January 17, 2023
Review RecipeCreamy Butternut Squash Soup
This creamy butternut squash soup is full of all the beautiful spiced and sweet flavors of fall.
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Butternut squash soup is the ultimate fall flavor that brings cozy thoughts of a comforting meal. A vibrant, beautiful color, lightly spiced flavor, and a creamy swirl make this an appetizing soup that will warm you to your core on a chilly day.
Squash Soup Recipe Ingredients
You’ll need:
- 1 large whole butternut squash (approximately 3 to 3.5 cups diced)
- 1 (32-ounce) box of chicken broth
- 1 large onion, diced (approximately 1 cup)
- 1 teaspoon minced garlic
- 4 tablespoons salted butter
- ½ cup heavy whipping cream, plus more to garnish
- 1 teaspoon pumpkin pie spice (we used a pumpkin spice blend of cinnamon, ginger, nutmeg, and allspice)
- 1 teaspoon salt
- 2 tablespoons brown sugar
PRO TIP:
Save on time and see if you can find prepared peeled and cubed squash in your grocer’s produce department during the fall season. This will cut the prep time down to 5 minutes and a total time of 30 minutes.
SUBSTITUTIONS AND ADDITIONS
FRUIT AND VEGGIES: Tart green apple and pear both bring the perfect balance of flavor with butternut squash, as do carrots and onions. Add them to the soup to soften up and be blended into the finished product.
SQUASH: You could roast the butternut squash before adding it to the soup for a different spin on the taste. Or how about combining butternut squash with sweet potatoes for a delicious combination of fall flavors? You could also completely replace the squash and use pie pumpkins to make pumpkin soup.
CREAM: Want to avoid dairy? Replace the heavy cream with coconut milk.
TOPPING: Sprinkle cheese, croutons, pumpkin seeds, a dash of black pepper, or a little bit of bacon on top of each individual bowl before serving. You could also add a little swirl of maple syrup for a bit of natural sweetness.
BROTH: Vegetable broth will also work if that is what you have on hand.
How To Make Butternut Squash Soup with Heavy Cream
PRO TIP:
Make sure you have a large (8 inches or larger) chef’s knife to cut the squash. A small knife just won’t do the job.
STEP ONE: Peel and cut the squash in half lengthwise. Use a spoon to scoop out the seeds and insides, and then dice the squash into one-inch cubes.
PRO TIP:
To make cutting the squash even easier, score the squash on the outside and then microwave it for 5 minutes. This will soften the flesh and make it easier to cut.
STEP TWO: In a large soup pot or Dutch oven on the stovetop, melt the butter. Add in the onion and garlic and cook until translucent.
STEP THREE: Add the cubed butternut squash to the pot. Pour the chicken stock into the pot and bring it to a simmer.
STEP FOUR: Once the soup is simmering, cover and cook it for about 20 minutes on medium heat or until the squash is fork-tender.
STEP FIVE: Remove the pot from the heat and add the cream, pumpkin pie spice, salt, and brown sugar. Use an immersion blender to puree the soup.
PRO TIP:
If you don’t have an immersion blender, you can also transfer the soup to a regular blender or food processor to puree. Just be careful as it will be hot!
STEP SIX: Garnish the delicious soup with a swirl of heavy cream before serving.
How To Serve Creamy Squash Soup
Serve this creamy butternut squash soup piping hot with our crusty no-knead bread and a homemade Caesar salad on the side. Or pair it with a sweet bread such as carrot bread that complements the soup’s sweetness.
Our grilled ham and cheese sandwich would be an excellent choice with this soup for a filling meal as well. For a larger and heartier meal, try serving it alongside pork tenderloin and roasted vegetables. It would also be an excellent first course for a Thanksgiving dinner.
If you like this easy butternut squash soup recipe, try a few of our other favorite soup recipes, including our tomato soup and Tuscan soup.
MORE SOUP RECIPES
Squash Soup Storage
IN THE FRIDGE: It is best to let the soup cool first, and then you can store it in the refrigerator for up to 4 days.
IN THE FREEZER: This yummy soup can also be frozen for up to 3 months in an airtight container or portioned into freezer bags. You could even make a double batch so that you have some on hand for another quick dinner.
What’s Great About This Butternut Squash Soup Recipe
Creamy soup makes everything feel cozy this time of year when the weather starts to cool down and the nights get longer. Make this simple butternut squash soup part of your regular meal rotation, and you will stay toasty all through the winter months.
