How to Make the Perfect Creamy Butternut Squash Soup
American · Medium · 60 min · 6 servings
This velvety butternut squash soup is blended to an ultra-smooth consistency with warm spices and a touch of cream for richness. It is the ultimate autumn comfort food that tastes like it took hours but comes together with minimal effort.
Why this recipe works
This Creamy Butternut Squash Soup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 60 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 220 calories with 3g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 3 pounds butternut squash peeled and cubed
- 1 medium yellow onion diced
- 3 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
Step by step instructions
Step 1: Saute the Aromatics
Melt the butter in a large pot over medium heat. Add the diced onion and cook for 5 to 6 minutes until softened and translucent. This step builds the flavor base of the soup.
Step 2: Cook the Squash
Add the cubed butternut squash to the pot along with the vegetable broth and ground cinnamon. Bring to a boil then reduce heat to a simmer. Cover and cook for 25 to 30 minutes until the squash is completely fork-tender.
Step 3: Blend Until Smooth
Remove the pot from heat and allow to cool slightly for 5 minutes. Working in batches if necessary transfer the soup to a blender and blend on high for 60 to 90 seconds until silky smooth.
Step 4: Finish with Cream
Return the blended soup to the pot over low heat. Stir in the heavy cream and taste for seasoning. Warm gently for 5 minutes without boiling and serve with a swirl of cream on top.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- heavy cream → coconut cream for a dairy-free version
- butternut squash → pumpkin puree for a shortcut option
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the cooling step before blending hot soup which creates steam pressure and dangerous spills
- Not seasoning adequately with salt which is essential to bring out the sweetness of the squash
Nutrition facts
Per serving: 220 calories, 3g protein, 32g carbs, 10g fat, 6g fiber.
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