This is the perfect, most delicious way to use up butternut squash in the fall! Butternut squash soup recipe 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
Why This Recipe Works
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.
Butternut squash – A wonderful winter vegetable that can be a side dish or addition to vegetable mix or a soup flavor.
Cream cheese – Keeping the soup blended together and really creamy, this cheese does a great job of mixing the flavors together in the soup.
Web Story About Lucious Butternut Squash Soup
Be sure to enjoy Butternut Squash soup with cream cheese melted in for a creamy bowl at dinner.
How To Make Butternut Squash Soup Recipe with 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 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.
How To Add Flavor To Soup
Check out these tips to learn how to add flavor to your next batch of soup!
What To Serve With Soup
Soup is an easy, comforting meal to prepare for dinner any time of the year. But what do you serve alongside it? Click over for 33 delicious ideas about what to serve with soup.
What To Serve With Butternut Squash
- Baked Chicken and Sweet Potatoes Recipes – 7 Delicious Ideas!
- Read on for 23 delicious ideas about what to serve with butternut squash soup!
- Peruse this post about What To Serve With Sweet Potatoes because most of these recommendations will apply to squash, as well!
- The BEST Meatloaf you’ll ever eat.
- A heaping bowl of my famous chili is the perfect pair! Or go the easy route and make this 3-can chili instead.
- Chicken pot pie made in your crockpot tastes sooo good alongside a serving of roasted squash!
- Baked meatballs are super easy to make and the best food to company roasted veggies and potatoes of any variety.
Do You Need to Peel Butternut Squash
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 Cut Butternut Squash
See these super easy step-by-step instructions for how to cut butternut squash EASILY. Then you’ll have gobs of delicious squash flesh on your hands to cook with!
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!
How To Store Leftovers
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.
FAQ About Butternut Squash
Fungal fruiting bodies can appear on the vegetable that might appear as black specks in a ring or bronzed, irregular patches. If they don’t overtake the entire vegetable, you can cut off the offending part and enjoy the rest.
Both vegetables are good for you in moderation. They have antioxidants like beta-carotene and a good source of vitamins and minerals. However, sweet potatoes have double the calories and carbs that squash does so be sure to eat an appropriate portion for your diet.
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!
If just a small section of the vegetable is squishy, cut off the offending part and use the rest. If it’s the majority of the ingredient, then throw it away.
More Butternut Squash Recipes
- If you want to add apples to the mix, follow this roasted butternut squash and apples recipe instead!
- Butternut squash soup is guaranteed creamy, packed with comforting flavor and super easy to prepare.
- Consider roasting and mashing them and using it in place of sweet potatoes in your next sweet potato casserole.
- Use equal parts mashed squash and mashed sweet potatoes as a replacement for pumpkin puree in your next pumpkin dish!
- Also consider replacing mashed squash for pumpkin puree in this delicious pumpkin mac and cheese recipe! Replace elbow macaroni with any type of pasta.
Will you help add value to Pip and Ebby?
If you make this recipe and love it, stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!
Butternut Squash Soup Recipe With Cream Cheese
- 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.