A few weeks ago I got a SUPER good deal on some butternut squashes, so we’ve been using them in recipes ever since (yes, they have survived on our countertop for weeks). This week we whipped up this super simple creamy butternut squash soup. The flavors in this soup are simple yet warm, and the soup is a breeze to prepare, which makes it a total win in my book. This butternut squash soup is definitely going to become a new fall staple for me!

What’s in Butternut Squash Soup

I love this soup for its simplicity. It starts with butternut squash and onions that have been roasted to intensify the flavors and add a slightly caramelized sweetness. The roasted vegetables are then blended with chicken broth until it’s thick and smooth, seasoned with nutmeg and sage, and heated through. For an extra luxurious finish, we stir in a half cup of heavy cream at the end. It’s simple, but so *chef’s kiss* perfect!

What Else Can I Add?

I think this butternut squash is perfect in its simplicity, but if you want to take it in another direction, there are so many options! Try some of these variations to make it your own:

• Add a pinch or two of cayenne pepper to make it spicy
• Add a tablespoon or two of curry powder for a different flavor profile
• Make it vegetarian by using vegetable broth in place of chicken broth
• Make it vegan by using vegetable broth and full-fat coconut milk instead of heavy cream.
• Roast apple slices with the butternut squash and onions for a slightly sweeter soup
• Skip the cream for a lighter yet still very flavorful soup

What to Serve with Butternut Squash Soup

This soup is begging for some hearty bread for dipping, or you can top off your bowl with a handful of homemade croutons. This soup would also pair nicely with something like our Oven Roasted Autumn Medley or Autumn Kale and Apple Salad.

How to Make Butternut Squash Soup – Step by Step Photos

Preheat the oven to 400°F. Peel and dice about 2 lbs of butternut squash into ½-inch cubes (about 4 cups diced). Slice one yellow onion. Place the squash and onion on a parchment-lined baking sheet, drizzle with 2 Tbsp olive oil, and sprinkle with ¼ tsp pepper and ¼ tsp salt. Toss to coat.

Roast the squash and onions in the preheated oven for 30 minutes, stirring once after 20 minutes. The squash should be tender and slightly browned after 30 minutes of roasting. If not, add more time.

Add the roasted butternut squash and onions to a blender along with 3 cups of chicken broth.

Purée the vegetables and broth until smooth.

Transfer the soup to a pot and add ⅛ tsp nutmeg and ¼ tsp rubbed sage. Stir to combine. Place the pot over medium heat and cook the soup, stirring occasionally, until heated through (5-10 minutes).

Stir ½ cup heavy cream into the soup.

Taste the soup and adjust the salt or other seasonings to your liking.

Serve the soup hot and garnish with an extra drizzle of cream and freshly cracked pepper, if desired. SO CREAMY! 🤤

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