Cozy Creamy Butternut Squash Soup in 30 Minutes

Molly Dupont
Molly Dupont
Published on March 9, 2026
10 min Prep Time
20 min Time
4 Servings
Easy Difficulty
4.7 (20 ratings)

Warm and comforting butternut squash soup ready in just 30 minutes! Packed with roasted squash, garlic, and spices, it's perfect for chilly evenings or meal prep. Trust me, you’ll wanna save this recipe for later!

Raw butternut squash halves with seeds removed, cavity prepared and ready for roasting, displayed on baking sheet with olive oil brush
Roasted butternut squash halves showing golden-brown caramelized flesh and tender interior, freshly removed from oven with visible steam

What You'll Need

  • 1 medium butternut squash, peeled and cubed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1/2 cup heavy cream or coconut milk for a dairy-free option

How To Do It

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Finished butternut squash soup in white bowl, showing velvety smooth texture and rich orange color, garnished with drizzle of coconut milk and fresh thyme
Raw butternut squash halves with seeds removed, cavity prepared and ready for roasting, displayed on baking sheet with olive oil brush

1. Check your squash: Pick one that's heavy for its size and has a smooth, unblemished skin. Trust me, it'll make all the difference. 2. If you’re short on time, use pre-cut butternut squash from the store (but I always roast it for the best flavor). 3. Want a little kick? Add a pinch of cayenne or some fresh ginger while cooking. 4. Leftovers? They taste even better the next day! Store in an airtight container in the fridge for up to 3 days. 5. Use Kerrygold butter instead of olive oil if you want to add richness.

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