Butternut Squash Soup is a creamy bowl of comfort food goodness! It’s easy to make, full of healthy vegetables, and ready in under 30 minutes.
Butternut Squash Soup is a classic soup dish. It’s smooth and creamy and total comfort food. This butternut squash soup recipe is full of vegetables which means it’s also full of vitamins and nutrients. The heavy cream in this soup is optional so you can enjoy it as healthy as you’d like, or add in a bit of indulgence for a richer soup.
How do you pick out a butternut squash?
When picking out a butternut squash, first look for color. It should be a solid beige color and not have any deep cuts or bruises. Sometimes they get a little scratched during shipping and at the grocery store. Small surface only scratches are fine. Next, pick up the squash. If it feels heavy for its size, it is a good one to pick.
Storing Leftovers:
Butternut squash soup stores really well. You can freeze it, or store it in the fridge to reheat. It will stay good in the fridge for about 5 days, and it will stay good in the freezer for up to 3 months. Another fun option is to turn it into a pasta sauce. Simmer it over medium low heat until the sauce reduces and thickens up. Then serve over pasta.
If you enjoyed this recipe, you may enjoy these other classic soup recipes:
Watch the video below where Rachel will walk you through ever step of this recipe. Sometimes it helps to have a visual and we’ve always got you covered with The Stay At Home Chef cooking show. You can find the full collection of video recipes on YouTube, or right here on our website with their corresponding recipes. Happy cooking!
Butternut Squash Soup
Ingredients
- 3 tablespoons salted butter
- 1 medium white or yellow onion peeled and diced
- 1 medium butternut squash peeled, seeded and cubed
- 4 medium carrots peeled and sliced
- 3 ribs celery sliced
- 1 medium apple peeled, cored, and cubed
- 4 cups vegetable broth
- 1 teaspoon salt to taste
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1 cup heavy cream
Instructions
- Melt the butter in a large pot over medium-high heat. Add in onion and saute for 5 minutes, until onions are soft and translucent.
- Add in butternut squash, carrots, celery, apple, and vegetable stock. Season with salt, nutmeg, and black pepper. Bring to a boil.
- Reduce heat to medium-low and simmer for 15 to 20 minutes, until all vegetables are tender.
- Puree using an immersion blender, or transfer in batches to a food processor or blender. Blend until smooth. Stir in heavy cream and serve hot.
Nutrition
Get New Recipes Sent To Your Inbox!
Join my newsletter and get new mouth watering recipes sent directly to you weekly!
Ghislaine Marynowski says
I have to say this is very good soup, delicious. Don’t hesitate to try it.
Phyllis Whitley says
Best recepie for this soup I have tasted.
Patty holzhauer says
All I love the recipes the recipes I love the recipes
Stephanie Salyer says
Great soup! I made changes but overall followed the recipe. Doubled the salt and pepper. It’s so creamy it doesn’t even need the diary 🙂 perfect fall food!
Michael Collins says
Can Butternut Squash Soup be altered so Lactose
Intolerant people can enjoy it too?
Rachel Farnsworth says
Yes, as noted in the article, you can leave the heavy cream out.
Stacie Martz says
Adding coconut cream or full fat coconut milk adds a nice creaminess without actual dairy.
Ferryal Lackey says
You can replace the cream with non dairy unsweetened coffee creamer. I do it for all the creamy soups.