Butternut squash soup is a rich, flavorful, and creamy soup that takes roasted butternut squash to the next level of deliciousness! The butternut is first roasted in the oven, then blended with chicken stock, honey, nutmeg, garlic, heavy cream, and more seasonings! It's the perfect starter or side dish to serve with hearty fall recipes!
Creamy Butternut Squash Soup
This creamy butternut squash soup is an absolute must-have on your fall soup recipe list! Whenever the weather gets cold, this flavorful soup is the perfect way to comfort the family.
The majority of the time is spent on steaming and baking the squash so that it is nice and tender. Then you will add the rest of the ingredients, then blend to make everything creamy and delicious!
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Check out my fall soup recipes article for more tasty and comforting soup ideas!
🥘 Butternut Squash Soup Ingredients
There are a few ingredients needed to make this soup, but you may already have some on hand! The squash needs to be steamed and baked until fork-tender before the rest of the soup ingredients are added.
Roasted Squash
- Butternut Squash - 1 medium butternut squash (3 cups diced, or about 2 pounds).
- Olive Oil - 2 tablespoons of extra virgin olive oil (EVOO).
- Salt & Pepper - ½ teaspoon each, salt & pepper (to taste).
Butternut Squash Soup
- Olive Oil - 1 tablespoon of extra virgin olive oil (EVOO).
- Garlic - ½ tablespoon of garlic (minced).
- Honey - 1 teaspoon of honey (*see note).
- Nutmeg - ⅛ teaspoon of ground nutmeg (freshly ground nutmeg is best).
- Salt & Pepper - ¼ teaspoon of each, salt & pepper (to taste).
- Chicken Broth - 3 cups of chicken broth (plus more as needed - *see note).
- Chicken Bouillon - 1 cube of chicken bouillon (crumbled).
- Half & Half - ½ cup half & half (or heavy cream).
Or use my Roasted Butternut Squash Recipe
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Butternut Squash Soup
It may seem like this soup has a lengthy process but I promise you that the effort is totally worth it. Grab a chef's knife, cutting board, vegetable peeler, baking sheet, and immersion blender to get started.
This soup will make about 6 servings, so you will have enough for some tasty leftovers!
Roast The Butternut Squash
- Prep. Preheat your oven to 400°F (205°C) while you prepare the squash.
- Cut squash. Carefully cut your squash in half vertically using a sharp chef's knife. Then, use a spoon and scoop out all of the seeds.
- Steam in the microwave. Add water to a large bowl and place your two butternut squash halves into it. Then, in order to steam it, heat it in the microwave for 3-5 minutes.1 medium butternut squash
- Remove skin. Once softened, pat your squash dry using a paper towel. Then, peel the skin off using a vegetable peeler and cut the butternut squash into 1-inch cubes.
- Add ingredients. Add the squash, 2 tablespoons of oil, ½ teaspoon of salt, and ½ teaspoon of pepper into a large mixing bowl and toss to coat.
- Bake. Spread out your squash cubes in a single layer on a baking sheet and then bake it at 400°F (205°C) for 30-35 minutes or until it is fork-tender. Remove from the oven and set it aside.
Make The Soup
- Cook garlic. In a large soup pot, add your 1 tablespoon of olive oil and heat it over medium heat. Once hot, add in the ½ tablespoon of garlic and cook for about 1 minute, stirring frequently.
- Add ingredients. Add your 3 cups of roasted butternut squash as well as the 1 teaspoon honey, ⅛ teaspoon nutmeg, ¼ teaspoon salt, ¼ teaspoon pepper, and crumbled 1 cube chicken bouillon. Stir until all of the base soup ingredients are combined.
- Add broth and boil. Next, add the 3 cups of chicken broth and bring it to a boil. Reduce heat to low and simmer for about 5 minutes or until your roasted squash is beginning to break apart.
- Blend ingredients. Using an immersion blender, blend your ingredients together until they form a creamy soup. Add the ½ cup half & half or heavy cream and stir until evenly distributed.
- Add more ingredients if needed. If you feel your soup is too thick, you can add in more chicken broth (up to 1 cup more). Taste and add more salt & pepper, if necessary, stirring frequently.
- Garnish, then serve. Serve immediately while hot with a light drizzle of heavy cream as a garnish or some freshly grated pepper.
🥗 Sides
When serving butternut squash soup as a main dish, you could add my delicious oven garlic bread and Caesar salad for a complete meal! It's also an amazing starter for serving with risotto or venison roast. Enjoy!
💭 Angela's Tips & Recipe Notes
- The microwave time can vary for softening your butternut squash, depending on the size.
- I enjoy using honey in my butternut squash soup, but you could swap it out for maple syrup or another sweetener!
- I use Knorr brand chicken bouillon; you may need 1-2 cubes if using other brands.
