Creamy Butternut Squash Soup is sweet and savory, fragrant and filling!
Butternut squash takes on a whole new flavor profile when it’s roasted and made into a creamy, healthy soup! And it’s so simple to make, too! Our recipe for easy butternut squash soup is the perfect vegetarian entrée. It’s one of our best recipes!
Creamy Butternut Squash Soup
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Easy Butternut Squash Soup
We love any recipe that comes together in mere minutes! Not only does this soup come together easily, but it’s a real budget stretcher, too! This is a great recipe for newer home cooks who might be building their recipe collection because butternut squash soup is a year-round favorite! Serve alone or as an appetizer before an elegant meal, it’s rich and creamy flavor is unforgettable! For a meatier version, add shredded rotisserie chicken or leftover turkey.
How To Make Butternut Squash Soup
Homemade creamy butternut squash soup is super easy to make, just season, roast, and blend!
- Season and roast squash & onion, flesh side down until both are caramelized and golden brown.
- Peel roasted vegetables, reserve 1/3 cup squash.
- Place all ingredients in a blender. Blend on medium until the soup is creamy. Carefully remove the lid (steam will escape) and pour into bowls. Add reserved butternut squash to each bowl.
- Optional: Add a dollop of sour cream and top with sliced almonds, chopped walnuts, or bacon bits (great flavor but not vegetarian).
What To Serve With Butternut Squash Soup
- Serve it alongside our cheesy ranch potatoes with bacon and a dollop of sour cream as a garnish!
- Try this super yummy cheesy bread recipe for dipping.
- We also like a crisp and tangy Greek salad and maybe some marinated mushrooms for an appetizer!
Keep leftover butternut squash soup in the refrigerator in a covered container and it will keep about 4 days. Reheat on the stove or in individual bowls in the microwave.
Can you freeze butternut squash soup? Definitely! Freeze butternut squash soup flat in zippered bags with the date written on the outside and it will be good for about 3 months. Lay the bags flat in the freezer and then stack them upright (like books) to save freezer space.
Time Saving Tips
- Make sure to use a ripe butternut squash. The skin should be hard, but if there are any green spots it is not ripe enough to cook.
- Before baking, lather oil on the skin of the butternut squash for an easy peel.
- Using a glove, peel the skin from the butternut squash after 5 mins out of the oven – the skin should peel off easily. Immediately put flesh of squash into the blender with the other ingredients.
- For a healthier, lower sodium option omit the chicken seasoning and use unsalted butter.
Other Delicious Soup Recipes To Try!
- Creamy Potato Soup – 30 minute lunch!
- Easy Chicken Rice Soup – a favorite.
- Quick and Easy Borscht Soup – quick version of a classic.
- Zuppa Toscana Soup – thick and rich soup.
- Mexican Cheese Soup – zesty and delicious!
Creamy Butternut Squash Soup
- 1 stick of softened butter or ½ cup
- 1 butternut squash
- 1 onion
- ⅓ cup maple syrup
- 1 tablespoon extra olive oil
- 2 teaspoons minced garlic
- 1 teaspoons chicken style seasoning
- 1 teaspoons black crushed peppercorn divided
- ½ teaspoons Himalayan pink salt crystals
- 2 cups vegetable broth
- sour cream optional
- Preheat oven to 400˚F
- Cut squash in half lengthwise, scoop out seeds. Cut onion in half and leave skin on. Drizzle oil and sprinkle ½ teaspoon peppercorn over the flesh part of the onion and squash.
- Place both flesh face down on a baking sheet and roast for 35-50 mins. The onion should be caramelized and the butternut squash should be a golden brown.
- Remove from oven and cool for 10 minutes. Peel skin from onion and scoop roasted squash flesh into a bowl. Reserve ⅓ cup of squash.
- In a blender add onion, squash and the remaining ingredients. Blend on medium until the soup is smooth and creamy. Pour into bowls and serve with reserved butternut squash and add a dollop of sour cream (optional)