Butternut Squash Soup

Butternut Squash Soup

Butternut squash soup is creamy, delicious, and easy to prepare. It’s a Fall favorite that is perfect for a cozy night in. 

Butternut squash soup is a favorite of mine, and once you try this recipe I know it will become one of yours too. As its name implies, butternut squash has a mildly sweet buttery and nutty flavor that most closely resembles the flavor of pumpkins or sweet potatoes.

How to make butternut squash soup: 


  • Olive oil: For sautéeing the vegetables
  • Butternut squash: Medium-sized fresh squash or if you’d rather skip the peeling and cubing go ahead and buy the pre-cubed butternut squash, fresh or frozen works fine. 
  • Carrots: The perfect pair for butternut squash. 
  • Onion and garlic: You are going to love how the savory flavor of onion and garlic compliment the sweetness of the other ingredients. 
  • Chicken broth: Or beef or vegetable, use whatever you prefer. 
  • Cinnamon, salt, and pepper: The perfect seasonings for this soup!
  • Brown sugar: Just a small amount to really help carmelize the vegetables. 
  • Heavy cream or half and half: Adds a great richness to the already naturally creamy soup. Drizzle it in at the very end, a little goes a long way! If you want to make the soup dairy-free, feel free to use almond milk, coconut milk, or really any milk you have on hand. 


  1. Start by peeling the squash, then remove the seeds with a spoon and dice into even-sized cubes.
  2. Peel and chop the carrots. 
  3. Chop the onions and garlic. It’s fine to coarsely chop them since the soup is going to be pureed later on.  
  4. Heat the olive oil in a medium to a large saucepan. Add the chopped onion, squash, and carrots and sauté for 3 minutes. Add the garlic and sauté an additional minute. 
  5. Pour in the broth and bring to a boil. 
  6. Boil until soft and you can easily pierce the squash and carrots with a fork, this will take about 10 minutes. 
  7. Use an immersion blender or a blender to purée the soup. Always be very careful if using a blender to blend hot ingredients because the liquids can go everywhere. 
  8. Add the soup back into the saucepan and stir in the heavy cream or half and half. 
  9. Serve warm with a side of dinner rolls, which are absolutely delicious dipped in this soup. Enjoy! ♥ 

Butternut Squash Soup

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Butternut Squash Soup
Print Recipe
5 from 2 votes

Butternut Squash Soup

Delicious and Creamy Butternut Squash Soup
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner, Side Dish, Soup
Cuisine: American
Keyword: Butternut Squash Soup
Servings: 4 people
Calories: 225kcal
Cost: $7


  • 1 tbsp. olive oil
  • ½ cup coarsely chopped onion
  • 2 cloves garlic chopped
  • 1 cup carrot diced (about 2 medium)
  • 2 cups butternut squash peeled and cubed
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. cinnamon
  • 1 tsp. brown sugar
  • 2 cups chicken broth*
  • ¼ cup heavy cream or half and half**


  • Peel the butternut squash, slice in half horizontally and remove the seeds. Dice into even-sized cubes.
  • Peel and slice the carrots into even-sized pieces. Coarsely chop the onion and garlic.
  • Heat the olive oil in a medium saucepan. Add the chopped onion, diced carrots, and cubed butternut squash. Season with salt, pepper, cinnamon and brown sugar and sauté for 3 minutes.
  • Add the chopped garlic and sauté an additional minute.
  • Pour the broth over the vegetables and bring to a boil.
  • Boil until tender, about 10 minutes. You should be able to easily pierce the squash and the carrots with a fork.
  • Transfer the contents to a blender and very carefully blend on the lowest setting until smooth. You may have to work in batches for the liquid to not spill over the top.
  • Return the soup to the saucepan and stir in the heavy cream or half and half before serving.


*Beef broth or vegetable broth can also be used.
**Can substitute whole milk or any non-dairy milk you prefer. 


Calories: 225kcal

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