If there’s one soup that’s cozy, creamy, and requires almost no effort — this is it. My Simple and Easy Butternut Squash Soup is the kind of recipe that makes you feel like you’ve been cooking all day, even though it comes together in less than an hour.
It’s made with frozen cubed butternut squash, so there’s no peeling, cutting, or mess — just toss it in the pot and let the stove do the work. And if you want to make it extra special, serve it with my 10-Fold No-Knead Crusty Bread — it’s perfect for dipping into that velvety soup.
🥕 Ingredient Overview
Here’s what you’ll need and why:
- Frozen cubed butternut squash: the biggest time-saver! No peeling or chopping required — just open the bag and pour it in.
- Butter: give the soup a silky, comforting base. Helps build flavor as the onions cook.
- Onion and garlic: simple but essential. They’re what make this soup taste homemade instead of plain.
- Chicken or vegetable broth: either works beautifully. Just taste your broth before adding salt — some are very salty, while reduced-sodium or unsalted versions may need a little extra seasoning at the end.
- Maple syrup: a touch of maple brings out the natural sweetness of the squash without overpowering it.
- Freshly ground nutmeg: this one really matters — fresh nutmeg makes all the difference in flavor. The aroma and warmth you get from grating it fresh are completely different from the pre-ground version.
🍲 Method Overview
Melt butter, sauté onion and garlic, add the squash, cook for a few minutes, then simmer with broth until soft. Purée, season with maple and nutmeg, adjust the salt — and that’s it!
🧊 Storage and Freezing
- This soup keeps well in the fridge for up to 4 days. Store it in an airtight container and reheat gently on the stove or in your microwave
- . To freeze, let it cool completely, then portion into freezer-safe containers or bags. It will keep for up to 3 months — just thaw in the fridge overnight and reheat slowly until warm and creamy again.
🍽️ How to Serve
Serve this soup warm with a drizzle of olive oil, a pinch of nutmeg, or a swirl of cream if you’d like. And don’t forget a few slices of my 10-Fold No-Knead Crusty Bread — perfect for dunking and soaking up every last spoonful.
Easy Butternut Squash Soup with Frozen Squash
Equipment
- large pot
- Immersion blender (or regular blender)
Ingredients
- 750 g frozen butternut squash
- ½ onion chopped
- 1 teaspoon salt adjust to taste
- 5 garlic cloves minced
- 1 teaspoon maple syrup
- ⅛ teaspoon freshly ground nutmeg
- 3 to 4 cups chicken or vegetable broth
- 3 tablespoons butter
Instructions
- In a large pot, melt the butter over medium heat.3 tablespoons butter
- Add the chopped onion and cook for about 3 minutes, until softened.½ onion
- Stir in the garlic and cook for another 30 seconds.5 garlic cloves
- Add the frozen butternut squash and cook for about 8 minutes, stirring occasionally.750 g frozen butternut squash
- Pour in 3 cups of broth (start with 3, add more later if needed for consistency).3 to 4 cups chicken or vegetable broth
- Cover and let the soup simmer gently for 40 minutes, until the squash is very soft.
- Blend with an immersion blender until smooth.
- Stir in the maple syrup and freshly ground nutmeg.1 teaspoon maple syrup, ⅛ teaspoon freshly ground nutmeg
- Taste and adjust the salt — remember, broth salt levels vary a lot!1 teaspoon salt
- Serve warm and enjoy.
Notes
Nutrition
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