Best Creamy Butternut Squash Soup

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This creamy roasted butternut squash soup is the ultimate fall comfort food. Its naturally sweet, velvety smooth, and packed with flavor from the roasted vegetables, garlic, and herbs.

Butternut squash is finally back in season which means that its back in stores! Which also means that it is once again butternut squash soup season. I think fall is one of if not my favorite season… and that is for many reasons. One of the reasons is that fall brings so many different flavors back into our lives that we’ve missed in winter, spring, and summer! Fall brings all sorts of apple dishes made with fresh picked apples from the apple orchard. Fall brings an assortment of desserts including pumpkin pie, pumpkin breads, and there’s nothing that beats a cozy fall morning with some homemade cinnamon rolls. But let’s not forget the star of the show, butternut squash soup. This soup is so incredibly tasty, easy to make, and it always feels like it was just what I needed whenever I make it.

There are an amazing number of different fall squashes, and without a doubt one of my favorites are butternut squashes. They are so versatile, tasty, and they last for quite a long time on your kitchen counter! Besides making butternut squash soup, I love baking a butternut squash in my oven with warm spices and topping with brown sugar when it’s out of the oven. I can go on and on about how much I love butternut squash, but then I think I’d get a little repetitive. Let me tell you what you need to know to make this amazing creamy butternut squash soup! :)

Why You’ll Love This Recipe

• This soup is made with simple, healthy ingredients.

• Its ready to serve in under 2 hours.

• Its freezer-friendly and perfect for meal prep.

• This soup is naturally healthy and customizable.

• It tastes even better the next day!

Butternut Squash Soup Ingredients

• Butternut squash

• Red onion

• Cherry tomatoes

• Carrots

• Garlic

• Rosemary

• Sage

• Ginger

• Vegetable Broth

• Heavy whipping cream

• Olive oil

• Salt, pepper, and paprika

• Fresh parsley, for garnish

Butternut Squash SOup Directions

Step 1: Roast vegetables

On a sheet tray lined with tinfoil, arrange your halved butternut squash, onion, cherry tomatoes, carrots, and garlic and drizzle generously with olive oil. Move into your preheated oven and roast for 40-45 minutes.

Step 2: Blend vegetables

Take your vegetables out of the oven and begin scooping the butternut squash flesh into a blender or food processor. Then add in the onion, cherry tomatoes, carrots, garlic, sage, rosemary, and ginger. Blend until a smooth consistency is achieved.

Step 3: Add the cream

From your blender or food processor, add the soup into a pot and begin heating over medium heat. Add the heavy whipping cream and stir until fully incorporated.

Tip: You can opt to use coconut milk instead of heavy whipping cream if you want to make this soup dairy-free!

Step 4: Garnish and serve

Ladle a generous helping of your soup into a bowl and top with a drizzle of olive oil, heavy whipping cream, fresh cracked black pepper, and fresh parsley.

Tip: You can also opt to garnish your soup with cheese, croutons, chopped pecans, or even pepitas. Or try serving with herb butter toasted bread.

Butternut Squash Soup FAQs

How do you pick out a good butternut squash?

To pick a good butternut squash, look for one that’s firm, heavy for its size, and a uniform matte tan color without green streaks or soft spots. The skin should be hard, and the stem should be dry and intact. A longer neck means more usable flesh and fewer seeds, making it perfect for soups and roasting.

How to cut a butternut squash?

To cut a butternut squash, start by trimming off both ends. Slice the squash in half lengthwise, then scoop out the seeds from the bulb.

Is butternut squash soup good for you?

Yes, of course! Butternut squash soup is very good for you. It’s naturally low in calories and packed with vitamins A and C, which support immune health and glowing skin. It also provides fiber for digestion and antioxidants that help reduce inflammation. When made with wholesome ingredients like olive oil and vegetable broth, it’s a nourishing and satisfying meal for the fall season.

Can I freeze butternut squash soup?

Yes, you can freeze butternut squash soup! Let it cool completely, then transfer it to airtight containers or freezer-safe bags, leaving a little space at the top for expansion. It freezes well for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat gently on the stove, stirring occasionally until smooth and hot.

What goes well with butternut squash soup?

