We may earn a commission when you click on the affiliate links in this post.
This Creamy Butternut Squash Soup is creamy, cozy, and full of sweet fall flavor. Butternut squash and carrots simmer with apple cider, brown sugar, cinnamon, ginger, nutmeg, and cloves, then everything gets blended with cream until perfectly smooth. Add some crunchy croutons and candied pecans on top and you have one of my favorite soups for fall and winter.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“It tastes just like it. I loved it!” – Pam
“Definitely a keeper!” – Cheryl
“So easy and so unbelievably delicious!” – Sandy
Why I Love This Butternut Squash Soup
I first tried butternut squash soup at Blue Lemon, a restaurant in Salt Lake City, and I couldn’t stop thinking about it. It was creamy, slightly sweet, warm, and full of those cozy fall spices. I couldn’t wait to come home and recreate it!
This version definitely leans sweeter than a traditional savory butternut squash soup, and that is exactly what I love about it. The butternut squash and carrots create a naturally creamy base, apple cider adds a little fruity sweetness, and cinnamon, ginger, nutmeg, and cloves give it that warm fall flavor. Heavy cream goes in at the end to make it extra smooth and rich.
Even if you don’t normally get excited about squash, give this one a try. It has converted plenty of people over the years, and it makes such a good fall lunch, Thanksgiving starter, or cozy dinner with bread and salad.
💛 Echo
Table of Contents
- 5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
- Why I Love This Butternut Squash Soup
- Ingredients You’ll Need
- How to Make Creamy Butternut Squash Soup
- Recipe Tips
- Ingredient Additions and Substitutions
- How to Prep Butternut Squash
- Frequently Asked Questions
- Make Ahead and Storage
- Pairing Ideas
- More Delicious Recipes with Butternut Squash
- A Cozy Fall Soup Worth Making Again and Again
- Creamy Butternut Squash Soup Recipe
Ingredients You’ll Need
- Butter – I like salted butter for this soup because it adds richness to the sweet spices. You can also brown the butter first for a slightly nuttier flavor.
- Brown sugar – This is a sweeter butternut squash soup, and brown sugar is part of what gives it that Blue Lemon-inspired flavor. See my tips below if you prefer it less sweet.
- Warm spices – Cinnamon, fresh ginger, nutmeg, cloves, salt, and pepper give the soup its cozy fall flavor.
- Chicken stock – Adds savory flavor and keeps all that sweetness balanced. Vegetable stock works well too.
- Apple cider – Adds a subtle apple flavor that pairs really well with butternut squash and warm spices. Be sure to use apple cider juice, not apple cider vinegar.
- Butternut squash – The star of the soup. You can peel and cube a whole squash or save some time with pre-cut squash.
- Carrots – Add a little more natural sweetness, color, and body to the soup.
- Heavy cream – Gives the finished soup its rich, smooth consistency. I recommend adding it gradually so you can control how thick or creamy the soup becomes.
- Toppings – I love croutons and candied pecans, but toasted pepitas, crispy sage, a drizzle of hot honey, pumpkin seeds, or crumbled blue cheese are also really good.
How to Make Creamy Butternut Squash Soup
- Start the sweet and spicy base. Melt the butter in a large pot over medium heat. Stir in the brown sugar, cinnamon, ginger, nutmeg, and cloves and cook for about 1 minute.
- Add the liquids. Pour in the chicken stock and apple cider. Stir everything together and bring it to a boil.
- Simmer the vegetables. Add the cubed butternut squash and sliced carrots, then season with salt and pepper. Cover and simmer for about 30 minutes, or until the vegetables are completely fork-tender. Check the liquid occasionally and add a little more stock if needed.
- Blend until smooth. Let the soup cool slightly, then carefully blend until completely smooth. You can use a countertop blender in batches or blend it directly in the pot with an immersion blender.
- Make it creamy. Blend in 1 cup of heavy cream, then add more a little at a time until the soup reaches the consistency you like. Return it to the pot if you used a regular blender and warm gently over low heat.
- Garnish and serve. Taste and adjust the salt and pepper, then ladle the soup into bowls. Top with croutons and chopped candied pecans or any of your favorite toppings.
