butternut squash soup in a white bowl
Kitchen Talk,  Recipes

Creamy Butternut Squash Soup

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This Butternut Squash Soup recipe makes a creamy, mild soup that is perfect for a cozy fall day.

It is just about that time again. The cooler months are fast approaching and I am preparing all the seasonal changes to our kitchen that come with them. The truth is, I can’t write enough soup recipes. It seems it is a staple in most homes throughout the fall and winter months. For good reason of course. The cozy warmth a simmering pot of soup creates is hard to beat during the chilly days ahead. Coming into find a warm bowl of soup waiting is such a comfort.

This soup combines a beautiful squash with a bit of potatoes that makes it hearty enough to be a meal. I usually like to serve my soup with a fresh piece of bread. If you do too, be sure to check out my simple recipe for a no knead bread that pairs perfectly with this soup.


What You Will Need To Make This Creamy Butternut Squash Soup

3 (280g) small potatoes

1 (61g) medium carrot (grated)

1 (37g) stalk of celery

2 cups (480g) chicken stock

1 (70g) small white onion

½ cup (120g) heavy cream

2 tbsp (28g) butter

1 tsp (6g) sea salt

2 tbsp (27g) olive oil

1 bay leaf

1 (15g) green onion (to garnish, optional)

Tools You May Need

Soup Pot

Baking Sheet

Food Processor, Blender or Emulsion Blender

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7 qt Soup Pot

Cuisinart Blender

Emulsion Blender

Cuisinart Food Processor

Baking Sheet Set

Directions

Heat oven to 400°F/204°C.

Peel and cube both the potatoes along with the butternut squash.

butternut squash on a cutting board
butternut squash on a cutting board

Spread them evenly onto a cookie sheet. Drizzle half of the olive oil plus a dash of sea salt & pepper and mix it around with your hands to evenly coat. Pop it into the oven for about 20 minutes or until they are tender.

chopped butternut squash on a cutting board
butternut squash soup in a white bowl

Heat up a pot adding the olive oil sliced up onion, grated carrot, bay leaf and celery.

Cook until the onions are translucent. Remove the bay leaf and add the mixture along with the roasted veggies to your blender or food processor.

Mix adding about half the chicken stock slowly while blender or food processor is breaking down the veggies. Once its a creamy well blended texture, add the mixed contents back to your stock pot and begin heating over a low heat.

Slowly add in your heavy cream and left over stock until its your preferred consistency. Salt and pepper if desired. Once completed, add your butter and once melted serve soup adding a bit of diced green onion (optional) 

PIn For Later

If you try this recipe and love it, I would love it if you would come back and give it 5 stars!

butternut squash soup in a white bowl

Butternut Squash Soup

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Additional Time: 10 minutes
Total Time: 1 hour

A creamy butternut squash soup perfect for fall or winter

Ingredients

  • 1 (450g) Butternut Squash
  • 3 (280g) Small Potatoes
  • 1 (70g) Small White Onion
  • 1 (61g) Medium Carrot (grated)
  • 1 (37g) Stalk Of Celery
  • 2 cups (480g) Chicken Stock
  • ½ cup (120g) Heavy Cream
  • 2 tbsp (28g) butter
  • 2 tbsp (27g) Olive Oil
  • 1 Bay Leaf
  • 1 (15g) Green Onion (to Garnish, Optional)
  • 1 tsp (6g) sea salt
  • Blender or Food Processor

Instructions

  1. Heat oven to 400℉/204℃
  2. Peel and cube both the potatoes along with the butternut squash.
  3. Spread them evenly onto a cookie sheet.
  4. Drizzle half of the olive oil plus a dash of sea salt and mix it around with your hands to evenly coat.
  5. Pop it into the oven for about 20 minutes or until they are tender.
  6. Heat up a pot adding the olive oil sliced up onion, grated carrot, bay leaf and celery.
  7. Cook until the onions are translucent.
  8. Take out the bay leaf and  add the mixutre along with the roasted veggies from the oven from oven to the blender or food processor.
  9. Mix adding about half the chicken stock slowly while blender or food processor is breaking down the veggies.
  10. Once its a creamy well blended texture, add the mixed contents back to your stock pot and begin heating over a low heat.
  11. Slowly add in your heavy cream and left over stock until its your preferred consistency.
  12. Salt and pepper if desired. 
  13. Once completed, add your butter and once melted serve soup adding a bit of diced green onion (optional) 

Notes

You will need a blender or food processor

Nutrition Information:
Yield: 6 servings Serving Size: 1
Amount Per Serving: Calories: 258Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 35mgSodium: 266mgCarbohydrates: 24gFiber: 3gSugar: 4gProtein: 5g

Check Out More Favorites From The Farmhouse!

Homestyle Chicken and Dumplings

Cream Of Mushroom Soup

Tomato and Pesto Soup

Sirloin Steak With Herb Butter

Chicken Marsala

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