Creamy Butternut Squash Soup is my go-to easy lunch or dinner during late summer and into winter.
We grow butternut squash in our garden and this year I am going on three crops and I only planted once! It’s a good thing that butternut squashes keep for a long time. Needless to say, my kids love butternut squash recipes!
Let’s make Creamy Butternut Squash Soup
I use a stick blender when blending my soup during the final step for a smooth texture. You could also use a regular countertop blender to make our Creamy Butternut Squash Soup, just blend in 3-4 batches.
Either way, be careful of hot splatters! I like to serve this butternut recipe with french bread and a salad for a complete meal that will fill my kids’ tummies.
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Creamy Butternut Squash Soup Ingredients
- 2 Tablespoons butter
- 3.5-4 cups butternut squash, peeled and cubed
- 3 carrots, chopped
- 1/2 cup sweet onion, chopped
- 4 cups chicken broth
- 1/2 cup heavy whipping cream
- 4-5 sage leaves, chopped
- salt, to taste
Directions in making Creamy Butternut Squash Soup
Step 1
In a heavy pot, gently melt butter.
Step 2
Add butternut squash, carrots, and onion. Saute for 10-12 minutes.
Step 3
Add chicken broth and heat to a boil. Cover and simmer for 20 minutes or until carrots and squash are soft.
Step 4
Remove from heat. Stir in chopped sage and heavy whipping cream. Using a stick blender, very carefully blend until smooth.
Step 5
Transfer to a bowl and serve while hot!
How to serve Creamy Butternut Squash soup
This soup also tastes great cold so feel free to make it a day or two ahead, cool in the refrigerator, and then serve on a warmer night.
Creamy Butternut Squash Soup Recipe
This creamy butternut squash soup recipe is my go-to comfort food not just because butternut squash is easy to grow, but also because it's very versatile! You may cook it on a cold night, or serve it on a warm night by cooling it in the fridge. Get the ingredients and let's get cooking!
Ingredients
- 2 Tablespoons butter
- 3.5-4 cups butternut squash, peeled and cubed
- 3 carrots, chopped
- 1/2 cup sweet onion, chopped
- 4 cups chicken broth
- 1/2 cup heavy whipping cream
- 4-5 sage leaves, chopped
- salt, to taste
Instructions
- Melt butter in a pot.
- Add butternut squash, carrots, and onion. Saute for 10-12 minutes.
- Add chicken broth and heat to a boil. Cover and simmer for 20 minutes or until carrots and squash are soft.
- Remove from heat. Stir in chopped sage and heavy whipping cream. Using a stick blender, very carefully blend until smooth.
- Serve hot or cold, depending on the weather, and enjoy!
Try more soups recipes for your family
- 8 Can Mountain Soup is another easy and yummy soup to try…and you guessed it–you’ll need eight cans to make it.
- We have the best best acorn squash recipe that you have to try!
- You’re gonna love this instant pot beef stew recipe.
- Try this easy Irish Stew recipe!
Have you tried our creamy butternut squash soup? How did your family love it?
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