Creamy Butternut Squash Soup

5 from 3 votes
58 Comments

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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!Creamy Butternut Squash Soup topped with croutons in a white square bowl.

Creamy Butternut Squash Soup

Creamy Butternut Squash Soup 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. I first tried it at a popular Salt Lake City based restaurant called the Blue Lemon, and I was blown away! Creamy, slightly sweet, warm and spicy, this soup has all the tastes of fall. It is the most comforting of all comfort foods in my opinion. I could not wait to re-create this delicious soup at home. Even if you think you’re not a squash person, try it. You will love this warm, fragrant bowl of goodness.

What is Butternut Squash?

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. 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!

Tips for Preparing Butternut Squash

  • To easily prepare the squash for cooking, trim about ¼ inch off of each end of the squash with a knife.
  • Using a potato peeler, peel the outer layer of skin off of the squash.
  • Once peeled, cut the squash in half lengthwise with a sharp and sturdy knife.
  • Clean the seeds and pulp from each half.
  • 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 the opposite direction to cube the squash for cooking.
  • To make preparation easier, you can also purchase the squash already cubed in the produce section of your local grocery store.

Overhead Shot of Creamy Butternut Squash Soup

More Delicious Recipes with Butternut Squash

Butternut squash is delicious on its own steamed with butter, salt, and pepper, or sprinkled with cinnamon and brown sugar. It’s so versatile and can be used in place of meat in vegetarian dishes. Here are a few of our favorite ways to use butternut squash:

  • Roasted Butternut Squash Flatbread Pizza – This is the pizza of fall! Mozzarella cheese, bacon, kale, roasted butternut squash, and parmesan all on flatbread.
  • Gourmet Butternut Squash Burritos – This will change the way you think about burritos. Juicy spice rubbed pork tenderloin that is grilled and sliced, sautéed butternut squash, black beans, cotija cheese, mango salsa, and avocado lime sour cream.
  • Butternut Squash Ravioli – This butternut squash ravioli with a brown sugar glaze as a surprise ingredient that is amazing – shaved chocolate. It is a sweet and savory dish that tastes amazing!

How to Make Creamy Butternut Squash Soup

Creamy Butternut Squash Soup topped with croutons in a white square bowl.

Creamy Butternut Squash Soup

5 from 3 votes
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!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine American
Servings 8

Ingredients

Instructions

  • In a large pot, melt butter over medium heat. Add brown sugar and spices to melted better 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 liquid in the pot while simmering. Add more chicken stock if necessary.
  • Pour all the contents of the pot into a blender. Puree until mixture is smooth.
  • Blend in 1 cup of heavy cream. Gradually add more until the mixture reaches the consistency of a creamy soup.
  • Pour the contents of blender back into the pot and keep warm until ready to serve.
  • After serving soup into individual bowls, garnish with croutons and chopped pecans.

Video

Nutrition Information

Calories: 327kcalCarbohydrates: 43gProtein: 3gFat: 18gSaturated Fat: 11gCholesterol: 57mgSodium: 149mgPotassium: 653mgFiber: 3gSugar: 26gVitamin A: 18045IUVitamin C: 30.6mgCalcium: 115mgIron: 1.3mg

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About the author

Echo Blickenstaff

Echo lives in Pleasant Grove, Utah with her husband, Todd, who works in advertising, and her four kids: two girls and two boys. She deploys her accounting degree as the blog’s resident problem solver. In her time outside the kitchen, Echo loves to get away from the phones and busy schedules and spend quality time with the family. Anywhere’s great – but getting out into nature in the mountains or on the beach – is the best kind of getaway.

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Comments

  1. I have a crazy question. Last year I found the yummiest butternut squash soup recipe and made it often. I thought for sure it was from your website, but the one I used didn’t have carrots, and I’m pretty sure it had onion. Have you changed your recipe?

  2. Has anyone ever tried to freeze it? I am making a bunch of different soups for a large family gathering next week and would like to get a head start and freeze some soups to be reheated the day of the event.

    1. I haven’t frozen this particular soup recipe, but I have frozen other cream-based soups. It will work fine, but it may separate in the freezing process. Cool the soup before freezing it and make sure it is completely thawed before re-heating. It’s an extra step, but to keep the soup nice and smooth after freezing, I would blend it again once it is thawed and then reheat it. Add a little chicken broth if the soup is too thick. Good luck!

  3. I’m a single, so I kind of divided the recipe in half. It was marvelous! I cut back a bit on the brown sugar and since I’ll be having just a cup at a time, to leave out the half and half until I warm my portions back up. This really is a delicious soup – I topped it with a few toasted pepitas. I love the idea of a pear and gorgonzola salad with this!

    1. Thank you for sharing how you adapted this for a single serving (and for heating up the leftovers)! So glad you liked this soup!

  4. could I substitute lactose free milk or a soy/nut based milk instead of cream? Two lactose-intolerant people in my family.

    1. Yes, you could probably add a different kind of milk, it just won’t be as thick and creamy. I would say add a little at a time until you reach the consistency you are looking for. Hope this helps!

  5. Hi
    I’m looking to make a squash soup, and I found yours sounds amazing but instead of using all the different spices could I use all spice in there place?

    1. Hi Rebecca- Allspice in and of itself is a specific spice made from dried Pimenta. It doesn’t contain the spices used in this soup so it would end up tasting very different than the recipe. Is there a specific spice in this recipe you are having difficulty finding?

  6. 5 stars
    I LOVE the butternut squash soup from Blue Lemon. Does this taste just like it? Also, do you know if the restaurant uses this much sugar as well? I really try to avoid sugar, I’ll definitely have to try this recipe though!

    1. Yes, that is where we got the idea for this soup! It tastes just like it! Give it a try and let us know what you think 😀

  7. So excited to make this! There’s not a Blue Lemon in St. George and their butternut squash is my favorite. Thanks for sharing! 🙂

  8. I had butternut squash soup in Sun Valley and they served it with blue cheese crumbled on top–sounds crazy but it was AMAZING! I highly recommend trying it! I have your cookbook and I use it all the time–everyone is SO impressed. Thanks for the recipe–I’ll be making this tonight!

    1. THANK YOU Stephanie! That is so nice 😀 What was the restaurant in Sun Valley? We would love to try it!

  9. Your recipe reached the Bronx, NY. I made this several times and I love it so much. I use 1/2 cup of brown sugar instead and use 2 cups of chicken stock. I make this for my work lunch and it is a nice change from my regular sandwich. Very good!

    1. Thank you, Barbara! I’m so glad you like the recipe! Thanks you for sharing your adaptations as well. It may be helpful to another reader on our site.

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