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Fall comfort food at its best, butternut squash soup is warm and creamy. With all the spiced flavors of fall, this cozy recipe is great to make for a warm meal on a cool night.
This incredibly delicious butternut squash soup features a lightly spiced flavor, a beautifully vibrant color, and a creamy swirl. It’s just what you need for a quick, cozy dinner at home.
When the weather starts to cool down, creamy soup makes everything feel cozy. Serve your hot and creamy butternut squash soup with warm bread or a fresh green salad. Or make a heartier meal by pairing your soup with a grilled ham and cheese sandwich.
The perfect fall comfort food, this appetizing soup will warm you to your core on a chilly day. Easy enough for a weeknight dinner, it’s also tasty enough to serve guests or as part of a holiday meal. You’ll want to make this soup frequently all through the winter months.
Butternut Squash Soup Ingredients
- Squash - large butternut squash
- Chicken broth
- Onion - large onion
- Butter - salted butter
- Cream -heavy whipping cream
- Pumpkin pie spice - we used Pumpkin Spice blend of cinnamon, ginger, nutmeg, and allspice
- Sugar - brown sugar
Butternut squash is the main star of this soup recipe. For a slightly different taste, you could roast the butternut squash before adding it to the soup. You might also combine butternut squash with sweet potatoes for a delicious combination of fall flavors.
Want to add additional veggies or fruit to your soup? Tart green apple and pear both bring the perfect balance of flavor with butternut squash, as do carrots and onions. Add them to the soup to soften up and be blended into the finished product.
Top each individual bowl of soup with shredded cheese, croutons, pumpkin seeds, a dash of black pepper, or a little bit of bacon before serving. In place of the heavy cream, you can also use coconut milk in this recipe.
How to Make Butternut Squash Soup
FIRST STEP: Peel the squash then cut it in half lengthwise and use a spoon to scoop out the seeds and insides.
SECOND STEP: Dice squash into one-inch cubes.
THIRD STEP: In a large pot, melt the butter.
FOURTH STEP: Add in the onion and garlic and cook until translucent.
FIFTH STEP: Add the cubed butternut squash to the pot.
SIXTH STEP: Pour chicken broth into the pot and bring it to a simmer.
SEVENTH STEP: Once the soup is simmering, cover and cook for about 20 minutes on medium heat or until squash is fork-tender.
EIGHTH STEP: Remove pot from heat and add cream, pumpkin pie spice, salt, and brown sugar.
NINTH STEP: Use an immersion blender to puree the soup. You can also transfer the soup to a blender to puree.
TENTH STEP: Garnish with a swirl of heavy cream before serving.
How do I blend the soup?
You have two choices for blending the soup. You can use an immersion blender right in the pot to make it smooth and creamy. You can also carefully transfer it in batches to a blender.
How do I cut the butternut squash?
Make sure you have a large (8 inches or larger) chef’s knife to cut the squash. A small knife just won’t do the job. To make cutting the squash even easier, score the squash on the outside and then microwave it for 5 minutes. This will soften the flesh and makes it easier to cut. You can also look for prepared peeled and cubed squash in your grocer’s produce department during the fall season. This will cut your prep time down to 5 minutes and total time to 30 minutes.
Can you freeze butternut squash soup?
You can freeze butternut squash soup for up to 3 months. You can also store leftover soup in the refrigerator for up to 4 days.
How to Store Butternut Squash Soup
IN THE FRIDGE: Allow soup to cool completely and then store leftover butternut squash soup in an airtight container in the refrigerator for up to 4 days.
IN THE FREEZER: This delicious soup can be frozen in an airtight container or portioned into freezer bags for up to 3 months. You could even make a double batch so that you have some on hand for another quick dinner.
Butternut Squash Soup
- 1 large butternut squash approximately 3 to 3.5 cups diced
- 32 ounces chicken broth
- 1 large onion diced approximately 1 cup
- 1 teaspoon garlic minced
- 4 tablespoons salted butter
- ½ cup heavy whipping cream plus more to garnish
- 1 teaspoon pumpkin pie spice we used Pumpkin Spice blend of cinnamon, ginger, nutmeg, allspice
- 1 teaspoon salt
- 2 tablespoons brown sugar
- Peel the squash then cut it in half lengthwise and use a spoon to scoop out the seeds and insides.
- Dice squash into one-inch cubes.
- In a large pot, melt the butter.
- Add in the onion and garlic and cook until translucent.
- Add the cubed butternut squash to the pot.
- Pour chicken broth into the pot and bring it to a simmer.
- Once the soup is simmering, cover and cook for about 20 minutes on medium heat or until squash is fork-tender.
- Remove pot from heat and add cream, pumpkin pie spice, salt, and brown sugar.
- Use an immersion blender to puree the soup. You can also transfer the soup to a blender to puree.
- Garnish with a swirl of heavy cream before serving.