Recipe Tips
- Cut the squash evenly. Similar-sized cubes cook at the same rate and make it easier to know when everything is ready to blend.
- Cook until very tender. If the squash or carrots still have resistance when you poke them with a fork, keep simmering. Very soft vegetables blend into a much smoother soup.
- Keep an eye on the liquid. The amount of evaporation can vary depending on your pot and stove. Add a little extra stock during simmering if the vegetables start looking dry.
- Blend longer than you think. For that restaurant-style creamy texture, blend until there are no little pieces of squash or carrot left.
- Be careful blending hot soup. If you are using a countertop blender, work in batches and don’t overfill it. Let some steam escape rather than sealing a blender completely full of hot liquid.
- Add the cream gradually. Start with less and keep adding until the thickness is right for you. It is much easier to thin soup than to thicken it again.
- Adjust the consistency at the end. If the soup is too thick, add a splash of stock or cream. If it seems too thin, gently simmer it uncovered for a few minutes.
- Don’t boil it hard after adding cream. Keep the heat low and warm it gently for the smoothest finished soup.
- Taste before serving. A little extra salt can make a big difference because it balances the sweetness of the squash, cider, and brown sugar.
Ingredient Additions and Substitutions
There are quite a few easy ways to adjust this butternut squash soup without losing what makes it so good.
- Make it less sweet: If you prefer a more savory soup, reduce the brown sugar. Several readers have made this with less sugar and loved it. I would start with about ½ cup instead of the full amount.
- Make it vegetarian: Swap the chicken stock for vegetable broth. It won’t noticeably change the texture of the soup.
- Make it dairy-free: Use a dairy-free butter and full-fat coconut milk instead of heavy cream. Coconut milk will change the flavor slightly, but it keeps the soup rich and creamy.
- Use roasted squash: Already have roasted butternut squash? Use it! Simmer the carrots in the broth until tender, then stir in the roasted squash just long enough to heat through before blending.
- Give it more savory flavor: Sauté a little onion or shallot in the butter before adding the brown sugar and spices. You can add garlic too. Just know that this will take the flavor in a more savory direction than the original Blue Lemon-inspired soup.
- Change the toppings: Toasted pumpkin seeds, crispy sage leaves, blue cheese or Gorgonzola, chopped pecans, croutons, or a little hot honey are all tasty options.
- Keep it gluten-free: The soup itself can easily be gluten-free. Just check your stock and use gluten-free croutons if you want a crunchy topping.
I don’t recommend replacing all of the cinnamon, ginger, nutmeg, and cloves with allspice. Allspice is its own spice and won’t give the soup the same flavor.
How to Prep Butternut Squash
Butternut squash can be a little awkward to cut, but it gets much easier once you know where to start.
- Trim about ¼ inch from both ends of the squash.
- Peel off the tough outer skin with a vegetable peeler.
- Carefully cut the squash in half lengthwise with a sturdy, sharp knife.
- Scoop out the seeds and stringy pulp.
- Place the squash cut-side down on your cutting board and cut it into approximately 1-inch cubes.
Try to keep the cubes close to the same size so they soften at the same rate.
Short on time? Buy pre-cut butternut squash from the produce section. This is one shortcut I am always happy to take.
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.
For this recipe, yes. Peeling the squash before cubing and simmering it gives the soup the smoothest texture. If you buy pre-cut butternut squash, the peeling is already done for you.
Yes! 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.
No. One of the things I like about this recipe is that the squash cooks right in the broth, so there is no separate roasting step. If you already have roasted squash, though, you can definitely use it.
Butternut squash naturally makes a very thick purée. Simply stir in additional chicken or vegetable stock a little at a time until it reaches the consistency you like. You can also add a little more cream.
Make Ahead and Storage
This butternut squash soup is a great recipe to make ahead, especially for a holiday meal when I am trying to get as much done in advance as possible.
To make ahead: Prepare the soup as directed and refrigerate it in an airtight container. It will keep well in the refrigerator for about 3 to 4 days. Warm it slowly on the stovetop, stirring occasionally.
