The Best rich and creamy butternut squash soup || Secret Recipe from a chef!

Updated October 3, 2024

This rich and creamy butternut squash soup is full of warm fall flavours. This luxuriously rich soup doesn’t shy away from decadent ingredients and you can tell because the taste and texture are beyond delicious.

Perhaps the most quintessential of all the fall soups, this creamy butternut squash soup is a must when all of the squash start to come out of the garden!

This recipe was passed to me from the chef in a fancy steak house. This soup got rave reviews every autumn and I knew I couldn’t leave without the recipe!

This soup is only made with simple ingredients to let each one shine with their own natural delicious flavours.

When the temperatures drop, I love standing over a pot of simmering soup, full of fall flavours and warm spices! To serve this autumnal soup I love pairing it with this easy oatmeal molasses brown bread for the perfect caramel flavour to add to the soup!

How to store creamy butternut squash soup

This makes a big batch of soup, mostly because butternut squash are big! So, you’ll want to store this soup for easy fall dinners.

Fridge

The fridge is a great way to store this soup, especially if you want to eat it over the next few days. To store creamy butternut squash soup for optimal freshness,

• Allow the soup to cool to room temperature
• Cover completely in plastic wrap or store in an airtight container
• Store in the fridge for up to 4 days

Freezer

This recipe freezes extremely well, making this a great make ahead meal. To freeze creamy butternut squash soup for optimal freshness,

• Allow the soup to cool to room temperature
• Transfer soup to an airtight container
• Store in the freezer for up to 3 months
• When you are ready to enjoy the soup, remove it from the freezer to defrost in the fridge over night.
• Reheat in a pot on the stove top until warmed through or transfer to individual bowls and reheat in the microwave

Can I use a different type of squash for this soup

Yes! This soup is easily interchangeable with a variety of winter squash varieties! Let’s take a look at some great butternut squash alternatives that would do well in this recipe.

• Acorn Squash has a very similar taste to butternut squash. It has a very smooth and creamy texture when cooked. Which is why it is a very popular choice for soups in the colder months.
• Hubbard Squash is a similar size to butternut squash. You cook this squash exactly the same as you would an butternut squash. This squash has a slightly more earthy taste, but don’t let that deter you. The other vegetables, spices, and cream balances out the flavour perfectly.
• Pumpkin Small pie pumpkins are similar in size to butternut squash. They have a slightly different taste to butternut squash, but would be a great substitution, nonetheless. They become sweet and tender when baked in the oven. Probably why they are the classic fall squash.
• Buttercup Squash is very sweet and creamy. It is similar to butternut squash in taste, perhaps a little sweeter and earthier. It is also similar in size to a butternut squash, so using this as a substitution is pretty straightforward.

Spices

I like to use nutmeg and clove in this recipe. They lend that fall holiday spice scent and flavour and give the soup a little added sweet flavour since they are so often paired with fall desserts.

Vegetable

Onion, celery, carrot, and garlic. These are staple vegetables that appear in many soups. Their grounding aromatic flavours pair perfectly with the squash in this recipe.

Stock

Any mild tasting stock will work in this recipe. Vegetable stock is my favourite option and will keep this soup entirely vegetarian-friendly. If you have chicken or even turkey stock on hand, those are both perfect options for this soup.

Cream

I use heavy cream in the recipe. It makes it so smooth, creamy, and luxurious. If you are looking for a vegan option, use canned coconut cream.

Brown sugar

This brings out the sweetness of the squash and vegetables in the soup. I love how the brown sugar gives it a slightly caramel flavour. You could substitute honey or maple syrup if you are trying to stay away from processed sugar. Check out the chart below for different sugar substitutions and how much you will need.

How to make rich and creamy butternut squash soup

Ingredients

1 butternut squash

1 tablespoon oil 15 ml

½ onion, diced

2 carrots, peeled and diced

2 ribs celery, diced

3 cloves garlic minced

6 cups stock 1500 ml

1 Tablespoon brown sugar 15 ml

1 cup heavy cream (or coconut cream) 250 ml

½ teaspoon ground cloves 2 ml

1 teaspoon nutmeg 5 ml

salt and pepper to taste

Method Creamy Butternut Squash Soup

1. Preheat oven to 400 °F (200 °C)
2. Cut a butternut squash in half length-wise. Scoop out the seed area. Drizzle the flesh with oil and bake, skin side up, on a cookie sheet for about 45 mins, or until fork tender. Remove and cool.
3. In a large pot or Dutch oven on medium-high heat, add the oil and diced vegetables.
4. Fry, until starting to colour.
5. Add in the garlic and cook 1 minute more.
6. Stir in the stock and bring to a boil.
7. Reduce to low. Cover and simmer.
8. Now that the squash is cool enough to handle, scoop out the flesh and add it to the pot with the rest of the vegetables. Add more liquid if needed to cover the squash.

9. Simmer, covered, for 20-30 minutes or until all of the vegetables are quite tender.

10. Remove from heat and blend, with an immersion blender, to a very smooth texture. Alternatively, cool the soup and run it through a food processor or a blender.

11. Stir in the brown sugar, nutmeg, and ground cloves.

12. Season with salt and pepper to taste.

13. Stir in the cream.

14. (optional) Blend the soup again for an extra silky smooth texture.

Looking for more soup recipes? Try one of these! Creamy Turkey and Wild Rice Soup Garden Fresh Zippy Tomato Soup

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