Creamy Butternut Squash Soup

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This simple recipe produces a luxuriously creamy butternut squash soup. It almost melts in your mouth as it rolls off the spoon. It’s a warm cozy meal packed with nutrients and homemade goodness. It makes you say mmm.

📌 PIN BEST BUTTERNUT SQUASH SOUP

If you love Panera autumn squash soup, you’ll love this deeply-satisfying homemade recipe that doesn’t contain all the sugars and fat of the restaurant version: brown sugar, granulated sugar, honey, cream cheese.

This seasonal favorite is so quick and easy to assemble, from now on you’ll head to your kitchen to make this simple recipe instead of out to Panera.

The silky smooth texture of this fall soup is so delightful. Like sweet and savory sweet potato fluff, this creamy butternut squash soup is savory and delicious. It’s full of tasty veggies and seasonal flavors.

If desired, you can kick up the rustic taste by adding small pinches of ground nutmeg and ground cloves to the mixture. This healthy no-guilt recipe will satisfy the heartiest of appetites. It’s a meal you’ll feed good about serving.

🛒 INGREDIENTS

Find the most delicious fall ingredients at a local farmers market. Pick up the remaining items at your neighborhood grocery store.

• Olive oil
• Butter
• Sweet onion
• Carrots
• Garlic cloves
• Fresh sage
• Butternut squash, large
• Chicken broth or chicken stock
• Dried bay leaf
• Heavy cream
• Sea salt
• Black pepper, freshly-ground
• OPTIONAL TOPPING: Pepitas (shelled pumpkin seeds), roasted and salted

👩🏻‍🍳 easy ingredient substitutions

Missing an ingredient for creamy butternut squash soup? Don’t put on your shoes and head to the market. Instead, head to your fridge and pantry. Check for these easy ingredient swaps.

It’s convenient and money-saving to use ingredients you already have on hand!

• BUTTERNUT SQUASH: It does take some strength to cut this thick dense veggie. If desired, look for containers of freshly-cut cubes of butternut squash the produce section. You can also use frozen butternut squash.
• OLIVE OIL: This ingredient helps the garlic and onion become golden and fragrant without scorching. Sub with a neutral-tasting cooking oil (without a strong flavor or aroma) like canola oil, sunflower oil, or grapeseed oil.
• BUTTER: This ingredient adds richness and flavor to the soup. The best substitute is margarine.
• SWEET ONION: This ingredient adds rustic earthiness to the recipe. Use tasty shallots instead! Other options include white onion or yellow onion.
• CARROT: This ingredient adds a natural touch of sweetness to the soup while also enhancing its fall orange color. Celery and parsnips are both good substitutes.
• GARLIC CLOVES: Use 1/2 teaspoon garlic powder instead.
• FRESH SAGE: This spice is a classic pairing with butternut squash. Sub with dried sage (same as rubbed sage): 1 teaspoon dried sage = 1 tablespoon fresh sage. More substitutes include thyme and rosemary.
• CHICKEN BROTH: Use hot water with granulated chicken bouillon or bouillon cubes. Dissolve product according to package directions. Another great substitute is vegetable broth.
• HEAVY CREAM: This ingredient adds richness and creaminess to the soup. Sub with sour cream or canned coconut milk.

📖 RECIPE STEPS

RECIPE PREP: Pull out a large Dutch oven or stockpot. Peel and chop onions and carrots. Press or mince garlic. Peel and seed the butternut squash. For helpful tips on this process, see “Recipe FAQ” section below.

• STEP 1: On a wooden board, cut the squash into 1-inch cubes with a sharp knife. The pieces should be approximately the same size so they can cook evenly with the same tenderness.
• STEP 2: Heat half the olive oil and butter in a Dutch oven over medium heat. Add onion, garlic and carrot. Sauté about 5 minutes, stirring frequently, until onion has softened. Add squash, sage, chicken broth and bay leaf. Stir to combine. Add salt and pepper to taste. Bring soup to a boil. Reduce heat to low. Cover pot. Let soup simmer 15 to 20 minutes, stirring occasionally, until squash is fork tender.
• STEP 3: Remove bay leaf. To add more richness, stir in 1 tablespoon olive oil and 2 tablespoons butter. If needed, add more salt and pepper. In batches, transfer soup to a strong high-speed blender. Process until ultra-creamy. If you own an immersion blender, you can use that tool instead. But it may take more time and work to get the soup creamy smooth.
• STEP 4: Ladle soup into individual serving bowls. Top each with a drizzling of heavy cream. If desired, sprinkle some salted roasted pepitas over the top. Serve the soup warm and enjoy.

🤔 RECIPE FAQ

These are the most commonly-asked questions when making homemade butternut squash soup, and the most helpful answers for recipe success.

MORE FALL RECIPES TO MAKE ASAP

If you love easy recipes like this simple butternut squash soup, then you’ll also enjoy these popular favorites. Keep them at the ready so you’ll have them when needed. Add this collection to your recipe arsenal.

• Italian Wedding Soup
• Panera Broccoli Cheddar Soup
• Minestrone Soup
• Alphabet Soup
• Wonton Soup
• Tomato Basil Soup
• Yellow Squash Soup
• Chicken Noodle Soup
• Loaded Baked Potato Soup

RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️

Family who’ve enjoyed this ultra-creamy fall soup say it’s delicately sweet, yet savory, and slightly nutty. They say it’s absolutely delicious!

If you too enjoyed this creamy butternut squash soup, give it a 5-star rating in the comments. Then be a recipe hero! Share it with a friend.

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BUTTERNUT SQUASH SOUP 👉🏻 JOIN THE CONVERSATION

In seasons past, have you experienced the joy of eating a warm bowl of creamy butternut squash soup? What do you think of this healthy recipe? Share your thoughts. Join the conversation in the comments below!