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You are here: Home / Recipes / Butternut Squash Soup

By Karina 32 Comments Filed Under: Dinner

Butternut Squash Soup

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Deliciously Creamy Butternut Squash Soup is so rich in flavour and always a hit!

Easy homemade butternut squash soup is naturally thick and creamy, perfect for the season when squash is available in abundance. Full of butternut flavour, this soup is perfect for when you’re craving a warm and creamy bowl of comfort.

I first shared this soup recipe years ago with our pumpkin soup, offering butternut squash as an option, but thought why not repost it in its own post.

Deliciously easy Butternut Squash Soup is so rich in butternut flavour. Naturally thick and creamy, perfect for the season and always a hit! This recipe is perfect for when you're craving homemade butternut squash soup. | cafedelites.com

BUTTERNUT SQUASH SOUP

A super creamy butternut squash soup recipe with the option of roasting your squash is pure comfort in a bowl. Make it fresh the day of serving; make it ahead OR make it for weekly meal preps!

If you’re starting to round up your Thanksgiving meal ideas, why not add soup to your growing list. Sweet potato casserole, green bean casserole and creamy mashed potatoes with crispy skin turkey are perfect to follow a soup appetizer!

Or make it to go with Meatloaf or Oven Fried Chicken!

BUTTERNUT SQUASH SOUP RECIPE INGREDIENTS:

As with all of our soup recipes, the ingredients list for our Butternut Soup are kept to a minimum so the rich and creamy flavour of squash comes shining through with every mouthful.

  • Butternut squash — whole squash for roasting OR fresh, pre-cubed/diced squash for a fast boil soup are both fine to use.
  • Onion and garlic — essential in this soup. The savoury aspect of onion and garlic pairs so well with the sweetness of squash.
  • Carrot — adds a little extra sweetness and natural flavour that deliciously compliments squash.
  • Chicken stock — or beef! You can also use vegetable broth/stock and make it vegetarian.
  • Chicken bouillon cubes — adds even more depth of savoury flavour.
  • Half and half or heavy/thickened cream: we love drizzling cream into each bowl just before serving. A little goes a long way!

Deliciously easy Butternut Squash Soup is so rich in butternut flavour. Naturally thick and creamy, perfect for the season and always a hit! This recipe is perfect for when you're craving homemade butternut squash soup. | cafedelites.com

TO ROAST OR BOIL?

ROASTED BUTTERNUT SQUASH SOUP

If you have the time and crave an incredible caramelised flavour, go with roasting. The best part of roasting a whole squash is saving time peeling and chopping. Once the squash is roasted, all you need to do is spoon the flesh right out of the skin. EASY!

Using a whole butternut squash, halved lengthwise before cooking, ensures you get the best flavour.

SIMMERED

Great for when you’re in a rush and need soup NOW. You can definitely boil this soup and still get an amazing bowl and butternut taste.

HOW TO MAKE BUTTERNUT SQUASH SOUP

ROASTED:

Drizzle squash, carrots, onions and garlic with olive oil and season with salt and pepper.
Roast in a preheated oven for about 45 minutes, then allow to cool enough before continuing.
Scoop out the flesh and get to blending!

SIMMERED:

Throw all ingredients (except for your cream) into a pot and let the stove do the work for you.

Deliciously easy Butternut Squash Soup is so rich in butternut flavour. Naturally thick and creamy, perfect for the season and always a hit! This recipe is perfect for when you're craving homemade butternut squash soup. | cafedelites.com

HOW TO FIND A RIPE BUTTERNUT SQUASH

A few things can tell you about the ripeness of squash. The darker the shade of colour on the outside, the better and sweeter on the inside. Look for squash without green patches or blemishes. Ideally, a mat skinned squash is best.

SPICES TO ADD TO BUTTERNUT SOUP

We prefer our soup without spices, but you can add any or all of the following if you wish!

