Butternut Squash Soup

An easy creamy Butternut Squash Soup made with roasted squash, onions, and garlic with a hint of cinnamon and nutmeg. This is the perfect soup for fall and a taste tantalizing experience.

For an over the top bowl of soup, add my Homemade Croutons. Serve with a garden salad or grilled cheese sandwich. My friends and family love this tasty recipe, and I always get requests to make this.

How to make Butternut Squash Soup

Start by cutting the whole butternut squash in half and removing the seeds. Then brush the inside with a little oil and place the cut side down on a rimmed baking sheet covered with parchment paper. Roast in a preheated oven for about 45 minutes or until fork tender. Then, remove it from the oven and let it cool enough to handle.

While the squash is cooling, melt the butter over medium-low heat in a Dutch oven or large soup pot. Add the onion and cook until soft and slightly caramelized. Then reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly. Now add the broth, nutmeg, cinnamon, and cayenne pepper. Then scoop the butternut squash out of its skin and add to the pot. Stir to combine and bring the mixture to a boil. Then simmer for about 10-15 minutes. Then using an immersion blender, blend the soup until smooth and creamy. Ladle into bowls and garnish with homemade croutons and chopped fresh parsley.

Recipe notes and helpful tips

• Choose a fairly large butternut squash, somewhere between 3 to 3 1/2 pounds.
• Use a sharp knife and non-slip cutting board to halve the squash lengthwise. Take your time, as squash is very hard and can be somewhat intimidating.
• Use the edge of a melon baller to quickly and easily remove the seeds.
• The squash is done roasting when it is easily pierced with a fork.
• For an extra creamy texture, use an immersion blender to blend the mixture. If you do not own an immersion blender, you can use a stand blender. You will need to blend in batches, so you will need an additional pot and always take the fill cap off to allow steam to escape.
• If an extra creamy flavor is desired, swirl with heavy whipping cream after ladling in bowls.
• For even more flavor, roast a few carrots or sweet potatoes with the squash and add them to the soup.
• Garnish with pumpkin seeds, homemade croutons, fresh parsley, fresh thyme, or a dollop of sour cream.
• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.

How to freeze Butternut Squash Soup

This soup freezes well for up to 3 months. That being said if you wish to use a swirl of cream in the soup, hold off until you reheat it. To freeze, start by fully cooling the soup. Then ladle the soup into gallon or quart-size freezer bags. Be sure to mark the bag with the contents and the date. Lay the bags down in a single layer on a baking sheet and place in the freezer until frozen. Once fully frozen, stack the bags in the freezer. Thaw in the fridge overnight. Reheat on the stovetop or in the microwave. Once reheated, feel free to swirl in cream or top with croutons.

More soup recipes you will love!

Cheesy Cauliflower Soup

Creamy Chicken Noodle Soup

Pumpkin Soup

Ham and Bean Soup

Black Bean Soup

Chicken Pot Pie Soup

Easy Butternut Squash Soup Recipe

A creamy Butternut Squash Soup made with oven-roasted squash and a hint of nutmeg and cinnamon.  Enjoy swirled with cream or topped with homemade croutons. 

5 from 5 votes

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Servings: 4 bowls

Calories: 193kcal

Author: Beth Pierce

Ingredients

• 1 large butternut squash about 3 lbs.
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 medium onion chopped
• 3 cloves garlic minced
• 3-4 cups low sodium vegetable broth vegetables stock, chicken broth or chicken stock
• ⅛ teaspoon nutmeg
• ⅛ teaspoon cinnamon
• 2 pinches cayenne pepper
• Kosher salt
• Fresh ground black pepper
• Heavy cream optional
• Homemade croutons
• Chopped Fresh parsley

Instructions

• Preheat oven to 400 degrees.  
• Cut the squash in half lengthwise.  Remove the seeds.  Brush the inside with olive oil and place cut side down on a baking sheet covered with parchment paper. Roast for 45 minutes or until the skin can be pierced easily with a fork. Remove from the oven and let it cool enough to handle easily. 
• Melt the butter over medium-low heat in a Dutch oven or heavy stockpot. Add the onion and cook until soft and slightly caramelized while stirring several times, about 10-15 minutes. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly.
• Add the broth, nutmeg, cinnamon, and cayenne pepper. Scoop the roasted squash out of the skin and into the pot. Stir to combine and bring the mixture to a boil. Reduce the heat and simmer for about 10-15 minutes.
• Using an immersion blender, blend the soup until smooth and creamy. Season with salt and pepper to taste. If desired, drizzle and swirl with heavy cream. Ladle into bowls and top with homemade croutons and fresh parsley. 

Notes

• Choose a fairly large butternut squash, somewhere between 3 to 3 1/2 pounds.
• Use a sharp knife and non-slip cutting board to halve the squash lengthwise. Take your time, as squash is very hard and can be somewhat intimidating.
• Use the edge of a melon baller to quickly and easily remove the seeds.
• The squash is done roasting when it is easily pierced with a fork.
• For an extra creamy texture, use an immersion blender to blend the mixture. If you do not own an immersion blender, you can use a stand blender. You will need to blend in batches, so you will need an additional pot and always take the fill cap off to allow steam to escape.
• If an extra creamy flavor is desired, swirl with heavy whipping cream after ladling in bowls.
• For even more flavor, roast a few carrots or sweet potatoes with the squash and add them to the soup.
• Garnish with pumpkin seeds, homemade croutons, fresh parsley, fresh thyme, or a dollop of sour cream.
• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.

Nutrition

Calories: 193kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 10mg | Potassium: 721mg | Fiber: 5g | Sugar: 6g | Vitamin A: 20315IU | Vitamin C: 42mg | Calcium: 104mg | Iron: 1mg

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