FAQ for Butternut Squash Soup
How do you blend butternut squash soup?
You have two choices for blending the soup. You can use an immersion blender right in the pot to make it smooth and creamy. You can also carefully transfer it in batches to a blender.
How healthy is squash soup?
Squash soup is very healthy for you and is loaded with vitamins. Butternut squash soup especially has plenty of antioxidants, including Vitamin C, Vitamin E, and beta-carotene.
Do I need to peel my butternut squash for soup?
The skin from a butternut squash can be eaten, but it is certainly up to personal preference. Roast the skin before adding it to your squash soup.
What is the difference between squash and butternut squash?
Squash is the name given to the family of vegetables that has a thick rind and fleshy inside. A butternut squash is simply one variety of squash that can be distinguished by its beige skin and a long neck that ends in a bulbous round base.
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Creamy Butternut Squash Soup Recipe
This creamy butternut squash soup is full of all the beautiful spiced and sweet flavors of fall.
Prep Time 9 minutes
Cook Time 1 hour
Total Time 1 hour 9 minutes
Servings 5
Ingredients
- 1 large butternut squash, approximately 3 to 3.5 cups diced
- 4 tablespoons salted butter
- 1 large onion, diced (approximately 1 cup)
- 1 teaspoon garlic, minced
- 32 ounces chicken broth
- ½ cup heavy whipping cream, plus more to garnish
- 1 teaspoon pumpkin pie spice (we used a pumpkin spice blend of cinnamon, ginger, nutmeg, and allspice)
- 1 teaspoon salt
- 2 tablespoons brown sugar
Instructions
- Peel the squash then cut it in half lengthwise and use a spoon to scoop out the seeds and insides.
- Dice squash into one-inch cubes.
- In a large pot, melt the butter.
- Add in the onion and garlic and cook until translucent.
- Add the cubed butternut squash to the pot.
- Pour the chicken broth into the pot and bring it to a simmer.
- Once the soup is simmering, cover and cook for about 20 minutes on medium heat or until squash is fork-tender.
- Remove pot from heat and add cream, pumpkin pie spice, salt, and brown sugar.
- Use an immersion blender to puree the soup. You can also transfer the soup to a blender to puree.
- Garnish with a swirl of heavy cream before serving.
Notes
- Look for prepared peeled and cubed squash in your grocer’s produce department during the fall season. This will cut your prep time down to 5 minutes and your total time to 30 minutes.
- Make sure you have a large (8 inches or larger) chef’s knife to cut the squash. A small knife just won’t do the job.
- To make cutting the squash even easier, score the squash on the outside and then microwave it for 5 minutes. This will soften the flesh and makes it easier to cut.
- If you don’t have an immersion blender, you can also transfer the soup to a blender to puree.
Nutrition
Calories: 271kcal | Carbohydrates: 27g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 1227mg | Potassium: 749mg | Fiber: 4g | Sugar: 9g | Vitamin A: 16580IU | Vitamin C: 47mg | Calcium: 116mg | Iron: 2mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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Comments
Emily Upton says
This is the absolute best soup!!
Cindy says
Can I use heavy cream instead of heavy whipping cream?
Ashley says
They are the same thing.
Carol Sanzo says
This is the best soup, I couldn’t stop eating it. Did only use 1 teas. of salt for a double batch. Will definitely make again.
Shelby says
Turn our perfect, I didn’t have cream so I used plain Greek yoghurt and it was still delicious!
Judy Crothers says
Loved it. Easy and delicious. My go to soup. Thank you!
Can I freeze this soup and if so for how long?
Layne Kangas says
Hi, Judy – here are our instructions, enjoy!
IN THE FRIDGE: It is best to let the soup cool first, and then you can store it in the refrigerator for up to 4 days.
IN THE FREEZER: This yummy soup can also be frozen for up to 3 months in an airtight container or portioned into freezer bags. You could even make a double batch so that you have some on hand for another quick dinner.
Lynn says
Lovely! For a first course for company, we first placed a half canned pear in our rimmed bowls, then poured the soup around it…beautiful presentation and the combination is delicious!
Debby says
Absolutely delicious! I used half and half instead of cream.
Doris Fletcher says
Absolutely wonderful soup. Easy to make. Just the right amount of sweetness and spice. Using the pumpkin pie spice was a game changing idea.