How to Make the Best Creamy Butternut Squash Soup

Hey there, fellow food lovers! 🥰 Are you ready to cozy up with a bowl of pure comfort? Today, I’m sharing my secrets for the creamiest, most divine butternut squash soup you’ve ever tasted. Perfect for those chilly fall evenings or any time you need a warm hug in a bowl. Plus, it’s so easy to make, you’ll wonder how you ever lived without it!

Why You’ll Love This Recipe

• Creamy, comforting, and full of flavor
• Easy to make with just a few ingredients
• Perfect for a cozy night in or meal prep
• Can be customized with your favorite toppings
• Ready in about 40 minutes

Ingredients

Here’s what you’ll need to make this delicious soup:

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Optional garnishes: fresh thyme, cracked black pepper, toasted pumpkin seeds

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s walk through the steps together:

1. Preheat your oven to 400°F (200°C). Toss those beautiful cubed butternut squash pieces with 1 tbsp olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized. This step is key for that deep, sweet flavor!
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until they’re softened and fragrant, about 5 minutes. Your kitchen will smell amazing!
3. Add the roasted squash and vegetable broth to the pot. Bring it all to a boil, then reduce the heat and let it simmer for 10 minutes. This allows all the flavors to meld together beautifully.
4. Now it’s time to blend! Use an immersion blender to puree the soup right in the pot until it’s smooth and creamy. If you prefer, you can transfer it to a blender in batches, but be careful—it’s hot!
5. Stir in the heavy cream and season with salt and pepper to taste. This is where the magic happens, and the soup becomes irresistibly creamy.
6. Ladle it into bowls, swirl with a little extra cream if you’re feeling fancy, and add your favorite garnishes. Fresh thyme, cracked black pepper, or toasted pumpkin seeds all make wonderful additions.

Pro Tips for Making the Recipe

Here are a few tricks to take your soup to the next level:

• Roast the squash first for that deep, caramelized flavor.
• Use fresh ginger for a brighter, more vibrant taste.
• Don’t skip the heavy cream—it’s what makes it creamy and indulgent!
• For a vegan version, swap the heavy cream for coconut cream or a non-dairy milk.

How to Serve

This soup is a meal on its own, but it’s also fabulous with a side of crusty bread or a fresh green salad. Try pairing it with a simple green salad for a light, satisfying dinner. Or, if you’re in the mood for something heartier, serve it alongside a grilled cheese sandwich or a side of roasted vegetables.

Make Ahead and Storage

This soup is a great candidate for meal prep! Make it ahead of time and store it in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months. When you’re ready to serve, simply reheat it on the stovetop or in the microwave, adding a splash of cream or milk if it needs a refresh.

And there you have it—my recipe for the creamiest, most comforting butternut squash soup ever! It’s perfect for cozy nights at home, and it’s sure to become a family favorite. Don’t forget to check out my other delicious soup recipes, like How to Make Easy High-Protein Butternut Squash Soup and How to Make Dump & Go Crockpot Vegan Butternut Squash Soup. Happy cooking, everyone! 🥕✨

Creamy Butternut Squash Soup

A comforting and creamy soup featuring roasted butternut squash, perfect for the fall season.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Soup

Cuisine American

Servings 4 people

Calories 250 kcal

Ingredients

  

• 1 medium butternut squash peeled and cubed
• 2 tbsp olive oil
• 1 medium onion chopped
• 3 cloves garlic minced
• 1 tsp fresh ginger grated
• 4 cups vegetable broth
• 0.5 cup heavy cream
• Salt and pepper to taste

Instructions

 

• Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
• In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add onion, garlic, and ginger, and sauté until softened, about 5 minutes.
• Add the roasted squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
• Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
• Stir in the heavy cream and season with salt and pepper to taste.
• Ladle into bowls, swirl with extra cream, and garnish as desired.

Notes

For a lighter version, substitute heavy cream with coconut milk or Greek yogurt. Customize with spices like nutmeg or cumin for extra flavor.

Keyword butternut squash