There’s something irresistibly comforting about a bowl of creamy butternut squash soup. Made with squash, a touch of cinnamon, and a hint of garlic, its velvety texture, subtle sweetness, rich, and savory flavor make it the perfect fall dish. It’s easy to make, full of nutrients, and perfect for cozy dinners or meal prepping.
Key Ingredients
- Butternut Squash
- Olive Oil
- Onions: Brandi’s Tip: Grab pre-chopped veggies if you can afford them. This will save a lot of time. I love the Trader Joe’s Mirepoix combination that includes chopped onions, celery, and carrots in one container for a few dollars. You can use that entire package in this recipe. Most standard grocers will carry pre-chopped vegetables.
- Carrots
- Garlic: Brandi’s Tip: Grab pre-peeled garlic in the grocery store.
- Broth
- Celery
- Cream, Milk, or Half and Half
- Spices
What Type of Squash to Use
You can use a whole fresh butternut squash or purchase pre-cut.
I haven’t used a fresh butternut squash that requires cutting in years. Ha! I had to get that off of my chest. Slicing the squash isn’t difficult, it just adds another step to the cooking process and pre-cut squash is pretty accessible these days at everyday grocery stores. I find peeled and pre-cut squash in the refrigerated section of the produce aisle and sometimes frozen squash along with other frozen vegetables.
How to Shop for the Best Squash
If you plan to purchase a whole squash, here are some tips.
- Shape and size: Choose a squash that has a long neck and a small bulbous end. Squash with a longer neck tends to have more usable flesh and fewer seeds.
- Color: Look for a squash that has a uniform, matte tan or beige color. Avoid squash with green patches or shiny skin, as this indicates it’s not fully ripe.
- Weight: A ripe butternut squash should feel heavy for its size, which means it has a dense, creamy interior.
- Firmness: The skin should be hard and free of soft spots or bruises. Press gently with your fingers to ensure it’s firm.
Tools you’ll need For Slicing
- Large, sharp knife
- Vegetable peeler
- Sturdy cutting board
- Spoon for scooping seeds
How to Slice Butternut Squash
- Trim the ends: Place the butternut squash on its side on the cutting board. Using a sharp knife, cut off both the top (stem end) and bottom ends of the squash. This will give you a stable base.
- Peel the squash: Stand the squash upright on the flat, cut end. Use a vegetable peeler to remove the tough outer skin from top to bottom. Peel all around until the pale orange flesh is exposed.
- Cut the squash in half: Once peeled, lay the squash on its side again. Slice it in half horizontally where the thinner neck meets the rounder base.
- Halve the base: Take the rounded base and cut it in half vertically, revealing the seeds.
- Scoop out the seeds: Use a spoon to scoop out the seeds and stringy bits from the rounded halves.
- Slice the squash: For the neck portion (the long part), cut it into vertical slices. For the base portion (after scooping the seeds), cut it into vertical slices as well. Once the squash is halved and sliced, turn the slices and cut them crosswise into cubes.
Check out more tips on How to Slice Butternut Squash here.
How to Make Creamy Butternut Squash Soup
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Heat a Dutch oven or soup pot on the stove at medium heat. Add the olive oil, carrots, onions, celery, and garlic. Cook until the vegetables are soft, translucent, and fragrant.
- Add squash, broth, cinnamon, nutmeg, paprika, brown sugar or sweetener, salt, and pepper to taste. Stir.
- Adjust the heat on the stove to medium-high until the soup reaches a rolling boil. Lower the heat to low and place the lid on the pot. Simmer the soup.
- Transfer the mixture to a blender or use a hand immersion blender to blend and puree the soup until smooth. Be careful if the mixture is hot. You can also wait for it to cool.
- Add in the heavy cream or milk. Stir.
- Cool before serving.
Cook Time/How Long to Cook
Typically, butternut squash takes about 25-35 minutes to cook once simmering in broth or water, depending on the size of the squash cubes. The smaller the pieces, the faster they’ll cook. It takes me 35 minutes.
How to Tell When it’s Done
The soup is ready when the butternut squash pieces are fully tender. You can check this by piercing the squash with a fork or knife, it should go through easily without resistance. If the squash is soft and easy to mash, it’s done cooking.
Do You Have to Use a Blender?
You don’t have to use a blender, but using one is the easiest way to achieve a smooth and creamy texture. If you don’t mind a chunkier texture, you can use a potato masher to break down the cooked squash. The soup won’t be as smooth, but it will still be flavorful.