To freeze: Freeze the soup in a freezer-safe airtight container for up to 3 months. For the smoothest texture, freeze it before adding the heavy cream, then stir in the cream as you reheat it.
To reheat: Thaw frozen soup overnight in the refrigerator, then warm it gently over medium-low heat. If it is thicker than you like, stir in a little stock. If a cream-based batch separates slightly after freezing, an immersion blender can bring it right back together.
Pairing Ideas
I love serving this soup with something fresh and something for dipping. Our Harvest Pear Salad has pears, cranberries, feta, and spiced pecans that fit right in with all of these fall flavors. Add a batch of our soft Homemade Dinner Rolls for dipping, or turn it into a cozy soup-and-sandwich dinner with an Air Fryer Grilled Cheese.
More Delicious Recipes with Butternut Squash
Butternut squash tastes 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, besides this butternut squash soup:
- Butternut Squash Mac and Cheese – A healthier take on a classic.
- Endorian Roasted Chicken Salad – with roasted butternut squash.
A Cozy Fall Soup Worth Making Again and Again
This butternut squash soup is one of those recipes I start craving as soon as the weather cools down. It is smooth, creamy, warmly spiced, and a little sweeter than your average squash soup, which is exactly what makes it special.
Give it a try and let me know what you think! If you make it, please leave a star rating and comment below. I love hearing how our recipes turn out in your kitchen and any changes you make for your family. 🥣🍁
Creamy Butternut Squash Soup
Video
Ingredients
- 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
Instructions
- 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.
Equipment
- Large Soup Pot
- Blender or Immersion Blender
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe?
We want to hear from you! Please leave a review.
I have tried about 5 different butternut squash recipes and haven’t found one I love; however, looking at the ingredients I think yours will be a winner! I’m going to make it and freeze for Thanksgiving. I’m thinking I will freeze the soup without the cream and then add it when I am warming to serve. Would you do it this way? Thank you.
Yes, that should work great. That’s exactly how I would do it!
I’ve been craving the soup from blue Lemon for over a year now. All the blue lemons in our area are closed and I have not been able to get the butternut squash soup. I made this last night and it taste just like it. I loved it! Thank you!
Hello, Echo! My maternal grandparents are Blickenstaffs and we live in Hagerstown, Maryland. I suppose your husband has German heritage but Yours may be different. I love to cook some but baking is my actual passion. I look forward to trying your recipes. Everything looks delicious and makes me suspect you may have some German in your ancestry, as well. All the best to you and yours.
Hi Peggy! You and my husband might be relatives! My father-in-law, Eugene Blickenstaff was born in Kansas. His father, John Ezra Blickenstaff, was born in Middlepoint, Maryland in Frederick County. His father, John Blickenstaff, was born in Wolfsville, Maryland, also in Frederick County. It was John’s father, Jost (Yost) Blickensderfer, that came from Germany. The family story is that Yost was 18 years old when he came to America. At first he didn’t want to come, but his brother, Christian, promised him a rifle if he would come. Apparently, Yost changed his last name from Blickensderfer to Blickenstaff when he came to America. Does any of this sound familiar?
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?
We haven’t changed our recipe, sorry!
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.
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!
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!
Thank you for sharing how you adapted this for a single serving (and for heating up the leftovers)! So glad you liked this soup!
IS THIS CROCKPOTABLE? LOL THINK IT COULD BE MADE IN CROCK POT?
I haven’t tried it in a crockpot! Let me know how it goes if you try it!
could I substitute lactose free milk or a soy/nut based milk instead of cream? Two lactose-intolerant people in my family.
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!
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?
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?
I made this! I never write reviews but it turned out amazing! Definitely a keeper! Thanks!
Oh so glad you liked it! Thanks for taking the time to comment 😀
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!
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 😀
So excited to make this! There’s not a Blue Lemon in St. George and their butternut squash is my favorite. Thanks for sharing! 🙂
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!
THANK YOU Stephanie! That is so nice 😀 What was the restaurant in Sun Valley? We would love to try it!
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!
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.
Can I make this in advance and reheat?
Absolutely!
