On those days when summer is officially over and the fall has arrived – even though it means that the winter is not too far away, I can’t help but enjoying the beautiful colors of nature. Leaves are turning red and orange and combined with the skyline it is simply breathtaking sometimes. Evenings are getting cooler and the craving for a cold salad is now replaced with a craving for a nice warm soup.
It starts the usual way: onions and carrots in a bit of oil until they catch color, then everything else piled into the pot; squash, potatoes, lemon, broth. Nothing complicated. Just a slow simmer until it all comes together. As the lemon cooks down, the bitterness fades, and what’s left is just… delicious.
Photo by Mads Eneqvist – @madseneqvistHow to Make Lemon and Butternut Squash Soup
Step 1 – Build the base
In a large pot, heat the vegetable oil over medium heat. Add the onion, carrots, and celery seeds. Sauté until the onions turn golden and fragrant. 
Step 2 – Add the vegetables
Add the cubed potatoes, butternut squash, and garlic. Pour in the vegetable broth and water. Stir to combine.
Step 3 – Simmer
Bring the soup to a boil over medium-high heat. Stir in the garlic powder, lemon cubes, and salt. Lower the heat and let simmer for about 30 minutes, or until all vegetables are soft.
Step 4 – Blend
Remove from heat. Using an immersion blender (or transfer to a regular blender in batches), blend until completely smooth. Adjust salt and acidity if needed — an extra squeeze of lemon can brighten it even more.
Step 5 – Serve
Serve warm, perhaps with a drizzle of olive oil or a spoonful of yogurt.
Recipe Notes
Lemon: Don’t skip the peel, it adds subtle bitterness that balances the sweetness of the squash.
Texture: For a lighter soup, add more hot water; for thicker, reduce slightly while simmering.
Serving idea: Works well with crusty rye bread or topped with toasted pumpkin seeds.
Storage: Keeps up to 4 days in the fridge, or freeze for up to 3 months.
FAQ – Lemon Butternut Squash Soup
Can I use all butternut squash instead of potatoes?
Yes, replace the potatoes with an equal amount of squash for a lighter, more velvety soup.
What if I don’t have celery seeds?
A pinch of celery salt or a bit of chopped celery works fine.
Can I add cream?
Absolutely, a splash of heavy cream or coconut milk makes it richer and smoother.
Can I roast the vegetables first?
Yes, roasting the squash and carrots before blending deepens the flavor, but does change the character quite a bit.
Is it vegan?
Yes
Lemon and Butternut Squash Soup
- Total Time: 54 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
A velvety and comforting soup blending the sweetness of butternut squash with hearty potatoes. A hint of lemon brightens up this perfect autumn meal.
Ingredients
- 4 medium potatoes (approximately 680g),cubed
- 2 carrots,sliced
- 1/2 onion,chopped
- 1/2 butternut squash,cubed
- 2 garlic cloves,diced
- 1/4 lemon,peeled and cubed
- 1/4 teaspoon (1.2ml) celery seeds
- 1 teaspoon (4.9ml) garlic powder
- 2 tablespoons (30ml) vegetable oil
- 1 liter (34 fl oz/1000ml) vegetable broth
- 4 cups (950 ml) hot water
- Salt,to taste
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the onion, carrots, and celery seeds. Sauté until the onions turn golden and fragrant.
- Add the cubed potatoes, butternut squash, and garlic. Pour in the vegetable broth and water. Stir to combine.
- Bring the soup to a boil over medium-high heat. Stir in the garlic powder, lemon cubes, and salt. Lower the heat and let simmer for about 30 minutes, or until all vegetables are soft.
- Remove from heat. Using an immersion blender (or transfer to a regular blender in batches), blend until completely smooth. Adjust salt and acidity if needed.
- Serve warm, perhaps with a drizzle of olive oil or a spoonful of yogurt.
Notes
- Don’t skip the lemon peel; it adds subtle bitterness that balances the sweetness of the squash.
- For a lighter soup, add more hot water, or for a thicker consistency, reduce the liquid slightly while simmering.
- The soup keeps up to 4 days in the fridge or can be frozen for up to 3 months.
- Prep Time: 19 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: Approx. 440g
- Calories: 153
- Sugar: 5
- Sodium: 450
- Fat: 3
- Saturated Fat: 0.5
- Unsaturated Fat: 2.5
- Trans Fat: 0g
- Carbohydrates: 35
- Fiber: 5
- Protein: 2
- Cholesterol: 0mg
If you liked this, you are going to LOVE these favorite soup recipes:
Creamy Cauliflower Soup with Garlic Bread
Chef Thomas Keller’s English Pea Soup
Canh Chua Tôm: Vietnamese Sour Soup with Prawns
Ham Bone Soup with Black Eyed Peas
Frequently Asked Questions
Can I use fresh garlic instead of garlic powder in the soup?
Yes, you can use fresh garlic; just add about 2-3 cloves, minced, when you add the cubed potatoes and butternut squash.
What type of vegetable broth works best for this recipe?
A low-sodium vegetable broth is ideal as it allows you to control the saltiness of the soup, especially since you’ll be adding salt later.
How do I know when the butternut squash is cooked through?
The butternut squash is cooked through when it is easily pierced with a fork and is tender, which should take about 30 minutes of simmering.
Added a splash of cream at the end. Incredible texture.
Thank you, and a splash of cream is never a bad idea in a blended soup!
Such a beautiful bright soup and it tastes divine with the lemon peel!!!
Glad to hear you liked it! I agree fully!
Didn’t have celery seeds, used a pinch of celery salt instead. Worked great.
Sounds great!