This is the perfect, most delicious way to use up butternut squash in the fall! Butternut Squash Soup with Cream Cheese is guaranteed creamy, packed with comforting flavor and super easy to prepare. Great dinner option any night of the week!
Original recipe posted: October 2018 | Recipe updated: October 2019
One of the first recipes I ever put up on my blog was this delicious Butternut Squash Soup. It was a comforting fall soup then and it still is today. That face (in the below video) I make when I see the total creamy goodness pours out of the blender? That is no joke. It was even creamier than I remembered and oohhh so good.
Although this squash is technically a fruit, we still treat it like a vegetable and you can enjoy roasting it, sauteing it up on the stove like you do your fave vegetables or pureeing it.
LEARN TO MAKE DELICIOUS BUTTERNUT SQUASH SOUP WITH THIS EASY TUTORIAL
HOW TO MAKE CREAMY BUTTERNUT SQUASH SOUP
This seasonal soup recipe is always delicious!
Heat the butter in a large skillet or Dutch oven over medium heat. Add onions and cook until soft and fragrant, about 3 minutes. Add butternut squash, water, bouillon cubes, salt, pepper and cayenne pepper. Bring to a boil, then reduce to a simmer over medium heat. Let simmer for 30 minutes (stirring occasionally), or until the squash is tender.
Remove pan from the heat and add the cream cheese. Stir until cheese is melted. Let cool for 10 minutes.
Add soup to a blender or food processor and puree until smooth and creamy. An immersion blender works, too! Pour back into the skillet/Dutch oven and heat over medium heat until just warmed through (do not boil).
Serve immediately and top with sour cream and/or extra cayenne pepper, if desired.
Try adding an extra 1/4 teaspoon cayenne pepper and a few cloves of garlic. It’s tasty and the perfect kick to a favorite meal!
Different versions of the soup call for different spices, including a combination of some of the following: cayenne pepper, salt, black pepper, marjoram, allspice, paprika, nutmeg and ginger.
Replace the water and bouillon cubes with 3 cups of chicken stock or chicken broth, if desired.
Replace the butter with 1/4 cup olive oil, if desired.
DO YOU NEED TO PEEL BUTTERNUT SQUASH FOR SOUP
Yes! The skin on butternut squash is tough and unappetizing, so grab your peeler. I’m here to help you get to the flesh that will make your soup and your life a little more delicious. Then you can cut the squash into pieces.
HOW TO PEEL AND CUBE BUTTERNUT SQUASH
Place the squash on its side on top of a cutting board and cut top and bottom ends off. Discard.
Use a potato peeler to remove the skin away from the squash, all the way around.
Stand it on its end and cut the squash down the center lengthwise.
Use a spoon to scoop out the seeds toward the fat part of the squash. Discard.
Turn the peeled butternut squash halves over so the flat sides are on the cutting board.
Slice each half lengthwise into 1-inch strips, then crosswise into 1-inch strips. Lay slices flat and cut another set of lengthwise cuts to create cubes.
The squash is now ready to roast or to use in your favorite recipe!
This recipe is made to be served right from the stove. If you want to make it ahead of time for a meal, then you can prepare it up to 3 days in advance and then seal it in an air tight container.
This soup also freezes really well so that you can enjoy the fruit of your labor in a month or two! Feel free to freeze it up to 3 months down the line.
BENEFITS OF BUTTERNUT SQUASH
Butternut squash is a starchy, winter vegetable so it’s good for you even though it is higher in carbs than a zucchini. But a cup of butternut squash offers a good source of Vitamin E, potassium and anti-oxidants. So enjoy each spoonful of this tasty meal!
DELICIOUS BUTTERNUT SQUASH RECIPES
Roasted squash is super easy and one of the most delicious ways to enjoy the winter squash (recipe below).
Roasted squash and apples is a unique but very tasty side dish that you should add to your to-make list.
WHAT TO SERVE WITH YOUR BOWL OF SOUP
Whether it’s a simple sandwich or part of your Thanksgiving meal, this Butternut Squash soup will go well with any of these recipes!
Butternut Squash Soup
- 4 tbsp salted butter cut into 4 pats
- 1/2 onion chopped
- 2 lb butternut squash peeled, cut into 1/2 in chunks
- 3 cups water
- 4 chicken bouillon cubes
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
- 8 oz cream cheese
- Heat the butter in a large skillet or Dutch oven over medium heat. Add onions and cook until soft and fragrant, about 3 minutes. Add butternut squash, water, bouillon cubes, salt, pepper and cayenne pepper. Bring to a boil, then reduce to a simmer over medium heat. Let simmer for 30 minutes (stirring occasionally), or until the squash is soft.
- Remove pan from the heat and add the cream cheese. Stir until cheese is melted. Let cool for 10 minutes. Add mixture to a blender and puree until smooth and creamy. Pour back into the skillet/Dutch oven and heat over medium heat until just warmed through (do not boil). Serve immediately and top with sour cream and/or extra cayenne pepper, if desired.