Easy Butternut Squash Soup Recipe With Cream

How To Blend Butternut Soup

This is when the soup deviates from other butternut squash soups. You usually have two options, and I dont recommend either of them:

I found a better way with this soup. Were going to use a stand blender, since it yields creamier soup .

Heres the gist: Instead of warming all of the ingredients in the pot, simply transfer scoops of roasted butternut squash and sautéed shallot and garlic to the blender. Then, pour in the vegetable broth and remaining ingredients. Blend it until its ultra creamy.

Easy Butternut Squash Soup

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This is the simplest butternut squash soup youll ever make, but its no less delicious for it.

This has got to be the easiest butternut squash soup recipe ever. You start with pre-cut squash from the supermarket, then you basically throw everything in a pot, simmer it, purée it, and youre done. Its still everything you expect a squash soup to be: silky, slightly sweet, and full of flavor. Just dont be tempted to omit the heavy cream its the only fat in the whole soup and, without it, the recipe wont work.

Roasted Butternut Squash And Apple Soup With Bacon

In this version, I omitted the garlic and added a sliced apple to the roasting pan. Then I skipped the coconut milk, added ground sage and apple cider vinegar, and topped it with crispy bacon.

This version might be my favorite.

So simple, right? Want to know a secret? You can use this same basic recipe and substitute cauliflower or tomatoes for the squash. It totally works!

Have you checked out Ericas Butternut, Sausage, & Tortellini Soup? Its such a great robust version of a butternut squash soup! And I love her trick for roasting a whole garlic clove in the squash cavity.

You can find the detailed recipe for this Simple Roasted Butternut Squash Soup down below. Happy soup season!

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Video: How To Cut Butternut Squash

The main challenge in this soup is this: just how to cut butternut squash? Everyone uses slightly different methods, but heres what Alex and I do. Once you know how to cut it, its a breeze to this easy butternut squash soup recipe. See the video below to watch us in action!

Tips For Making Easy Butternut Squash Soup

• VEGAN OR VEGETARIAN: If you want to make it vegetarian, just use vegetable broth.
• If you want a little more flavor, chicken broth is perfect!
• Make sure to add enough salt to the soup. If you under-season the soup it could taste bland.
• Adding some optional ingredients like chopped herbs, croutons or roasted nuts could add a ton of extra flavor.
• Theres so many other additions you can make like some onion, garlic and other spices. But our recipe is great with these 2 easy ingredients and in less than 30 minutes, you have a wonderful soup to add to your weeknight and weekend dinners.

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Stove Top & Slow Cooker Instructions

If you dont have an Instant Pot, you can make this soup on the stove top in a large pot or in the slow cooker.

For the stove top, in a large pot, heat the olive oil over medium high heat and cook the veggies until soft, about 3 to 5 minutes. Add the vegetable broth, butternut squash, apple, nutmeg, cinnamon, thyme, rosemary, salt, pepper, and nutmeg, if using.

Reduce the heat to low and cook for 20 to 30 minutes or until the butternut squash is soft. Puree the soup in the pot, using an immersion blender or transfer to a blender to puree.

For the slow cooker, add all of the ingredients to the slow cooker and cook on low for 6 to 8 hours and on high for 3 to 4 hours. Blend with an immersion blender or blender.

Heres How You Make Butternut Squash Soup

To make this healthy Butternut Squash Soup, make sure you have all of your parts and pieces ready to go and chopped . I add everything to a stock pot. I bring all of this to a boil and then turn it down to medium heat. From there I let it cook about 5-10 minutes to soften all the vegetables. Next, I stir in coconut milk . Then I get out my trusty immersion blender and blend away. I love that thing, and I highly recommend getting one if you dont have one. However, not to worry if you dont have one, you can use a blender. Youll want to transfer the soup in batches to the blender to blend one at a time. Be sure to leave the vent off in the lid and cover with a kitchen towel so that steam can escape.Once youve got your soup all blended up, you can season with salt and pepper and add more stock and/or water to thin it to your desired consistency. Add some fun garnishes and enjoy!

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The Soup Is Too Thick

Sometimes the opposite can happen and the soup is too thick. If this is the issue, it’s easy to fix – simply stir an extra ½ cup to 1 cup of broth into the mixture.

You can do it after pureeing the soup. Then keep cooking briefly to heat through. You can also preheat the extra cup of broth in the microwave.

Easy Roasted Butternut Squash Soup Recipe

Butternut squash soup is a simple recipe that tastes totally gourmet. Roasting the veggies before blending brings out their very best flavor, while a touch of fall spice elevates the soup to a whole new level of cozy. Then there are the toppings. The combination of sweet maple syrup and salty crispy bacon is irresistible so dont skip those.

Heres what else sets this apart as the best-ever butternut squash soup:

• Butter Swirling in unsalted butter and letting it melt in the pot gives the soup a luxurious taste and texture. Theres no need to add any milk or cream.
• Maple Syrup Adding maple syrup to the soup brings out the natural sweetness of the squash.
• Bacon Blending sweet and savory with a crispy bacon topping is such a treat.

