Homemade Butternut Squash Soup is pretty much my cozy cure for anything—cold days, boring dinners, even stubborn moods. Maybe it’s a fall thing or maybe it’s just my craving for something genuinely warm and simple.

Either way, every year, I find myself looking up how to whip up Homemade Butternut Squash Soup that tastes like, well, home. Ever had that urge for a homemade bowl but just didn’t want to get fancy with it? That’s what we’re tackling here.

Why I Love Homemade Butternut Squash Soup (and Why You Might Too)

Right, so let me set the scene. You stare into your fridge. There’s this butternut squash winking at you, just begging for purpose. Been there? Yeah, same. Homemade Butternut Squash Soup basically takes that awkward squash and transforms it into something hearty. No intimidating chef training required.

It’s cheap as chips (well, maybe not quite, but pretty dang cheap). Plus, it fills your kitchen with this snug vibe. I’ve even snuck in extra veggies before—carrots, apples, you name it. You can do it too. Feel free to wing it a little, because honestly, soup is forgiving.

This isn’t one of those “spend three hours in the kitchen” recipes, either. If you can chop, you can soup.

I never used to believe soup could be satisfying, but THIS one totally changed my mind. It’s like comfort in a mug. My picky teenager even had seconds. — Jamie from Columbus

Homemade Butternut Squash Soup

What You Need: Ingredients Breakdown

Alright, gather these things up—keep it basic, no wild goose chases.

1 medium butternut squash (peeled, seeds out, chopped—yeah, get messy)
1 yellow onion (chopped up, nothing fancy)
3 cups chicken broth or veggie broth (use what you have)
2 cloves garlic (go big or go home, right?)
1 tablespoon olive oil
Salt and pepper (eyeball it, taste as you go)
Optional: a pinch of nutmeg or a splash of cream if you want to get a bit extra

Don’t freak if you’re missing a thing or two. I’ve swapped sweet potatoes in when squash was missing, and no one noticed. Trust your tastebuds.

Homemade Butternut Squash Soup

How To Whip Up Homemade Butternut Squash Soup

Honestly, this part is easy. Rough around the edges is fine—no need for a five-star kitchen setup.

Heat up the olive oil in a big pot. Toss in the onions, salt ‘em a little, let them get soft.
Chuck in the garlic, let it cook for a minute. Give it a quick stir—don’t let it burn.
Add that chopped butternut squash. Stir for a bit, let it start to soften.
Pour in the broth, and crank up the heat so it all simmers. Let things bubble for 20-ish minutes or until the squash is all squishy.
Time to blend. Use a blender, stick blender, whatever you’ve got. Be careful—it’s hot. Blend until smooth.
Taste. Add salt, pepper, and nutmeg if you want. Heck, a swirl of cream makes it extra cozy.

First time I did this, I managed to paint my ceiling orange. So, uh, maybe blend in small batches (just in case).

Homemade Butternut Squash Soup

Little Things That Make It Taste Like “Wow”

This is the stuff you figure out after making Homemade Butternut Squash Soup more times than you probably should admit. Don’t overthink it—genuine flavor comes from the right tweaks.

Here’s the thing: roasting the squash first brings out a smoky goodness that you just can’t fake. Peel it, cube it, toss with olive oil and a tad of salt, then roast at 400°F for about 25 minutes. If you’ve got time, totally worth it.

Sometimes I toss in a small tart apple with the squash, and wow, what a difference. Adds a little zing. Let’s be real—soups are personal. Taste test as you go and make it your own. I know one friend who actually adds a dash of curry powder and calls it his “secret weapon.” Sounds odd, but it works.

Homemade Butternut Squash Soup is supposed to be homey, not perfect. Embrace the weird, if you want.

Homemade Butternut Squash Soup

Serving Suggestions (Don’t Overthink These)

Here are some easy, tried and true ways to serve your Homemade Butternut Squash Soup:

Top with roasted pumpkin seeds or croutons. Adds crunch and pizzazz.
Pair it with a toasty grilled cheese. Trust me, it’s not just for kids.
Splash a little cream or coconut milk on top. Makes it all fancy without any effort.
Serve in a big mug with a blanket and a movie. Ultimate comfort zone.

Sometimes, I’ll just eat it by itself and call that dinner. Couldn’t be simpler.