This Butternut Squash Soup recipe is creamy, buttery, and a subtle balance between sweet and savory. And it’s ready in well under an hour!
More Soup Recipes
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Italian Sausage Soup
This easy butternut squash soup is simple to make, and I reach for this recipe often in the cold weather months.
This recipe is not spicy, neither is it herby, so the butternut shines through beautifully. It’s the ultimate comfort food ingredient in cool weather.
My favorite way to serve it is with a swirl of heavy cream and garlic crostini for dipping. So good!
Table of Contents
Butternut Squash Soup Ingredients
Butternut squash: I used fresh whole butternut squash in this recipe, but you can use store-bought chunks to save time on peeling and deseeding.
Butter: I always use butter in my soup recipes, because it adds a rich, creamy luxurious texture, especially to smooth soups. Olive oil is a good option too.
Leeks: In this recipe, I prefer to use the white parts of leeks for their intense onion flavor. Use onions if you don’t have leeks on hand. (Where I live, the stores are constantly out of leeks!)
Garlic: Fresh garlic is best in this soup. Garlic powder or paste are acceptable swap outs if fresh isn’t an option.
Chicken stock: I use chicken stock cubes because it’s what’s most common in my area, but bouillon and readymade broth are fine too. Don’t skip this ingredient – it’s what makes butternut squash soup actually taste like butternut squash. Your soup will be too flat and possibly sweet if you omit it.
Salt: To taste. You may need more or less, depending on the salt content of your chicken stock.
Black pepper (coarse): I love the burst of peppery flavor you get when biting on a bit of coarsely ground black peppercorn – it compliments the butternut and cream so well in this recipe.
Heavy cream (optional): This basic recipe doesn’t require heavy cream, but I highly recommend it. It’ll make your butternut soup so luxuriously rich.
How to make Butternut Squash Soup
Step 1: Saute The Leeks
In a large soup pot over medium heat, melt the butter.
Add in the garlic and saute for 30 seconds to 1 minute.
Step 2: Cook The Butternut
Toss the butternut squash chunks in and mix with the garlic and leeks.
Turn up the heat to high, add the chicken stock, and bring up to a boil.
Once boiling, turn down the heat to medium or medium-high, and let the soup cook at a rolling boil for about 30 to 40 minutes, and the butter is soft and tender.
Step 3: Blend And Serve The Creamy Butternut Soup
Remove from the heat, and add the soup to a blender. Blend until smooth.
Serve hot, topped with a sprinkle of black pepper and a swirl of heavy cream.
Butternut Soup Recipe Tips
The butter is one of the key ingredients in this creamy butternut soup.
Sauteeing the garlic and leeks in the butter gives this butternut squash soup its classic flavor.
You can add shallots, turmeric, ginger, paprika, cayenne pepper, or even freshly squeezed orange juice, depending on your liking.
Make batches of this butternut squash soup recipe and save it in the freezer for a quick anytime meal.
This soup can be a bit boring because it doesn’t contain too many competing textures or flavors, so you may want to add flavored croutons or roasted pumpkin seeds for a fancier looking and tasting butternut squash soup.
Storing Butternut Squash Soup
Allow the soup to cool completely and store the leftovers in the fridge in an airtight container for up to 3 days.
Or freeze it in convenient, soup bowl sized portions for up to 3 months.
Reheat individual portions in the microwave until heated through.
I hope you love this simple butternut soup as much as I do. Let me know how this simple butternut soup turns out for you!
Simple Butternut Squash Soup
Ingredients
- 1 butternut squash large, seeds removed and cubed
- 1 Tbsp butter
- 2 garlic cloves finely chopped
- 3-5 leeks depending on size (white parts only)
- Salt to taste
- 4 cups chicken stock
- Freshly ground black pepper to taste
Instructions
- In a large soup pot over medium heat, melt the butter.
- Add in the garlic and saute for 30 seconds to 1 minute.
- Toss the butternut squash chunks in and mix with the garlic and leeks.
- Turn up the heat to high, add the chicken stock, and bring up to a boil.
- Once boiling, turn down the heat to medium or medium-high, and let the soup cook at a rolling boil for about 30 to 40 minutes, and the butter is soft and tender.
- Remove from the heat, and add the soup to a blender. Blend until smooth.
- Serve hot, topped with a sprinkle of black pepper and a swirl of heavy cream.
