Creamy Butternut Squash Soup
Enjoy a bowl of creamy Butternut Squash Soup! This easy soup is packed with vegetables and is ready in no time!
This soup is perfectly creamy thanks to a special blend of fresh, flavorful butternut squash and potatoes. By using a combination of vegetables versus just squash in this recipe, it has an ideal texture and a perfect sweet and savory flavor. This soup isn’t just an Autumn essential, it is one you will find yourself craving year round!
Why you’ll love this recipe
- Affordable: this recipe features affordable ingredients that are easy to find.
- Versatile: You can customize this dish based on the flavors you love. It can be more savory by topping with roasted nuts, crispy bacon, or croutons. Using honey-roasted nuts can lend to sweeter notes.
- Easy: The hardest part of this recipe is cutting into the butternut squash, but everything else is super simple. You can take a shortcut by purchasing precut or frozen butternut squash.
Ingredients
As always, this is an overview of the ingredients you need to make creamy butternut squash soup. For the complete, printable butternut squash soup recipe, scroll to the recipe card below.
- Vegetables: butternut squash, onion, garlic cloves, russet, or Idaho potatoes. This blend of vegetables creates a creamy, rich vegetarian soup that is hearty and nourishing.
- Olive Oil: any neutral oil, such as avocado oil, will work. If you prefer, you can also use butter.
- Broth: You can use vegetable broth or chicken broth, whatever you prefer.
- Spices: we are keeping things simple with salt and black pepper, but you can adjust the flavors based on your preference.
- Heavy Cream: for a dairy-free option, use canned coconut milk
How to Make Butternut Squash Soup
This easy butternut squash soup recipe has three steps. Simmer, puree, and serve! I have documented the entire process so you can whip up this dish at home!
Cook the Vegetables
In a large pot or Dutch oven, heat olive oil over medium-low heat. Add chopped onion and saute for 7-8 minutes until softened and translucent. Add the garlic and cook until fragrant, about 1 minute. Add the butternut squash, potato, salt, and vegetable broth to the pot. Bring to a boil over high heat, then reduce to medium and simmer partially covered for 30 minutes. When the squash and potatoes are fork tender remove from heat.
Blend
Allow the soup to cool for 10 minutes, add the heavy cream, and use an immersion blender to blend the soup until smooth and creamy. Alternatively, if you do not have an immersion blender, carefully transfer the soup in batches to a heat-safe blender and blend until it has a creamy texture. Add salt and pepper to taste.
Serve
Serve the soup warm with any toppings of your choice! I love adding a bit of texture to a creamy soup so roasted nuts, seeds, or crispy bacon are all excellent topping ideas. You can also drizzle it with a bit of heavy cream or coconut milk before serving. This pairs well with Cheesy Biscuits or a nice Wedge Salad.
Storage and Freezing
- Fridge: Allow the soup to chill completely before transferring it to an airtight container. You can store this soup in the fridge for up to four days.
- Reheat: To reheat, transfer to a pot and heat over low heat, stirring occasionally. Alternatively, you can reheat in a microwave in 30-second increments, stirring in between cycles.
- Freeze:: Add the cooled soup to a freezer bag for up to 3 months.
- To thaw: In order to thaw the soup, place it in the fridge overnight.
Tips
- When cooking the squash and potatoes make sure they are truly fork tender so they blend smoothly.
- An immersion blender makes this extremely simple. however, you can also use a heat safe blender, just remember to vent the lid to prevent an unwanted explosion!
- Stirring in a bit of cream at the end is a lovely touch, but use your own judgment. If you prefer to skip that step it is totally fine.
- If you love a bit of texture to your soup don’t skimp on the toppings! Add roasted nuts, seeds, or bacon to this soup for a nice bit of crunch.
Recipe FAQ
This recipe is specifically for butternut squash, I have not made this with any other types of squash.
Yes, this recipe stores and reheats well. Just make sure you store any toppings separately.
No, this recipe isn’t low-carb. The complete nutritional information, including calories, carbs, fiber, and protein, is below the recipe card.
Sure, follow the recipe as directed and stir in a cooked protein of your choice prior to serving.
Butternut squash pairs perfectly with both sweet and savory ingredients. Some sweet spices that go well with this soup are ground cinnamon, brown sugar, and nutmeg. A drizzle of heavy cream and maple syrup, along with roasted nuts creates a lovely rich, sweet dish. If you prefer savory you can experiment with curry powder, cumin, cayenne pepper, or chili powder. Garnish the top of the soup with fresh herbs, such as rosemary or fresh thyme.
Get the Recipe: Butternut Squash Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow or white onion, diced small
- 4 garlic cloves, minced
- 1 medium butternut squash, peeled and cut into small cubes (Approx. 3 pound squash)
- 1 large russet or idaho potato, peeled and cut into small cubes
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 4 cups vegetable broth
- 1 cup heavy cream
Instructions
- In a large pot or dutch oven, heat olive oil over medium-low heat.
- Add chopped onion and saute for 7-8 minutes until softened and translucent. Add the garlic and cook 1-2 minutes until fragrant.
- Add the butternut squash, potato, salt and vegetable broth.
- Bring to a boil over high heat, then reduce to medium and simmer partially covered for 30 minutes.
- Turn off the heat and stir in the heavy cream.
- Allow to cool for 10 minutes, then use an immersion blender and blend until smooth.
- Taste and adjust salt and pepper if needed.
- Serve with a drizzle of heavy cream, toasted nuts or seeds, and chopped parsley.
