This Blender Butternut Squash Soup is silky, cozy, and incredibly easy—perfect for fall dinners, meal prep, or anytime you’re craving a comforting bowl of warmth. Using a blender gives the soup its signature velvety texture without the need for heavy cream (though you can add some for extra richness). This recipe is ideal for cooks who want bold flavor with minimal effort, and it’s flexible enough to adjust to your taste—whether you like it savory, slightly sweet, or a bit spicy.
Prep & Cook Time
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4
Yield: 6 cups
Ingredients
- 1 large butternut squash, peeled, seeded, and cubed (about 6–7 cups)
- 1 tablespoon olive oil (plus more if roasting)
- 1 medium onion, diced
- 2 carrots, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- Optional: ½ cup heavy cream or canned coconut milk for extra creaminess
- Optional garnish: pumpkin seeds, crème fraîche, extra black pepper, or fresh herbs
Directions
Step 1: Prepare and Roast the Squash
Preheat your oven to 400°F (200°C). Toss the squash cubes in a little olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25 to 30 minutes, or until tender and lightly caramelized.
Tip: Roasting enhances sweetness and deepens flavor, making your soup taste restaurant-worthy.
Step 2: Sauté the Aromatics
Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion, carrots, and garlic. Cook until softened, about 5 to 7 minutes, stirring occasionally to avoid burning.
Step 3: Add Broth and Simmer
Add the roasted squash to the pot along with the broth. Bring the mixture to a gentle simmer and cook for 10 minutes to let the flavors meld.
Step 4: Blend the Soup
Carefully transfer the hot soup to a blender in batches. Blend until completely smooth and creamy.
Safety Note: When blending hot liquids, loosen the lid slightly and cover with a clean kitchen towel to allow steam to escape safely.
Alternatively, use an immersion blender directly in the pot for easier cleanup.
Step 5: Adjust and Serve
Return the blended soup to the pot. Stir in heavy cream or coconut milk if using. Taste and adjust with additional salt and pepper.
Serve warm with your choice of garnish for added texture and visual appeal.
Nutrition Facts (per serving) — Estimated Values
- Calories: 185
- Protein: 3g
- Carbohydrates: 32g
- Dietary Fiber: 5g
- Sugars: 7g
- Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 15mg (varies if using cream)
- Sodium: 480mg
- Potassium: 680mg
Pro-Tip:
One of the secrets to achieving that ultra-smooth, restaurant-quality texture in this Blender Butternut Squash Soup is using a powerful, high-speed blender. While any blender can get the job done, a quality model makes the process faster, easier, and noticeably creamier—especially when blending warm ingredients. If you don’t currently own a blender, or if yours struggles with tougher vegetables, this recipe is the perfect reason to upgrade. A reliable blender not only elevates this soup but also opens the door to smoothies, sauces, dips, nut butters, and more. Ready to level up your kitchen? Click the button below to browse top-rated blenders on Amazon.
Conclusion
This Blender Butternut Squash Soup is the perfect balance of convenience and gourmet flavor. With just a handful of vegetables and a blender, you’ll create a warm, velvety bowl that feels comforting yet surprisingly light. It’s ideal for beginner cooks and seasoned home chefs alike, and it adapts beautifully to various flavor additions—curry, apple, cinnamon, or a drizzle of coconut milk. Whether you're preparing a quick weeknight meal or serving guests, this soup is guaranteed to impress with its rich color and smooth texture.
