This Sweet Butternut Squash Soup is a simple fall soup recipe that is perfect for new cooks or moms trying to make life a little easier during the week. It tastes like fall in a bowl!
My mom had a repertoire of the same three veggies that she cooked regularly: Carrots, potatoes or broccoli boiled in water and then either covered in margarine or cheese whiz.
So, when I started teaching myself to cook it was often the first time I was even tasting some of these vegetables – let alone cooking them. I tried a lot of methods for preparing butternut squash and my favorite by far is roasting it.
All you have to do is cut the squash lengthwise with a sharp knife, deseed it with a spoon and drizzle some butter or oil over it before popping it in the oven. You can even deseed after it’s cooked but I prefer to deseed before so that more of the squash gets that yummy oven roasted flavor.
From here, the possibilities are endless. You can just mash up the squash as is, or you can turn it into a variety of delicious dishes. The easiest is a simple roasted butternut squash soup. I usually go the savoury route with thyme, basil, salt and pepper but my daycare kids love this sweet butternut squash soup with just a touch of brown sugar, cinnamon and nutmeg.
This easy, sweet butternut squash soup recipe is perfect for fussy eaters or a first exposure to butternut squash – and after they gobble this one up, you can experiment with adding new veggies or herbs into the soup the next time you make it. It’s creamy, rich and filling – perfect for a crisp fall day.
Ingredients for Butternut Squash Soup
- 4 Tablespoon olive oil or butter
- 1/2 butternut squash, approximately 1lb
- 1 yellow onion, chopped
- 2 Tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 3 cups chicken broth or water.
- 3/4 cup heavy cream
- 2 cloves garlic, optional
Tip: if you don’t want a sweet butternut squash soup, leave out the brown sugar and reduce or leave out the cinnamon.
Kitchen Tools You May Find Helpful
- Large stockpot
- Immersion-style blender (you can use a normal blender but immersion styles are easier with hot items)
- Measuring cups and spoons
- Sharp kitchen knife <– we have this set
- Cookie sheet
How to Make an Easy Butternut Squash Soup
Preheat oven to 400F
Slice the butternut squash and scoop out the seeds. Brush with 2 Tablespoons of olive oil or butter.
Roast the butternut squash for 30 minutes, and then start prepping the soup as it cools to a temperature that you can handle scooping it at.
Place the remaining oil in a stockpot over medium heat.
Add the onion and optional garlic and sauté until the onion is transparent.
Scoop the butternut squash flesh and add into the stockpot, along with the brown sugar and seasoning.
Give it all a good stir and allow to cook for two minutes before adding the chicken stock or water.
Cover and reduce heat for 10 minutes, then use an immersion blender or transfer to a blender and puree until smooth.
Taste and adjust seasoning before adding the heavy cream.
To make the cute leaf shape that you see in my bowl, put a small line of cream on the top of each bowl and use a knife to gently swirl the cream into whichever design you desire.
Grab your free printable for our easy butternut squash soup recipe: