Cream of butternut squash soup recipe
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- Dish type
- Vegetable soup
- Squash soup
- Butternut squash soup
A simple butternut squash soup with healthy lashings of cream to make it luxuriously rich and satisfying! For a lighter version, use single cream or creme fraiche.
1004 people made this
- 1 tablespoon rapeseed oil
- 1 tablespoon unsalted butter
- 60g diced onion
- 90g diced carrots
- 550g peeled and cubed butternut squash
- 750ml vegetable stock
- salt and ground black pepper to taste
- ground nutmeg to taste
- 125ml double cream (optional)
MethodPrep:20min ›Cook:40min ›Ready in:1hr
- Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
- Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper and nutmeg. Bring to the boil, reduce heat, and simmer until vegetables are tender.
- In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.
Reviews & ratingsAverage global rating:(872)
Reviews in English (657)
Straightforward and very nice - I added a little garlic to the onion and that seemed to work.-20 Feb 2014
First: Definately roast squash first as others have recommended: slice in half, scoup out seeds, place in pan sliced side down in a little water at 375 for about 35 minutes or until done. (or just poke a few holes and bake whole!) Then you can just use a spoon to scoop out the soft cooked flesh. Second: Use the best vegetable broth you can buy. It makes the soup. Mine actually tasted better BEFORE I added the 1/2 cup of light cream. Next time I'd probably leave it out or add less and use half and half. Third: Go easy with the nutmeg. It is powerful stuff and not everyone likes it. Can easily be added a tiny sprinkle at a time at the very end to individual bowls.-02 Jan 2007
I loved this & it was such a beautiful soup! (I only gave 4 stars because I think the recipe would have been semi-bland as written) I did roast my squash & then scooped out the insides...much easier than trying to peel it. I could hardly get it cut in half (with a very sharp knife)...can't imagine trying to peel it. I added half a golden delicious apple (pelled, cored & sliced) when I added the carrots & wish I had added the other half. I didn't add the squash until the carrots were done since it was alreday cooked. I also added a huge clove of minced garlic (threw it in when the onion was almost done). I used one cup of chicken broth I had in teh fridge & two cups of vegetable broth & I added a bay leaf as well as some cayenne. It added great flavor but I went a little heavy on the cayenne...it was just a bit too spicy. Used an immersion blender to puree (love that thing!) & I did add the cream, pulling it off the heat as soon as it was added, to keep the cream from separating. I garnished w/ two long sprigs of chives crossed over each other w/ a small dollop of organic yogurt where they intersect. Grated fresh nutmeg over all...it was really, really beautiful. Debated as to whether I should top the dollop of yogurt w/ some of the squash seeds I roasted but decided against it because I didn't want to interfere w/ the smooth texture of the soup. Thansk for a wonderful, seasonal soup PHONELADY55...we enjoyed it!-17 Nov 2006
Butternut Squash Soup with Cream Cheese
Published: Oct 19, 2018 · Modified: Oct 1, 2020 by Megan Porta · This post may contain affiliate links.
This is the perfect, most delicious way to use up butternut squash in the fall! Butternut Squash Soup with Cream Cheese is guaranteed creamy, packed with comforting flavor and super easy to prepare. Great dinner option any night of the week!
Original recipe posted: October 2018 | Recipe updated: October 2019
One of the first recipes I ever put up on my blog was this delicious Butternut Squash Soup. It was a comforting fall soup then and it still is today. That face (in the below video) I make when I see the total creamy goodness pours out of the blender? That is no joke. It was even creamier than I remembered and oohhh so good.
Although this squash is technically a fruit, we still treat it like a vegetable and you can enjoy roasting it, sauteing it up on the stove like you do your fave vegetables or pureeing it.
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Butternut Squash Soup
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Butternut Squash Soup is the perfect fall soup with apples that’s healthy and creamy and easy for weeknights or your holiday meal!
This easy Butternut Squash Soup is thick, rich, creamy and delicious. If you love this butternut soup, you can find other recipes like Baked Potato Soup and Black Bean Soup on our Soup Recipes page.
Yes the holidays are coming and butternut squash soup is the answer to all your easy first course recipe requests I’ve been receiving. If you utilize pre-cut fresh or frozen butternut squash you could be serving this delicious soup in under 20 minutes. The added benefit to this easy and beautiful soup is it lends itself to awesome topping options which are easy and great for your holiday table. Want to add fun colors, try dried cranberries, chopped pecans and blue cheese crumbles. Want to add a crunch? Try croutons or pumpkin seeds.
Butternut squash is healthy, delicious and apparently not a squash at all. Who knew? It’s actually a fruit that had us all tricked. It is also delicious when you make it into a soup. A large pot of Butternut Squash Soup is a fantastic comfort food that you can enjoy all year round.
It’s one of our favorites because of how flavorful it is without you having to drop a ton of ingredients into it. Also, you can dress it up with all sorts of garnishes, like bacon and sour cream, serve it with some Homemade Dinner Rolls as great side for a fall dinner like Honey Apple Pork Loin.
Butternut Squash Soup with Quick Cashew “Cream”
This simple-to-prepare Butternut Squash Soup with Quick Cashew “Cream is rich in taste and creamy in texture, without the use of dairy. A quick cashew “cream” (no pre-soaking of the cashews required) adds a touch of elegance, and the coconut milk beverage adds richness and depth to this impressive soup.
5½ cups cubed butternut squash, (about 1 medium squash, peeled, seeded and cut in 1½-inch pieces)
1 tablespoon extra-virgin olive oil
1 tablespoon Italian seasoning blend
¼ teaspoon sea salt
2/3 cup raw cashews
2½ cups filtered or spring water, plus more as needed
½ cup unsweetened coconut milk beverage or nondairy milk of your choice
4 to 6 basil leaves, for garnish (optional)
Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.
Put the cubed squash, olive oil and Italian seasoning in a large bowl and toss gently until thoroughly coated. Arrange the squash in a single layer on the prepared pan. Bake for 50 minutes, stirring once or twice, until the squash is soft and slightly golden. Put the pan on a wire rack and sprinkle with the sea salt. Let the squash cool for 25 to 30 minutes.
Meanwhile, put the cashews and ½ cup water in a high-performance blending appliance and process until smooth and creamy. Transfer the cashew “cream” to a small bowl, leaving about 2 heaping tablespoons in the blender container. Add the cooled squash, coconut milk and 2 cups water to the cashew “cream” in the blender container and process until smooth, adding more water, about ¼ cup at a time, as needed to achieve the desired consistency.
Pour the soup into a medium-sized saucepan, cover and cook over medium-low heat for about 15 minutes, stirring often, until heated through. To serve, ladle the soup into bowls. Using a small spoon, swirl about 1 tablespoon of the cashew “cream” into the top of each serving, in a pretty pattern. Garnish with a basil leaf. Serve piping hot.
How to Make Butternut Squash Soup:
In a large soup pan, combined butter or olive oil, yellow onion, salt, and pepper:
Cook for about 10 minutes, until the onion is soft:
Next you’ll want to add the Roasted Butternut Squash, and it can either be hot out of the oven, or previously roasted and stored in the fridge or freezer.
Add the roasted butternut squash cubes and ground cinnamon to the pot:
Stir for a couple minutes until the cinnamon is fragrant, then add vegetable or chicken stock:
Bring to a boil, and simmer for 2 minutes. Then puree the soup.
You can either do this in the pot with an immersion blender (affiliate), or let the soup cool slightly and blend in a blender:
The blender is a little more annoying than the immersion blender, but I find it makes for a MUCH smoother soup, so I prefer it.
The soup is fantastic on its own, but you can add a touch of heavy cream or coconut cream for extra richness, and toasted pumpkin seeds for a little bit of crunch, if desired:
Roasted Acorn Squash is another one of my favorite squash recipes in the colder months. Enjoy!
How To Make Paleo Butternut Squash Soup Low Carb
If you check the low carb keto food list, you’ll notice that butternut squash is not included there. This is because, in general, it’s a fairly starchy vegetable – one cup has about 13 grams net carbs. So, it’s not usually suitable for low carb or keto lifestyle – on its own.
The good news is, butternut squash can fit into keto and low carb diets in certain instances. In part, it will depend on your personal carb restrictions, as well as what else is in your prepared dish.
And, low carb butternut squash soup is one of the easiest ways to enjoy butternut squash on a low carb diet. Basically, it’s manageable if you make the soup thin enough. You don’t get that thick texture of some other paleo butternut squash soup recipes not aiming to be low carb, but you do get the delicious fall flavor of butternut squash.
All of this being said, this whole30 butternut squash soup is not the lowest carb soup you can have. If you want a super low carb keto soup, try one of my other keto soup recipes, like broccoli cheese soup or beef cabbage soup.
But if you’re really missing butternut squash and want to enjoy some autumn flavors, try eating some extra low carb foods the rest of the day and squeeze in this delicious low carb butternut squash soup.
Still want a thick butternut squash soup? You can. Try these ways to thicken it…
- 1 1/2 pounds yellow summer squash or zucchini
- 2 tablespoons butter
- 1 medium onion (sliced)
- 1/4 lemon (sliced, seeds removed)
- 1/4 cup flour
- 6 cups chicken broth or vegetable broth
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 3 to 4 grinds of fresh nutmeg or dash of ground nutmeg
- 1 cup heavy cream
Wash, and trim the summer squash. Slice, reserving 8 very thin slices for garnish, if desired.
In a large saucepan, melt the butter. Slowly saute onion and lemon until the onion is translucent.
