This butternut squash soup is smooth, creamy, and bursting with cozy, warm flavor. It’s a perfect bowl of comfort that’s easy to make with a few simple ingredients of butternut squash, carrots, onion, garlic, broth, fresh sage and a touch of cream.
Easy Butternut Soup That’s Ready in Minutes
Whenever I need a quick soup recipe, this is one of my go-to’s to make. As much as we love a hearty soup like this chicken vegetable soup or this Italian wedding soup, I love the simple creaminess of puréed soups and how easy they are to make.
Of course, a grilled cheese sandwich, fresh cornbread or my favorite quick sourdough bread is a must for me and my bowl of soup.
Tips for Creamy Soups
- Cut the ingredients into equal sizes so they cook evenly.
- Don’t undercook the veggies or the soup can be more lumpy when blending.
- Don’t overcook the veggies or it may be more mushy when blending.
- Taste after blending and add more seasonings a little at a time if necessary.
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Ingredients You’ll Need to Make this Soup
The complete list of ingredients with amounts are listed in the full recipe card below.
- Olive oil and butter – I love using both for added flavor but feel free to use all oil or all butter to sauté the onion.
- Onion – Use a yellow, white or sweet onion.
- Carrot – for a subtle sweetness. You can leave this out if you’d like.
- Garlic – fresh minced is my favorite but feel free to use jarred minced garlic or a teaspoon of garlic powder
- Fresh sage leaves – Chopped finely. Swap it for fresh thyme or rosemary. You can also use dried herbs but use only a teaspoon if so.
- Butternut squash – Peeled, seeded, and chopped into 1 inch cubes. Cut a whole squash, pre-cut chunks or even frozen. For richer flavor, you can roast the chunks of squash on a baking sheet in the oven at 400° F for about 30 minutes or in an air fryer for 15 minutes sprayed with a little olive oil first.
- Chicken broth – I use low sodium broth. Swap the chicken broth for a vegetable broth for a vegetarian soup.
- Bay leaf
- Heavy cream – I highly recommend not skipping this for the added creaminess. I have used whole milk in a pinch. You can also swap it for coconut milk for a vegetarian or vegan alternative. You can make it extra creamy by stirring in a little greek yogurt.
- Salt and black pepper
Variations to Try
1. Add a dash cayenne pepper or teaspoon of curry paste for a little extra spice.
2. Add a ½ teaspoon of cinnamon, ginger or nutmeg.
How to make Butternut Squash Soup
Step 1: In a dutch oven or soup pot, add the olive oil, butter, diced onion, and carrots and sauté over medium heat for about 5 minutes, stirring often, until the onion is translucent and softens.
Step 2: Then add the minced garlic and sage and sauté for an additional minute.
Step 3: Add the diced butternut squash, chicken broth, and the bay leaf and bring to a boil.
Step 4: Simmer for about 15 minutes, stirring occasionally, until the squash is fork tender
Step 5: Remove the bay leaf and puree the soup with an immersion blender. If you don’t have an immersion blender, pour the soup into a blender (in small batches if necessary) and blend until smooth. Then pour the soup back into the pot. Be careful if it’s hot!
Step 6: Last, add in the heavy cream, season with salt and pepper to taste and stir to combine well.
Sprinkle with a little more fresh sage, toasted pumpkin seeds (or toasted pepitas) and a swirl of cream on top if you’d like.
How to Store Leftovers
Store leftover soup in an airtight container in the fridge for up to 3-4 days.
Freeze: This soup freezes well. Make a double batch a freeze some for up to 2 months. Thaw in the refrigerator overnight then reheat on the stove in a pot over medium heat.
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Easy Creamy Butternut Squash Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion diced
- 1 large carrot chopped
- 3 cloves garlic minced
- 1 tablespoon fresh sage minced
- 4 cups butternut squash peeled, seeded, and cut into 1” pieces, 1 large squash
- 2 ½ cups chicken broth
- 1 dry bay leaf
- ½ cup heavy cream
- Salt and pepper
Instructions
- In a dutch oven or soup pot, add the olive oil, butter, diced onion, and carrots and sauté over medium heat for about 5 minutes, stirring often, until the onion is translucent and softens.1 tablespoon olive oil, 1 tablespoon butter, 1 small onion, 1 large carrot
- Then stir in the minced garlic and sag and sauté for an additional minute.3 cloves garlic, 1 tablespoon fresh sage
- Add the diced butternut squash, chicken broth, and the bay leaf and bring to a boil.4 cups butternut squash, 2 ½ cups chicken broth, 1 dry bay leaf
- Cook for about 15 minutes, stirring occasionally, until the squash is fork tender.
- Remove the bay leaf and puree the soup with an immersion blender. If you don’t have an immersion blender, add the soup to a blender in small batches and blend until smooth.
- Last, add in the heavy cream and stir to combine well.½ cup heavy cream, Salt and pepper
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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