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Creamy butternut squash soup is a rich, sweet, and savory comfort soup that is perfect for Fall and Winter. Top with croutons and chopped roasted pecans!
Featured in this recipe
- Healthy Butternut Squash Soup
- Ingredients for Creamy Butternut Squash Soup
- Making Homemade Creamy Butternut Squash Soup
- Preparing Butternut Squash
- Tips for Making the Best Butternut Squash Soup
- Frequently Asked Questions
- Storing and Reheating Butternut Squash Soup
- More Delicious Recipes with Butternut Squash
- How to Make Creamy Butternut Squash Soup
- Creamy Butternut Squash Soup Recipe
This easy creamy butternut squash soup recipe tastes more like a dessert than a soup! I’ve always loved traditional butternut squash soup, but this recipe takes it to a whole new level. Creamy, slightly sweet, warm, and spicy, this soup has all the flavor of fall. It is the most comforting of all comfort foods in my opinion. Even if you think you’re not a squash person, try it. You will love this warm, fragrant bowl of goodness.
Butternut squash soup is a comforting and hearty soup that is satisfying during the colder months! This soup is a bright and beautiful golden color and can be dressed up or down for a simple and classic dinner or side dish. Homemade butternut squash soup is a light and healthy meal that kids to adults will love!
Healthy Butternut Squash Soup
Creamy butternut squash comes with the best health benefits just for being a squash. It is filled with vitamins, low in calories and fat, with a high fiber intake. All the things you want in one bowl of comforting soup!
- Nutrient-rich – This is a great source of vitamins that help with eye help and helping with your immune system. Great for colder days!
- Low calories – Butternut squash has little to no calories being in the vegetable squash family.
- High in fiber – This is a great feature when making this soup! It is filling and full of fiber to help with your digestive health.
- Low in fat – It is naturally low in fat but has lots of flavor!
Ingredients for Creamy Butternut Squash Soup
Fill your pantry and fridge with these ingredients to have on hand during the colder and more cozy months of the year! These ingredients blend together and combine in a smooth and creamy soup that is a sweet and savory meal. This butternut squash soup is a meal you will want to make over and over again!
- Butter – I like to use salted butter for this recipe. You can brown the butter to start for extra flavor!
- Spices – Brown sugar, cinnamon, nutmeg, cloves, and ginger make up the aromatic and flavorful base of this recipe.
- Chicken stock – Chicken stock adds flavor and liquid to this creamy soup. If you want to make this soup vegetarian, then use vegetable broth instead.
- Apple cider – Apple cider adds a fruity and spicy taste to the broth.
- Butternut squash – The main character of this soup! Butternut squash was given its name because it is “smooth as butter and sweet as a nut.” It does have a smooth texture and a nutty taste to it. See our tips below for preparing the squash.
- Carrots – Sneak some more vegetables into this soup by adding carrots.
- Heavy cream – Heavy cream helps achieve the creamy, silky texture that makes this soup so good! If you want to use a plant-based or vegan alternative, try coconut milk.
- Toppings – This soup tastes great on its own but we love to top it with candied pecans and croutons. I also sometimes add hot honey, fresh herbs like sage, and pumpkin seeds.
Making Homemade Creamy Butternut Squash Soup
It doesn’t take long to make this easy butternut squash soup recipe! Butternut squash is a winter squash that has a sweet and nutty flavor. It is known to be rich in vitamins and fiber for a healthy soup recipe!
- Melt and boil – In a large pot, melt butter over medium heat. Add brown sugar and spices to melt butter and stir for 1 minute. Add chicken stock and apple cider. Bring to a boil.
- Combine – Add squash and carrots. Sprinkle with salt and pepper. Cover and simmer until squash and carrots are tender and can easily be poked with a fork. Check the liquid in the pot while simmering. Add more chicken stock if necessary.
- Blend – Pour all the contents of the pot into a blender. Puree until the mixture is smooth. Blend in 1 cup of heavy cream. Gradually add more until the mixture reaches the consistency of a creamy soup. Depending on the size of your blender, you may have to do this in batches. You can also use an immersion blender for this step.
- Warm – Pour the contents of the blender back into the pot and keep warm until ready to serve.
- Garnish – After serving soup into individual bowls, garnish with croutons and chopped pecans.
Preparing Butternut Squash
These helpful tips make the butternut squash even easier to work with! It is easy to prepare and comes together quickly and easily.
- Prepare squash – To easily prepare the squash for cooking, trim about ¼ inch off of each end of the squash with a knife.
- Peel – Using a potato peeler, peel the outer layer of skin off of the squash.
- Cut – Once peeled, cut the squash in half lengthwise with a sharp and sturdy knife.
- Clean the middle – Clean the seeds and pulp from each half of the butternut squash using a spoon.
