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Butternut squash soup in a white bowl garnished with croutons and pecans.
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5 from 21 votes

Creamy Butternut Squash Soup

Creamy butternut squash soup is a rich, sweet, and savory comfort soup that is perfect for Fall and Winter. Top with croutons and chopped roasted pecans!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Keyword: Butternut Squash
Servings: 8
Calories: 327kcal
Author: Echo Blickenstaff

Equipment

  • Large Soup Pot
  • Blender or Immersion Blender

Ingredients

  • 1/4 cup butter
  • 3/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger freshly grated is best!
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • salt and pepper to taste
  • 1 1/2 cups chicken stock
  • 1/2 cup apple cider
  • 8 cups butternut squash cut into 1 inch cubes (about 2 lbs butternut squash)
  • 2 carrots sliced
  • 1-2 cups heavy cream
  • croutons optional
  • candied pecans optional

Instructions

  • In a large pot, melt butter over medium heat. Add brown sugar and spices to melt butter and stir for 1 minute.
    Butter and spices in a large soup pot.
  • Add chicken stock and apple cider. Bring to a boil.
    Broth for butternut squash soup boiling in a pot.
  • Add squash and carrots. Sprinkle with salt and pepper. Cover and simmer for 30 minutes, or until squash and carrots can easily be poked with a fork. Check the liquid in the pot while simmering. Add more chicken stock if necessary.
    butternut squash and carrots simmering in broth.
  • Pour all the contents of the pot into a blender. Puree until the mixture is smooth. Blend in 1 cup of heavy cream. Gradually add more until the mixture reaches the consistency of a creamy soup. Depending on the size of your blender, you may have to do this in batches. You can also use an immersion blender for this step.
    Butternut squash soup in the blender.
  • Pour the contents of the blender back into the pot and keep warm until ready to serve.
    Butternut squash soup in a large pot.
  • After serving soup into individual bowls, garnish with croutons and chopped pecans.
    Butternut squash soup in a white bowl garnished with croutons and pecans.

Video

Notes

  • To make preparation easier, you can also purchase the pre-cut butternut squash in the produce section of your local grocery store.
  • To freeze - Freeze the soup in an airtight container. It will last in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
  • We like to serve this soup with a salad or with bread for dipping. You can also serve it with grilled cheese sandwiches.

Nutrition

Calories: 327kcal | Carbohydrates: 43g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 149mg | Potassium: 653mg | Fiber: 3g | Sugar: 26g | Vitamin A: 18045IU | Vitamin C: 30.6mg | Calcium: 115mg | Iron: 1.3mg