Simple Butternut Squash Soup is rich, creamy, bursting with flavor, and a perfect dish for any chilly evening. But don’t let it be a fall only soup; you can make a good recipe any time of year!
Today we are making my favorite soup.
There are so many ways to take winter squash and turn it into a soup. But easy butternut squash soup is so easy it is my favorite way to serve it.
With only 6 ingredients you get a perfectly creamy soup you can garnish with all your favorite toppings.
This butternut squash soup with cream cheese is easy to get a velvety smooth creamy texture every time.
The best part is, you can customize it with toppings so everyone gets what they want while still serving this base recipe.
And the steps are so simple, this easy squash soup recipe is great for busy weeknights and lazy weekends.
Whether you’ve just been hit with cold weather or are just craving a bowl of this soup, butternut squash soup is a good choice to use a whole squash without a lot of effort.
What ingredients are in Simple Butternut Squash Soup?
- Butternut Squash: the star of the show; this is the sweet and nutty base of the soup.
- Olive Oil: used for roasting the squash and sautéing the onions.
- Yellow Onions: Adds depth of flavor to the easy butternut soup recipe.
- Chicken Stock: Provides a rich, savory broth for the soup.
- Cream Cheese: Adds creaminess and richness to the finished soup.
- Salt and Black Pepper: Enhances the flavor of the soup.
Pro Tips for Ingredients:
- Choose ripe butternut squash for the best flavor and texture.
- Use high-quality chicken stock for a more flavorful easy butternut squash soup recipe base.
How to Make Simple Butternut Squash Soup:
- Halve the squash, remove seeds, season, and roast in a preheated oven until tender.
- In a large soup pot, cook onions until translucent and fragrant.
- Add roasted squash to onions, pour in chicken broth, and simmer over medium-low heat until flavors meld.
- Use an immersion blender or regular blender to purée the soup until velvety smooth.
- Stir in cream cheese until fully incorporated, then season with salt and pepper.
- Ladle into bowls and garnish with your favorite toppings before serving.
Pro Tips for Making:
- For extra flavor in this basic butternut squash soup, roast the squash with a sprinkle of brown sugar or maple syrup.
- Garnish with things like roasted pumpkin seeds, a swirl of heavy cream or coconut cream, or a sprinkle of your favorite curry powder.
How to Store Simple Butternut Squash Soup:
This simple butternut squash soup recipe should be stored in an airtight container in the refrigerator.
Do not leave it out at room temperature for more than 1 hour before chilling.
If you know you will need this butternut soup with cream cheese out for a party, keep it warm at a slight simmer to keep it food safe.
Can You Freeze Simple Butternut Squash Soup?
Yes, you can freeze this easy butternut soup.
Store it in freezer-safe containers for up to 3 months.
How Long Does Simple Butternut Squash Soup Last?
Butternut Soup will last in the fridge for about one week. But it never lasts more than a day at my house.
This really is the best soup you can make with just 6 ingredients.
What to Serve with Simple Butternut Squash Soup:
Serve butternut squash soup with crusty bread, a fresh salad, or a sprinkle of crispy bacon for added texture and flavor.
Here are a few of our favorite companions to butternut squash soup with cream cheese:
- Beet Arugula Goat Cheese Salad
- Apple Parsnip Power Bowl
- Creamy Red Enchilada Sauce
- Slow Cooked Brisket in the Oven
- Power Greens Salad
- Rigatoni Salsiccia
- Chicken Carbonara Recipe
- Chicken Paprikash
- Cottage Cheese Chicken Salad
- Italian Panini
- Chick Fil A Chicken Salad Recipe
- Fumi Salad
- Farro Salad
- Blueberry Salad
- Corn and Zucchini Salad
Is Simple Butternut Squash Soup Healthy?
Yes, this easy butternut soup is packed with nutrients.
Loaded with veggies and minimal fats, this is a healthy choice for any meal.
Is Simple Butternut Squash Soup Gluten-Free?
Yes, this butternut soup is naturally gluten-free.
It is a great dish to serve your friends with gluten dietary restrictions.
Is Simple Butternut Squash Soup Keto?
Yes, squash soup is keto friendly!
Just pay attention to your portions and this can be a great keto recipe during soup season.
Is Simple Butternut Squash Soup Vegan?
This butternut squash soup recipe is not vegan as written. But you can easily make this a vegan soup.
Just use vegetable broth instead of chicken, and use full fat coconut cream instead of cream cheese.
It will still be the best butternut squash soup recipe you have eaten, just with a vegan benefit.
Can Dogs Have Simple Butternut Squash Soup?
While butternut squash is safe for dogs in moderation, do not feed them this squash soup.
Onions are toxic to dogs, so you want to keep them out of reach or your canine friends.
How to Garnish Simple Butternut Squash Soup:
Garnish squash soup with a dollop of sour cream, a sprinkle of fresh herbs, or a drizzle of balsamic glaze.
Add crunch with pepitas or crispy bacon, your favorite toasted bread cubes, or your favorite chips.
The best way to garnish this simple squash soup is with your favorite comfort food toppings.
Whether you need a delicious soup for dinner or are just looking for more great recipes, this simple butternut squash soup is basic, delicious, and one you will reach for again and again.
Simple Butternut Squash Soup
Indulge in the creamy delight of Simple Butternut Squash Soup! This easy recipe is bursting with flavor and perfect for chilly evenings.
Ingredients
Instructions
- Preheat oven to 350 degrees.
- Carefully split the squash in half lengthwise.
- Scoop out the seeds.
- Season the cut side of the squash with salt and pepper and drizzle with 1 tablespoon of olive oil.
- Set cut side down on baking sheet and place in oven for 15 minutes or until squash is tender.
- When cool, scoop out the center using a small spoon and discard the skins.
- In a large pot over medium-high heat, add remaining olive oil and diced onion. Cook onions until they become translucent, stirring occasionally.
- Add the roasted squash to the onions along with the chicken stock.
- Bring the stock to a boil, then reduce to a simmer. Stir on low for 15 minutes.
- Blend the soup using an immersion blender until smooth.
- Add the cream cheese and blend again until completely incorporated.
- Season again with salt and pepper.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 181Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 14mgSodium: 313mgCarbohydrates: 19gFiber: 4gSugar: 6gProtein: 6g
Originally Posted: September 20, 2015
Photos & Text Updated: September 23, 2024
Jean
Sunday 10th of November 2024
Easy and tasty. Added crushed red pepper for some kick and threw in some roasted cauliflower. Cooking the halved squash took way longer than 15 minutes (more like 45 minutes). Will make again and will try freezing.
Linda
Thursday 4th of February 2016
Yummy!! So creamy and smooth and healthy to boot! :)
gigipoo
Saturday 7th of November 2015
That looks yummy! I have never made butternut soup, but its hard to find pumpkins where I live, so I think I will try butternut because I know I can find that. Thank you!!!!!!!
Ashley Mullen (@ForgetfulMomma)
Monday 5th of October 2015
Thank you for linking up to last weeks Tasty Tuesday linky. I have pinned your recipe to the Creative K Tasty Tuesday Pinterest board. I hope that you'll join us again tomorrow.
thejohnsonplusdog
Monday 5th of October 2015
Six ingredients! LOVE those kind of recipes. Thanks for sharing at the #HomeMattersParty - hope to see you again next week!