Butternut squash soup pairs beautifully with a variety of sides and toppings. Try serving it with a slice of crusty bread, garlic toast, or a warm grilled cheese sandwich for dipping. Or a crisp green salad or roasted vegetables can add freshness and texture. Try toppings like roasted pumpkin seeds, croutons, or a drizzle of cream… I can guarantee it will elevate each bowl.

Storage, Freezing, and Reheating

Storage:

Store leftover butternut squash soup in an airtight container in the refrigerator for up to 4–5 days. The flavors often deepen as it sits, making it even tastier the next day.

Freezing:

This soup freezes beautifully! Let it cool completely, then pour it into freezer-safe containers or resealable bags, leaving a little space for expansion. It will keep well for up to 3 months.

Reheating:

When ready to enjoy, thaw the soup overnight in the refrigerator. Reheat gently on the stovetop over medium heat, stirring occasionally, until hot and smooth. You can also reheat it in the microwave in 30-second intervals, stirring between each. If it thickens too much, add a splash of broth or water to reach your desired consistency.

Final Thoughts

This butternut squash soup is the perfect soup to make this fall. Its a blend of cozy and nourishing and its creamy, flavorful, and its all you’ve been waiting for this fall! Whether you enjoy it fresh or from the freezer, it’s a simple, satisfying dish that always feels like home. If you try this amazing butternut squash soup, leave a comment below and let me know how it turned out! I would love to hear from you :)

soup, fall soup, butternut squash, butternut squash soup

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Yield: 8

Author: Rian Mecklenburg

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Best Creamy Butternut Squash Soup

Creamy, cozy, and full of fall flavor this easy butternut squash soup is blended smooth with roasted squash, vegetables, and garlic for a healthy, comforting fall meal.

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

Ingredients

Butternut Squash Soup

• 1 3-pound butternut squash, cut lengthwise and de-seeded.
• 8oz carrots (about 3 medium carrots), peeled and chopped
• 10oz cherry tomatoes
• 1 red onion, peeled and halved
• 2 small heads of garlic (8-10 cloves)
• 3 tablespoons olive oil
• 1 tablespoon kosher salt
• 1/2 tablespoon black pepper
• 2 teaspoons paprika
• 1 tablespoon fresh sage
• 1 tablespoon fresh rosemary
• 1 teaspoon fresh grated ginger
• 4 cups vegetable broth
• 2 cups heavy whipping cream
• Fresh parsley for topping

Instructions

Butternut Squash Soup

1. Preheat oven to 400 degrees Fahrenheit and line a sheet tray with tinfoil.
2. Cut your butternut squash lengthwise and scoop out the seeds from the bulb of the squash. Cut the tops off the garlic heads, exposing the garlic cloves. Peel the skin from the red onion and cut in half. Peel carrots and chop into small cubes.
3. Add the butternut squash halves, carrots, cherry tomatoes, red onion, and garlic to the prepared sheet tray and drizzle over the olive oil ensuring everything is covered. Add salt, pepper, and paprika.
4. Roast in the over for 40-45 minutes or until the butternut squash is fully cooked and can be scooped out of the skin with a spoon.
5. Scoop out the butternut squash flesh into a blender using a spoon. Then transfer the roasted carrots, cherry tomatoes, onion, and garlic *cloves* into the blender. Make sure to squeeze out the garlic cloves from the head of garlic.
6. Add the fresh sage, fresh rosemary, ginger, and vegetable broth to the blender.
7. Blend until a smooth consistency is achieved. 2-3 minutes.
8. Transfer the soup to a pot and heat over medium heat for 4-5 minutes. Add in the heavy whipping cream and stir to combine.
9. Serve warm and optionally top with olive oil, heavy whipping cream, fresh cracked black pepper, and fresh parsley.
10. Enjoy!

Notes

• It is important that you cook the butternut squash fully through. This will make it easier when scooping out the squash and it will also ensure that the soup won't be grainy. If you undercook the squash, it will be harder to blend and make a smooth soup.

Nutrition Facts

Calories

208

Fat

16 g

Sat. Fat

8 g

Carbs

17 g

Fiber

3 g

Sugar

5 g

Protein

3 g

Sodium

794 mg

Cholesterol

38 mg

Serving size: 1 cup

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