Creamy Butternut Squash Soup (Video)
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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!
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
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!
How do you make butternut squash soup from scratch?
- 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.
- 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!
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.
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}
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!
Creamy Butternut Squash Soup
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
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42 Comments on “Creamy Butternut Squash Soup (Video)”
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.