A cozy, creamy classic that feels just as good as it tastes.
When the air turns crisp and the days start getting shorter, there’s nothing more comforting than a bowl of Butternut Squash Soup. It’s simple, nourishing, and somehow feels like a blanket in a bowl.
This version doubles down on flavor — part of the squash gets roasted until caramelized and sweet, while the rest simmers with garlic for a velvety base. Blended with walnuts for richness and finished with a touch of Parmesan, it’s silky, savory, and deeply satisfying.
It’s the perfect make-ahead meal to keep you cozy through the cold months. Freeze a few pints, and you’ve got dinner (or a quick lunch) waiting whenever the weather — or your week — calls for something warm and grounding.
Butternut Squash Soup
Ingredients
- 1 large butternut squares (around 3 pounds), peeled, seeded, and chopped
- 2 medium yellow onions, peeled and quartered
- 2 tbsp olive oil
- 3 cloves garlic, smashed
- 1/2 cup chopped walnuts
- 5-6 cups vegetable or chicken broth
- 1/4 cup finely grated Parmesan cheese (or more to taste)
- 1 tsp apple cider vinegar
- Plain yogurt or coconut milk, for topping (optional)
- Kosher salt and black pepper
Method
- Preheat oven to 400°F. Spread half the squash and all the onions on a sheet pan. Drizzle with olive oil, season with salt and pepper, and roast for about 30 minutes, tossing once, until soft and lightly browned at the edges.
- While the vegetables roast, heat a large pot over medium heat. Add a drizzle of olive oil, the garlic, and the remaining squash. Cook for 2–3 minutes, just until fragrant. Pour in 4 cups of broth and bring to a gentle simmer. Cook until the squash is tender, about 12 minutes.
- Stir the walnuts into the pot and cook for another 2 minutes to soften them slightly.
- Working in batches, transfer the cooked squash mixture to a blender and puree until smooth, adding more broth as needed to reach your preferred texture. Blend in the Parmesan and apple cider vinegar.
- Add the roasted squash and onions to the blender with a little more broth and blend again until silky. Pour all the soup back into the pot, taste, and adjust seasoning with salt and pepper.
- Ladle into bowls and top with a swirl of yogurt or coconut milk, a sprinkle of walnuts, or a drizzle of maple syrup if you like a hint of sweetness.
Notes
Topping Ideas
- Toasted pumpkin seeds or walnuts
- A swirl of yogurt or coconut milk
- A few drops of chili oil
- Fresh herbs like sage, thyme or green onions
- Croutons or grilled cheese for dipping
Make-Ahead Tips
- Vegan swap: Skip the Parmesan or use nutritional yeast for a nutty flavor.
- Freeze it: Let cool completely, then freeze in pint containers for up to 3 months.
