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Creamy Butternut Squash Soup in soup bowl, overhead shot on wooden background.

Creamy Butternut Squash Soup

A warm bowl of creamy butternut squash soup has a way of making even the chilliest day feel brighter. With its smooth texture and naturally sweet flavor, it’s comfort food that’s both nourishing and satisfying. This version blends two types of squash with a touch of creaminess for a soup that’s rich in flavor, simple to make, and perfect for cozying up with any time of year.
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Prep Time 10 minutes
Cook Time 1 hour
Course Soup
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 butternut squash halved and seeded
  • 1 acorn squash halved and seeded
  • 2 tablespoons butter
  • 2 tablespoons avocado or olive oil
  • 1 medium onion diced
  • 4 cups vegetable broth
  • 1/3 cup brown sugar
  • 8 oz cream cheese cubed
  • 1 teaspoon salt

Instructions
 

  • Preheat your oven to 400°F (200°C). Place halved butternut and acorn squashes face down on a lightly oiled sheet pan. Roast for about 50 minutes, or until the flesh is tender and easily pierced with a fork.
  • Let the squash cool slightly before scooping out the flesh and discarding the skins.
  • In a large Dutch oven or stockpot, heat the butter and olive oil (or avocado oil) over medium heat. Add the diced onion and cook for 3–5 minutes, stirring occasionally, until translucent and fragrant.
  • Add the roasted squash, vegetable broth, brown sugar, cream cheese, and salt to the pot with the onions. Stir gently to combine.
  • Use an immersion blender to puree the soup until silky smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, blending until no chunks remain.
  • Return the soup to the pot if using a countertop blender. Warm over medium heat for about 5 minutes, stirring occasionally. Ladle into bowls.
  • Optionally, garnish with croutons, pumpkin seeds, dried cranberries, or a swirl of heavy cream for presentation and extra flavor. Enjoy!

Notes

Roast in Advance: You can roast the squash up to 48 hours ahead and store it in the fridge to save time on busy days.
Blend Carefully: If using a countertop blender, allow the soup to cool slightly before blending to avoid hot splatters.
Spice It Up: Add cayenne pepper, curry powder, or cinnamon for a unique twist.
Thin if Needed: If the soup is thicker than you like, stir in a little extra vegetable broth after blending until you reach your desired consistency.