Creamy Butternut Squash Soup (Video)
Serve a delicious bowl of Creamy Butternut Squash Soup. It’s the perfect fall soup made with baked butternut squash, topped with orange zest and fresh pepper. WATCH THE VIDEO!
This Creamy Butternut Squash Soup recipe is perfect for a Sunday, a soup night, or for sharing a cup of soup with your neighbors! Serve with a loaf of hot crunchy bread and a side salad. You can even add chunks of apples, crumbles of blue cheese, and chopped walnuts to this recipe.
Creamy Butternut Squash Soup
Growing up on Sunday’s, we always had people over for a delicious, after-church meal. This made me think of this Butternut Squash Soup. Maybe you’ve already tried my richer version of soup, Creamy Coconut Butternut Squash Soup. Both recipes are wonderful and cozy for a fall meal.
Ingredients for EASY Butternut Squash Soup:
- Butternut squash: You can bake it yourself or buy it pre-cut in the grocery store and then bake it at home.
- Chicken or vegetable broth
- Olive oil
- Garlic + shallots
- Evaporated milk
- Cinnamon
- Cayenne pepper: Optional to leave out.
- Salt and pepper
- Orange zest
What spices do you add to Butternut Squash Soup?
How about doubling the recipe to serve for a “soup night” for your guests?
You can even fancy up a Butternut Squash Soup with Kaffir Lime Leaf, and enjoy a comfort bowl of Seared Scallops Coconut Butternut Soup for a special occasion!
Keep this recipe simple, by adding cinnamon, cayenne pepper, salt and pepper. These spices typically make a delicious flavor. Then, of course, the added orange zest on top is fantastic!
How do you make butternut squash soup from scratch?
- Toss butternut squash with olive oil; season with salt and black pepper. On a baking sheet, roast until squash is tender and lightly browned.
- Add the squash and broth to a blender – we love our VITAMIX; blend until smooth.
- In a large Le Creuset pot, stir cooked garlic and shallots, then add to pureed butternut mixture.
- Pour in evaporated milk, and add cinnamon, cayenne pepper. Salt and pepper to taste.
- Don’t forget the tasty orange zest!
Check out these 2 favorite kitchen items that I love:
Vitamix Blender (affliliate link)
Le Creuset Dutch Oven Soup Pot (affiliate link)
Invite people in!
My mom and dad were generous and loving, and I learned so much from them!
One of the gifts of hosting so many different people in our home has been the generous invitation to their tables, where we, in turn, learn and experience precious moments in other homes. It’s about learning about their lives.
Hosting a soup night is a great place to start!
More butternut recipes:
Beef and Butternut Squash Enchiladas {FoodieCrush}
Turkey Potpie with Butternut & Pearl Onions {RE}
Pear Butternut Squash Breakfast Casserole {RE}
Tips & substitutions:
Bake ahead the butternut squash, if you’re a planner. You can bake it the day before you’re ready to make the soup!
Lay down parchment paper for easy clean-up when baking.
Change up the spices if you prefer.
Chop fresh herbs to serve on top with a dab of creme fraiche or sour cream.
Add chopped apples and chunks of butternut.
Delicious with blue cheese crumbles on top.
Spinkle a few chopped walnuts or pecans over the creme fraiche.
So, so good! Enjoy!
Get the Recipe:
Creamy Butternut Squash Soup
Ingredients
- 2 pounds butternut squash, cubed
- 2 cups chicken or vegetable broth
- 3 Tbsp. olive oil, divided
- 1 garlic clove, chopped
- 1 shallot, chopped
- 1 12 oz. can evaporated milk
- ¼ tsp. cinnamon
- Salt and pepper
- 1/4 tsp. cayenne pepper
- Orange zest
Equipment
- Baking sheet (Gold Touch baking sheets are super durable)
- Blender (I use my VitaMix all the time)
- Large pot (Le Creuset pots are so great)
Instructions
- Heat oven to 400 degrees. Toss butternut squash with 2 Tbsp. olive oil; season with salt and black pepper. Arrange coated squash on a baking sheet. Roast until squash is tender and lightly browned, 25 to 30 minutes, stirring once or twice.
- In a blender, add the squash and broth; blend until smooth.
- In a large pot, heat 1 tbsp. oil on medium-high heat. Add the garlic and shallots; cook for 2-3 minutes. Add the pureed butternut mixture, evaporated milk, cinnamon, cayenne pepper. Stir; salt and pepper to taste. Cook for an additional 5 minutes, or until heated through.
- Serve with orange zest and fresh ground pepper.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
This recipe was great!
Just a suggestion for all-throw the whole squash into the oven for 1 1/2 hours at 375. The squash will be soft and tender and you won’t have to struggle to peel and chop before blending
This soup is delicious! I’ve been looking for a butternut squash soup I can keep coming back to and I think this might be it! Thank you!
Just a question if you want to add the Apple is this Apple not cooked or baked, meaning raw just chopped up. Thank you
Raw apple!
Do I need to peel the squash first? Thanks
Yes you do!
Love! I added the juice of a whole orange. Zest, chopped green apple and toasted pumpkin seeds on top. Delish!
Absolutely phenomenal!! Perfect for this super chilly Halloween day! The only thing I did differently was after sautéing the shallot and garlic, I added the roasted squash and broth to the pot and puréed everything together with my immersion blender. Best soup ever!!!
Is this spicy? Can I substitute something instead of cayanne?
I am making it for my friend who is on a breastfeeding diet (no spicy).
Just leave out the cayenne pepper!
I made this soup today. Very good! I added some apple peeled and cut like the squash. Turned great! Added blue cheese crumbles and chopped walnuts.