A delicious comfort bowl of Creamy Butternut Squash Soup is the perfect fall soup made with baked butternut squash, topped with orange zest. 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 a bowl of Creamy Butternut Squash Soup! Serve with a loaf of hot crunchy bread and a side salad. This is an excellent fall meal. And friends, have you bought my new cookbook? Buy Big Boards for Families today! It’s “editor’s pick” on Amazon this month!

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. Maybe you’ve already tried my richer version of soup, which is fantastic, too: Creamy Coconut Butternut Squash Soup.

Ingredients for EASY Butternut Squash Soup:

  • Butternut squash
  • Chicken or vegetable broth
  • Olive oil
  • Garlic + shallots
  • Evaporated milk
  • Cinnamon + cayenne pepper
  • Salt and pepper
  • Orange zest

Best Creamy Butternut Squash Soup

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!

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. Add the squash and broth to a blender – we love our VITAMIX; blend until smooth.
  3. In a large Le Creuset pot, stir cooked garlic and shallots, then add to pureed butternut mixture.
  4. Pour in evaporated milk, and add cinnamon, cayenne pepper. Salt and pepper to taste.
  5. 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!

Friends, life is about being responsible and accountable for what we know, and I want to encourage you today to expand your boundaries. Our world expands when we get to know other people.

Tasty Creamy Butternut Squash Soup

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.

Check out this post about reaching out, here.

More butternut recipes:

Lightened Up Broccoli Cheese Soup {Aggie’s Kitchen}

Beef and Butternut Squash Enchiladas {FoodieCrush}

Turkey Potpie with Butternut & Pearl Onions {RE}

Pear Butternut Squash Breakfast Casserole {RE}

Creamy Butternut Soup - baking squash

Making Butternut Squash Soup TIP

So for this soup, you can 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!

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Creamy Butternut Squash Soup

Servings: 6
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Course: Soup
Cuisine: American

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
  • ¼ 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

Notes

Reposted from Sept 2017
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Creamy Butternut Squash Soup Recipe

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