- To make this soup vegetarian, swap out the chicken broth for vegetable broth and the chicken bouillon for vegetable stock powder!
🥡 Storing & Reheating
Allow the soup to cool completely before placing it in an airtight container in the fridge for up to 3 days.
Once cool, pour the soup into a freezer bag and keep it frozen for 3 months. Allow it to thaw in the fridge overnight before reheating.
Reheating Butternut Squash Soup
Reheat your soup in a sauce pot over medium heat, stirring frequently. Alternatively, single portions can be reheated in the microwave on high power until heated to your satisfaction.
❓ Recipe FAQs
No! You certainly don't HAVE to peel a butternut squash, whether you roast and serve the squash over a salad or combine the squash with soup, curry, hash, or stew ingredients. Peeling your squash will be based on personal preference.
I would pair butternut squash soup with my wedge salad, roasted vegetables, or roasted brussel sprouts with bacon if you want the soup to be the main course! Butternut squash soup would be delicious with just about anything.
If your soup is bitter, that means the butternut squash went through either extreme cold, heat, drought, pest infestation, or lacked certain nutrients when growing. You can add a teaspoon of white or brown sugar to the pot to help mask the bitterness.
😋 Best Soup Recipes
- Creamy Yellow Squash Soup- A rich and flavorful soup that can be whipped up in only 30 minutes!
- Split Pea Soup- This hearty fall soup is made with ham, carrots, celery, onions, and split peas!
- Prime Rib Soup- A leftover prime rib soup recipe that is comforting, hearty, and savory!
- Potato Soup- A 4-ingredient creamy potato soup great for making on chilly fall evenings!
- Leftover Turkey Noodle Soup- A delicious and tasty soup made from Thanksgiving turkey leftovers!
- Hamburger Soup- This soup combines ground beef with mixed vegetables and potatoes!
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📖 Recipe Card
Butternut Squash Soup
Ingredients
Roasted Squash
- 1 medium butternut squash (3 cups diced, or about 2 pounds)
- 2 tablespoon olive oil (extra virgin)
- ½ teaspoon each, salt & pepper (to taste)
Butternut Squash Soup
- 1 tablespoon olive oil (extra virgin)
- ½ tablespoon garlic (minced)
- 1 teaspoon honey (*see note)
- ⅛ teaspoon ground nutmeg (freshly ground nutmeg is best)
- ¼ teaspoon each, salt & pepper (to taste)
- 3 cups chicken broth (plus more as needed - *see note)
- 1 cubes chicken bouillon (crumbled)
- ½ cup half & half (or heavy cream)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Roast The Butternut Squash
- Preheat your oven to 400°F (205°C) while you prepare the squash.
- Carefully cut your squash in half vertically using a sharp chef's knife. Then use a spoon and scoop out all of the seeds.
- Add water to a large bowl and place your two butternut squash halves into it. Then, in order to steam it, heat it in the microwave for 3-5 minutes.
- Once softened, pat your squash dry using a paper towel. Then, peel the skin off using a vegetable peeler and cut the butternut squash into 1-inch cubes.
- Add the squash, oil, salt, and pepper into a large mixing bowl and toss to coat.
- Spread out your squash cubes in a single layer on a baking sheet and then bake it at 400°F (205°C) for 30-35 minutes, or until it is fork-tender. Remove from the oven and set it aside.
Make The Soup
- In a large soup pot, add your olive oil and heat it over medium heat. Once hot, add in the garlic and cook for about 1 minute, stirring frequently.
- Add your 3 cups of roasted butternut squash as well as the honey, nutmeg, salt, pepper, and crumbled chicken bouillon. Stir until all of the base soup ingredients are combined.
- Next, add the chicken broth and bring it to a boil. Reduce heat to low and simmer for about 5 minutes, or until your roasted squash is beginning to break apart.
- Using an immersion blender, blend your ingredients together until they form a creamy soup. Add the half & half or heavy cream and stir until evenly distributed.
- If you feel your soup is too thick, you can add in more chicken broth (up to 1 cup more). Taste and add more salt & pepper, if necessary, stirring frequently.
- Serve immediately while hot with a light drizzle of heavy cream as garnish, or some freshly grated pepper.
Notes
- The microwave time can vary for softening your butternut squash depending on the size.
- I enjoy using honey in my butternut squash soup, but you could swap it out for maple syrup or another sweetener!
- I use the Knorr brand chicken bouillon, if using other brands you may need 1-2 cubes.
- To make this soup vegetarian, swap out the chicken broth for vegetable broth and the chicken bouillon for vegetable stock powder!
- To store: Allow the soup to cool completely before placing it in an airtight container in the fridge for up to 3 days.
- To freeze: Once cool, pour the soup into a freezer bag and keep frozen for 3 months. Allow it to thaw in the fridge overnight before reheating.
- To reheat: Reheat your soup in a pot over medium heat, stirring frequently.
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