Sprinkle with flour and cook slowly, stirring, until flour is absorbed.
Add chicken or vegetable broth gradually, followed by the sliced squash, salt, and pepper. Simmer for 1 hour.
Puree soup in blender or food processor. Add nutmeg.
Put the pureed soup back in the saucepan. Whisk in the cream and cook over low heat until hot. Do not allow the soup to boil.
Garnish the soup with the reserved squash slices or shaved Parmesan cheese, if desired. Or, garnish with chopped parsley, bacon, or chives.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
Please be careful when processing hot liquids. Hot soup (or other hot liquids, for that matter) will steam and expand in the blender, which can push the top off and cause a mess and burn hazard. Our recommendation is to not fill the blender more than 1/3 to 1/2 of the way of the blender.
Butternut Squash Soup with Nutmeg Cream
The flavor of freshly grated nutmeg in an unsweetened whipped cream makes a lovely complement to the sweet butternut squash soup.
Notes For best results when whipping, make sure the cream and your bowl and whip are cold.
Occasion Casual Dinner Party, Formal Dinner Party
Recipe Course appetizer, main course
Dietary Consideration egg-free, gluten-free, halal, kosher, peanut free, soy free, vegetarian
Equipment blender, food processor
Taste and Texture buttery, creamy, herby, rich, savory, spiced, sweet
Type of Dish hot soup, soup
- ¼ cup (50 mL) unsalted butter
- 1 butternut squash (about 2 lbs/1 kg), peeled and cut into 1-inch (2/5 cm) cubes
- 1 clove garlic , minced
- 1 cup (250 mL) finely chopped onion
- 1 tsp (5 mL) salt
- ½ tsp (2 mL) ground coriander
- ½ tsp (2 mL) dried thyme
- Pinch freshly ground black pepper
- 5 cups (1.25 L) chicken or vegetable stock
- ½ cup (125 mL) orange juice
- ½ cup (125 mL) whipping (35%) cream
- Pinch freshly grated nutmeg
- Pinch cayenne pepper
- Soft baby sage leaves (optional)
- ½ cup (125 mL) cold whipping (35%) cream
- ¼ tsp (1 mL) freshly grated nutmeg
In a large pot, melt butter over medium-high heat. Add squash, garlic and onion sauté for 3 minutes. Reduce heat to medium and add salt, coriander, thyme and black pepper sauté for 5 minutes. Add stock and orange juice bring to a boil. Cover, reduce heat to low and simmer gently until squash is tender, about 30 minutes.
Using an immersion blender, or in a food processor or blender in batches, pureé soup until smooth. Return to the pot, if necessary. Stir in cream, nutmeg and cayenne to taste reheat over medium heat, stirring often, until steaming. Do not let boil. Taste and adjust seasoning with salt and black pepper, if necessary.
Prepare the nutmeg cream: In a bowl, using an electric mixer, whip cream until soft peaks form. Add nutmeg and whip until well blended.
Ladle soup into heated bowls and top each with a dollop of nutmeg cream. Garnish with sage leaves, if desired.
Roasted Cream of Butternut Squash Soup
Roasting brings out a deep concentrated flavor in foods. This soup tastes incredibly rich, but is low in fat and calories. However, I sometimes garnish the soup with a dollop of unsweetened whipped cream.
Occasion Casual Dinner Party
Recipe Course appetizer, main course
Dietary Consideration diabetic, high fiber
Taste and Texture creamy, rich, sweet
Type of Dish cold soup, hot soup
- One 2-pound butternut squash
- 1 large onion , chopped
- 2 garlic cloves, halved
- 2 tablespoons olive oil or vegetable oil
- 4 cups chicken broth
- 1 cup light cream or milk
- 1 teaspoon salt or to taste
- Pinch cayenne pepper
- 1 bay leaf
- Freshly squeezed lemon juice
- Whipped heavy cream (unsweetened) for garnish
Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 425°F. Cover two baking sheets with foil and coat lightly with nonstick spray.
Cut the squash in half lengthwise and remove the seeds. Place cut side down on one of the baking sheets. Combine the onion and garlic and toss with the olive oil until well coated. Spread them on the second baking sheet.
Place the squash on the upper rack in the oven and the onion and garlic on the rack beneath. Roast the onion and garlic for 15 to 20 minutes, until tender, and remove from the oven. Roast the squash for 25 to 30 minutes, until tender. Let cool slightly.
Put the onion and garlic into a food processor fitted with the steel blade or a blender. Scoop the flesh from the squash and add to the onion and garlic process until pureed.
Pour the puree into a saucepan and mix in the chicken broth, cream, salt, cayenne, bay leaf, and lemon juice to taste. Simmer for 20 minutes remove the bay leaf.
Serve the soup hot or chilled with a dollop of unsweetened whipped cream.