A few weeks ago I got a SUPER good deal on some butternut squashes, so we’ve been using them in recipes ever since (yes, they have survived on our countertop for weeks). This week we whipped up this super simple creamy butternut squash soup. The flavors in this soup are simple yet warm, and the soup is a breeze to prepare, which makes it a total win in my book. This butternut squash soup is definitely going to become a new fall staple for me!
What’s in Butternut Squash Soup
I love this soup for its simplicity. It starts with butternut squash and onions that have been roasted to intensify the flavors and add a slightly caramelized sweetness. The roasted vegetables are then blended with chicken broth until it’s thick and smooth, seasoned with nutmeg and sage, and heated through. For an extra luxurious finish, we stir in a half cup of heavy cream at the end. It’s simple, but so *chef’s kiss* perfect!
What Else Can I Add?
What to Serve with Butternut Squash Soup
This soup is begging for some hearty bread for dipping, or you can top off your bowl with a handful of homemade croutons. This soup would also pair nicely with something like our Oven Roasted Autumn Medley or Autumn Kale and Apple Salad.
Butternut squash soup is a warm and creamy soup made with roasted butternut squash, rich cream, and cozy herbs like sage and nutmeg.Â
Servings: 4 1.25 cups each
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Ingredients
InstructionsÂ
- Preheat the oven to 400°F. Peel and dice the butternut squash.* Cut the onions into wedges.
- Place the squash and onions on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Toss until the vegetables are well coated in oil.
- Roast the vegetables in the oven for about 30 minutes, stirring after about 20 minutes of roasting. After roasting for 30 minutes, the squash should be tender and slightly browned on the edges.
- Transfer the roasted vegetables to a blender and add the chicken broth. Purée the vegetables and broth until smooth.
- Pour the puréed soup to a pot and add the nutmeg and sage. Heat the soup over medium, stirring occasionally, until heated through.
- Stir the heavy cream into the soup, then taste and adjust the salt or other seasonings to your liking. Serve hot.
Notes
*Need help peeling and dicing butternut squash? See our tutorial on how to cut butternut squash. Â
**The overall flavor and quality of this soup will depend a lot on the flavor and quality of the broth used. We use broth made with Better Than Bouillon.Â
Nutrition
Serving: 1.25cups Calories: 287kcal Carbohydrates: 31g Protein: 5g Fat: 18g Sodium: 818mg Fiber: 5g
How to Make Butternut Squash Soup – Step by Step Photos
Preheat the oven to 400°F. Peel and dice about 2 lbs of butternut squash into ½-inch cubes (about 4 cups diced). Slice one yellow onion. Place the squash and onion on a parchment-lined baking sheet, drizzle with 2 Tbsp olive oil, and sprinkle with ¼ tsp pepper and ¼ tsp salt. Toss to coat.
Roast the squash and onions in the preheated oven for 30 minutes, stirring once after 20 minutes. The squash should be tender and slightly browned after 30 minutes of roasting. If not, add more time.
Add the roasted butternut squash and onions to a blender along with 3 cups of chicken broth.
Purée the vegetables and broth until smooth.
Transfer the soup to a pot and add ⅛ tsp nutmeg and ¼ tsp rubbed sage. Stir to combine. Place the pot over medium heat and cook the soup, stirring occasionally, until heated through (5-10 minutes).
Stir ½ cup heavy cream into the soup.
Taste the soup and adjust the salt or other seasonings to your liking.
Serve the soup hot and garnish with an extra drizzle of cream and freshly cracked pepper, if desired. SO CREAMY!
Recipe by Cook Good Recipes