Nutmeg
Cinnamon
Honey
Brown sugar (a personal preference)

BLENDING OPTIONS

There are two options in this recipe:

Transfer all cooked ingredients into a blender. Blend in batches of two or three (depending on the size of your blender). Pour out each batch into a large pot as you go, then bring the soup to a gentle simmer to warm it through.
OR
Throw all of the ingredients into a large pot and blend using a stick/immersion blender!

Deliciously easy Butternut Squash Soup is so rich in butternut flavour. Naturally thick and creamy, perfect for the season and always a hit! This recipe is perfect for when you're craving homemade butternut squash soup. | cafedelites.com

Top with crispy bacon pieces, chopped sage or parsley, and ENJOY!

Looking for more soup recipes? TRY THESE!

Creamy Roasted Tomato Basil Soup
Lentil Soup
Easy Broccoli Cheese Soup

Butternut Squash Soup

Deliciously easy Butternut Squash Soup is so rich in butternut flavour. Naturally thick and creamy, perfect for the season and always a hit! This recipe is perfect for when you're craving homemade butternut squash soup.
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Prep: 10 mins
Cook: 55 mins
Total: 1 hr 5 mins
Serves: 6 serves

Ingredients

  • 3 pounds (1 1/2 kg) whole butternut squash halved lengthwise and seeds removed
  • 2 carrots peeled and diced
  • 1/4 cup olive oil (for roasting option)
  • 2 teaspoons salt
  • 1 teaspoon cracked black pepper to taste
  • 1 large onion cut into wedges
  • 6 cloves garlic minced or grated
  • 3-4 cups low sodium chicken stock (or broth) -- use veggie broth or stock for a vegetarian option.
  • 2 beef or chicken bouillon cubes crumbled -- use vegetable stock powder for vegetarian option.
  • 1/2 cup half and half (or heavy cream)

Instructions

ROASTED BUTTERNUT SQUASH SOUP:

  • Preheat the oven to 400°F (200°C). Lightly grease a large baking pan. 
  • Place squash on the pan, cut-side up (skin-side down). Arrange onion, garlic and carrots around the pan.
  • Drizzle ingredients with the oil and season with salt and pepper. Rub seasonings all over each veggie and inside the squash.
  • Flip squash cut-side down and rub any of the oil/seasonings left on the pan over the skin.
  • Roast until squash is fork tender and completely cooked through (about 50-55 minutes).
  • Allow to cool slightly (about 10 minutes). When cool enough to touch, scoop the flesh out of the skin.

BLENDER:

  • Place roasted veggies, 3 cups of stock and bouillon cubes into a blender. (You may need to work in batches of two or three depending on the size of your blender.) Blend until smooth. Be careful with the steam that may lift out from the centre of the lid.
  • Transfer soup into a pot and warm over medium heat to serve. (Check thickness and add remaining stock, if needed, to thin It out.)

FOR STICK/IMMERSION BLENDER:

  • Place roasted veggies, 3 cups of stock and bouillon into a large pot over medium heat. Use an immersion blender and blend until smooth. Warm up over medium heat, if needed.

TO SERVE:

  • Stir in the half and half or cream. Add in any preferred spices (pinch of ground cinnamon or nutmeg). Adjust salt and pepper, if needed.
  • Serve immediately.

Notes

FOR FAST BOIL:
  1. Place all ingredients, except cream and oil, in a large pot or saucepan.
  2. Bring to a simmer over medium heat until vegetables are tender.
  3. Take off heat. Blend until smooth.
  4. Add the cream and stir through.
  5. Add any salt, pepper or spices if desired.
 
Cooled leftover soup can be stored in air tight containers. Refrigerate for up to 3 days, or freeze for up to 3 months.

Nutrition

Calories: 179kcal | Carbohydrates: 32g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 744mg | Potassium: 682mg | Fiber: 5g | Sugar: 6g | Vitamin A: 24130IU | Vitamin C: 50.9mg | Calcium: 126mg | Iron: 2.1mg
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Reader Interactions

Comments

  1. chris says

    October 13, 2020 at 4:26 am

    5 stars
    I made this soup yesterday and it was so GOOD!! No fancy ingredients. I did use 4 cups of the chicken broth and one extra bouillon cube. I will never have to order it from a restaurant again. This is much better!
    Thanks for sharing the recipe.

