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Creamy Butternut Squash Soup


Enjoy this Creamy Butternut Squash Soup all autumn and winter long! It’s made with roasted squash and is great for meal prepping!

Written by Tara of Unsophisticook

A bowl of creamy butternut squash soup garnished with fresh rosemary.

Creating This Butternut Squash Soup Recipe

While I don’t particularly like the fall weather (I’m a warm weather girl through and through), I do so dearly love fall flavors.

One fall food that I adore is squash, and when I want a change of pace from tomato basil soup, I make this amazing creamy butternut squash soup. It’s savory, with just a hint of sweetness, and oh so satisfying on a cold day.

Pair this butternut squash soup recipe with a crusty loaf of bread machine sourdough bread or a light whole wheat baguette delicious fall meal.

Ingredients for Creamy Butternut Squash Soup

This is a butternut squash and carrot soup; I love the subtle sweetness that both vegetables lend the soup!

Here’s what you’ll need to make this recipe:

  • Butternut squash
  • Olive oil
  • White onion
  • Celery stalks
  • Carrots
  • Garlic
  • Herbs and spices
  • Dark brown sugar
  • Honey brandy
  • Water
  • Heavy cream

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

Can the Brandy Be Omitted?

The original version of this recipe calls for the addition of calvados, which is an apple brandy. I couldn’t find apple brandy, so I used a honey brandy instead, and it was amazing.

The alcohol cooks off, but if you prefer to omit it altogether, apple cider would be a good substitute in equal amounts.

A bowl of creamy butternut squash soup garnished with fresh rosemary.

How to Make Creamy Butternut Squash Soup

Now, as is true with so many good things, greatness takes time. But the good news is that the bulk of the cook time is in roasting the butternut squash, which is very hands off. In fact, you can do this a day or two ahead of time to get a head start on things if you’d like.

Here’s a look at how the butternut squash carrot soup is made:

  1. Roast the squash (instructions given in the recipe card below). Once cool enough to handle, scoop out the flesh.
  2. In a heavy-bottomed soup pot, sauté the onion, celery, and carrots in about one tablespoon of olive oil until translucent.
  3. Deglaze the pot with 1/4 cup of brandy or apple cider. Then add the garlic, bay leaves, and water. Simmer until the water has reduced by approximately one cup.
  4. Add the roasted squash, allspice, ginger, cinnamon, nutmeg, and brown sugar. Bring the mixture to a boil and then reduce to low heat and cook for 20 minutes.
  5. Remove the bay leaves and puree with an immersion blender or transfer the mixture in small batches to a blender.
  6. Whisk in the cream and heat through. Add salt to taste, and finish off the soup with 1/4 cup honey brandy or apple cider.

The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.

Butternut Squash Soup Toppings

Toppings help take this creamy butternut squash carrot soup to the next level. A few of my favorite toppings for butternut squash soup are:

What to Serve with Butternut Squash Soup

Not sure what goes well with butternut squash soup? Here are some sides I recommend:

More Butternut Squash Recipes:

Butternut Squash and Kale Quinoa Stuffing is a fantastic vegetarian and gluten-free stuffing recipe loaded with tons of veggies and flavors.

Made with three types of cheese, this baked Butternut Mac and Cheese recipe is ready in just 40 minutes! Perfect for family get togethers and holidays!

This Roasted Butternut Squash Salad is so full of color! The sweet and salty bites of squash pair well with the juicy pomegranate arils and the bold Roquefort cheese.

Roasted butternut squash, roasted corn, and fire roasted tomatoes pair with black beans in this hearty, 7-ingredient Vegetarian Chili recipe. Trust me, you’re going to love this butternut squash chili!

This Butternut Squash Sauce is a little unexpected and is so flavorful that it can win over almost any squash hater. Pair it with a salad and you’ve got a quick weeknight meal!

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Creamy Butternut Squash Soup

Creamy Butternut Squash Soup

Yield: 8-10 servings
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

Enjoy this Creamy Butternut Squash Soup all autumn and winter long! It's made with roasted squash and is great for meal prepping!

Ingredients

  • 4 medium butternut squash
  • 2 tablespoons olive oil, divided
  • 1 medium white onion, chopped
  • 5 celery stalks, chopped
  • 3 large carrots, peeled and chopped
  • 1 tablespoon garlic chopped
  • 4 bay leaves
  • 1 tablespoon allspice
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/4 cup dark brown sugar
  • 1/2 cup honey brandy, divided (can substitute apple cider)
  • 5 cups water
  • 1 1/2 cups heavy cream
  • kosher salt, to taste

Instructions

To roast the squash:

  1. Preheat the oven to 375 degrees F.
  2. Cut off the stem from the butternut squash, and then cut them in half and scoop out the seeds.
  3. Brush the cut sides with about 1 tablespoon of olive oil, and place them on a baking sheet cut side down.
  4. Bake at 375 degrees for approximately 90 minutes, until the skin is blistering and the squash is very soft.
  5. Cool and scoop out the flesh.

For the soup:

  1. In a heavy-bottomed soup pot, sauté the onion, celery, and carrots in about one tablespoon of olive oil until translucent.
  2. Deglaze the pot with 1/4 cup of brandy or apple cider. Then add the garlic, bay leaves, and water. Simmer until the water has reduced by approximately one cup.
  3. Add the roasted squash, allspice, ginger, cinnamon, nutmeg, and brown sugar. Bring the mixture to a boil and then reduce to low heat and cook for 20 minutes.
  4. Remove the bay leaves and puree with an immersion blender or transfer the mixture in small batches to a blender.
  5. Whisk in the cream and heat through. Add salt to taste, and finish off the soup with 1/4 cup honey brandy or apple cider.

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Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 274Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 6gCholesterol 40mgSodium 104mgCarbohydrates 32gFiber 4gSugar 22gProtein 2g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Karen Levinsohn

Thursday 28th of November 2013

How much is 4 medium squash? I have 6 lbs?

Katrina @ Warm Vanilla Sugar

Friday 8th of November 2013

This soup looks perfect! Love!

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