Why You’ll Love This Recipe

What I love most about this soup is how it combines simplicity with elegance. Roasting the squash brings out its natural sweetness, while the ginger and cinnamon add just the right touch of warmth and spice. The cream makes it luscious without being heavy, and it’s easy to make it dairy-free with a simple swap. Whether I’m serving it at a dinner party or just meal prepping for the week, this recipe never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 large butternut squash, halved and seeds removed
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup heavy cream (or coconut cream for a dairy-free option)
2 tablespoons olive oil
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Salt and pepper to taste
Fresh herbs for garnish (optional)

Directions

I preheat the oven to 400°F (200°C).
I cut the butternut squash in half, remove the seeds, and drizzle the flesh with olive oil, salt, and pepper. Then I place it cut-side down on a baking sheet and roast it for about 45 minutes, until tender.
While the squash roasts, I heat a tablespoon of olive oil in a large pot over medium heat. I sauté the diced onion until it turns translucent, about 5 minutes.
I stir in the minced garlic, ground ginger, and cinnamon and cook for another minute until everything is fragrant.
Once the squash is cool enough to handle, I scoop out the flesh and add it to the pot.
I pour in the broth and bring everything to a gentle simmer, letting the flavors blend for 10–15 minutes.
Using an immersion blender, I puree the soup until silky smooth. (A standard blender works too—I just blend it in batches.)
I stir in the cream and season with more salt and pepper if needed.
For serving, I like to drizzle a little extra cream on top and garnish with fresh herbs like parsley or thyme.

Servings and Timing

Servings: 6
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

When I want to switch things up, I sometimes add a chopped apple or carrot to the roasting tray for a slightly sweeter flavor. Swapping the heavy cream with coconut cream makes this soup completely dairy-free and adds a subtle tropical note. If I’m craving heat, I add a pinch of cayenne or red pepper flakes while the onions cook.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. It also freezes beautifully—I let it cool completely and freeze in portions for up to 3 months. To reheat, I simply warm it on the stove over low heat, stirring occasionally until it’s heated through. A splash of broth or water helps bring back the original creamy texture if it thickens too much.

FAQs

Can I use pre-cut butternut squash?

Yes, I’ve used pre-cut squash when I’m in a hurry. I just toss it with olive oil and roast it the same way. It cuts down on prep time and still gives great flavor.

Can I make this soup ahead of time?

Definitely. I often make it a day ahead—the flavors actually deepen overnight. I just reheat it gently and give it a quick stir before serving.

What if I don’t have an immersion blender?

A standard blender works just fine. I blend the soup in batches, making sure not to overfill the blender, and then return it to the pot to finish heating.

Is this soup vegetarian?

It is if I use vegetable broth. To make it vegan, I use both vegetable broth and coconut cream instead of dairy.

How can I make it spicier?

I like adding a pinch of cayenne pepper or a bit of fresh grated ginger for extra heat. It gives the soup a little kick without overpowering the warm, cozy flavors.

Conclusion

Ina Garten’s Butternut Squash Soup is everything I want in a fall or winter soup—easy, comforting, and full of flavor. Roasting the squash makes all the difference, and with just a few ingredients, I get a creamy, dreamy bowl that tastes like something from a fancy café. It’s the perfect way to celebrate the season and warm up from the inside out.