If there’s one thing that screams cozy fall evenings to me, it’s a big bowl of creamy butternut squash soup. I still remember the first time I made it—the kids thought I had somehow managed to “hide dessert in a soup” because of its silky texture and naturally sweet flavor. And honestly? They weren’t wrong! This recipe is wholesome comfort food at its finest, with just the right hint of spice to keep things interesting.
Whether you’re chasing picky eaters around the table, juggling a workday, or just looking for something nourishing (without spending hours in the kitchen), this recipe has your back.
Table of Contents
Why You’ll Love This Creamy Butternut Squash Soup
- It’s velvety smooth without being heavy.
- Quick prep: only 10 minutes of hands-on time.
- Freezer-friendly for busy weeknights.
- Feels fancy but is totally doable for a Tuesday night.
What Does Creamy Butternut Squash Soup Taste Like?
Think rich, slightly sweet squash balanced with a little warmth from cinnamon and cayenne. The orange zest on top brightens everything up—it’s like sunshine in a bowl.
Ingredients You’ll Need for Creamy Butternut Squash Soup
When it comes to making the best creamy butternut squash soup, a little prep goes a long way. Here’s what you’ll need, plus some helpful notes on why each ingredient matters:
- 2 pounds butternut squash, cubed – This is the star of the show! You can peel and chop a whole squash, but I’ll be honest—I often grab the pre-cubed version from the grocery store to save time (busy mom hack right here). Roasting it first brings out that nutty sweetness and gives the soup its velvety body.
- 2 cups chicken or vegetable broth – Both work beautifully. Chicken broth adds richness, while vegetable broth keeps it vegetarian-friendly. If you love veggie-based soups, you might also enjoy my Hearty Lentil and Potato Soup—another cozy option for chilly nights.
- 3 tablespoons olive oil, divided – Olive oil is our roasting and sautéing hero here. It helps caramelize the squash in the oven and gives the garlic and shallots just the right amount of sizzle in the pot.
- 1 garlic clove, chopped – Just one clove adds depth without overpowering the delicate squash flavor. If you’re a garlic lover, feel free to sneak in another.
- 1 shallot, chopped – Shallots are like onions’ sweeter, milder cousins. They give this soup a gentle, savory backbone that balances out the squash’s natural sweetness.
- 1 (12 oz.) can evaporated milk – Instead of heavy cream, evaporated milk keeps the soup creamy but light enough for everyday meals. It’s a great way to achieve that luxurious texture without being too heavy.
- ¼ teaspoon ground cinnamon – Cinnamon adds a cozy, almost dessert-like warmth that makes this soup shine. Don’t worry, it’s subtle—not like a pumpkin pie in a bowl.
- ¼ teaspoon cayenne pepper – Just enough to give a whisper of heat. If your family doesn’t love spice, you can leave it out or replace it with smoked paprika for a milder kick.
- Salt and freshly cracked black pepper – Don’t skip this! The right seasoning transforms squash from bland to brilliant. Start small and adjust to taste.
- Fresh orange zest (for garnish) – This is my favorite finishing touch. It lifts the flavors and makes every spoonful taste brighter. A little sprinkle on top is like adding sunshine to your soup.
Step-by-Step Instructions for Making Creamy Butternut Squash Soup
This recipe is simple, but the steps are important if you want that restaurant-quality, silky finish. Here’s exactly how to do it:
Step 1: Roast the Butternut Squash
- Preheat your oven to 400°F.
- Spread the cubed butternut squash on a baking sheet (line it with parchment paper if you hate scrubbing pans later).
- Drizzle with 2 tablespoons of olive oil, then sprinkle generously with salt and pepper. Toss everything so the squash gets evenly coated.
- Roast for 25–30 minutes, stirring once or twice halfway through. You’ll know it’s ready when the edges are caramelized and a fork slides through the squash easily.
💡 Roasting isn’t just about softening the squash—it gives your creamy butternut squash soup a deep, naturally sweet flavor. Think of it like roasting marshmallows; you want that golden touch.
Step 2: Blend the Base
- Once roasted, carefully add the squash to a blender.
- Pour in 2 cups of broth (chicken or vegetable—your choice).
- Blend on high until completely smooth and creamy. This is where the magic begins—you’ll already see that velvety soup texture forming.
👉 Pro Tip: If you’re nervous about hot ingredients in a blender, let the squash cool slightly first. Or, use an immersion blender directly in the pot for fewer dishes.
