This Easy Butternut Squash Soup Is My New Fall Obsession!
A few weeks ago, I got a SUPER good deal on butternut squashes, so I’ve been using them in recipes ever since (yes, they have survived on the countertop for weeks).
- 2 lbs. butternut squash (4 cups cubed, $3.08*)
- 1 yellow onion ($0.70)
- 2 Tbsp olive oil ($0.44)
- ¼ tsp salt ($0.02)
- ¼ tsp pepper ($0.02)
- 3 cups chicken broth ($0.39**)
- ⅛ tsp nutmeg ($0.02)
- ¼ tsp rubbed sage ($0.02)
- ½ cup heavy cream ($0.83)
- 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.
“Excellent! Used some roasted butternut squash that I had in my freezer. I also had some turkey broth that needed a good use. Very good.”
This week, I whipped up this super simple creamy butternut squash soup. The flavors 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!
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious. “Excellent!
Used some roasted butternut squash that I had in my freezer. I also had some turkey broth that needed a good use.
Very good.”
Easy Butternut Squash Recipe
I love this soup for its simplicity.
It starts with butternut squash and onions that have been roasted to intensify their flavor 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, I stir in a half cup of heavy cream at the end. The texture is similar to pumpkin soup but a little more creamy.
It’s simple, but so *chef’s kiss* perfect!
Recipe Success Tips
- Make it spicy. Add a pinch or two of cayenne pepper.
- Add an Indian twist. Add a tablespoon or two of curry powder.
- Go vegetarian/vegan. Use vegetable broth in place of chicken broth and full fat coconut milk instead of cream.
- Sweeten it up. Roast apple slices with the butternut squash and onions for a slightly sweeter soup.
- Lighten it up. Skip the cream for a lighter yet still very flavorful soup.
How to Make Butternut Squash Soup Step-by-Step Photos
Prep the veggies: Preheat the oven to 400°F. Peel and dice butternut squash (about 2 lbs.) 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 well.
Roast the veggies: 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, continue roasting.
Transfer to the blender: Add the roasted butternut squash and onions to a blender along with 3 cups of chicken broth. Puree the mixture: Purée the vegetables and broth until smooth. Add the seasoning: 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).
Add the cream: Stir ½ cup heavy cream into the soup. Taste test: Taste the soup and adjust the salt or other seasonings to your liking.
Serve: Serve the soup hot and garnish with an extra drizzle of cream and freshly cracked pepper, if desired. SO CREAMY! 🤤 storage and reheating
Store leftover soup in an airtight container in the fridge for 3-4 days. Reheat over the stove or in the microwave until warmed through.
Freeze leftovers for up to 3 months. Thaw in the fridge overnight before reheating.
What to Serve with Butternut Squash Soup
This soup is begging for some hearty bread for dipping, or sometimes I’ll top my bowl with a handful of homemade croutons.
This soup would also pair as a nice side to our sheet pan chicken and vegetables or an autumn kale and apple salad.
