Creamy Butternut Squash Soup
Every spoonful is creamy, dreamy, and full of fall flavor.
By Ree Drummond
Jump to recipe
Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
1 hr
I love butternut squarsh, by garsh—especially when it’s whirled into a rich, velvety soup like this one. Roasting the squash with onion and garlic is where the magic happens: The vegetables caramelize and their natural sweetness intensifies, giving the soup a deeper, more delicious flavor. Of course, the heavy cream doesn’t hurt either. It adds amazing richness and gives the soup a luscious, silky-smooth texture.
You can serve the soup with just a hunk of crusty bread (like this no-knead bread), but if you want to take it over the top, the parmesan croutons in this recipe are worth the few extra minutes. The creamy soup combined with the crunchy croutons is a beautiful thing, I tell ya.
Here are some tips on how to cut up a butternut squash if you need ‘em, or skip the whole thing and buy precut butternut squash from the grocery store. Whatever you do, just be sure to put this on your list of fall soups to make the second temperatures start to dip!
How long does butternut squash soup last in the fridge?
Leftover soup will keep in an airtight container in the refrigerator for up to 4 days. It’ll thicken slightly as it chills, but you can thin it with a splash of broth or cream while reheating if you like. Store the croutons in a separate airtight container or zip-top bag at room temperature for up to 3 days.
Can you freeze butternut squash soup?
Yes! Freeze the cooled soup in an airtight container for up to 3 months. Thaw it overnight in the refrigerator, then reheat it gently on the stove. The cooled croutons can also be frozen for up to 3 months. Recrisp them straight from frozen in a 350-degree Fahrenheit oven for 5 to 10 minutes before serving.
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Ingredients
For the soup:
- 4 cups cubed butternut squash (about two 10- to 13-ounce packages of pre-cut squash or a cut-up 2 1/2-pound squash)
- 1 large onion, cut into 2-inch pieces
- 4 garlic cloves, unpeeled
- 2 Tbsp. melted salted butter or olive oil
- 1 tsp. black pepper, plus more to taste
- 2 1/2 tsp. kosher salt, plus more to taste
- 2 1/2 cups low-sodium chicken or vegetable broth
- 2 tsp. roughly chopped fresh sage leaves
- 3/4 cup heavy cream, plus more for serving
- 1 Tbsp. sherry vinegar
- 1/4 tsp. freshly grated nutmeg
For the croutons:
- 4 oz. crusty French bread (about 1/4 loaf), cut into 1-inch cubes
- 1 Tbsp. melted salted butter or olive oil
- 2 Tbsp. grated parmesan cheese
- 1/4 tsp. garlic powder
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
Directions
- Step 1For the soup: Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 450°F. Line 2 baking sheets with parchment paper.
- Step 2Spread the squash, onion, and garlic on one of the prepared baking sheets, drizzle with the melted butter, and sprinkle with the pepper and 1 ½ teaspoons of the salt. Toss to coat evenly. Roast on the upper rack, stirring twice, until the squash is lightly golden, 35 to 40 minutes. When cool enough to handle, remove the skins from the garlic.
- Step 3For the croutons: Meanwhile, toss the bread, melted butter, parmesan, garlic powder, salt, and pepper in a large bowl. Spread the bread on the second prepared baking sheet and bake on the lower rack until golden brown and crisp, 10 to 12 minutes. Allow to cool completely.
- Step 4Transfer the roasted vegetable mixture to a large Dutch oven. Add the chicken broth, sage, and remaining 1 teaspoon salt and bring to a boil over medium-high heat. Reduce to a simmer and cook until the squash is very tender, about 10 minutes.
- Step 5Puree the soup with an immersion blender or countertop blender, in batches if necessary, until smooth. Return the soup to the pot, if necessary, and stir in the heavy cream, sherry vinegar, and nutmeg. Add salt and pepper to taste.
- Step 6Serve the soup topped with a swirl of heavy cream, some pepper, and the croutons.
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