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Butternut Soup Tips And Variations

This a great base soup to add variations and with a few tips itll be luscious every time.

• Roast: To add an extra nutty flavor roast the butternut squash before hand and add it right before you blend the soup.
• Chop: Be sure the squash is cut to the same size for even cooking.
• Pre-Chopped: Peeling and chopping your own butternut squash can be time consuming and tough. Use pre-chopped squash for easiness.
• Flavor Twist: For a Mexican twist omit the thyme and add a 1 ½ teaspoon cumin and half a teaspoon chipotle chili powder. Serve with chopped cilantro. For a Thai flavor add a tablespoon of red curry paste and about half a teaspoon of ground ginger.
• Extras: To add extra texture add some rice, quinoa, or orzo to the soup.

How To Make This Butternut Squash Soup

This recipe is simple and easy, starting with a base of chopped onions, celery, and carrots. You add the squash, chopped apple, stock, and seasonings, and cook until done.

With a little blender magic at the end, you have a beautifully puréed, thick, smooth, and satisfying butternut squash soup. It’s perfect for fall.

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Deliciously Creamy Butternut Squash Soup Is So Rich In Flavour And Always A Hit

Easy homemade butternut squash soup is naturally thick and creamy, perfect for the season when squash is available in abundance. Full of butternut flavour, this soup is perfect for when youre craving a warm and creamy bowl of comfort.

I first shared this soup recipe years ago with our pumpkin soup, offering butternut squash as an option, but thought why not repost it in its own post.

Can You Make It In Advance

Sure! As you refrigerate it to serve the next day, it may taste even better as the flavors had time to incorporate. You can also roast first, store in the fridge, then, cook the next day.

Or, simply cook everything and refrigerate in an airtight container for up to 5 days. Remember to allow it to cool completely before storing it.

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Why You’ll Love This Recipe

This creamy butternut squash soup IS THE BEST.

I kind of want to enter it into a soup competition because it’s THAT good. It doesn’t matter how many other millions of butternut squash soup recipes there are already out there vying for the fame and glory of being the best soup on the world wide web. THIS ONE. THIS creamy butternut squash soup is THE BEST.

This amazing soup is:

What Is The Best Way To Peel Butternut Squash Before Roasting It

Peeling the flesh of the squash isn’t hard to do, but it’s actually something that you should do after it’s cooked. Once the squash is fork tender, you can remove it from the pan or grill that it’s cooking on and carefully remove the outside skin.

Just be careful it’s going to be hot. It’s better to let it cool some and then remove it as this will make it less of a worry that it’s going to burn your hands.

I lay my cooked squash on a baking sheet as that helps the total time to cool seem to quicken, making it faster to peel.

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Great Toppings And Garnishes For This Soup

I like to treat soup like a plain taco or baked potato . In that, its just a base on which to build something magical. Sure, this soup is fantastic on its own, but its also even better with fun toppings that add different flavors and textures to the soup, if youre into that kind of thing.

• Dried cranberries, raisins, or other dried fruit can add another hint of sweetness and/or tartness and a little bit of chewiness.
• Seeds like sunflower, pumpkin, or pepitas give a nice salty, crunchy texture to the soup.
• Dried or fresh herbs or spices can change the flavor of your soup in a subtle way that makes it personalized to your tastes and you can change it up every time.
• Cracked black pepper or hot sauce can add a nice layer of heat to your soup.
• If you like your soup to be heartier you could add in chickpeas, shredded chicken, or rice or another grain after blending.
• Finally, try topping this butternut squash soup with cheese. Parmesan, Asiago, or another hard cheese work really well.

If you like this Creamy Butternut Squash Soup, youll love my Butternut Squash Pasta Sauce, Roasted Butternut Squash, Slow Cooker Thai Butternut Squash Soup, and Butternut Squash Crepes.

Garlicky Spinach And Chickpea Soup

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• 2 tablespoons olive oil, plus more for drizzling
• 1 large yellow onion , roughly chopped
• 4 to 5 large garlic cloves, minced or pressed
• 1/4 teaspoon fine salt, plus more to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon freshly ground black pepper
• Two cans no-salt-added chickpeas, drained with liquid reserved
• 4 cups vegetable broth, store-bought or homemade
• 2 cups baby spinach
• 1/2 cup roughly chopped fresh flat-leaf parsley
• Juice of 1 large lemon, divided
• 1/4 cup grated pecorino Romano cheese
• Crusty bread, for serving

