Tender roasted butternut squash and root vegetables simmer away to make a delicious broth. Bring all the flavors together with a blender and a touch of cream to have the perfect autumn soup.
Fall in a bowl! That is what I think of when I make Creamy Butternut Squash soup. It is a perfect meal for those first few chilly days of the year. The oven warms up my kitchen and the simmering vegetables and spices fill my home with the delicious smells.
This is a simple, traditional recipe with just a little bit of cream for an extra smooth texture. I look forward to making it every year.
I like to serve it with some crusty bread and a nice, light salad like Kale and Quinoa.
Make this recipe, because…
Roasting the butternut squash adds a deep, rich flavor to the soup.
Adding spices like nutmeg, chili powder, and paprika to the vegetable broth compliment the sweet squash flesh and warm up the whole flavor profile.
The cooked vegetables bulk out the pureed squash and make this vegetarian soup extra hearty.
Adding a small amount of cream gives this creamy butternut squash soup it's silky texture.
Ingredients
Butternut Squash- One large squash should yield about 4 cups of cooked flesh.
Onion, Carrots, Celery- The base for the soup. These vegetables cooked together with spices and vegetable broth add richness and bulk.
Nutmeg- Ground nutmeg adds a warm nutty flavor that works well with the sweet squash.
Sage & Thyme - Both of these herbs have an earthy flavor with notes of pepper and lemon that work well in soups.
Cream- A little bit of cream makes the texture extra smooth and the soup a little more rich and filling.
Instructions
Step 1
- Preheat your oven to 375°.
- Line a baking sheet with parchment paper or foil.
- Cut the butternut squash in half and scoop out the seeds.
- Then, lay the squash halves on the baking sheet, flesh side up, and brush with olive oil and season lightly with salt, pepper, and a pinch of nutmeg.
- Cook for one hour and 30 minutes or until the flesh is fork tender.
Step 2
- While the butternut squash is roasting, sauté roughly chopped carrots, onions, and celery with olive oil.
- Then, add nutmeg, paprika, chili powder, thyme, sage, salt, and pepper. Cook until the onions are translucent.
- Next add vegetable broth and water. Bring to a low simmer and let cook for 40 minutes with the lid on.
Step 3
- Once the butternut squash is cooked, scoop the flesh out of the shell and add to the broth and vegetables.
- Blend using an immersion blender or let cool and carefully transfer the soup to a stand blender in small batches.
- Finally, stir in cream and serve.
FAQs
It is a good idea to let soup cool some before blending in a stand blender and work in small batches. Hot soup will put off steam that could push your lid off or even cause little explosions of hot soup that can burn you.
Look for a squash that has a hard outside, and smooth skin with no signs of cuts or bruising. They can be stored in a cool dark place for 6-8 weeks.
Tips for Success
This recipe is pretty simple, however, the butternut squash can take a very long time to cook completely, and the time seems to vary a lot depending on the size of the squash. Give yourself ample time for cooking the squash halves. It could take up to an hour and a half.
You can save a little time if you buy the cubed butternut squash and season and roast the cubes. The one inch cubes take about 30 minutes to fully cook and you need a total of 5 cups.
This creamy butternut squash soup can be kept in an air tight container in the refrigerator for up to 7 days. It can be frozen for up to six month.
Related Recipes
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- Avgolemono Soup
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- Leftover Turkey Corn Chowder
- Easy Split Pea Soup
📖 Recipe
Creamy Butternut Squash Soup
Equipment
- Soup Pot
- Sheet Pan
Ingredients
- 1 Butternut Squash medium
- 2 Carrots
- 3 Celery Stalks
- 1 Yellow Onion medium
- 2 Tablespoon Extra Virgin Olive Oil
- 2 Teaspoons Salt
- 1 Teaspoon Black Pepper
- 1 Teaspoon Dried Sage or 2 teaspoons fresh Sage
- 1 Teaspoon Dried Thyme or 2 teaspoons fresh Thyme
- ½ Teaspoon Chili Powder
- 1 Teaspoon Paprika
- ½ Teaspoon Nutmeg ground
- ¼ Cup Heavy Cream
- 4 Cups Water
- 4 Cups Vegetable Broth you can use vegetable or chicken broth
Instructions
- Preheat your oven to 375°.
- Line a baking sheet with parchment paper or foil.
- Cut the squash in half and scoop out the seeds.
- Then, lay the squash halves on the baking sheet, flesh side up, and brush with olive oil and season lightly with salt, pepper, and a pinch of nutmeg.
- Cook for one hour and 30 minutes or until the flesh is fork tender.
- While the squash is roasting, sauté roughly chopped carrots, onions, and celery with olive oil.
- Then, add nutmeg, paprika, chili powder, thyme, sage, salt, and pepper. Cook until the onions are translucent.
- Next add vegetable broth and water. Bring to a low simmer and let cook for 40 minutes with the lid on.
- Once the butternut squash is cooked, scoop the flesh out of the shell and add to the broth and vegetables.
- Blend using an immersion blender or let cool and carefully transfer the soup to a stand blender in small batches.
- Finally, stir in cream and serve.
Notes
- This recipe is pretty simple, however, the butternut squash can take a very long time to cook completely, and the time seems to vary a lot depending on the size of the squash. Give yourself ample time for cooking the squash halves. It could take up to an hour and a half.
- You can save a little time if you buy the cubed butternut squash and season and roast the cubes. The one inch cubes take about 30 minutes to fully cook and you need a total of 5 cups.
- This creamy butternut squash soup can be kept in an air tight container in the refrigerator for up to 7 days. It can be frozen for up to six month.
Nutrition
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Anita says
Roasting the butternut squash first is definitely the way to go. It makes for a super flavorful soup. And I love the use of nutmeg in this. 🙂
Helen of Fuss Free Flavours says
I love this time of year to enjoy delicious warm soups and broths. Perfect for a warming meal and so easy to make. Butternut squash is so tasty when roasted and adds that extra wonderful flavour to the soup.
Heidy L. McCallum says
This soup sounds awesome! I have been craving soup this week since it's cooler here in Florida, not cold but cool enough to have some yummy flavorful soup like yours.
Ashley says
This was so comforting on a very cold evening! I took a few bites of the roasted squash before adding it to the soup - so so good!