Tasty Butternut Vegetable Soup Recipe – An Easy Nutritious Meal

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Step into a symphony of flavors with our Butternut Vegetable Soup. Silky butternut squash, with its sweet and nutty allure, melds seamlessly with a colorful medley of garden-fresh veggies. Each sip is like a warm embrace, rich with autumnal notes and whispers of home-cooked love. Delight in this velvety potion, where the harvest’s best takes center stage, and every spoonful becomes a vibrant waltz of nature’s bounty.

Butternut vegetable soup: a love story for the taste buds. As autumn leaves crunch beneath our feet, a warm bowl beckons. Butternut stars in this culinary tale with its vibrant hue and velvety texture. Each spoonful whispers of comfort, embodying the season’s essence. 

Sun-kissed and earth-nurtured, this vegetable transforms into liquid gold. Seasonal herbs and spices blend seamlessly, enhancing its natural sweetness. Every slurp carries the promise of home, warmth, and delight. 

This isn’t just soup. It’s a hug in a bowl, a journey of flavors, and a testament to nature’s bounty. Dive in and savor the moment. The magic lies not just in tasting but in truly savoring.

What Is Butternut Vegetable Soup?

Butternut vegetable soup is a creamy, warming dish made primarily from butternut squash. This orange-fleshed gourd is rich in flavor and nutrients. It produces a velvety smooth soup when blended with ingredients like onions, garlic, broth, and spices. 

Often enjoyed in autumn and winter, the soup is comforting and nourishing. Its sweet, nutty taste, combined with aromatic herbs and spices, creates a delightful culinary experience many cherish. It’s a true celebration of seasonal produce.

Can You Vary Butternut Vegetable Soup With Other Ingredients? 

  • Keto Replace potatoes with low-carb alternatives like radishes or omit them. Add heavy cream for richness.
  • Paleo Forego beans and potatoes, adding in more low-carb veggies. Use bone broth instead of vegetable broth.
  • Gluten-Free Ensure the vegetable broth is gluten-free, as some store-bought versions might contain gluten.
  • Whole30 Skip the beans, ensure no sugar or additives in your broth, and opt for ghee instead of vegetable oil.
  • Vegetarian This soup is inherently vegetarian. Just be sure to use vegetable broth.
  • Vegan The base recipe is vegan-friendly. Just ensure all additives, especially store-bought broths, contain no animal derivatives.

Recipe Directions 

  1. In a Dutch oven, heat oil over medium heat. 
  2. Add onion and garlic, cooking until translucent (5 mins).
  3. Add carrots and squash; cook until browning (15 mins).
  4. Add broth, potatoes, thyme, salt, and pepper. 
  5. Boil, then simmer until veggies are tender (45 mins).
  6. Mix in kale and beans, simmering until kale softens (10 mins).
  7. Blend 3 cups of soup until smooth. 
  8. Mix back in for a chunky texture.

Variations, Add-Ons, And Toppings 


  • Spicy Kick: Add red chili flakes or a dash of cayenne for a warm heat.
  • Asian Flair: Introduce ginger and coconut milk for a Thai-inspired version.
  • Creamy Delight: Swap vegetable broth with bone broth or add a dollop of heavy cream.


  • Proteins: Roasted chicken pieces, tofu cubes, or pan-seared shrimp can elevate the nutritional value.
  • Grains: Quinoa or wild rice can provide an interesting texture and filling twist.


  • Crunch: Toasted pumpkin seeds or croutons add a satisfying crunch.
  • Freshness: A sprinkle of freshly chopped herbs like parsley or cilantro brightens the flavor.
  • Cheese: Grated parmesan or crumbled feta offers a salty counterpoint.

Can I Make Butternut Vegetable Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

  • Sauté onion and garlic in a pan until translucent, then transfer to the slow cooker.
  • Add all other ingredients, excluding the kale and beans.
  • Cook on low for 6-8 hours or high for 3-4 hours. Stir in kale and beans during the last 30 minutes.
  • Blend as desired and serve.

Instant Pot

  • Use the sauté function for the onion, garlic, carrots, and squash until slightly browned.
  • Add other ingredients, excluding kale and beans. Seal and pressure cook on high for 20 minutes.
  • Release pressure, stir in kale and beans. Use the sauté function for an additional 10 minutes.
  • Blend and serve.

Can I Use Store Bought Broth, Or Should I Make My Own?

Store-Bought Broth

  • Convenience: Ready to use, ideal for quick meals.
  • Variety: Offers different flavors (low-sodium, organic, etc.).
  • Consistency: Predictable taste and quality.

Homemade Broth

  • Flavor Depth: Customizable to your taste preferences.
  • No Additives: You control the ingredients, ensuring a natural profile.
  • Cost-Effective: This is a great way to utilize vegetable scraps or leftover bones.
  • Storage: Can be made in bulk and frozen for future use.

How To Serve ? 

  • Temperature: Serve it piping hot, ensuring it’s thoroughly reheated if previously stored.
  • Bowl Choice: Use warm bowls to retain the soup’s temperature.
  • Garnish: Drizzle with olive oil or cream, and sprinkle with freshly chopped herbs like parsley or chives.
  • Texture Play: Add a crunchy element for contrast, like toasted pumpkin seeds or croutons.
  • Bread Pairing: Serve alongside freshly baked bread or a rustic roll for dipping.
  • Layering: If you’ve kept components separate (like beans or kale), layer them for visual appeal.

