A few weeks ago I got a SUPER good deal on some butternut squashes, so we’ve been using them in recipes ever since (yes, they have survived on our countertop for weeks). This week we whipped up this super simple creamy butternut squash soup. The flavors in this soup are simple yet warm, and the soup is a breeze to prepare, which makes it a total win in my book. This butternut squash soup is definitely going to become a new fall staple for me!
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What’s in Butternut Squash Soup
I love this soup for its simplicity. It starts with butternut squash and onions that have been roasted to intensify the flavors and add a slightly caramelized sweetness. The roasted vegetables are then blended with chicken broth until it’s thick and smooth, seasoned with nutmeg and sage, and heated through. For an extra luxurious finish, we stir in a half cup of heavy cream at the end. The texture is similar to pumpkin soup but a little more creamy. It’s simple, but so *chef’s kiss* perfect!
What Else Can I Add?
I think this butternut squash is perfect in its simplicity, but if you want to take it in another direction, there are so many options! Try some of these variations to make it your own:
- Add a pinch or two of cayenne pepper to make it spicy
- Add a tablespoon or two of curry powder for a different flavor profile
- Make it vegetarian by using vegetable broth in place of chicken broth
- Make it vegan by using vegetable broth and full-fat coconut milk instead of heavy cream.
- Roast apple slices with the butternut squash and onions for a slightly sweeter soup
- Skip the cream for a lighter yet still very flavorful soup
What to Serve with Butternut Squash Soup
This soup is begging for some hearty bread for dipping, or you can top off your bowl with a handful of homemade croutons. This soup would also pair nicely with something like our Oven Roasted Autumn Medley or Autumn Kale and Apple Salad.
Butternut Squash Soup
Servings 4 1.25 cups eachIngredients
- 2 lbs. butternut squash (4 cups cubed) ($1.78)
- 1 yellow onion ($0.37)
- 2 Tbsp olive oil ($0.32)
- 1/4 tsp salt ($0.02)
- 1/4 tsp pepper ($0.02)
- 3 cups chicken broth** ($0.36)
- 1/8 tsp nutmeg ($0.02)
- 1/4 tsp rubbed sage ($0.02)
- 1/2 cup heavy cream ($0.83)
Instructions
- Preheat the oven to 400°F. Peel and dice the butternut squash.* Cut the onions into wedges.
- Place the squash and onions on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Toss until the vegetables are well coated in oil.
- Roast the vegetables in the oven for about 30 minutes, stirring after about 20 minutes of roasting. After roasting for 30 minutes, the squash should be tender and slightly browned on the edges.
- Transfer the roasted vegetables to a blender and add the chicken broth. Purée the vegetables and broth until smooth.
- Pour the puréed soup to a pot and add the nutmeg and sage. Heat the soup over medium, stirring occasionally, until heated through.
- Stir the heavy cream into the soup, then taste and adjust the salt or other seasonings to your liking. Serve hot.
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Notes
Nutrition
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How to Make Butternut Squash Soup – Step by Step Photos
Preheat the oven to 400°F. Peel and dice about 2 lbs of butternut squash into ½-inch cubes (about 4 cups diced). Slice one yellow onion. Place the squash and onion on a parchment-lined baking sheet, drizzle with 2 Tbsp olive oil, and sprinkle with ¼ tsp pepper and ¼ tsp salt. Toss to coat.
Roast the squash and onions in the preheated oven for 30 minutes, stirring once after 20 minutes. The squash should be tender and slightly browned after 30 minutes of roasting. If not, add more time.
Add the roasted butternut squash and onions to a blender along with 3 cups of chicken broth.
Purée the vegetables and broth until smooth.
Transfer the soup to a pot and add ⅛ tsp nutmeg and ¼ tsp rubbed sage. Stir to combine. Place the pot over medium heat and cook the soup, stirring occasionally, until heated through (5-10 minutes).
Stir ½ cup heavy cream into the soup.
Taste the soup and adjust the salt or other seasonings to your liking.
Serve the soup hot and garnish with an extra drizzle of cream and freshly cracked pepper, if desired. SO CREAMY! 🤤
Does this freeze well? Or no because of cream.
Should freeze well!
Trick for NOT PEELING butternut squash: I learned this trick from Sara Moulton on PBS. Poke whole squash 5 times with a skewer or pointy knife. Microwave 4.5 minutes on high. Now it’s easy to slice in half horizontally. Do not remove seeds yet. Roast cut side down at 400 for 40 mins until tender. Now it’s easy to scoop out the seeds and you can scoop out the innards.
Excellent! Used some roasted butternut squash that I had in my freezer. I also had some turkey broth that needed a good use. Very good.
Delicious, with a luxurious mouth-feel, velvety-smooth. “The cream really makes a difference; it’s not all…*squashy* all the time,” says my non-foodie husband. It’s a really satisfying bowl of soup, and it’s rich without being heavy.
Love it! My neighbor brought me cooked butternut squash that wasn’t roasted so I roasted the onion and squash in two batches in my little air fryer. I also used condensed milk in place of cream becuz I didn’t have any cream. Next time, I’ll use the cream. But this was great.
Caution: make sure to not fill your blender more than 1/2 full with the hot soup. I made a similar recipe from a Youtube vid where the presenter said that and I thought 3/4 full would be ok. That’s how I ended up with soup on my walls, on my oven, in my hair…
*GASP* My heart hurts picturing that!
Another variation idea I got years ago from a recipe I tore out of a magazine: the zest of an orange. There is something really magical about the way it works with the butternut squash.
Interesting! Do you use all of the zest or just a portion?