There’s nothing better than cozying up with a warm bowl of butternut squash soup on a chilly day, right? This recipe is all about comfort and flavor. It’s thick, creamy, and packed with goodness, but the best part? It’s super simple to make. With just a few affordable ingredients, you can whip up a soup that feels way fancier than it is. It’s like a little hug in a bowl, perfect for warming you up from the inside out. Give it a try, you’ll love how easy and delicious it is!
One of my favorite things to do in the fall is make this soup on Sunday afternoons. It’s my little ritual. On a cool, crisp day, there’s something so satisfying about chopping fresh veggies and throwing them into the pressure cooker. In just a short time, the kitchen fills with the comforting aroma of butternut squash, a true winter vibe.
Made with fresh squash and a blend of warm spices, this soup is simple, creamy, and incredibly comforting. Plus, it’s so easy, just toss everything in the pressure cooker, and in no time, you’ve got a batch of soup that’ll last you for the week.
This soup is more than just a meal; it’s a taste of winter that’s perfect for any time of year, but especially when the weather starts to cool down.
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⭐Why You'll Love This Butternut Squash Soup
- Quick and Easy: A pressure cooker makes this soup ready in under 30 minutes, perfect for when you're short on time.
- Minimal Prep: Just chop the squash, add a few aromatics, and let the pressure cooker handle the rest.
- Creamy Without the Cream: Butternut squash naturally turns silky smooth, no cream needed, though a splash of it makes it extra indulgent.
- Customizable: Add a pinch of cinnamon for warmth, cayenne for spice, or coconut milk for a tropical twist.
- Perfect for Any Occasion: Whether it’s a quick dinner or an elegant starter, this soup works for everything.
🧾Butternut Squash Soup Ingredients
Here’s the breakdown of what’s in this butternut squash soup recipe:
For the Soup:
- Extra Virgin Olive Oil: I love starting with olive oil, it gives the soup a smooth base and a light fruity flavor that really brings out the veggies.
- Onion, Carrot, Garlic, and Potato: These are my go-to for flavor. Onion adds sweetness, carrot brings color and a bit of sweetness, garlic adds warmth, and potato makes the soup creamy and satisfying.
- Butternut Squash: The star of the show! Butternut squash has a creamy, nutty flavor and a beautiful orange color. It’s packed with vitamins A and C, so it’s healthy too!
- Sea Salt and Black Pepper: Just a pinch of salt enhances all the flavors, and black pepper adds a little warmth to balance the sweetness.
- Vegetable Stock Cube: I use a vegetable stock cube for depth and savory flavor, but vegetable broth works just as well. For a version with non-vegetarian elements, opt for chicken broth.
- Water: I like using water as the base so the veggies shine, keeping the soup light but flavorful.
For Garnish:
- Cream: A drizzle of cream makes the soup smooth and rich. Incorporate Greek yogurt as an alternative to cream, it will give a creamy and tangy taste to the soup.
- Pumpkin Seeds: These add a nice crunch and extra flavor, plus a boost of nutrition.
- Parsley: Fresh parsley brightens up the soup and adds a lovely touch of freshness.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Butternut Squash Soup
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. In a large pressure cooker, heat olive oil over medium heat and sauté chopped onion until soft and fragrant.
2. Add chopped carrot, stir, and cook briefly. Add garlic and sauté for 2 minutes.
3. Add chopped butternut squash, salt, black pepper, and a vegetable stock cube to the pressure cooker. Stir to coat.
4. Add the chopped potato to the pressure cooker, stir, cook briefly, and pour in boiling water..
5. Cover the pressure cooker and cook for 8-10 minutes, until the vegetables are tender.
6. Open the pressure cooker.
7. Blend the soup until smooth.
8. Serve the soup in a bowl, garnished with cream and pumpkin seeds.
📖Variations
- Coconut Butternut Squash Soup: Swap cream for coconut milk for a rich, creamy texture, and add a little red curry paste for a gentle kick of heat.
- Curried Butternut Squash Soup: Spice up your soup with curry powder, cumin, and coriander. Top it off with fresh cilantro and a dollop of yogurt for a spiced treat.
- Roasted Butternut Squash Soup: Roast the squash, onions, and garlic first to bring out their deep flavors. Finish with roasted pumpkin seeds or crunchy croutons for extra texture.
- Smoky Bacon Butternut Squash Soup: Crisp up some bacon, crumble it, and sprinkle it on top for a smoky, savory twist.
🍽 What to Serve with Butternut Squash Soup
This butternut squash soup is delicious on its own, but I love pairing it with some warm ciabatta or garlic bread to soak up all the flavor.
For a full meal, try it with a baked chicken leg, cod, or chicken breast.
As sides, I usually go for potato salad, tuna salad, or a simple tomato salad.
To drink, a cold lemonade is perfect, and for dessert, a light lemon mousse is the best way to finish off the meal!
💭Tips for Success
Start with Aromatics: Sauté onion, carrot, and garlic until soft and fragrant. This adds a sweet, savory base to the soup.
Blend for Smoothness: Use an immersion blender or regular blender for a smooth texture. For a chunkier soup, just pulse it a little less.
Balance the Flavors: Taste as you go! A pinch of salt, pepper, and a touch of nutmeg or cinnamon can really enhance the flavor.
Make Ahead: The soup actually tastes better the next day! Make it a day or two ahead and let the flavors meld.
Storage: Store leftovers in an airtight container in the fridge for up to 4-5 days, or freeze for up to 3 months.
🍲More Soup Recipes to Try!
Love this butternut squash soup? You’ll also enjoy these delicious soup recipes:
- French Onion Soup
- Chicken Noodles Soup
- Broccoli Cheddar Soup
- Greek Lemon Chicken Soup
- Clam and Bean Soup (Alubias Blancas con Almejas)
- Borscht
🍛More Comfort Food Recipes!
Here are more of my favorite comfort food recipes! Try these:
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📖 Recipe
Butternut Squash Soup
Ingredients
For Butternut Squash Soup
- 3 tablespoon Extra Virgin Olive Oil
- 175 g Onion
- 150 g Carrot
- 2 Garlic Cloves
- 1.2 kg Butternut Squash
- 1 ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 Vegetable Stock Cube
- 250 g Potato
- 1 l Boiling Water
For Garnish
- 40 ml Cream
- 30 g Pumpkin Seeds
Instructions
- In a large pressure cooker, heat the extra virgin olive oil over medium heat.
- Peel and chop the onion into small cubes.
- Add the chopped onion to the pressure cooker. Sauté until they are softened and fragrant.
- Chop the carrot into small pieces.
- Add chopped carrot to the pressure cooker. Stir and cook for a few minutes.
- Chop the garlic cloves into small pieces.
- Add chopped garlic cloves to the pressure cooker. Stir and cook for 2 minutes.
- Cut the butternut squash, remove the seeds, and chop it into small pieces.
- Add chopped butternut squash to the pressure cooker.
- Sprinkle salt and black pepper over the vegetables.
- Add one vegetable stock cube to the pressure cooker.
- Stir to coat the vegetables with the seasoning.
- Peel and chop the potato into small cubes.
- Add the chopped potato to the pressure cooker. Stir and cook for a few minutes.
- Pour in the boiling water.
- Cover the pressure cooker and cook for 8-10 minutes, until the vegetables are tender.
- Open the pressure cooker.
- Blend the soup until smooth.
- Pour and serve the soup on a soup plate.
- Garnish with cream and pumpkin seeds.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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