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As we're about to transition to the chilly winter season, I decided we needed one more undeniably Autumn dish before Christmas hits. Since it HAS dropped down into the 30's this Thanksgiving week, I felt soup was an appropriate choice. How about a comforting, warm, creamy butternut squash soup to round out the fall??
I have to say, I was not into butternut squash for the longest time. I get a little concerned about the amount of things it ends up on every Autumn. But if there's one thing this squash was meant to do, it's to end up as a soup.
Now I do try and be health conscious, but I couldn't resist a little heavy cream in this recipe. The first word in the title is "creamy" after all. However, if you shudder at the thought of the extra calories, I have made this many times without the addition of cream and it's just as tasty (and vegan!). I kept it in the recipe mostly for the texture; a little more of a velvety consistency.
All in all, this recipe doesn't go too crazy with the add ins. I like to let the squash speak for itself. Now. Serious question. Does anyone else find soup to be an excuse to eat ALL the bread? Well if you don't, soup is an excellent vehicle for a crusty piece of french bread, maybe some baguette slices, a chunk of sourdough...you don't even need a spoon! Now go get dunking!
Creamy Butternut Squash Soup
- Total Time: 1 hour 30 mins
- Yield: 4-6 1x
Ingredients
- 2 tablespoons olive oil
- 1 lb butternut squash, peeled, seeded, and diced
- ½ large yellow onion, diced
- 2 celery ribs, diced
- 1 large carrot, peeled and diced
- 1 tablespoon garlic, minced
- 1 small granny smith apple, peeled, cored and diced
- 2 tablespoons apple cider vinegar
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- pinch of nutmeg
- 5 cups vegetable stock
- ½ cup heavy cream
- salt to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, celery, and carrot, stirring occasionally. Cook until somewhat softened and onion is starting to become translucent, about 15 minutes.
- Add garlic, stirring frequently, and cook for 2 more minutes.
- Add the squash, apple, cinnamon, ground ginger, and nutmeg to the pot. Cook for 4-5 minutes, stirring frequently.
- Add the apple cider vinegar and scrape up any browned bits on the bottom of the pot.
- Add 4 of the 5 cups vegetable stock and heavy cream. Bring to a boil, then reduce down to a simmer.
- Cover the pot and simmer for 1 hour, until squash and carrots easily fall apart when cut with the side of a spoon.
- Use an immersion blender or transfer to a stand blender and blend until completely smooth. Add the last cup of stock if necessary to reach desired consistency and salt to taste.
Equipment
Buy Now → - Prep Time: 10 mins
- Cook Time: 1 hour 20 mins
Frances ???? says
Wonderful recipe...????
Julie is Hostess At Heart says
Beautiful soup!
Cher|cherthatdish says
The colors are just so beautiful! Recipe seems easy but flavorful great for the chillier weather!
Dan says
This soup is thick, creamy, and really sticks to your ribs. It will keep you warm and full in the colder times of the year.
Maureen says
Does this soup freeze well?
Aberdeen says
I havn't frozen this recipe so I'm not sure. If you give it a go, let me know!
Julie says
So delicious and it smells so incredible while it's cooking! Absolutely perfect for the fall times. Thanks for the great recipe!
Rachel says
The list of ingredients calls for vegetable stock. The written instructions says add chicken stock. Why the difference??I used vegetable stock and did not like it.
Aberdeen says
Hello Rachel, thanks for pointing that out! It was probably a simple copy paste error where I didn't update it from a meat dish to this vegetarian dish. So sorry you didn't enjoy this recipe, my guess is the type of stock you used. Any recipe can taste radically different with different types of stocks or broths. If you aren't a vegetarian and happen to have a favorite chicken stock, feel free to use that! I do hope you give this recipe another try 🙂
Rachel says
Thank you for getting back to me. I think I will try a different stock. Do you have any preferences. I do like chicken stock.
Jessica says
What toppings are used for the photos posted?
Aberdeen says
Hi Jessica,
I used some roughly chopped parsley, sour cream thinned with a little milk to make it swirl-able, and olive oil drizzled on top.
Rachel says
Aberdeen,
Just wanted to let you know that I tried this soup again. I used chicken stock and a honey crisp apple. It turned out wonderful. Thank you for an awesome recipe.
Rachel
Aberdeen says
Awesome!! You're welcome 🙂 Thanks so much for trying it again, I'm glad it worked out well for you.
Gina says
How much heavy cream do we use? It is listed in the directions but not the ingredient list. Thank you!
Gina says
Oops sorry! I see it now.
Alexis Tucker says
Hey, any chance you know the Carbohydrates per serving?
Julia says
I made your recipe today and your soup is delicious!! Thank you for sharing an awesome recipe!!! I'll definitely make it again!!
