Butternut squash soup is a warm and creamy soup made with roasted butternut squash, rich cream, and cozy herbs like sage and nutmeg.
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A few weeks ago, I got a SUPER good deal on butternut squashes, so I’ve been using them in recipes ever since (yes, they have survived on the countertop for weeks). This week, I whipped up this super simple creamy butternut squash soup. The flavors are simple yet warm, and the soup is a breeze to prepare, which makes it a total win in my book. This butternut squash soup is definitely going to become a new fall staple for me!
“Excellent! Used some roasted butternut squash that I had in my freezer. I also had some turkey broth that needed a good use. Very good.”
JERILEA
Easy Butternut Squash Recipe
I love this soup for its simplicity. It starts with butternut squash and onions that have been roasted to intensify their flavor and add a slightly caramelized sweetness. The roasted vegetables are then blended with chicken broth until it’s thick and smooth, seasoned with nutmeg and sage, and heated through. For an extra luxurious finish, I stir in a half cup of heavy cream at the end. The texture is similar to pumpkin soup but a little more creamy. It’s simple, but so *chef’s kiss* perfect!
Recipe Success Tips
- Make it spicy. Add a pinch or two of cayenne pepper.
- Add an Indian twist. Add a tablespoon or two of curry powder.
- Go vegetarian/vegan. Use vegetable broth in place of chicken broth and full fat coconut milk instead of cream.
- Sweeten it up. Roast apple slices with the butternut squash and onions for a slightly sweeter soup.
- Lighten it up. Skip the cream for a lighter yet still very flavorful soup.
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