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!
What is the Best Blender for Soup?
If you want to make creamy, smooth soups, you need a powerful blender. I love my Vitamix Ascent Series blender for making soups, sauces, and so much more! It has five pre-programmed settings, a touch-screen, and a built-in programmable timer so you always end up with the right consistency. It’s pricey at around $600, but you’ll use it all the time for so many different recipes! For a similar blender at a lower cost, the Breville Fresh and Furious Blender is a good option at around $185.
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...
I have made this soup more times than I can count. I love it exactly the way it is… sometimes I add a little more cinnamon and cayenne depending on how I’m feeling. Thank you for this amazing recipe! I literally can’t wait until fall comes to make this!
I just found this recipe last week and I made it over the weekend. This soup is so good that we have decided to add it to our thanksgiving menu this year. I highly recommend that you try this soup you will not be disappointed.
I literally never make a recipe without changing something, however, this one is perfect the way it is. Excellent soup!!!
I’m obsessed with all things butternut squash! This looks fabulous!!
I am going to try this recepie tonite. I will let you know. Thanks
I will like to know instead of butternut squash can I use pumpkin for the same recipe?
YES!
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!
This soup is SO GOOD I could probably eat the entire pot myself! Thank you for sharing!
How many one cup servings does it make? Enough for 8 mugs?
Hi Carmen, 4-6 servings depending on the size of the mugs :)
Could you use 1/2 &1/2 instead of evaporated milk?
I would think so, although I have not tried it :)
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??
Andrea, I have not tried this so I’m not sure if it’s good frozen. IF you try it, come back and let me know!
This looks delicious! Can’t wait to try. I love the mugs! Where are they from?
Do you peel the squash?
Yes you do!
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.
Yes, you can reheat the leftovers for later! Yummy!
I’ve tried hundreds of butternut soup recipes. This is by far the best soup! Yum yum.
can i use coconut milk in place of evaporated milk to make it dairy free?
Yes you can, although I’ve never tried it in this particular recipe. Let me know if it turns out :)
How long should the soup cook once you add everything together? Or should I just stir and serve?
About 5 minutes, or until heated through Ani! :)
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!
Could you use frozen butternut squash?
I have never made it with frozen, Val. If you try it, would you let me know? (I can add that to the recipe).
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.
We really love those flavors, so I think it’s really about preference! Thanks for sharing!! :)
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.
I’m sorry, JoAnn! Making sure that you used “evaporated milk” … not sweetened condensed milk? There is a huge difference!
It came out wrong because you need to use EVAPORATED MILK. not sweetened condensed. Huge difference.
This is al I want tonight while I’m on the couch watching a movie :)
OH my goodness, it is so cold here and this look so creamy and perfect! Yum!
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!
Oh Sandy I could use a bowl of this today! Looks amazing!
YUM! Sounds so good. I’ve done a Butternut Squash soup before too..so easy and so good.