Creamy Butternut Squash Soup

Creamy butternut squash soup with a hint of nutmeg! Perfect for fall….

Creamy Butternut Squash Soup recipe

Creamy Butternut Squash Soup

Creamy butternut squash soup is one of my favorite soups for fall. I always make homemade chicken broth when I make butternut squash soup and real heavy cream. I don’t make it very often so I when I do it is a real treat. I am so much more likely to cube up my squash and roast it in the oven. Butternut squash is such a versatile squash, you can use it in soups, pasta, or as a savory side dish.

If you have never roasted squash before you peel if first and take out the seeds. Cut the squash into cubes and add a couple tablespoons of olive oil and sea salt. Then you put the squash on a cookie sheet and bake it at 400 degrees until tender, about 30 minutes. This is a great way to do the squash for this soup if you want to take it up a level. Roasting squash first brings out the sweetness in it. Sometimes when I am serving it as a side dish in the last 10 minutes I will put some fresh chopped herbs in with it. I really love sage and butternut squash together. It pairs well together.

Creamy Butternut Squash Soup
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4 - 6
Creamy butternut squash soup with a hint of nutmeg! Perfect for fall....
  • 1 (2 to 3 pound) butternut squash, peeled and seeded
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 6 cups chicken stock
  • Nutmeg
  • Salt and freshly ground black pepper
  • 1 cup heavy cream
  • parmesan cheese if desired to serve
  1. Cut squash into 1-inch chunks. Melt the butter in a large pan. Add the onion and cook about 5 minutes until it starts to turn translucent. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
  2. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Add cream and season with salt, pepper and nutmeg.
  3. Serve with parmesan cheese if desired.



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