Butternut squash is in season and soup is a great way to take advantage of this super healthy vegetable. A type of winter squash, butternut squash is rich in fiber and is an excellent source of vitamin A and E. I added some carrots and potatoes pureed in a blender making this soup very creamy with a beautiful orange hue. It’s a perfect dish to ring in the autumn season and to keep you warm on a chilly night!
You can find pre-cut butternut squash at many grocery stores, but if you’ve never cooked with it before and are cutting it yourself, make sure you use a sharp knife since this vegetable is pretty tough. Serve this creamy butternut squash soup with some croutons on top or crusty bread on the side.
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Once vegetables are chopped, add to a large pot and saute for a few minutes, then add stock.
When vegetables are tender, puree until desired consistency. Add optional cream, then season with salt and pepper.
Creamy Butternut Squash Soup Recipe
- 2 tablespoons olive oil
- 1 large butternut squash, peeled, seeded and cubed
- 1 onion, chopped
- 2-3 carrots, chopped
- 1 yukon gold potato, cubed
- 2 whole garlic cloves
- 4 cups vegetable stock
- 1-2 tablespoons cream (optional)
- salt and pepper, to taste
In a large pot add olive oil and cook the garlic, onion, carrots, potato, and butternut squash for about 5 minutes. Pour in 4 cups vegetable stock and bring to a boil. Reduce heat to low, cover pot, and simmer for about 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender and blend until smooth. You may need to do this in batches. I used a slotted spoon to transfer vegetables into the blender and pureed with some of the stock. Return puree to pot and stir in cream. Season with salt and pepper.
Total Time: 60-70 minutes
Yield: 6-8 servings
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looks so thick and delicious, i really love butternut squash soup but my this truly is the best I’ve ever seen. Thanks for sharing. Nice photos.
Thanks, Ali. 🙂
Can you put it in a food processor to blend it?
Hi Ashley! Yes, you can definitely use a food processor. Thanks for visiting.
This is very similar to my pumpkin soup recipe. I love butternut squash, so I’m sure I will love this recipe. I’ll have to try it tomorrow. Thanks for posting.
Thanks for commenting. Let me know how it turns out, Joan.
This is a fantastic receipe. Don’t like squash made it for my mother-in-law. She loves squash and cooked carrots. I tried it and even I liked it. I added a table spoon of butter after I purad it and added it back to pot plus the cream it made it taste wonderfull,
Sharon
Great, I’m glad you and your mother-in-law enjoyed this recipe. Thanks for reporting back, Sharon! 🙂
Love, love, love all your pictures of the process. It’s so helpful to visualize how it’s done. The soup looks so good!
Thanks so much for the kind words Laura 🙂 Really happy the pictures are helpful. Thanks for stopping by!
I want to try this out but how can I do it for just 2 servings? Which ingredients must I reduce on?
Hi Awija – It’s probably best to just half all the ingredients which should yield 3 large servings. I wouldn’t go below that.
Can this soup be frozen? Would you recommend not putting in the cream if freezing?
Hi Eleanor – I think it should be fine if you freeze the soup with the cream since it’s only 1-2 tablespoons. When you reheat it, stir the mixture continuously so it’s nice and smooth.
This soup was delicious!! Have pinned it and will make it again. Now following your lovely blog!
Thanks, Heather. I’ll be sure to check out your blog as well.
Recipe sounds amazing! Plan to try it this week. One question, if I buy butternut squash that is already cubed, how many cups do I use for the recipe? Thanks in advance.
Hi Debbie – Thank you! If you buy ready-cubed butternut squash, I’d say about 3 cups is good. Let me know how it turns out 🙂