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Creamy Butternut Squash Soup

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5 from 7 votes

A bowl of creamy butternut squash soup is the epitome of comfort food during the cold weather season!

The weather cools down and butternut squash soup is just what the doctor ordered. It’s also a staple at my Thanksgiving table! Make it a couple days ahead to serve as the perfect holiday appetizer or side dish. If you don’t finish the pot, save leftovers to have with a big hunk of Baguette or a buttery Parker House Roll.

There’s so many butternut squash soup recipes out there but this one is a family favorite. It’s got just the right amount of warm spices and a generous splash of cream to create that velvety smooth texture that’s really a must for butternut squash soup!

Top with a dollop of crème fraîche or sour cream, a pinch of fresh chives or some crunchy nuts (even Candied Pecans!) to finish it off.

The Best Butternut Squash Soup Recipe

There’s so many reasons why this soup is a crowd-pleaser, with my family, and now yours!

  • Oh-so creamy: velvety and fabulous!
  • Finished with a touch of warm spices: Chinese five spice blend makes it easy to add an array of warm spices, all in one bottle.
  • Serve for any meal: lunch, dinner, an appetizer, or side dish!
  • Make it ahead: make butternut squash soup up to 4 days in advance.
  • Wicked easy: there’s minimal prep time required for this recipe!

Butternut Squash Recipe Video

Butternut Squash Soup Ingredients

  • Butternut squash – buy pre-cubed butternut squash to save time!
  • Sweet onion – sweet onion add a touch of astringency, and of course, sweetness.
  • Carrots – carrot enhance the orange color of the soup and add sweetness.
  • Garlic – garlic…because garlic!
  • Low-sodium chicken broth – chicken broth is more flavorful than vegetable broth, but both options work.
  • Heavy cream – heavy cream adds rich creaminess! You can also use half and half for a thinner soup, or even coconut cream, for more exotic flavor.
  • Extra virgin olive oil – olive oil helps sauté the veggies.
  • Fresh ginger – ginger adds warm, slightly spicy undertones.
  • Chinese five spice – the exact spice blend may very but typically, Chinese five spice is made of warm spices like star anise, cloves, cinnamon, peppercorns, and fennel.
  • Cayenne pepper (optional) – while optional, a dash of cayenne can add a touch of heat!
Butternut squash soup recipe ingredients

How to Make Butternut Squash Soup

Full instructions in the recipe card; this is just an outline!

  1. Sauté.

    In a large pot, add onion, carrots, garlic, ginger, and olive oil. Sauté over medium heat for 3-4 minutes.

  2. Simmer.

    Add cubed squash and 2 ½ cups broth. Simmer, covered, for 30-35 minutes on medium heat, stirring occasionally.

  3. Blend.

    Use a blender or immersion blender to purée.

  4. Add.

    Add cream, Chinese five spice, cayenne, and salt to taste. Stir. Add up to a ½ cup more of broth if soup is too thick.Add the cream and spices to the soup and stir.

  5. Serve.

    Serve with your favorite garnishes!Serve butternut squash soup with your favorite garnishes

Variations and Garnishes

Here are some variations on this butternut squash soup recipe – along with some fun garnishes!

Variations

  • Add curry powder instead of Five Spice
  • Use coconut cream instead of cream
  • Use half and half or coconut milk for a lighter version
  • Incorporate a peeled apple or two into the soup for a hint of fruitiness
  • Roast the butternut squash for a deeper, caramelized flavor
  • Add smoked paprika for smoky flavor

Garnishes

  • Herbs: chives, parsley, cilantro, thyme, or sage
  • Dairy: sour cream, Greek yogurt, or crème fraiche
  • Nuts and seeds: toasted pumpkin seeds, chopped walnuts, Candied Pecans, sliced and toasted almonds, or pistachios
  • Citrus: orange or lime zest
  • Heat: red pepper flakes or chili oil
  • Crunch: Croutons, Tortilla Chips, or fried onions
  • Fruit: diced apples or pomegranate seeds
  • Savory: crispy prosciutto or crumbled bacon

What to Serve With Butternut Squash Soup

Depending on what meal you’re serving butternut squash soup for, you may want a side dish! Here are some ideas:

Storage Tips

  • Storage: Store leftovers in the fridge, covered, once its cooled completely. Make butternut squash soup ahead, up to 4 days in advance of serving!
  • Reheating: Reheat soup in a covered pot on low heat for best results, stirring occasionally, until hot. For heating quickly, microwave in increments of 30 seconds, stirring every increment, until hot.
  • Freezing: I don’t recommend freezing this butternut squash soup. Unfortunately, the cream in the soup doesn’t freeze well.

More Soup Recipes You’ll Love!

Creamy Butternut Squash Soup

A bowl of creamy butternut squash soup is the epitome of comfort food during the cold weather season!
5 from 7 votes
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Course: Appetizer, Lunch, Main Course, Soup
Cuisine: American
Keyword: fall, winter
Servings: 8 appetizer-sized servings
Calories: 231kcal
Author: Tastefully Grace

Equipment

  • Blender or immersion blender

Ingredients

  • 3 ¾ – 4 pounds butternut squash peeled, cored and cubed (buy pre-cubed to save time)
  • 3 medium carrots peeled and roughly chopped
  • 1 large sweet onion peeled and roughly chopped
  • 2 garlic cloves smashed
  • 2 ½ cups low-sodium chicken broth plus ½ cup reserved just in case
  • ½ cup heavy cream
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh ginger peeled and finely chopped
  • 1 teaspoon Chinese five spice
  • Cayenne pepper to taste (optional)
  • Salt to taste

Instructions

  • In a large pot, add onion, carrots, garlic, ginger, and olive oil. Sauté over medium heat for 3-4 minutes until fragrant.
  • Add cubed squash and 2 ½ cups broth. Simmer, covered, for 30-35 minutes on medium heat, stirring occasionally. Squash will become tender and start to fall apart.
  • Use a blender or immersion blender to purée until smooth and creamy.
  • Add cream, Chinese five spice, cayenne, and salt to taste. Stir until smooth. Add up to a ½ cup more of chicken broth if soup is too thick.
  • Serve with fresh chives, sour cream, or chopped nuts on top!

Video

Notes

  • What is Chinese five spice blend? It can be found in most groceries stores in the spice aisle! It is a blend of warm spices (star anise, cloves, cinnamon, peppercorns, and fennel).
  • Add more Five Spice if you like your soup with more of those warm spice flavors.
  • See blog post above for more garnish and serving ideas!
  • You can use vegetable broth instead of chicken broth if preferred.
  • Instead of heavy cream, you can use half and half for a thinner soup. You can also use coconut cream instead of heavy cream!

Nutrition

Serving: 1serving | Calories: 231kcal | Carbohydrates: 32g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 17mg | Sodium: 54mg | Potassium: 962mg | Fiber: 5g | Sugar: 8g | Vitamin A: 26644IU | Vitamin C: 48mg | Calcium: 135mg | Iron: 2mg
Tried this recipe?Let us know how it was!
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