Aberdeen says
Thank you so much! I'm so glad you enjoyed it.
Heather says
Can you substitute milk for the heavy cream? Really want to try but don't have heavy cream on hand.
Aberdeen says
Hi Heather!
You can substitute with milk but it'll make the soup a bit thinner and not as rich. Definitely a healthier option though!
Elsie Bulva says
Made this in my Instant Pot. Pre-ecooked my squash a short time to facilitate peeling easier. (Makes it easier for those with problems in their hands) Next time will reduce the broth to 4 cups instead of 5 cups. When all was said and done I had cooked it according to your recipe with sauté etc and cooked it for 10 minutes in the IP and done. Will make again and add some protein like chicken and or add some curry with the chicken. Loved it
Connie Pinckney says
I always cut the squash in half remove the seeds and place cut side down in a baking dish with just a bit of water. Takes 20-30 min on 350, then scoop out the squash. Love this soup!
Aberdeen says
That's a great idea!! When I make this again in the fall, I'll definitely give that a shot. Sounds so much easier than all that peeling and dicing!
Jennifer Samuels says
I just recently found this blog. I have a little suggestion if anyone wants to try it. I have made a similar soup and if you want to avoid the heavy cream I have used light cream cheese, about 3 tbsp or so and blended it all together. It still gives it the creamy finish, and a bit less calories.
The recipe sounds fabulous, and so full of flavor, butternut squash is my favorite fall produce and I will definitely be trying this soup.
Aberdeen says
Interesting idea! If you do try this soup I'd love to hear how it turns out.
DENIse says
Tried this tonight. It was delicious. I added a bit of vanilla and used half and half. Still creamy and so smooth. Serious a crowd pleaser.
Aberdeen says
Thank you so much!
Karen says
Sooo good! Will definitely make again.
Aberdeen says
Thank you so much Karen!
Antonio Mariovelli says
Hi Aberdeen
I love this Butternut soup, the flavour is full and it made my neighbors drive in my pots 😉
But change one or two things I added 2 litres of milk, 125g of butter with extra litre of Full cream. And I added Slow cooked Brisket stock too! Wow! I must say.. this soup is to Good too share! But for peace of mind, I'm going to make it for my parents 45th anniversary as a starter dish.
Thanks Aberdeen for this Great Recipe
Debbie says
I made a modified version of this recipe with some substitutions due to food sensitivities. I used coconut milk instead of heavy cream, left out onion & carrot, and substituted a coconut oil based “butter” instead of butter. It was so satisfying. My rating is 5 stars especially for ease of converting this recipe to something I can eat.
Aberdeen says
Thank you so much! You're version sounds delicious 😊.
Jill Granado says
Hi Aberdeen,
This soup sounds delicious, I can’t wait to make it! Do you know how long will it keep in the refrigerator?
Thank you!
Aberdeen says
Thank you! A good rule of thumb for soup if storing in the fridge is to try and it within 3-4 days of cooking.
Susan says
Making this now. I’m simmering the soup 1 hour now. It smells wonderful!
Susan says
I’m eating soup now and it is perfection! I love it - so delicious!
I used homemade bone broth and skipped the cream!
We will be making this often!
Jackie says
I need to make it ahead and then reheat in a crockpot pot... what are your suggestions on doing this? Should I add more cream or broth when I reheat?
Aberdeen says
If it's too solid when you reheat it, start by adding a little more broth once it's warm, then add a little more cream as desired to keep the same consistency. Make sure to add only a little bit at a time!
Cynthia Rivera says
You said 4 cups chicken stock but recipe u said 5 cups vegetable stock. Which one is it? Thx
Aberdeen says
5 cups of vegetable stock 😊
Emily says
This recipe sounds great. We're making it but noticed that the recipe doesn't say when to add the squash, apples, or spices. Oops! We just winged it.
Emily says
When should you add the spices, apple and squash? With the other vegetables? Trying his out today 🙂
Sonja says
I too am trying it today and would like to know when the squash and apple are started
Aberdeen says
How embarrassing 🤦♀️. I've fixed the recipe to add the squash, apple, and spices after adding the garlic and before adding the apple cider vinegar. Hope it turned out for you!.
Lisa says
I wish the fact that you only put 4 of the 5 cups of stock was mentioned at the time you say to add stock and not at the last step after it’s all done it says add the last cup of stock for desired consistency. Was not creamy at all because of all the stock.
Aberdeen says
Oh no! I'll update the recipe to clarify that. Thank you for letting me know!
Alie says
I made this today. So delicious!!! I bought pre diced butternut squash, so it was super simple to make. After reading the comments, I did decide on a honey crisp apple and chicken stock instead of what was listed. So yummy!!!!
james says
Great recipe. Best regards!
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