How do you thicken butternut squash soup?

If your butternut squash soup recipe turns out thinner than expected, you have options. Letting it simmer uncovered for a few extra minutes will naturally reduce and thicken it. You can also stir in a small amount of cream, coconut milk, or even a spoonful of mashed potatoes for added body.

What goes well with easy butternut squash soup?

This easy butternut squash soup pairs wonderfully with crusty bread, sourdough, or garlic toast. For a fuller meal, serve it alongside a crisp green salad, roasted chicken, or grilled tofu. Garnishes like pumpkin seeds, croutons, or a swirl of yogurt also add flavor and texture.

Can you freeze one-pot butternut squash soup?

Absolutely! This cozy soup holds up very well in the freezer. Once it has cooled completely, portion it into freezer-safe bags or containers and store for up to three months. When you’re ready to enjoy it again, thaw overnight in the refrigerator and reheat slowly on the stove. If the texture is thicker after reheating, simply stir in a bit of broth or coconut milk to restore its creamy smoothness.

Is butternut squash soup healthy?

Yes! Butternut squash soup is naturally nourishing, full of fiber, vitamin A, vitamin C, and potassium. When prepared with vegetable broth and coconut milk, it becomes a wholesome, dairy-free choice that’s both low in calories and filling, making it a deliciously healthy option.

Delicious One-Pot Butternut Squash Soup: Ready in 40 Minutes

Name: One-Pot Butternut Squash Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Fall Inspired
Ingredients: 2 tbsp olive oil (or butter); 1 medium onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 3 garlic cloves, minced; 2 lbs (900g) butternut squash, peeled and cubed; 1 small apple, peeled and chopped (optional for sweetness); 4 cups vegetable broth (or chicken stock); 1 tsp salt, plus more to taste; 1/2 tsp black pepper; 1/2 tsp cinnamon; 1/4 tsp nutmeg; 1 tsp thyme (fresh or dried); 1/2 cup coconut milk or heavy cream; Lemon juice, to taste; Garnish: toasted pumpkin seeds, yogurt, or parsley

Description

This Select One-Pot Butternut Squash Soup is an easy, comforting, and flavorful recipe ready in just 40 minutes. With naturally sweet squash, aromatic herbs, and a creamy finish, this nourishing soup is perfect for cozy weeknights or casual gatherings.

Ingredients

2 tbsp olive oil (or butter)
1 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
2 lbs (900g) butternut squash, peeled and cubed
1 small apple, peeled and chopped (optional for sweetness)
4 cups vegetable broth (or chicken stock)
1 tsp salt, plus more to taste
1/2 tsp black pepper
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp thyme (fresh or dried)
1/2 cup coconut milk or heavy cream
Lemon juice, to taste
Garnish: toasted pumpkin seeds, yogurt, or parsley

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Instructions

Sauté the Vegetables: Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery, cooking 4–5 minutes until softened. Stir in garlic and cook for 1 minute.
Add Squash and Spices: Stir in cubed squash and apple. Season with salt, pepper, cinnamon, nutmeg, and thyme. Mix well to coat.
Simmer: Pour in broth, bring to a boil, then reduce heat. Cover and simmer 20 minutes, or until squash is fork-tender.
Blend: Puree soup until smooth using an immersion blender. For extra creaminess, blend in batches in a countertop blender.
Finish: Stir in coconut milk or cream. Simmer 2 minutes, then adjust seasoning with lemon juice, salt, or pepper.
Serve: Ladle into bowls and top with pumpkin seeds, yogurt, or parsley.

Notes

For best results, cut squash into even cubes for consistent cooking. If freezing, leave out the dairy and stir it in after reheating. Garnishes add flavor and texture—don’t skip them!

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop (One Pot)
Cuisine: Fall Inspired