Is there anyway I can incorporate roasted butternut squash into this recipe instead of having to go out and buy more squash? I roasted 5 lbs for other recipes but was hoping to make this soup because it sounds delicious. Is there a way to use roasted squash instead of raw?
You can absolutely use the squash you have on hand! You will still want to cook the carrots, in step 3 of the directions but they will cook faster than the squash – you will only need to simmer about 10 minutes or so. Once the carrots are cooked, mix in your squash and heat it then continue with the directions of pouring it all into a blender. This soup will be delicious with your roasted squash! Enjoy!
I am dying to make this soup but instead of running out and buying more butternut squash, how can I incorporate the 5lbs of roasted butternut squash I made for other recipes into this recipe?
Best butternut squash soup ever! I was looking for a butternut squash soup with a hint of sweet ess and this is it! However, I used 1/2 the amount of sugar, also substituting the brown sugar for Coconut Secret Coconut Crystals since that’s all I had on hand, shredded the carrots, and mashed it at the end. I was able to make it with all organic ingredients and paired it with Trader Joe’s baby spinach, cranberry, pecan, blue cheese, raspberry vinagrette salad and sourdough bread.
Wow this soup tasted so good!! It tastes so much like Panera Breads Autumn squash soup hmmmm. I only used 1c of heavy cream and was perfect!!
Not to sound like an idiot, but do the squash and carrots need to be cooked before pouring them into the blender with everything else?
Yes, they do. Please see step 3 of the instructions. They are boiled with the seasonings, broth, and applesauce. Thanks for asking!
How many servings for this yummy looking recipes? I have a large family coming for dinner would like to serve this.
About 6 servings.
What can sub for brown sugar as husband is prediabetic?
In my experience, you don’t need to use all of the brown sugar. I love sweets and I really like Blue Lemon’s recipe, but it’s too sweet for me… I can’t finish a bowl. I made this recipe last year and it is also too sweet, but it’s delicious! I just made it again (doubled it), but used only 2/3 of the brown sugar, and it’s still plenty sweet. Next time, I’m going try half the sugar.
Can the chicken stock be substituted for vegetable stock
The recipe does call for chicken stock, but you can substitute vegetable stock without changing the taste or texture of the soup. Thank you for asking!
I made this today and it was amazing! Thanks for the great recipe.
We are so glad you liked it! It is a great winter soup!
Is apple cider the same as apple cider vinegar or should I be looking for a juice?
Thanks!
It’s not the same! You definitely want to look for the apple cider that is juice – not vinegar. Thanks for asking!
made this tonight and loved it! I added only one cup of cream and decreased the spices by about half. The color is a little unappetizing but the taste was great.
i added one carton of Trader Joe’s Butternut Squash soup to the recipe.
Oh my goodness! So easy and so unbelievably delicious! I will be making this over and over again…Thank you!
I’m so glad you liked it! It is one of my favorites!
Do you think it would be ok to substitute evaporated milk for the heavy cream?
Yes, I think it would be fine and it would definitely cut back on the fat content. Using evaporated milk will change the soup to a thinner consistency and make it less creamy, but it will still be good! Thank you for asking!
I have made this twice in 3 weeks…can’t get enough of it…So easy and tasty! Will be making more this upcoming cold New England winter!
also, any idea how many calories a cup would contain?
haha no idea.. if you really needed to know livestrong.com has a calorie calculator for recipes. Hope this helps!
So glad you like it!!!! Thank you so much for your comment! 😀
Just made it! Love it!!! Thank you for this GREAT recipe 🙂
Thank you for the comment! So glad you liked it 😀 !!!
how much does this recipe make?
It makes about 12 cups of soup – so I usually plan on 6-8 servings per batch. Thank you for visiting our site and I hope you enjoy the soup!
What are some other dishes to pair with this soup? 🙂
I think a pear and Gorgonzola salad would be an amazing side-dish with this– add some candied walnuts and craisins with a poppy seed dressing. YUM!!!
What could I sub for the apple cider? Family full of apple allergies.
You could just leave it out and use more chicken stock. It will make a little difference in flavor, but not much. It will still be good! Thank you for visiting our site!