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Instant Pot Potato Soup

u003cp id=u0022block-eb91248b-a53b-45ba-93d8-279ec2d62d59u0022 class=u0022block-editor-rich-text__editable block-editor-block-list__block wp-block is-selected rich-textu0022 style=u0022line-height: inherit margin: 28px auto max-width: 840px position: relative color: #1e1e1eu0022 role=u0022groupu0022 aria-label=u0022Paragraph blocku0022 data-block=u0022eb91248b-a53b-45ba-93d8-279ec2d62d59u0022 data-type=u0022core/paragraphu0022 data-title=u0022Paragraphu0022u003eu003cem style=u0022border-radius: 2pxu0022 data-rich-text-format-boundary=u0022trueu0022u003eThis Instant Pot potato soup is rich and creamy with tons of flavor, but its made with just a handful of ingredients! Try this cozy soup for an easy but satisfying meatless meal!u003c/emu003eu003c/pu003e

Easy Butternut Squash Soup Recipe

Its a fantastic base recipe to one of the most quick Holiday soup recipes out there. And best of all, its not too rich and wonderfully healthy. With just 2 main ingredients: butternut squash soup and some broth is what makes this recipe super duper amazing.

A touch of olive oil for searing, and some seasoning with salt and pepper is all you need to make this one of the best butternut squash soups youll ever make. Its like the easiest and healthiest comfort foods you can make thats satisfying and fuels the soul. If youre looking for a great paleo soup here it is!

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Why This Recipe Is The Best

Roasting = the biggest secret of all For the best soup, well be using Roasted Butternut Squash. Why? Because roasting caramelizes and intensifies the natural sweetness and flavor, and roasting cubes in particular maximizes the amount of surface area for that to happen. You just cant get the same effect if you simmer the cubes in the broth.

Minimal ingredients but incredible flavor The five main ingredients youll need are onion, chicken or vegetable broth, butter or olive oil , cinnamon, and roasted butternut squash. Its an elegant soup that is simple but flavorful.

Incredibly creamy, without dairy While you can add a drizzle of heavy cream or coconut cream on top to make it pretty, this soup is made without dairy entirely. It truly does not need it.

Intense flavor, and not watery Roasting the squash first cooks out a lot of its water and intensifies the flavor.

No added sugar or sweetness Youd be surprised how many recipes and restaurant versions call for adding sugar, which is an easy way to make things taste good, but totally unnecessary here. We will get a natural sweetness from roasting.

Batch friendly What I do when I make roasted butternut squash cubes is make a double batch, one for eating as a vegetable side or in a salad, and one batch for this soup. You can even keep the cubes in the freezer if you dont want to make this right away.

How To Make Easy Butternut Squash Soup

This recipe was developed by the Taste of Home Test Kitchen. It yields nine tasty servings.

Ingredients:

• 1/2 cup heavy whipping cream
• Crispy sage leaves, optional

Step 1: Saute onion and garlic

Get started by heating the oil over medium heat in a large saucepan. Add the onion, then cook and stir until tender. Add the garlic and cook for 1 minute more.

Step 2: Simmer the squash

Once the veggies are tender and aromatic, stir in the squash, broth, salt and pepper. Bring the mixture to a boil, then reduce heat and simmer, covered, until the squash is tender. This should take about 10 to 15 minutes.

Step 3: Puree the soup

Once the squash is tender, its time to puree the soup. You can use an immersion blender and puree the soup right in the pot. Or, cool the soup slightly and puree it in batches in a standard blender.

Step 4: Add the cream

Return the pureed soup to the pan and add the cream. Cook and stir until heated through.

Editors tip:If your soup is looking a little thin after pureeing, we suggest making a roux by whisking together two tablespoons of olive oil with two tablespoons of flour. Once the roux is smooth, whisk in a few tablespoons of soup to make a slurry, then stir the mixture into the soup pot. Cook the soup for 10 to 15 more minutes or until thickened.

Step 5: Garnish and serve

Serve soup in bowls and, if desired, garnish with additional heavy whipping cream and crispy sage.

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Instant Pot Enchilada Soup

u003cpu003eu003cem style=u0022border-radius: 2px color: #1e1e1eu0022 data-rich-text-format-boundary=u0022trueu0022u003eThis vegetarian Instant Pot Enchilada Soup is packed with tender black beans and a variety of vegetables simmered in a flavorful broth. This rich and creamy soup is a family favorite!u003c/emu003eu003c/pu003e

By Step Instructions For Optional Soup Topping

Step 1: Add bacon and onion to a skillet and sauté for about 5-10 minutes until the bacon is crispy, its fat has rendered, and the onions are soft and slightly caramelized. Drain off the grease and return the skillet to the stovetop.

Step 2: Add the apple and sauté an additional 1-2 minutes, stirring frequently.

Step 3: Add parsley and give it quick stir.

Step 4: Your tasty soup topping is ready to garnish some butternut squash soup!

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How Do You Store Leftover Soup

Letting the soup cool down after making it is key to proper storage. Once the soup has cooled, pour it into an airtight container and then place it in the refrigerator.

To reheat, you can scoop some out of the container and place it into a bowl and heat in the microwave, or reheat it back on the stove in a large pan. Also, putting it into the oven is a good way to reheat it.