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Home » Lunch » Soup » The Best Butternut Squash Soup

The Best Butternut Squash Soup

Created: September 16, 2019 Updated: October 4, 2022 by Lyuba Brooke 5 Comments

674 shares
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Butternut squash soup is wonderfully comforting fall soup that is smooth and creamy, with a touch of sweetness. This soup is made with a few simple vegetables, herbs, and cream. It’s easy to make butternut squash soup dairy free so read about it below.

butternut squash soup in a bowl with chickpeas on top

BUTTERNUT SQUASH SOUP

This is one of my favorite soups to make for the family, mostly because the kids will actually eat it and it’s healthy for them. I also love that I can find butternut squash in stores year-round. I can make this delicious soup any time.   

It’s a wonderfully tasting soup and made with a few simple vegetables. Besides butternut squash of course, and I also like to add the classic onion, carrots, and celery vegetable base. When I want to make the soup a little heartier, I add potatoes, but not when I want the classic butternut squash soup.

There are a few things that make my butternut squash soup so good. For the best taste, I like to use butter to saute the vegetables instead of oil. It gives the vegetables and soup a tasty buttery finish. I also add a little touch of spice with red pepper flakes to balance out the sweet and savory flavors of the vegetables. 

To blend the soup, I highly recommend transferring it into a blender as opposed to using an immersion blender. I’ve use both several times and it seems to yield best results when I use a standing blender. Immersion blender tends to whip the vegetables while blending and changes the texture somewhat.

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ingredients in butternut squash soup on a cutting board

HOW TO MAKE BUTTERNUT SQUASH SOUP

Make sure to prepare the vegetables ahead of time so that it’s all ready to go once you start cooking. Melt butter in a cooking pot and saute vegetables until they start to soften. 

Once veggies start to soften, add chicken broth, herbs, and seasoning. The broth should be just enough to cover the vegetables. If you add too much, the soup will be too thin. Lower the temperature to medium-low and simmer the vegetables until completely softened. 

Transfer the content of the pot into the blender. I like to pour out some of the broth to make sure the soup is not too thin. If the soup too thick after it’s blended, it’s easy to add the broth back in. 

After the soup is blended, add it back the pot and add heavy whipping cream of coconut cream (unsweetened kind). Stir it in well and cook for just a couple more minutes. Be careful, if the soup starts to boil, it will splatter. 

blended butternut squash soup in a food processor

BUTTERNUTS SQUASH SOUP DAIRY FREE

It’s very easy to make this wonderful soup dairy free or lactose free, whichever you prefer. There are two ingredients here that contain dairy and that is butter and heavy whipping cream.

Butter can be easily substituted for a non-dairy butter like I Can’t Believe It’s Not Butter. I prefer to use butter over oil because of the richer taste it gives the soup. 

Heavy whipping cream is easily substituted by coconut cream. Use the Thai kind of coconut cream and not the sweetened one. 

creamy butternut squash soup in a pot with a wooden spoon

WHAT TO SERVE WITH BUTTERNUT SQUASH SOUP

Butternuts squash soup has a light, creamy, and slightly sweet flavor. It goes wonderfully with a grilled cheese or croutons on top. You can make the grilled cheese into sticks or even cut it up into small squares and make grilled cheese croutons. 

This soup also goes well with a salad and many other sandwiches. Try a vegetables sandwich, chicken sandwich, or turkey sandwich with it. The slight sweetness of chicken and turkey will go well with the soup. 

If you want to stay away from bread, try a cauliflower grilled cheese. For lighter topping options, try pumpkin seeds, chick peas, Parmesan crisps, or crumbled crispy bacon.

Spoonful of butternut squash soup that is in a bowl

SOME MORE SOUP RECIPES TO TRY

Cauliflower Cheese Soup

Tomato Bisque

Homemade Chicken Stock

Instant Pot Butternut Squash Soup

Roasted Carrot Soup

Sweet Potato and Chorizo Bisque

butternut squash soup in a bowl with chickpeas on top

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Butternut Squash Soup

A comforting fall soup that is smooth and creamy, with a touch of sweetness. It's made with a simple vegetables, herbs, and cream.
5 from 1 vote
Print SaveSaved! Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 6
Calories: 230kcal
Author: Lyuba Brooke

Ingredients

  • 3 tbsp unsalted butter
  • 2.5 lbs butternut squash
  • 2 medium carrots
  • 2 ribs of celery
  • 1 yellow onion
  • 2 - 2.5 cups chicken broth enough to cover the vegetables
  • 1/2 tsp red pepper flakes more if desired
  • 1 tsp dried sage
  • salt
  • fresh cracked black pepper
  • 1/2 cup heavy whipping cream or 5.4 oz can of coconut cream
US Customary - Metric

Instructions

  • Dice vegetables into small cubes before starting to cook.
  • Melt butter in a cooking pot, over medium heat, and saute vegetables until they start to soften.
  • Once veggies start to soften, add herbs and seasoning. Pour in chicken broth, enough to cover the vegetables.
  • Lower the temperature to medium-low and simmer the vegetables until completely softened. 
  • Transfer the content of the pot into the blender. (Pour out some of the broth to make sure the soup is not too thin. If the soup too thick after it’s blended, it’s easy to add the broth back in.) Blend until smooth.
  • Add it back the pot and add heavy whipping cream (or coconut cream). Stir it in well and cook for just a couple more minutes. Be careful, if the soup starts to boil, it will splatter. 

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 230kcal | Carbohydrates: 27g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 680mg | Potassium: 913mg | Fiber: 5g | Sugar: 6g | Vitamin A: 24006IU | Vitamin C: 55mg | Calcium: 129mg | Iron: 2mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

butternut squash soup collage

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

674 shares

Filed Under: 30 Minute Meals, Fall Recipes, Gluten Free, Popular Posts, Soup, Vegetarian

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Deena says

    January 22, 2021 at 11:55 am

    Can you freeze this soup

    Reply
    • LyubaB says

      January 25, 2021 at 1:51 pm

      Hi Denna,

      Yes, you can freeze this soup but make sure to not add heavy whipping cream until reheating. You can get more details on how to freeze this soup at my Instant Pot Butternut Squash Soup recipe which I will link here so you can read it. I hope you enjoy the soup!

      https://www.willcookforsmiles.com/instant-pot-butternut-squash-soup/

      Reply
  2. Caroline says

    October 9, 2020 at 1:47 pm

    can half and half be substituted for heavy cream?

    Reply
    • LyubaB says

      October 13, 2020 at 5:38 pm

      Hi Caroline,

      Sure, you can substite with half and half but the fat content isn’t the same so it will be less creamy and rich but you can still use it.

      Reply
  3. happy wheels says

    September 18, 2019 at 6:28 am

    5 stars
    Yummy! I can’t wait to try it!

    Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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