Creamy butternut squash soup made with freshly harvested, oven roasted squash seasoned with herbs. Top with bacon or served with delicious dipping focaccia breadsticks! Learn how to make it here….
Butternut Squash Soup
Okay, if you have never tried butternut squash soup before you probably have similar thoughts I had when hearing about it— gross!
However, despite my better judgment I decided I wanted to try it. I was in one of those moods where everything I was making for dinner sounded boring. I figured even if it was disgusting, at least it would be something different. If you are in a rut with dinner ideas check out this post for all the easy meal inspiration!
Needless to say, we tried it out and it’s now been added to the list of family favorites and go to meals!
This simple recipe can be made quickly and the options are endless. Add bacon or cheese. Serve with rice. Serve as a sauce over chicken or your choice of meat. Eat it by itself or serve with a delicious bread side like focaccia soup dippers!
Choose your happy with this easy to make butternut squash soup!
Ingredients & Equipment
The ingredients for creamy butternut squash soup are simple. If you like to eat seasonally appropriate meals this list of ingredients is fall/winter perfection…
- 1 large butternut squash
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 2 tsp sage
- 2 tsp salt
- 1 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp ginger
- 1/4 tsp cayenne, optional for a bit of heat
- 2 cups chicken broth
- 1/3 cup heavy cream
- 1 cup milk
Herbs. The herbs can be fresh or dried. For best results, try using fresh sage as it carries the most flavor for this dish.
Squash. While you can opt for a different variety, the flavor of the butternut squash is unmatched in this creamy soup. Flavors from other varieties will vary in sweetness.
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Equipment You Need
While you do not need anything super special to make this simple recipe, there are a couple things that make it more convenient….
Food processor or blender. A food processor or blender will help blend down the squash so it isn’t too stringy or gritty. If you do not have a food processor check out the link here. You can also use an electric hand mixer but it will be a bit stringy/chunky.
Dutch oven. A Dutch oven makes it easy to make this soup while keeping the temperature controlled during the process of making it/serving it. Plus, it just looks pretty! Check out this one on Amazon or use a large stock pot instead.
How to Make Butternut Squash Soup
Making creamy butternut squash soup is so easy. Follow this uncomplicated process for best results…
- Cut the top off your squash and slice down the middle. Remove the seeds and strings from the inside of the squash.
- Add seasoning and rub into the uncooked squash.
- Bake at 400 degrees F for 45 minutes to an hour or until a fork can be placed into the center and it feels tender.
- When it is tender, remove from the oven and allow to cool for several minutes. Scrape the squash away from the skin carefully and add to a food processor or blender. Blend until smooth.
- In a Dutch oven or large stockpot bring 2 cups of chicken broth to a boil. Add in the squash a few spoonfuls at a time. Add heavy cream and heat over medium heat.
- Bring mixture to a simmer and add milk. You can taste test and add any seasonings to taste.
Serving & Side Ideas
Creamy butternut squash soup can be served many ways. Served alone it makes a delicious soup, however it lacks in protein. If this is a concern you can serve over chicken or your protein of choice. Add cheese or bacon to the top.
It is also well served with a bread side to dip! Try one of our bread recipes with yours…
- Sourdough garlic knots
- Sourdough breadsticks
- Garlic Herb and Cheese Pull Apart Bread
- Artisan Sourdough Bread Recipe
Thanks for checking out this recipe for creamy butternut squash soup! Let us know your thoughts in the comments. If you like from scratch recipes, be sure to join our email list below so you never miss a post or exclusive offer!
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Creamy Butternut Squash Soup Recipe
Equipment
- Dutch Oven
- food processor or blender
Ingredients
- 1 large butternut squash
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 2 tsp sage
- 2 tsp salt
- 1 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp ginger
- 1/4 tsp cayenne optional for a bit of heat
- 2 cups chicken broth
- 1/3 cup heavy cream
- 1 cup milk
Instructions
- Cut top off squash then slice down the center. Use a back and forth motion with the knife blade if you are having trouble cutting. Remove seeds from center.
- Lay skin side down on a sheet pan covered in parchment paper, then add 1 tsp salt, 1 tsp fresh sage, dried thyme, and dried rosemary. Bake at 400℉ for 45-60 minutes or until tender in the center (fork test).
- When it is done, remove from the oven and allow to cool a few minutes. Scrape the flesh of the squash away from the skin and blend until creamy in a food processor or blender.
- Bring chicken broth to a boil in a dutch oven or large stock pot. Add blended squash a few spoonfuls at a time. Add heavy cream and bring to a boil.
- Turn heat down to a simmer and add milk.
- Add remaining salt and sage to taste. Add black pepper, ginger, paprika, and cayenne pepper. Allow to simmer about five minutes. Serve hot as is or with your choice of protein and side of bread!
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