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!
Butternut Squash Soup Recipe
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.
How to Roast Butternut Squash: 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. You can also add apple and maple syrup, or go spicy with curry powder, ginger or paprika. There are so many combinations and possibilities!
Of course, you can just steam your butternut squash for this soup instead of roasting it, but roasting it develops rich, caramelized flavors and makes this soup 100x more delicious! It’s super simple if you follow the directions in the recipe below.
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.
Can this soup be made in an instant pot? Absolutely! Check out our Instant Pot Butternut Squash Soup recipe here.
Can I omit the heavy cream? Yes, the butternut squash soup will still be creamy without it. You can just leave it out without any substitutions, or you can add sour cream, greek yogurt (plain), or even a couple roasted potatoes instead to bump up the creaminess.
Can you freeze this butternut squash soup? Yes! Let the soup cool completely and freeze in your favorite freezer-safe containers and use within 3 months.
How to pick the perfect butternut squash: The ideal butternut squash is dense and heavy, with no visible bruises or cuts to the flesh. The skin will become thicker over time.
How to store butternut squash until ready to cook: Leave your squash whole and store in a dry, cool place (like the pantry, a cool room or even underneath the kitchen sink) for up to 3 months.
What are the health benefits of butternut squash? Butternut squash is a great source of vitamin A – just one cup provides 300% of your recommended daily intake (so having some twice a week fills your quota), and also vitamin C at 50% of your daily recommended intake. It’s also a great source of fiber, potassium, and magnesium – and many of us are magnesium deficient, causing sleep issues and stopping us from properly absorbing calcium.
What to Serve with Butternut Squash Soup
You can also top this soup with a variety of toppings:
- Roasted Pumpkin Seeds (I’d just use the butternut squash seeds in this recipe)
- Homemade Croutons
- Crumbled bacon
- Parmesan cheese
Check out our quick video to see how to make this sweet roasted butternut squash soup yourself – and then don’t forget to scroll down to grab your free printable recipe card:
Butternut Squash Soup Ingredients
- Olive oil or butter
- Butternut squash, approximately 1lb
- Yellow onion
- Brown sugar
- Chicken broth or water
- Heavy cream
- Garlic, optional
Scroll down to the printable recipe card for full measurements.
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
- Stockpot <– a sturdy stockpot allows you to make everything from bone broth, to creamy soups like this. Small soup pots that come with standard sets limit what you can make at home
- Immersion-style blender (you can use a normal blender – I usually do – 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:
- 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
- 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.
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Chef's Knife Cook Utility Knives Set 2 KIWI Brand 171,172 Cutlery Steak Wood Handle Kitchen Tool Sharp Blade 6.5" Stainless Steel
New Star Foodservice 42917 Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8
Cuisinart 77-412 Chef's Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set
KitchenAid KHB1231CU Hand Blender, 2-Speed, Contour Silver
Amount Per Serving: Calories: 196Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 633mgCarbohydrates: 12gFiber: 2gSugar: 5gProtein: 2g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
Or check out our other soup recipes:
Original image from November 2017: