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.
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!
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.
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!
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
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
-
Place all ingredients, except cream and oil, in a large pot or saucepan.
-
Bring to a simmer over medium heat until vegetables are tender.
-
Take off heat. Blend until smooth.
-
Add the cream and stir through.
-
Add any salt, pepper or spices if desired.
Sabine Walter says
April 15, 2019 atWow, 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!
LINDA JONES says
January 5, 2019 atMORNING 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
Karina says
January 8, 2019 atHi Linda. I’m so glad! I don’t have a cream of broccoli soup — YET! It’s coming!
Diane says
November 20, 2018 atOMG. 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!
Stephanie says
November 7, 2018 atWhen you say olive oil, can you use extra virgin or is best to use a lighter olive oil, and if so which one?
Karina says
November 7, 2018 atExtra virgin olive oil is great too! Enjoy! XO
Mary Kelly says
November 7, 2018 atPlease tell me how much is one serving?
Karina says
November 7, 2018 atOne serving is one person or 1 cup for each person. Hope that helps! XO
Larry j Riley says
November 2, 2018 atJust 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
Beth Peetz says
October 30, 2018 atA delicious garnish for the butternut squash soup is crumbled Roquefort or Bleu cheese.
Maureen says
October 30, 2018 atThis 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! ?
Karina says
October 31, 2018 atAWE! Thank you so much! I really appreciate that! I am so glad that you enjoyed it! Thank you for sharing! XO
Kenneth Myers says
October 30, 2018 atCan I make a big batch of this and freeze some?
Karina says
November 1, 2018 atYes, of course!
Laura ~ Raise Your Garden says
October 30, 2018 atHmmm. 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?!!!!
Karina says
October 31, 2018 atYes, it will! Enjoy your soup! XO
Philippa Shann says
October 30, 2018 atHi 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
Karina says
October 31, 2018 atYes, that sounds good. Let me know how it turns out! XO
Andrea says
October 30, 2018 atHey! 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? 😕
Karina says
October 31, 2018 atYes, that is correct! Enjoy! XO