Roasted Squash
Roasted squash will elevate this soup to the next level. It provides immense flavor. My favorite roasting method is in my Air Fryer Butternut Squash recipe.
To bake the squash, place the cubed squash on a baking sheet lined with parchment paper or foil. Drizzle with olive oil and toss to coat evenly and season with spices. Roast for 25-30 minutes, flipping the pieces halfway through to ensure even browning. The squash is ready when it’s fork-tender and has golden, caramelized edges.
To use this in the soup, it won’t require much cook time. Follow the recipe as directed and puree the soup when all of the ingredients are combined.
Add-Ins and Toppings Ideas
- Coconut milk
- Heavy cream or yogurt
- Apple cider or juice
- Ginger
- Croutons
- Pumpkin seeds
- Chopped fresh herbs (parsley, cilantro, or chives)
- Sour cream
- Bacon
- Toasted nuts
- Grated cheese
- Pomegranate seeds
- Chili flakes or sriracha
- Potatoes
- Lentils or chickpeas
- Apple or pear slices
How to Use a Slow Cooker Crockpot
Cook on Low for 6-8 hours or on High for 3-4 hours.
How to Store
You can store leftovers tightly covered and sealed in the fridge for 3-4 days.
How to Reheat
You can reheat leftovers on the stove or in the microwave. If the soup thickens after you refrigerate it, you can thin it out by adding broth. Give it a stir and heat it up.
Freezer Tips
Freeze it tightly covered and sealed. The soup typically lasts about 3 months in the freezer.
Pair With These Recipes
Bow Tie Salad with Italian Dressing
Chicken Caesar Pasta Salad
Hot Honey Chicken and Rice Bowls
Baked Stuffed Chicken Breast
More Soup Recipes
Chicken Orzo Soup
Bacon Cheeseburger Macaroni Soup
Italian Sausage Soup
Shrimp and Corn Chowder
Homestyle Chicken Noodle Soup
Creamy Crab Bisque
Salmon Corn Chowder
Cajun Jambalaya Soup
Marry Me Chicken Soup
Beer Cheese Soup with Bacon
Stovetop Broccoli Cheddar Soup
Creamy Butternut Squash Soup
Ingredients
- 1 teaspoon olive oil
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 3 garlic cloves Minced
- 2 pounds butternut squash Peeled and cut into large chunks.
- 3 cups broth I used chicken. You can also use vegetable.
- 2-3 tablespoons brown sugar or sweetener Optional for sweet flavor. I used 3 tablespoons
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
- 1 cup heavy cream, milk, or half and half You can use whatever you wish.
Instructions
- Heat a Dutch oven or soup pot on the stove at medium heat. Add the olive oil, carrots, onions, celery, and garlic. Cook until the vegetables are soft, translucent, and fragrant.1 teaspoon olive oil, 1/2 cup diced onions, 1/2 cup diced celery, 1/2 cup diced carrots, 3 garlic cloves
- Add the squash, broth, cinnamon, nutmeg, paprika, brown sugar or sweetener, salt, and pepper to taste. Stir.2 pounds butternut squash, 3 cups broth, 2-3 tablespoons brown sugar or sweetener, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon smoked paprika, salt and pepper to taste
- Adjust the heat on the stove to medium-high until the soup reaches a rolling boil. Lower the heat to low and place the lid on the pot. Simmer the soup for 25-35 minutes until the squash has fully softened and is tender. Pierce the squash with a fork to check.
- Transfer the mixture to a blender or use a hand immersion blender to blend and puree the soup until smooth. Be careful, the mixture is hot. You can also wait for it to cool.
- Add in the heavy cream or milk. Stir.1 cup heavy cream, milk, or half and half
- Cool before serving.
Notes
- You can save some time for this recipe by using pre-cut squash chunks found in grocery stores. If using frozen, thaw first and drain any excess moisture.
- Roasted squash will add a lot more flavor.
- You can use any plant based milk to substitute cream or milk. These have a thinner consistency, so it will alter the texture of the soup.
- Heavy cream provides the richest flavor and texture. If you use half and half or milk, these will work but will not be as thick.
- Typically, butternut squash takes about 25-35 minutes to cook once simmering in broth or water, depending on the size of the squash cubes. The smaller the pieces, the faster they’ll cook. It takes me 35 minutes.
- You don’t have to use a blender, but using one is the easiest way to achieve a smooth and creamy texture. If you don’t mind a chunkier texture, you can use a potato masher to break down the cooked squash. The soup won’t be as smooth, but it will still be flavorful.
- To use a Crockpot/slow cooker, cook on Low for 6-8 hours or on High for 3-4 hours.