Perfect Side Dishes

  • Crusty Bread: Freshly baked sourdough or baguette to soak up the broth.
  • Grilled Cheese Sandwich: Melty cheese between toasted slices adds warmth and richness.
  • Green Salad: A light, crisp salad with a tangy vinaigrette balances the soup’s heartiness.
  • Roasted Veggies: Seasonal vegetables roasted to caramelized perfection.
  • Quinoa Salad: A chilled or room-temperature grain salad with fresh herbs.
  • Bruschetta: Crunchy toast topped with tomatoes and basil.
  • Savory Muffins: Think spinach or feta muffins for a bite-sized accompaniment.

Storage And Make Ahead

  • Make Ahead: Prepare the soup base and chop the vegetables in advance. Store them separately in the refrigerator.
  • Storage: Cool the soup base and vegetables completely before transferring them to airtight containers. Refrigerate for up to 3-4 days.
  • Reheating: Reheat the soup base gently on the stovetop over low heat. Add cooked vegetables just before serving to maintain their texture.
  • Cream Addition: Add cream or coconut milk just before serving to prevent it from curdling during storage.
  • Garnish Fresh: Add a sprinkle of chopped parsley or a dollop of yogurt upon serving for extra freshness and flavor.

What Can We Do With Leftovers?

  • Pasta Sauce: Thicken the soup slightly and toss it with pasta for a creamy sauce.
  • Casserole Base: Mix rice or quinoa, veggies, and protein, then bake as a casserole.
  • Stir-Fry Addition: Pour over stir-fried vegetables or proteins for extra flavor.
  • Grain Bowls: Add a sauce to grain bowls with various toppings.
  • Soup Remix: Introduce new ingredients like beans, meats, or fresh herbs.
  • Bread Spread: Puree to make a thick spread for sandwiches or toast.
  • Pie Filling: Use as a base for pot pies, topping with puff pastry.


  • Roast Butternut Squash: Roasting the squash enhances its sweetness and adds depth to the soup.
  • Flavorful Base: Start with sautéed onions, carrots, and celery for a flavorful foundation.
  • Blend for Creaminess: Puree the soup for a silky texture, adding cream or coconut milk for richness.
  • Season Well: Season with spices like nutmeg, cinnamon, and thyme for warmth and depth of flavor.
  • Garnish Thoughtfully: Finish with a drizzle of olive oil or a sprinkle of toasted pumpkin seeds for added texture and visual appeal.
Tasty Butternut Vegetable Soup Recipe - An Easy Nutritious Meal

Tasty Butternut Vegetable Soup Recipe – An Easy Nutritious Meal

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Course: Soup Recipe


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Butternut Vegetable Soup is a hearty blend of creamy butternut squash, tender veggies, and savory spices. It’s a comfort-filled bowl perfect for chilly days, offering taste and nourishment in every spoonful.


  • 1/4 Cup 1/4 Vegetable Oil

  • 1 Cup 1 Finely Diced Onion

  • 2 Teaspoons 2 Minced Garlic

  • 4 4 Thinly Sliced Large Carrots

  • 2 Cup 2 Peeled and Cubed Butternut Squash

  • 12 Cup 12 Vegetable Broth

  • 2 2 Cubed Red Potatoes

  • 1/2 Teaspoons 1/2 Dried Thyme

  • 1 Teaspoons 1 Salt

  • 1/2 Teaspoons 1/2 Ground Black Pepper

  • 4 Cup 4 Finely Chopped Kale Leaves

  • 16 Ounce 16 Great Northern Beans (rinsed and drained)

Step-By-Step Directions

  • Preparation Steps
    Prepare ingredients: Dice the onions, mince the garlic, thinly slice the carrots, cube the butternut squash and red potatoes, and finely chop the kale.
  • Cooking
    Start by heating the vegetable oil in a large Dutch oven over medium heat.
    Once hot, introduce the onion and garlic to the pot. Cook and stir occasionally, allowing the onion to become translucent. This should take about 5 minutes.
    To this mix, add the carrots and butternut squash. Stir and let these veggies cook until the squash shows signs of browning. Allocate around 15 minutes for this step.
  • Blending
    Now, pour in your vegetable broth. Into this bubbling mix, stir in your red potatoes, thyme, salt, and pepper.
    Raise the heat to bring everything to a boil. Once boiling, reduce the heat and let the concoction simmer. The aim is to let the vegetables turn tender, which will take approximately 45 minutes.
    Incorporate the chopped kale and the Great Northern beans as the final touch. Allow them to simmer in the soup until the kale becomes tender. Set aside roughly 10 minutes for this.
  • Final Touches
    Carefully transfer about 3 cups of the soup to a blender. Make sure the blender isn’t more than half full to avoid accidents. With a kitchen towel in hand, hold the lid firmly. Begin blending with a few pulses, then move to a consistent blend. This pureed soup is then to be mixed back into the Dutch oven.
    For those who prefer not to transfer their soup, a stick blender can be used directly in the Dutch oven to partially puree the soup, ensuring a balance between the creamy and chunky textures.
  • Serving
    Serve hot in soup bowls. Garnish with fresh herbs or a drizzle of cream if desired.
  • Knife and Cutting Board
  • Dutch Oven or Large Pot
  • Stick Blender (Immersion Blender)
  • Traditional Blender
  • Vegetable Peeler
  • Garlic Press
  • Ladle
  • Measuring Cups and Spoons
  • Strainer
  • Thermometer


  • Consider adding a splash of dairy or non-dairy milk for a creamier texture before serving.
  • The soup’s consistency can be adjusted by blending more or less.
  • It pairs wonderfully with a slice of rustic bread or a light salad.
  • If storing, always let the soup cool to room temperature before refrigerating.
  • Fresh herbs, such as parsley or cilantro, can be added as a garnish for an extra layer of flavor.
  • For an added kick, introduce a sprinkle of chili flakes or paprika.
  • The soup can be adapted to various dietary needs by tweaking the ingredients as necessary.

Nutritional Table

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