There’s nothing quite like a warm, comforting bowl of soup on a cold night, and this Butternut Squash Soup is one of my all-time favorites. It’s a creamy, savory, and surprisingly simple dish. Unlike some sweeter butternut squash soups you might find at restaurants, this recipe focuses on the rich, natural flavor of the squash, complemented by savory vegetables and a touch of cream and butter.
If you prefer a sweeter soup, just stir in a little brown sugar at the end. Or chop up a sweet apple—like a Fuji or Honeycrisp—added with the other vegetables. It gives the soup a subtly sweet finish.
What makes this particularly easy is we skip roasting the squash first. This is a one-pot soup cooked entirely on the stovetop! Make it even simpler and buy packages of prepared, cubed squash in the fresh produce aisle.
Steps to Make Easy Homemade Butternut Squash Soup
Step 1: Gather your ingredients and equipment.
Step 2: Peel and cube the fresh butternut squash.
Step 3: Scoop out the seeds and stringy parts.
Step 4: Peel and dice the fresh carrots and onions.
Step 5: Add all vegetables to the pot.
Step 6: Add broth to the pot and stir.
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Step 7: Simmer uncovered on med-low heat for 45 minutes, stirring occasionally.
Step 8: All the vegetables will combine and become soft.
Step 9: You can use an immersion blender to process the vegetables directly in the pot, or carefully transfer the contents to a regular blender and blend a few ladles at a time until pureed.
Step 10: Add butter and cream to the pureed soup. Add salt to taste.
Step 11: Serve hot: Garnish with more cream, fresh thyme, and cracked black pepper.
Savory Homemade Butternut Squash Soup
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Ingredients
- 3 pounds butternut squash cubed and peeled (approximately 8 cups)
- 1 medium onion peeled and chopped
- 2 large carrots peeled and chopped
- 32 oz reduced-sodium chicken broth or stock
- 2 T butter
- 1/2 c whipping cream
- Salt to taste
- Optional toppings: sour cream ground black pepper, brown sugar, cinnamon
Instructions
- In a large pot, combine the cubed butternut squash, chopped onion, chopped carrots, and chicken broth.
- Heat the pot over medium heat until the soup begins to simmer. Once it’s simmering, let it cook uncovered for about 45 minutes, or until the vegetables are very soft and tender.
- Carefully remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it’s completely smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in small batches to puree it, then pour it back into the pot.
- Return the pot to the stove over low heat. Stir in the butter until it has melted, then pour in the whipping cream. Stir until everything is well combined and the soup is creamy.
- Season the soup with salt to taste.
- Serve the soup hot, topped with a dollop of sour cream or a sprinkle of black pepper, cinnamon, or brown sugar if you like! To get the fun swirl garnish, for one bowl of soup, in a small bowl mix 1 Tablespoon of sour cream with 1 teaspoon of milk or water. Whisk until loose and smooth. Spoon mixture onto one side of the soup surface and run a chopstick or fork through into a spiral pattern.
The bottom line
If you’re craving a cozy bowl of something velvety and soul-soothing, this creamy butternut soup delivers. Made stovetop in just one pot, it’s the kind of fall squash recipe that earns a permanent spot in your lineup. Whether you’re searching for creamy homemade soup, easy one pot soup recipes, or just the ultimate butternut soup recipe (creamy, of course), this one’s got you covered. Fall soup recipes don’t get much better than this.
