’t mind spending a couple extra dollars, buy it already diced.
  2. Saute the squash and spices. In a large pot, heat the coconut oil over medium heat. Add the spices, brown sugar, squash, and diced carrots. Cook for 5-6 minutes or until the squash starts to soften and caramelize.
  3. Simmer. Add the broth and bring to a boil. Reduce heat to a simmer, cover and cook for 15-20 minutes or until the vegetables are fork-tender.
  4. Puree. Remove from the heat and use an immersion blender to puree the mixture into a thick and creamy soup. Stir in the half and half, and gently heat.
  5. Serve. Ladle the soup into a serving bowl and serve with a swirl of cream and some maple glazed pecans, if desired. Enjoy!
Creamy butternut squash soup in a white serving bowl, with a blue linen and a chunk of crusty bread on the side.

Tips & Suggestions

How to Peel and Cut a Butternut Squash

Getting a whole butternut squash broken down l can be quite the ordeal. So here’s a trick that helps you do it faster (with less chance of knife slips.) Pierce the squash every few inches with a knife, place it on a large plate, and microwave it for 5 minutes. It’ll come out hot and slightly softened. Give it a few minutes to cool, then peel and chop. You’ll notice the peeler just glides over the squash. And chopping is SO much easier than if you were dealing with a rock solid squash.

Add Extra Vegetables

Feel free to boost the flavor and nutrition by adding extra veggies! Sweet potatoes, cauliflower, or bell peppers balance well. Adding onion will give a more savory note to the soup. Or, try adding green vegetables like peas or spinach and leaving them whole for texture and color.

Dairy-Free or Vegan Substitutes

We love the flavor of the coconut oil in this soup, but you can also use butter or even olive oil. Canned coconut milk makes a great substitute for the half and half.

Flavor Boosters

This is a deliciously mild soup, but it’s also a great canvas for extra flavor! Try adding garlic and onion, fresh herbs, a tablespoon of curry powder, or cayenne pepper for a layer of heat.

What to Serve with Butternut Squash Soup

We love this thick and creamy soup with our easy homemade no-knead artisan bread and an extra splash of coconut milk or heavy cream. And it’s absolutely delicious topped with maple glazed pecans or pumpkin seeds.

How to Make Maple Glazed Pecans

In a skillet over medium heat, toast 1 cup of pecan halves for 2 minutes, or until they start to toast and smelly nutty. Stir in 2 tablespoons maple syrup. Continue cooking for another 2-3 minutes, stirring continually, or until the pecans are coated and the syrup thickens. Spread the nuts on a sheet of parchment paper to cool and separate to avoid sticking.

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3.8 from 75 votes

Creamy Butternut Squash Soup

This Creamy Butternut Squash Soup is incredibly flavorful, with just the right amount of warm fall spices. Served with chunks of warm bread, it makes a comforting and delicious meal that your whole family is going to love.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 169kcal



  • Cut butternut squash in half, remove seeds, then chop into 1-inch cubes.
  • In a large pot, melt coconut oil and add brown sugar, and all of the spices. Stir to combine. Add squash cubes and chopped carrot and saute 5-8 minutes or until the squash becomes slightly tender and browned. Add in broth, and bring to a boil, then reduce heat and simmer covered for 15-20 minutes, or until squash and carrots are softened.
  • Working in batches, blend the mixture in a blender, or use an immersion blender. Add a bit more chicken broth if mixture is too thick to blend. Return to pot and stir in half and half.
  • Top with candied pecans, a dash of nutmeg and a swirl of half and half or heavy cream. Serve with crusty bread and a yummy green salad. Enjoy!


Calories: 169kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 725mg | Potassium: 598mg | Fiber: 3g | Sugar: 14g | Vitamin A: 17986IU | Vitamin C: 32mg | Calcium: 101mg | Iron: 1mg
Keyword : Butternut Squash Soup


Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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Recipe Rating


5 stars
I roasted my veggies in the oven and only added 1/2 c coconut milk. It’s my new favorite recipe for butternut squash soup (and I’ve tried several)!

Thank you for the recipe! I made the soup for my 16 month old and it tasted great. He’s been teething (denying foods) so thankfully this went right down. Yum!

5 stars
Anything my toddler will happily eat deserves 5 stars. Baked my veggies as recommend in the comments below and used 1/2 cup of coconut milk instead of 1 cup. Yummy 🙂

Have you tried adding apple? I want to try your recipe and know of other recipes that also have apple – wondering if apple works in your recipe too as I like the ease of your recipe!