Step 3: Sauté the Aromatics
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
- Add the chopped garlic and shallot. Cook for about 2–3 minutes, stirring often, until fragrant and softened. This step lays down a savory foundation that balances the sweetness of the squash.
If you’re a fan of rich, aromatic bases, you’ll also love how it works in my Tomato Tortellini Soup—it’s another comfort food favorite.
Step 4: Combine Everything
- Pour the blended squash mixture into the pot with the garlic and shallots.
- Stir in the evaporated milk, cinnamon, and cayenne pepper.
- Add more salt and pepper to taste. At this point, your kitchen will smell like fall has moved in and unpacked its bags.
Step 5: Simmer and Finish
- Let the soup cook for another 5 minutes, stirring occasionally, until everything is hot and well combined.
- Taste and adjust seasoning—sometimes a pinch more salt makes all the difference.
- Right before serving, sprinkle with a little fresh orange zest. It’s a small detail, but it completely brightens the flavor.
Step 6: Serve and Enjoy
- Ladle the soup into bowls.
- Optional toppings: pumpkin seeds, croutons, a drizzle of cream, or crispy chickpeas for crunch.
This soup pairs beautifully with crusty bread or even a grilled cheese sandwich (the ultimate cozy combo). And if you’re in the mood for a soup dinner spread, try serving it alongside my Cheeseburger Macaroni Soup for a fun, family-friendly mix.
Tips and Tricks for Perfect Creamy Butternut Squash Soup
- Don’t skip roasting! It deepens the flavor and caramelizes the squash’s natural sweetness.
- Make it dairy-free: Swap evaporated milk for coconut milk. Adds a subtle tropical note!
- Spice it up: Love heat? Add an extra pinch of cayenne or even a dash of chili flakes.
- Freezer win: Cool completely before storing in freezer bags—perfect for up to 3 months.
- Texture tip: Want it extra smooth? Let your blender run for a full minute.
Storage for Creamy Butternut Squash Soup
- Fridge: Store in airtight containers for up to 4 days.
- Freezer: Freeze in individual portions for quick lunches. Just thaw overnight in the fridge and reheat gently on the stove.
FAQs
Can I make this ahead of time?
Yes! In fact, it tastes even better the next day as the flavors deepen.
Can I use frozen squash?
Absolutely—just roast a little longer if starting from frozen.
What toppings work well?
Croutons, pumpkin seeds, a swirl of cream, or even crispy chickpeas.
Conclusion
There’s something almost magical about a steaming bowl of creamy butternut squash soup—it’s comforting, nourishing, and delightfully simple. Next time you’re craving something that feels both hearty and elegant, give this recipe a try. And if your family ends up asking for seconds (like mine always does), you’ll know you’ve found your new fall favorite.
👉 If you loved this, you might also enjoy my Butternut Squash Kale and White Bean Soup or this Pumpkin Wild Rice Soup.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Creamy Butternut Squash Soup – The Best Cozy Fall Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Description
A velvety, comforting butternut squash soup made with roasted squash, creamy evaporated milk, and a hint of spice—perfect for chilly evenings.
Ingredients
2 pounds butternut squash, cubed
2 cups chicken or vegetable broth
3 tablespoons olive oil, divided
1 garlic clove, chopped
1 shallot, chopped
1 (12 oz.) can evaporated milk
1/4 teaspoon cinnamon
Salt and black pepper, to taste
1/4 teaspoon cayenne pepper
Zest of 1 orange (for garnish)
Instructions
1. Preheat oven to 400°F.
2. Toss cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper.
3. Spread the squash on a baking sheet and roast for 25–30 minutes, stirring once or twice, until tender and lightly browned.
4. Add the roasted squash and broth to a blender. Blend until smooth and creamy.
5. In a large pot, heat 1 tablespoon olive oil over medium-high heat.
6. Add chopped garlic and shallots; sauté for 2–3 minutes until fragrant and soft.
7. Pour in the pureed squash mixture, then stir in evaporated milk, cinnamon, and cayenne pepper.
8. Season with salt and pepper to taste. Cook for 5 more minutes until heated through.
9. Serve hot, garnished with orange zest.
Notes
Use vegetable broth for a vegetarian version.
Evaporated milk gives the soup creaminess without heavy cream.
Add more cayenne if you like it spicier.
For an ultra-smooth texture, blend the soup in batches and strain if desired.
Pairs beautifully with crusty bread or a grilled cheese sandwich.