- Cube – Place the cut side of each half down on a cutting board and slice the squash in one-inch rows lengthwise and then in one-inch rows in the opposite direction to cube the squash for cooking.
- Even easier! To make your soup preparation easier, you can also purchase the pre-cut butternut squash in the produce section of your local grocery store.
Tips for Making the Best Butternut Squash Soup
This savory butternut squash soup is creamy and delicious in every bite! Make this warm and delicious soup on those days that you need a little more comfort with sweetness! Follow these soup tips to make the best meal for your family!
- Ripe butternut squash – Find a butternut squash that is heavy with a matte skin. You will want it to be ripe for the best flavor.
- Roast – You can even roast the butternut squash in the oven on a baking sheet for extra flavor. The roasted butternut squash soup will have enhanced flavors and added sweetness.
- Spices – Add in more seasonings and spices with a few of our pantry staple ingredients. We love curry powder, garlic, and cayenne pepper for a spicier flavor.
- Adjust consistency – Make this butternut squash soup thick or thinner depending on your preference. Add in more broth for a thinner soup and less broth or liquid for a thicker soup.
- Blender – Blending in a blender or an immersion blender will ensure the soup is nice and creamy. If you need to blend in batches that will work too!
- Substitute cream – For a dairy-free option you can use coconut milk, almond milk, or cashew cream.
“Oh my goodness! So easy and so unbelievably delicious! I will be making this over and over again…Thank you!”-Sandy
Frequently Asked Questions
We like to serve this soup with a salad or with bread for dipping. You can also serve it with grilled cheese sandwiches.
You don’t have to peel the squash, but I like to peel it. It makes it easier to cut if the tougher skin is peeled.
There are many health benefits to eating butternut squash. It is high in potassium, manganese, vitamin A, vitamin K, vitamin E, and vitamin C. It is recommended as a high-antioxidant food. Butternut squash is also known to reduce inflammation and prevent osteoporosis. Many good reasons to find a place for this nutrient-packed food in your diet!
It is and can be both! Using vegetable broth instead of chicken broth as well as omitting dairy products and using can help create the vegan or vegetarian soup you are looking for.
Yes! For the slow cooker place all the ingredients and cook on low for 6 to 8 hours. In the instant pot saute the first part of the instructions then add the other ingredients to pressure cook for 15 to 20 minutes.
Storing and Reheating Butternut Squash Soup
This easy butternut squash soup is a great soup to make ahead, store, and even freeze. Place the appropriate container and store it. This soup contains cream in it and will need to be stored shortly after it is made.
- Refrigerator – Place the cooled-down butternut squash soup in an airtight container in the refrigerator for three to five days.
- Freezing – Freeze the soup in an airtight container. It will last in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating – When ready to enjoy place the butternut squash soup in the microwave or heat on the stovetop until it is warmed through. Heat it slowly and stir occasionally while it is warming up.
Read Next:All Our Favorite Fall Recipes
More Delicious Recipes with Butternut Squash
Butternut squash tastes delicious on its own steamed with butter, salt, and black pepper, or sprinkled with cinnamon and brown sugar. It is versatile and can be used in place of meat in vegetarian dishes. Try some of our favorites today!
How to Make Creamy Butternut Squash Soup
Creamy Butternut Squash Soup
- Large Soup Pot
- Blender or Immersion Blender
- 1/4 cup butter
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon ginger freshly grated is best!
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- salt and pepper to taste
- 1 1/2 cups chicken stock
- 1/2 cup apple cider
- 8 cups butternut squash cut into 1 inch cubes (about 2 lbs butternut squash)
- 2 carrots sliced
- 1-2 cups heavy cream
- croutons optional
- candied pecans optional
- In a large pot, melt butter over medium heat. Add brown sugar and spices to melt butter and stir for 1 minute.
- Add chicken stock and apple cider. Bring to a boil.
- Add squash and carrots. Sprinkle with salt and pepper. Cover and simmer for 30 minutes, or until squash and carrots can easily be poked with a fork. Check the liquid in the pot while simmering. Add more chicken stock if necessary.
- Pour all the contents of the pot into a blender. Puree until the mixture is smooth. Blend in 1 cup of heavy cream. Gradually add more until the mixture reaches the consistency of a creamy soup. Depending on the size of your blender, you may have to do this in batches. You can also use an immersion blender for this step.
- Pour the contents of the blender back into the pot and keep warm until ready to serve.
- After serving soup into individual bowls, garnish with croutons and chopped pecans.
- To make preparation easier, you can also purchase the pre-cut butternut squash in the produce section of your local grocery store.
- To freeze – Freeze the soup in an airtight container. It will last in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
- We like to serve this soup with a salad or with bread for dipping. You can also serve it with grilled cheese sandwiches.
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