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creamy butternut squash feature

Creamy Butternut Squash Soup

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.
Course Soup
Cuisine American Classic
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 6 People
Calories 159kcal
Author Diana Reis


  • Soup Pot
  • Sheet Pan


  • 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


  • 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.


Do I have to let soup cool before putting it in the blender?
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.
How do I pick a good butternut squash?
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.


Calories: 159kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 1440mg | Potassium: 548mg | Fiber: 4g | Sugar: 6g | Vitamin A: 17428IU | Vitamin C: 29mg | Calcium: 87mg | Iron: 1mg