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!

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.

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?

I like to 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!

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.

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 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!

I love to lay down parchment paper for easy clean-up!

So, so good!

Watch the video for a simple recipe to make this weekend!

Print Recipe

5 from 3 votes

Creamy Butternut Squash Soup

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Servings: 6

Ingredients

• 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

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.

Video

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

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}

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