    Reply
  2. Jennifer A says

    October 07, 2020 at 9:47 pm

    This was amazing and will become the only recipe I use. I added brown sugar and nutmeg and it is exactly what I want in this type of soup. Thank you for sharing!

    Reply
  3. Goldilocks says

    September 29, 2020 at 11:42 pm

    5 stars
    This is a gorg autumn soup! xx
    I made it extra special by adding half a jar of honey and tblspoon of garam masala…..oh so comforting and warming!! 🙂
    Thanku for sharing

    Reply
  4. Lois Aguas says

    August 12, 2020 at 2:08 pm

    5 stars
    Wonderful with roasted veg and coconut milk. Thank-you! My hospice residents will love it….. comfort food!

    Reply
  5. Sean says

    June 08, 2020 at 10:41 pm

    For a spice option with a difference, plus a little kick, add a teaspoon of Kashmiri Chilli Powder & a tablespoon of Masala (or curry powder). It’s a massive favourite here in South Africa

    Reply
    • Hawa Mirza says

      July 09, 2020 at 5:34 am

      I was thinking exactly what Sean expresses … here’s to SA winters.

      Reply
  6. Lia Ducedre says

    February 18, 2020 at 11:57 pm

    I like coconut milk rather than cream. Love the soup!

    Reply
  7. Brittany says

    January 16, 2020 at 2:27 am

    If we dont have boullion cubes, would the pouches of powder work? If so how much of the powder do you use?

    Reply
  8. Debbie Pastore says

    November 01, 2019 at 6:49 am

    I would like to try this butternut squash soup recipe, but would love to add cinnamon syrup…maybe some nutmeg. How much would i even start with? Any suggestions? Your soup looks so delicious!

    Reply
  9. Daniel Munoz says

    July 06, 2019 at 12:04 pm

    grew squash in the back yard, first time, so I was looking for a soup recipe and tried yours, it was great! If you have more squash recipes I am interested, I have more squash than I know what to do with…

    Reply
  10. Sabine Walter says

    April 15, 2019 at 6:59 am

    Wow, what a cool recipe! I got this new Vitamix and just had to try it out! The soup is totally creamy and doesn’t really need extra cream at all. I added extra garlic and some preserved lemon, and on spices I used fennel seed, Coriander and Pumpkin spice. Definitely a keeper!

    Reply
  11. Kathy says

    February 22, 2019 at 4:52 am

    5 stars
    Oh my goooooodness this was so delicious! Thank you for the recipe Karina! I followed it closely, but didn’t have have any plain chicken broth. Usually I just use some organic buillon cubes, but then I remembered I had a litre of Tom Yum broth in my pantry. I hesitated, but then thought how good it could be, so went for it. Tom Yum is hot and sour soup, and the lime sriracha just made it sublime! Thankfully, I didn’t add more salt until the end because it was plenty with all the spices from the soup base. I think you might have created a soup monster!

    Reply
  12. Denise says

    February 20, 2019 at 12:35 pm

    Made this for dinner this evening. It was delicious! A keeper for sure!

    Reply
  13. LINDA JONES says

    January 05, 2019 at 1:53 am

    MORNING FORGIVE ALL CAPS. – BUT EASIER FOR ME TO SEE. TRIED THE CREAM OF MUSHROOM SOUP MY HUSBAND REALLY ENJOYED IT. BUT WE HAD TO LEAVE OUT GARLIC & USED LACTOSE FREE MILK.EVERY SINCE HE HAD CANCER A LOT OF THINGS HE ONCE LIKED HE NO LONGER CAN HAVE ,THEY MAKE HIM VERY SICK. SO I’VE JUST ABOUT LEARNED TO COOK ALL OVER AGAIN – BUT I DON’T MINE.. WE LOVE THE BUTTERNUT SQUASH SOUP AS WELL DO YOU HAVE A CREAM OF BROCCOLI SOUP – NOT THE BROCCOLI CHEESE SOUP -THANK-YOU

    Reply
    • Karina says

      January 08, 2019 at 10:55 pm

      Hi Linda. I’m so glad! I don’t have a cream of broccoli soup — YET! It’s coming!

