This butternut squash soup recipe is a staple at my Thanksgiving table. We’ll even freeze leftover soup and have it on Christmas! Because we always have this soup during the holidays, making it brings me so much joy because it brings back so many holiday dinner memories.
There’s so many butternut squash soup recipes out there but this one is just so perfect. It’s got just the right amount of warm spices and cream without being overpowering or “Christmas candle” scented. And, to top it all off, it’s not difficult to make!
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Makes: for 6 -8 people
Prep time: 35 minutes
Cook time: 35 minutes
Total time: 1 hour and 10 minutes
3.75 pounds butternut squash, cored & cut into roughly 1 inch cubes (try to buy pre-cubed squash to save time!)
1 large Spanish onion, roughly chopped
3 large carrots, peeled & roughly chopped
2 cloves garlic, roughly chopped
2 cups low sodium chicken broth (I find chicken broth is more flavorful but you can sub vegetable broth!)
¾ cup heavy cream (or sub ½ cup coconut cream)
3 tablespoons butter
1 heaping tablespoon fresh ginger, peeled & chopped
1 teaspoon Chinese five spice
Salt to taste
Optional: 1/8 teaspoon (or less) cayenne pepper (depending on how spicy you like it!)
Optional: snipped chives, crème fraiche, and/or toasted almonds to garnish
In a large stock pot, sauté onions, carrots, garlic, and ginger in butter over medium-high heat for 4 minutes.
Add cubed squash and broth, and simmer (covered) for about 30 minutes on medium/low heat, stirring occasionally, until squash is tender and starts to fall apart.
Use a blender or immersion blender (or even a food processor) to purée softened squash mixture until creamy and smooth. Add cream, Chinese five spice, and cayenne. Stir until smooth.
Serve with some snipped chives, crème fraiche, and/or toasted almonds on top! Enjoy within 5 days, reheating on the stove on low heat, or covered in the microwave.
The Steps with Video
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