Creamy Butternut Squash Soup

A delicious comfort bowl of Creamy Butternut Squash Soup, the perfect fall soup made with baked butternut squash, topped with orange zest and ground pepper. WATCH THE VIDEO!

Creamy Butternut Squash Soup

Perfect for a Sunday, perfect for a soup night, perfect for sharing a cup with your neighbors, enjoy Creamy Butternut Squash Soup!

Best Butternut Squash Soup

Growing up, almost every Sunday we had people over for delicious, after-church Sunday sit down meal, which makes me think of this Best Butternut Squash Soup.

My parents did a beautiful job teaching us girls about hospitality. For almost 27 years, my husband and I have opened our home to all walks of life, faiths, political views, and in the process, we’ve shown our kids the endless lack of boundaries of hospitality.

I’m so thankful we invested and made the effort, and we continue to do so.

Best Creamy Butternut Squash Soup

Butternut Squash Soup

How about making a big pot of Creamy Butternut Squash Soup (double the recipe?), served with hot crunchy bread and a big salad?

What spices do you add to Butternut Squash Soup?

Keep this recipe simple, with cinnamon, cayenne pepper, salt and pepper. These spices typically make a delicious flavor. Then, of course, the added orange zest is fantastic!

Easy Creamy Butternut Squash Soup

How do you make butternut squash soup from scratch?

  1. Toss butternut squash with 2 Tbsp. olive oil; season with salt and black pepper. On a baking sheet, roast until squash is tender and lightly browned.
  2. In a blender, add the squash and broth; blend until smooth.
  3. In a large pot, stir cooked garlic and shallots, then add to pureed butternut mixture.
  4. Add evaporated milk, cinnamon, cayenne pepper. Salt and pepper to taste.
  5. Don’t forget the tasty orange zest!

Invite people in!

When my friend sent me this Huff Post article, I wanted to share it, because so many we know have never opened their doors to invite their neighbors in.

Mom and dad were generous and loving, and I learned so much from them! But, I do not remember one meal in our home with our neighbors. It was basically family and church people.

Friends, life is about being responsible and accountable for what we know, and I want to encourage you today to expand your boundaries.

Tasty Creamy Butternut Squash Soup

We too have learned that “the food we eat and the people with whom we eat all week long is mysteriously connected to the sacramental meal of bread and wine we eat at church on Sundays.”

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.

I wrote more about reaching out, here. And of course, we still invite our church friends to dinner often, but now we can introduce them to other friends too.

In it all, we experience precious moments of human solidarity. – Sara Barton

Creamy Butternut Soup - baking squash

Creamy Butternut Squash Soup

Creamy Butternut Squash Soup is perfect to make for an easy weeknight or Sunday meal.

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!

So, so good!

Print Recipe
0 from 0 votes

Creamy Butternut Squash Soup

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 6


  • 2 pounds butternut squash cubed
  • 2 cups chicken or vegetable broth
  • 3 Tbsp. oil divided
  • 1 garlic clove chopped
  • 1 shallot chopped
  • 1 12 oz. can evaporated milk
  • 1/4 tsp. cinnamon
  • Salt and pepper
  • 1/4 tsp. cayenne pepper
  • Orange zest


  • 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.


I absolutely LOVE my Vitamix blender and Le Creuset soup pot for these types of recipes!

Creamy Butternut Squash Soup Recipe

More butternut recipes:

Creamy Tortellini Soup {Diethood}

Creamy Broccoli Soup {RE}

Lightened Up Broccoli Cheese Soup {Aggie’s Kitchen}

Beef and Butternut Squash Enchiladas {FoodieCrush}

This post has affiliate links. Every purchase from these links supports RE at no extra cost to you. Thank you! 






33 comments on “Creamy Butternut Squash Soup”

  1. I’m obsessed with all things butternut squash! This looks fabulous!!

  2. I am going to try this recepie tonite. I will let you know. Thanks 

  3. I have made this soup twice. The first time I didn’t have evaporated milk. I just add a little more broth and a dash of coconut milk , it was delicious. Second time I did add the evaporated milk and was so good and creamy. I will try it again with half of the evaporated milk and add some more broth. Definitely, a keeper! 

  4. This soup is SO GOOD I could probably eat the entire pot myself! Thank you for sharing!

  5. How many one cup servings does it make? Enough for 8 mugs?

  6. Could you use 1/2 &1/2 instead of evaporated milk?

  7. Can this be frozen and then thawed and reheated later?  I’m trying to find a bunch of freezer meals to have ready for my maternity leave??

  8. This looks delicious! Can’t wait to try. I love the mugs! Where are they from?

  9. Do you peel the squash?

  10. I made this today for the first time and really enjoyed it, however, I made it just for my fiance and me. So I was wondering if anyone out there has made this and how they handled left-overs. Can I refrigerate the rest and reheat later? Is it any good cold or can it be eaten cold? I tried reading through the other comments to see if anyone else has had leftovers but didn’t see any mention of it.

  11. I’ve tried hundreds of butternut soup recipes. This is by far the best soup! Yum yum. 

  12. can i use coconut milk in place of evaporated milk to make it dairy free?

  13. How long should the soup cook once you add everything together? Or should I just stir and serve?

  14. I made this tonight and absolutely love it!  I even added a little bit more shallot and garlic because they are a few of our families favorites and this was delicious!  Definitely a keeper!

  15. Could you use frozen butternut squash?

  16. I made this last night. It was good, what would make it great would be if you omit the garlic and shallot entirely… I love both, however, they outplay the star of this dish which is the butternut squash. That is my only complaint, aside from that it was good.

  17. I made this Sunday and it was so sweet I had to toss it out. It was like eating pure sugar with pumpkin flavor. If I make it again I will use UNSWEETENED condensed milk and add sugar as needed.

  18. This is al I want tonight while I’m on the couch watching a movie :)

  19. OH my goodness, it is so cold here and this look so creamy and perfect! Yum!

  20. I can’t wait to try this.  It just looks so cozy.  And thank you for the encouragement to gather neighbors, friends, and family around our tables.  I needed that!

  21. Oh Sandy I could use a bowl of this today! Looks amazing!

  22. YUM! Sounds so good. I’ve done a Butternut Squash soup before easy and so good.

Leave a Reply

Your email address will not be published. Required fields are marked *