Creamy Butternut Squash Soup
There’s something magical about a bowl of velvety butternut squash soup, especially when it’s topped with a luxurious swirl of cream.
This recipe is my go-to when I want something cozy, comforting, and ridiculously easy to make.
It’s packed with sweet, earthy flavors, and the creamy finish makes it feel like a fancy restaurant dish—but trust me, it’s as simple as it gets.
Whether you’re cooking for a crowd or just treating yourself, this soup is guaranteed to warm your soul.
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
1. Roast the Squash:
Start by roasting the butternut squash to bring out its natural sweetness. Toss it with olive oil, salt, and pepper, then pop it in the oven until it’s tender and caramelized. This step is key for that deep, rich flavor!
2. Sauté the Aromatics:
While the squash roasts, sauté onions, garlic, and a touch of ginger in a large pot. These aromatics add layers of flavor that make the soup irresistible.
3. Blend It All Together:
Once the squash is done, add it to the pot with some vegetable broth. Let everything simmer together, then blend until silky smooth. A hand blender works great here, but a regular blender will do the trick too—just be careful with the hot liquid!
4. Finish with Cream:
Stir in a splash of cream for richness, then ladle the soup into bowls. Top with a swirl of cream and a sprinkle of fresh herbs or cracked black pepper for that picture-perfect finish.
Pro Tips
- Boost the Flavor: Add a pinch of nutmeg or cinnamon while simmering for a warm, cozy twist.
- Make It Dairy-Free: Swap the cream for coconut milk for a vegan-friendly version.
- Save Time: Use pre-cut butternut squash if you’re short on time.
- Garnish Like a Pro: A drizzle of olive oil, toasted pumpkin seeds, or a sprinkle of smoked paprika adds texture and flair.
Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.
- Reheating: Warm on the stove over low heat, stirring occasionally. Add a splash of broth or cream if the soup thickens too much.
Creamy Butternut Squash Soup
Description
This easy butternut squash soup is creamy, flavorful, and perfect for chilly days. Roasted squash, aromatic spices, and a touch of cream come together in under an hour for a dish that feels indulgent but is surprisingly simple to make.
Ingredients
Instructions
Roast the Squash:
Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
Sauté the Aromatics:
In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add onion, garlic, and ginger, and sauté until softened, about 5 minutes.
Simmer:
Add the roasted squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
Blend:
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
Finish:
Stir in the heavy cream and season with salt and pepper to taste.
Serve:
Ladle into bowls, swirl with extra cream, and garnish as desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Dietary Fiber 3g12%
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a spicier kick, add a pinch of cayenne pepper.
- If the soup is too thick, thin it with a bit more broth or water.
- This soup pairs beautifully with crusty bread or a simple green salad.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