      Reply
  14. Diane says

    November 20, 2018 at 1:47 pm

    5 stars
    OMG. This soup is absolutely amazing! I made it yesterday for practice to see if I would be successful. So, I just had another bowl tonight. It was just as thick as yesterday! I used the stick immersion blender. Had to go out and buy one just for this soup and it was absolutely perfect! (Got it on sale,, so that was a plus), Doubling for thanksgiving dinner. Hope the family enjoys it as much as I did!
    Thank you for sharing. It is now a favorite! Also bringing your Garlic Parmesan Roasted Carrots as my side dish. Yum!

    Reply
  15. Stephanie says

    November 07, 2018 at 12:19 pm

    When you say olive oil, can you use extra virgin or is best to use a lighter olive oil, and if so which one?

    Reply
    • Karina says

      November 07, 2018 at 6:45 pm

      Extra virgin olive oil is great too! Enjoy! XO

      Reply
  16. Mary Kelly says

    November 07, 2018 at 8:16 am

    Please tell me how much is one serving?

    Reply
    • Karina says

      November 07, 2018 at 6:46 pm

      One serving is one person or 1 cup for each person. Hope that helps! XO

      Reply
  17. Larry j Riley says

    November 02, 2018 at 3:39 am

    5 stars
    Just made it!! I did all the steps. What I did different instead of adding half and half or cream .. I added sour cream to it…. It was good.. I made a lot. So, I can freeze it for later .. Thanks for the Recipe

    Reply
  18. Beth Peetz says

    October 30, 2018 at 3:45 pm

    5 stars
    A delicious garnish for the butternut squash soup is crumbled Roquefort or Bleu cheese.

    Reply
  19. Maureen says

    October 30, 2018 at 10:10 am

    5 stars
    This was absolutely delicious and perfect as written. I didn’t add any of the suggested items but bacon was pretty tempting. If you like butternut squash..you have to try this! ?

    Reply
    • Karina says

      October 31, 2018 at 12:03 pm

      AWE! Thank you so much! I really appreciate that! I am so glad that you enjoyed it! Thank you for sharing! XO

      Reply
  20. Kenneth Myers says

    October 30, 2018 at 5:24 am

    Can I make a big batch of this and freeze some?

    Reply
    • Karina says

      November 01, 2018 at 11:06 pm

      Yes, of course!

      Reply
  21. Laura ~ Raise Your Garden says

    October 30, 2018 at 3:41 am

    Hmmm. So I was going to make squash soup and this popped up on Pinterest for me! Yay. I have all the ingredients except the half in half (no cream either just milk in my fridge). And I’m thinking I can just omit that…….my squash is 7 pounds so perhaps I’ll double this recipe and freeze. It seems like this soup would freeze well?!!!!

    Reply
    • Karina says

      October 31, 2018 at 6:04 pm

      Yes, it will! Enjoy your soup! XO

      Reply
  22. Philippa Shann says

    October 30, 2018 at 2:56 am

    Hi there,
    I would love to try your recipe for butternut squash soup.
    However, my daughter is a vegan and I am wondering if I could use coconut.milk instead of.cream. Is this possible?

    Shann girl

    Reply
    • Karina says

      October 31, 2018 at 6:04 pm

      Yes, that sounds good. Let me know how it turns out! XO

      Reply
  23. Andrea says

    October 30, 2018 at 1:43 am

    Hey! I always follow ur recipes i love them! Now i never cooked squash b4 so sorry if this is a stupid question. For fast boil version, the squash when i chop it up, i peel off the skin rite? 😕

    Reply
    • Karina says

      October 31, 2018 at 6:07 pm

      Yes, that is correct! Enjoy! XO

      Reply

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