Butternut Squash Soup
Butternut squash soup is a warm and creamy soup made with roasted butternut squash, rich cream, and cozy herbs like sage and nutmeg.
Servings: 4 1.25 cups each
Calories: 287kcal
Equipment
- Baking Sheet
- Sauce Pan
- Small Blender
Ingredients
- 2 lbs. butternut squash 4 cups cubed, $3.08*
- 1 yellow onion $0.70
- 2 Tbsp olive oil $0.44
- ¼ tsp salt $0.02
- ¼ tsp black pepper freshly cracked, $0.02
- 3 cups chicken broth (or vegetable broth) $0.39**
- ⅛ tsp ground nutmeg $0.02
- ¼ tsp rubbed sage $0.02
- ½ cup heavy cream $0.83***
Optional
- 2 garlic cloves unpeeled, (optional)****
Instructions
- Preheat the oven to 400°F. Peel and dice the butternut squash. Cut the onions into wedges.
- Place the squash and onion on a parchment-lined baking sheet. If using the optional garlic, add the whole unpeeled cloves to the pan. Drizzle everything with the olive oil and season with salt and pepper. Toss until well coated, then spread the vegetables out in an even layer.
- Roast for about 30 minutes, stirring after about 20 minutes (if using, check the garlic after 15-20 minutes). After roasting for 30 minutes, the squash should be tender and slightly browned on the edges.
- Transfer the roasted vegetables to a blender and add the chicken broth (or vegetable broth). Purée the vegetables and broth until smooth. If using the garlic, remove the skins and add to the blender with the roasted vegetables.
- Pour the puréed soup to a pot and add the nutmeg and sage. Heat the soup over medium, stirring occasionally, until heated through.
- Stir the heavy cream into the soup, then taste and adjust the salt or other seasonings to your liking. Serve hot.
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Video
Notes
*The best type of butternut squash will feel heavy for its size (this usually means it has more flesh and less seeds!) with hard and firm tan skin. I’ll avoid squash with soft spots, mold, deep cuts, or punctures. Need help peeling and dicing butternut squash? See my tutorial on how to cut butternut squash.
**The overall flavor and quality of this soup will depend a lot on the flavor and quality of the broth used. I use broth made with Better Than Bouillon. Chicken broth gives the soup a deeper savory background, but vegetable broth works very well and keeps the soup vegetarian. Because broth is such a big part of the recipe, use one you enjoy the flavor of on its own.
***I love the creaminess heavy cream adds here. However, some readers have also had success using whole milk instead of heavy cream! It does make the soup a little lighter and less rich, and the finished consistency will be slightly thinner, but it’s a good swap if you don’t have heavy cream to hand!
****Optional garlic: For a more savory soup, roast 2 whole, unpeeled garlic cloves with the squash and onion. Leaving the skins on protects the garlic as it roasts. Squeeze the softened cloves from their skins before blending. Roasting mellows the garlic, adding savory depth without giving the soup a sharp raw-garlic flavor. I’d check the garlic after 15-20 minutes and remove it from the sheet pan once softened.
Toppings: Toppings are optional, but they can add both texture and a nice finishing touch. I love croutons or toasted pepitas for crunch. Some freshly cracked black pepper is also delicious and adds a peppery savory flavor.
Want to make this soup dairy-free (or vegan)? You can use full-fat canned coconut milk in place of the heavy cream. It still gives the soup a rich, silky finish but adds a mild coconut flavor and makes the squash taste slightly sweeter. Stir the coconut milk well before measuring, then add it at the end over low heat. When paired with vegetable broth, this also makes the soup vegan!
Storage & Reheating
- Fridge: Let leftovers cool, then store them in an airtight container in the refrigerator for 3-4 days. The soup will thicken as it chills. Reheating: Reheat gently on the stovetop, stirring often, or microwave in intervals and stir between each one until the soup reaches 165°F throughout. I’ll add a splash of broth or water if needed to loosen the soup back up if it’s thickened too much. Freezing: Pour the soup into an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating (or use the defrost setting on your microwave). Cream-based soups can separate slightly after freezing, so stir well or briefly blend again after reheating if needed. Make Ahead: If you’re making this soup specifically for the freezer, you can also freeze it before adding the cream, then stir the cream in after reheating!
Nutrition
Serving: 1.25cups | Calories: 287kcal | Carbohydrates: 31g | Protein: 5g | Fat: 18g | Sodium: 818mg | Fiber: 5g