This Easy Butternut Squash Soup is rich and delicious. It’s the perfect fall soup for a cold day. Serve it up with crusty bread or croutons, and you have a meal that will warm you up and fill you up at the same time.
We’ve said it before, and we’ll say it again – soup is the best when fall and winter roll around. Of course, soup is delicious, especially when it’s cold outside, but there’s just a whole vibe about soup on a cold day. When it’s gray outside, the rain or snow is coming down, and all you want to do is Netflix and Chill – really chill, not that other thing – there’s just nothing better than a bowl of piping hot soup.
We make all kinds of soup during the cold weather. From beef stew to chicken noodle soup, and everything in between, we just love our soup. One that we enjoy making in particular in the fall is this easy butternut squash soup. Squash is in season at this time, so we always have the best results because we have the best squash! It’s the quintessential fall soup, and we love it. We think you will, too.
Easy Butternut Squash Soup
This soup is one of the best you can make during the fall months. We all know that you can get almost any kind of fruit or vegetable year-round, but when things are in season, the results are so much better. That’s why this is the perfect soup for fall. The squash is in season right here in North America, which means it doesn’t take weeks to get here from another country.
All that fresh butternut squash combined with onions, carrots, chicken broth, and whipping cream makes for a rich, hearty, and warm dish that is so satisfying. Another big perk of this soup is that it doesn’t take a ton of time to make. That’s good because we don’t know about you, but when the weather is cold, we get lazy. Luckily, this soup is full of flavor, not work, so it’s a great dish to make any time you feel the itch for a hot bowl of soup.
It doesn’t take many ingredients at all to make this delicious soup, and you probably have most of the ingredients in your kitchen already. The carrots, onions, chicken broth, and even the whipping cream for many people, are all standard kitchen fare. You’ll probably only need to shop for the squash!
- Butternut squash, cubed and peeled
- Medium onion, peeled and chopped
- Carrots, peeled and chopped
- Reduced sodium chicken broth or stock
- Whipping cream
- Salt to taste
**See the recipe card at the end of the post for quantities and cooking times.
If you thought the ingredient list for this homemade butternut squash soup was easy, just wait until you see the recipe. This soup comes together so quickly and easily, you’ll be in and out of the kitchen in no time. There’s nothing fancy here. This is a recipe that relies solely on the pure, delicious flavors of fall.
Step 1: Prepare the Vegetables
Peel and cube your butternut squash, then peel and chop the onion and carrots.
Step 2: Simmer the Vegetables
In a large pot, add the butternut squash, onions, carrots, and chicken broth. Heat over medium heat until the soup beings to simmer. Reduce the heat to low and simmer uncovered until the vegetables are very soft.
Step 3: Blend the Soup
Remove the soup from the heat and blend it until smooth using an immersion blender. You can also puree the soup in a blender in small batches.
Step 4: Add the Butter and Cream
Return the soup back to the pot and add the butter and whipping cream, stirring until well blended.
Hint: Although you can puree this soup in a blender, we highly recommend using an immersion blender to keep things simple.
If you want to personalize this easy butternut squash soup or simply mix things up a bit, we have a few ideas that you might like.
Make it Sweeter – If you prefer a sweeter butternut squash soup such as that served at Panera, simply add a bit of brown sugar to the soup.
Add Apples – For even more fall flavor, add one peeled, cored, and chopped apple. Use a sweet apple for this recipe.
Add Some Spice – This soup is so perfectly fall, it lends itself well to fall flavors. Try adding nutmeg, cinnamon, cardamom, or the like to this soup to give it an extra kick of fall.
This soup will keep well in an air-tight container in the refrigerator for about 4 or 5 days. For longer storage, you can freeze this soup for up to 3 months.
This is one of the simplest soup recipes you’ll ever make, but that doesn’t mean there aren’t some little tidbits to know that will make things even better. Follow these tips to make the best possible butternut squash soup.
Keep Everything Small – You’ll either be blending this soup with an emulsion blender or pureeing it in a blender. In either case, the smaller the chunks of vegetables, the easier it will be to do that.
Very Soft Vegetables – Speaking of easy blending, be sure you cook your soup until the vegetables are extremely soft, almost to the point of falling apart. That makes the blending process easier and the soup as smooth as possible.
Peel Your Carrots – A lot of people don’t peel their carrots these days. They want the extra fiber and vitamins and minerals in the skin. For this recipe, however, peeling is a must. The skin won’t blend well.
More Soup Recipes
If you love soup as much as we do, we have a few more recipes that we think you’ll enjoy.
How long will this soup last?
You can store this soup in the refrigerator for up to 4 days or in the freezer for up to 3 months.
How do I freeze this soup?
Let the soup chill completely, and then ladle it into air-tight, freezer-safe containers. Be sure to leave about an inch of headspace for the soup to expand.
How do I reheat the soup?
To reheat, simply run hot water on the outside of the container to release the soup. Put the frozen soup in a pot and heat it on medium-low until it’s hot.
What can I serve with this soup?
This soup is so hearty, it’s a full meal. Serve it with crusty bread or croutons for a satisfying meal.
I want to add apples to this soup? What kind should I use?
Any sweet apple will work in this soup. Just be sure it’s a sweet apple. Granny Smith is not the way to go for this recipe.
What can I top this soup with?
You can add a dollop of sour cream to the soup when serving. You can also try sprinkling ground black pepper, brown sugar, or cinnamon on the top.
Why is my soup lumpy?
You didn’t blend it enough. When blending this soup, be sure you get all the little chunks. Really work that immersion blender. If you’re using a blender to puree the soup, be sure to do it in small batches so the process is more efficient.
Easy Butternut Squash Soup
Ready to get started? This easy soup is a must make to keep you warm and cozy. Butternut squash is always in season so this soup is perfect year round! Remember that you can print this recipe if you’d like and cook away.
OTHER RECIPES YOU WILL LOVE:
Easy Butternut Squash soup
- 3 pounds butternut squash, cubed and peeled (approximately 8 cups)
- 1 medium onion, peeled and chopped
- 2 large carrots, peeled and chopped
- 32 ounces reduced sodium chicken broth or stock
- 2 tablespoons butter
- 1/2 cup whipping cream (heavy cream)
- Salt to taste
- Optional toppings: sour cream, ground black pepper, brown sugar, cinnamon
- In a large pot, combine the butternut squash, onions, carrots, and chicken broth. Heat over medium heat until the soup begins to simmer. Simmer the soup uncovered for 45 minutes until the vegetables are very soft.
- Remove the pot from the heat. Carefully blend the soup with an immersion blender until smooth (or puree in a blender in small batches, then transfer back to the pot).
- Stir in the butter until melted then add the cream and stir the soup until well blended. Add salt to taste.
- Serve the soup hot with sour cream or other toppings if desired.