This Butternut Squash Soup recipe makes a creamy, golden soup that is perfect for a cozy fall day.
There is so much to fall that is fun to embrace. The changing out of the summer wardrobe into warm sweaters and cozy socks. Even the table decor and colors we choose are switched out for more autumnal tones. Subtle differences that welcome the new season ahead.
Along with this, we like to eat seasonally. Though we are lucky enough to live in California. Where we have an array of fruits and veggies available to us year-round. There is something extraordinary that happens when you enjoy new foods each season.
This year my mother’s garden is packed full of butternut squash. The large bulbs peek out from the leaves and seem to spill out onto the pathways. An abundant site of garden goodness. About once a week, we head over and fill our baskets. Arriving home to make this simple but delicious Creamy Butternut Squash Soup.
When serving this soup, I like to place a rustic loaf of bread in the center of the table. Like this No Knead Artisan Loaf. An easy loaf to throw together that works wonderfully for dunking into this soup.
Why I Love This Recipe
Of all the soups I make in the fall. This one seems to be the most festive for the season. It is an excellent recipe for using all the butternut squash we have been getting in the garden. The flavor is simple, delicious, and vibrant in color. Especially when placed in a white bowl to enjoy. The creamy aspect is comforting to eat and it couldn’t be easier to throw together. I make it often for lunches at home and reheat leftovers to serve with sandwiches.
What You Will Need To Make It
1/2 butternut squash (about 4 cups cubed)
3 small potatoes (about 4 cups cubed)
1 stalk of celery
1 medium carrot (grated)
2 cups of good chicken stock
1 small white onion
1/2 cup heavy cream
1 tbsp butter
1 tsp sea salt
3 tbsp olive oil
1 bay leaf
sliced toasted almonds to garnish (optional)
Tools You May Need
Food Processor, Blender or Emulsion Blender
Heat oven to 400°F.
Begin by peeling the squash and the potatoes.
Cube both the squash and the potatoes into bite-size pieces.
Place them on a baking sheet and drizzle a bit of olive oil over them. Sprinkle with sea salt and cracked black pepper then pop the baking sheet into the oven to roast until tender about 20 to 25 minutes.
While the squash and potatoes cook. Dice the onion and celery. Grate the carrot. When ready, heat a large stock pot or dutch oven with a drizzle of olive oil.
Begin cooking the onions, celery, and carrots. Add the bay leaf to the pot along with some sea salt. Allow the contents of the veggies to cook until the onions are translucent. Remove the bay leaf.
Add the butternut squash and the potatoes to the pot. Mix everything to incorporate. Turn the heat off and transfer to a blender or you can use a hand blender. Pour the stock into the blender or pot and blend until smooth. If using a standard blender. Return the contents to the pot. Turn the pot on low and add the butter along with the cream.
Taste test, and add any additional sea salt or pepper desired. Serve in a bowl with a small dash of cream and toasted almonds. (optional).
- Be sure to pick out fresh veggies and select a good butternut squash for this soup (see below for tips). The quality of the ingredients can make all the difference in this soup.
- Do not over roast the veggies as this can cause them to give off a different flavor to the soup powering the elements of the butternut squash. Avoid this by cooking them just until they are tender but not crisp.
- This soup is easily reheated for later. Be sure to have a bit of extra stock or heavy cream to add in while reheating. The soup can thicken after sitting in the fridge.
How To Pick Out The Perfect Butternut Squash
To pick out the perfect butternut squash, look for one that is solid beige in color. Free from any cuts or bruises. If you see some surface scratches, this is normal. But keep away from deeper cuts. You will want to go for squash that feels heavy for its size. Try to avoid any brown patches or holes found in the squash as that can mean that bacteria has been introduced to the center of the squash.
How To Peel a Butternut Squash
Many people have issues when cutting up butternut squash for the first time. The odd bell shape and tough exterior are likely to blame. You want to start with a sharp kitchen knife. Take the knife and start by trimming off both ends of the squash. Next, use a vegetable peeler to peel off the outer layer of the squash by holding it in one hand and peeling it in the other. Once peeled, cut the squash in half by standing it up and cutting down the center.
Before doing so, make sure the squash is stable and doesn’t wobble. If it is wobbly, you can cut the bottom again to even it out so that it sits correctly. When the squash is sliced open, remove the seeds with a spoon. Cut the squash into halves. Begin slicing and then cubing until all the squash is cut into small cubes.
- If serving for a lunch gathering or dinner party, I suggest serving in bright white soup bowls to showcase this soups vibrancy.
- As I mentioned already. We like having this Creamy Butternut Squash Soup with artisan-style bread. One with a nice rustic texture, perfect for dipping into a bowl of creamy soup. This No Knead Artisan Loaf is perfect.
- Try this soup alongside a green salad for a soup and salad-style lunch.
- This soup is also great to serve with a sandwich or panini for dunking. If doing so, be sure to check out this Ham and Zucchini Panini.
- For a delicious but simple dessert to serve, be sure to check out this Old Fashioned Peach Cobbler. It is one that I make often for gatherings and everyone seems to enjoy it.
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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!
- 1/2 butternut squash (about 4 cups cubed)
- 3 small potatoes (about 4 cups cubed)
- 1 small white onion
- 1 medium carrot (grated)
- 1 stalk of celery
- 3 cups chicken stock or veggie stock
- 1/2 cup heavy cream
- 1 tbsp butter
- 3 tbsp olive oil
- 1 bay leaf
- 1 green onion (to garnish, optional)
- 1 tsp sea salt
- Heat oven to 400°F.
- Begin by peeling the squash and the potatoes. Cube both the squash and the potatoes into bite-size pieces.
- Place them on a baking sheet and drizzle a bit of olive oil over them.
- Sprinkle with sea salt and cracked black pepper then pop the baking sheet into the oven to roast until tender about 20 to 25 minutes.
- While the squash and potatoes cook.
- Dice the onion and celery.
- Grate the carrot. When ready, heat a large stock pot or dutch oven with a drizzle of olive oil.
- Begin cooking the onions, celery, and carrots.
- Add the bay leaf to the pot along with some sea salt.
- Allow the contents of the veggies to cook until the onions are translucent.
- Remove the bay leaf. Add the butternut squash and the potatoes to the pot.
- Mix everything to incorporate.
- Turn the heat off and transfer to a blender or you can use a hand blender. Pour the stock into the blender or pot and blend until smooth. If using a standard blender. Return the contents to the pot.
- Turn the pot on low and add the butter along with the cream.
- Taste test, add any additional sea salt or pepper desired.
- Serve in a bowl with a small dash of cream and toasted almonds. (optional).
You will need a blender or food processor
Amount Per Serving: Calories: 292Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 32mgSodium: 661mgCarbohydrates: 27gFiber: 3gSugar: 6gProtein: 7g
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