Creamy Butternut Squash Soup
This butternut squash soup recipe is incredibly creamy and makes the most delicious golden soup that is perfect for a cozy fall day and for the chilly winter months ahead.
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. This year my mother’s garden is the one that is producing like crazy. The large bulbs of butternut squash peek out from the leaves and have spilled out onto the pathways. About once a week, we head over and fill our baskets. Arriving home to make this simple but delicious creamy butternut squash soup for lunch.
But even if you don’t have a garden the farmers market or grocery store will do fine as the simple ingredients in this soup are easy to find. The flavor of the soup is simple, delicious, and vibrant in color. The creamy aspect is comforting to eat and aside from the horrid job of hacking up the squash itself, it is pretty simple to make (see the tip below for a better way, you’ll thank me later).
I make it often for lunches at home and reheat leftovers to serve with sandwiches or to serve with a nice hunk of a sourdough boule for dunking.
Creamy Butternut Squash Soup Is…
- A main dish soup that can also be a great starter soup to a meal.
- The best way to use up an abundance of fresh butternut squash.
- Filled with seasonal flavors and has a creamy texture.
- One of my favorite fall soup recipes for this time of year.
- The perfect fall comfort food great for dunking crusty bread in.
- A very easy butternut squash soup recipe.
Ingredients
Butternut Squash- use fresh butternut squash for best results.
Potatoes- you can use russet potatoes or Yukon gold potatoes for this. You will need 4 cups cubed worth. For me, this usually about 3 small to medium potatoes.
Other Veggies- a blend of carrot, celery and onion are added in for flavor. Use fresh veggies over frozen for best results.
Stock- I use both chicken stock and my homemade vegetable stock for this. You can use vegetable broth or chicken broth.
Cream- heavy cream gives this soup a velvety texture. You can also use half and half if you don’t have heavy cream.
Olive oil- I use extra-virgin olive oil but pure olive oil is fine as is avocado oil or your choice oil.
Seasoning- I use sea salt for this, if using table salt, make sure to use a little less then the recipe specifies as sea salt tends to be a little less saltier than regular iodized salt.
Butter- added in for creaminess and flavor. I use salted butter for this but unsalted works too.
Herbs- I use a large bay leaf or two medium bay leaves.
Almonds- I like to garnish this soup with toasted almonds or even pumpkin seeds but that is completely optional.
Tools You May Need
Soup Pot or Dutch Oven
Food Processor, Blender or Immersion Blender
Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).
Directions
Heat oven to 400°F.
Begin by peeling the squash and the potatoes.
Tip: Instead of peeling chopping, an easy tip I learned is just to throw the whole squash inside the oven until it softens. The peel will come right off and it is much easier to chop up this way.
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.
Tip: Line the baking sheet with parchment paper for easier cleanup.
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 regular 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).
Cooking Notes
- Instead of peeling chopping, an easy tip I learned is just to throw the entire squash inside the oven until it softens. The peel will come right off and it is much easier to chop up this way.
- 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 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.
Alternate Tip: Instead of peeling chopping, an easy tip I learned is just to throw the whole squash inside the oven until it softens. The peel will come right off and it is much easier to chop up this way.
How To Store
Store any leftover butternut squash soup in an airtight container. Allow the leftover soup to come to room temperature before placing in the fridge. The soup will last up to 5 days. To reheat the soup simply add to a large saucepan and warm over medium heat on the stove top. You can opt to add a little bit of cream or stock if the consistency has thickened from sitting. But remember as the soup heats, it will become less thick and more like the creamy soup consistency.
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Creamy Butternut Squash Soup
A creamy golden blended soup made from butternut squash and cream.
Ingredients
- 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
Instructions
- 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).
Notes
- Instead of peeling chopping, an easy tip I learned is just to throw the entire squash inside the oven until it softens. The peel will come right off and it is much easier to chop up this way.
- 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.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 292Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 32mgSodium: 661mgCarbohydrates: 27gFiber: 3gSugar: 6gProtein: 7g
