Creamy Butternut Squash Soup Recipe: A Fall Hug in a Bowl (Print Version)
This creamy butternut squash soup recipe offers a warm, comforting embrace. Learn my simple, home-style method for a rich, flavorful bowl.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Butternut Base
01 -
2-3 pounds butternut squash, peeled and cubed
→ Flavor Foundation
02 -
1 medium yellow onion, chopped
03 -
4-5 garlic cloves, minced
04 -
2 tablespoons olive oil
→ Liquid & Sweetness
05 -
4 cups vegetable broth
06 -
1 tablespoon maple syrup
→ Creaminess & Seasoning
07 -
1/2 cup heavy cream
08 -
1/2 teaspoon ground nutmeg
09 -
Salt and black pepper, to taste
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Toss your cubed butternut squash with 1 tablespoon of olive oil, a pinch of salt, and pepper on a baking sheet. Make sure they're in a single layer; overcrowding leads to steaming, not roasting, and we want those caramelized edges! Honestly, I always overcrowd mine a little, but try not to. Roast for about 20-25 minutes, or until fork-tender and slightly browned. The smell of the roasting squash is just divine, filling the kitchen with promises of autumn.
02 -
While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Don't rush this step; those sweet, soft onions are critical for the base flavor. Then, stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic here; I've done that before, and it makes everything bitter, oops!
03 -
Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot—that's flavor right there! Bring the mixture to a gentle simmer. Once the squash is roasted, carefully add it to the pot with the broth and aromatics. Let it all simmer together for about 5-10 minutes, allowing the flavors to meld. This is where the magic starts to happen; the smells are amazing!
04 -
Remove the pot from the heat. Carefully, using an immersion blender, blend the soup directly in the pot until it's completely smooth and creamy. If you don't have an immersion blender, transfer the soup in batches to a regular blender, filling it no more than halfway, and blend until smooth. *Always* be careful with hot liquids in a blender—hold the lid down with a towel! I've had a few close calls, trust me.
05 -
Return the pot to low heat. Stir in the heavy cream and maple syrup. Add the ground nutmeg. Season generously with salt and black pepper to taste. Let it warm through gently, but don't bring it to a rolling boil after adding the cream, or it might separate. I always taste it here and add more salt or a tiny bit more maple if it needs it. This creamy butternut squash soup recipe needs that final touch.
06 -
Ladle your gorgeous, creamy butternut squash soup into bowls. For a little extra flair, I love to add a swirl of crème fraîche, some toasted pumpkin seeds, or even a sprinkle of fresh sage. It just makes it feel special, you know? Enjoy this warm, comforting bowl of goodness. It’s perfect as is, or with a crusty piece of bread for dipping. This creamy butternut squash soup recipe is always a hit.
# Notes:
01 -
Don't overcrowd the roasting pan, I learned that the hard way.
02 -
This soup freezes beautifully for quick meals later.
03 -
Swap heavy cream for full-fat coconut milk for a dairy-free version.
04 -
A swirl of crème fraîche and toasted pumpkin seeds makes it feel extra special.
# Equipment Needed:
01 -
Immersion blender (or regular blender)
02 -
large pot or Dutch oven
03 -
baking sheet
# Nutrition (Per Serving):
Calories: 250
Total Fat: 15g
Total Carbohydrate: 25g
Protein: 4g