This easy butternut squash soup combines sweet squash, garlic, heavy cream, and Parmesan for a rich flavor. Dried spices keep the prep simple while delivering depth comparable to more elaborate recipes.
Soups are pure comfort. I love onion soup, cauliflower soup, and cabbage soup, and this butternut squash soup is one of my favorites. Parmesan adds depth and subtle texture, while a touch of heavy cream gives the soup its signature silkiness without overpowering the squash. Elegant enough for a fine dining menu, this soup is surprisingly easy to make at home.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Butternut squash: It's easiest to use pre-cubed packaged squash.
- Chicken broth: I use store-bought reduced-sodium chicken broth. When I have homemade chicken broth, I use that.
- To season: Kosher salt, black pepper, garlic powder, onion powder, and dried thyme.
- Heavy cream: ¼ cup is all it takes to add a silky creaminess to the soup. You could add a little more, up to ½ cup, if you wish.
- Parmesan: Please use finely grated parmesan and not coarsely shredded.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cook cubed butternut squash in chicken broth and spices.
Blend the soup with an immersion blender right in the stockpot.
Add the dairy ingredients - heavy cream and Parmesan cheese. Those add flavor and creaminess. Serve immediately.
Great recipe! Me and my husband really enjoyed it and it is filling as a meal.
Judy
Read more comments
Great recipe! Me and my husband really enjoyed it and it is filling as a meal.Tip: Achieving The Perfect Thickness
A ratio of four cups of squash to two cups of broth works well to produce a thick soup. The heavy cream and Parmesan further help to thicken it. But if you make it and are dissatisfied with its thickness, you can add 2 extra tablespoons of heavy cream and Parmesan.
Sometimes, the opposite can happen, and the soup is too thick. If this is the issue, it's easy to fix. Simply stir in an extra ½ cup of warm broth.
Recipe FAQs
Yes. Frozen squash can release a bit more water as it cooks, resulting in a slightly thinner texture. Cook it straight from frozen and simmer the soup uncovered to allow excess liquid to evaporate.
You can use canned coconut milk. Make sure it's full-fat coconut milk, and mix it well before using it.
You can use vegetable broth, but chicken broth is richer and more flavorful.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. You can also freeze the cooled soup for up to three months. Thaw it overnight in the fridge before reheating.
Reheat the soup gently, covered, in the microwave, making sure it doesn't reach a boiling temperature. You can also reheat it on the stovetop over low heat, stirring frequently and avoiding boiling it.
Serving Suggestions
I usually serve this soup as an appetizer, but it's so rich and filling that you can easily serve it as a main course.
When I serve it as a main course, I add biscuits, bread, or crackers on the side, as shown in the photo below.
Another excellent way to turn it into a filling main course is to mix shredded poached chicken breast into the soup, as shown in the image below.
Recipe Card
Creamy Butternut Squash Soup
Video
Ingredients
- 2 cups reduced-sodium chicken broth
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon dried thyme
- 4 cups butternut squash - cubed; 20 ounces
- ¼ cup heavy cream
- ¼ cup Parmesan cheese - grated, not shredded
Instructions
- In a medium stockpot, whisk the chicken broth, kosher salt, black pepper, garlic powder, onion powder, and dried thyme.2 cups reduced-sodium chicken broth, 1 teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon dried thyme
- Add the butternut squash. Bring to a boil over high heat (this should take about 5 minutes), then lower the heat to medium, cover, and cook until the butternut squash is very tender, about 8-10 minutes.4 cups butternut squash
- Turn the heat off. Use an immersion blender to puree the soup in the stockpot (see Notes below).
- Turn the heat back on medium-low. Stir in the heavy cream and cook, uncovered, just until heated through, about 2 more minutes. Turn the heat off and stir in the Parmesan until fully melted.¼ cup heavy cream, ¼ cup Parmesan cheese
- Taste to see if you'd like to add salt or freshly ground pepper, then serve.
Notes
Blending The Soup
If you like pureed soups and make them often, I highly recommend purchasing an immersion blender. If you don't own one, working in at least two batches, carefully transfer the hot soup to your stand blender. Blend each batch until completely smooth and transfer it to a bowl. When all batches are done, return the pureed soup to the pot and proceed with the recipe. When using a stand blender, never fill your blender past the maximum fill line. It's best to fill it no more than half full. If the lid wasn't designed to allow steam to escape, remove the centerpiece and drape a clean towel over the lid. You can hold down the lid when blending to prevent it from being pushed off, but do so without placing your hand or face over the hot steam.Thickening the Soup
After some trial and error, I have found that a ratio of four cups (20 ounces) of squash to 2 cups of broth works well to produce thick, silky soup without any flour. The heavy cream and Parmesan further help to thicken the soup. But if you make it and are dissatisfied with how thick it is, you have two options:- Check the soup after blending and before adding the cream and Parmesan. If it seems too thin, simmer it uncovered for a few more minutes to allow more liquid to evaporate, then add the cream and Parmesan.
- Add 2-4 extra tablespoons of heavy cream and/or 2 extra tablespoons of Parmesan.
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. You can also freeze the cooled soup for up to three months. Thaw it overnight in the fridge before reheating. Reheat the soup gently, covered, in the microwave, making sure it doesn't reach a boiling temperature. You can also reheat it on the stovetop over low heat, stirring frequently and avoiding boiling it.Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Kristin says
Delicious soup. Really enjoyed it.
Vered DeLeeuw says
Wonderful, Kristin! Thank you so much for the review.
JoAnn says
What's for dinner tonight? Easy. Check healthyrecipesblogs.com & my pantry - it really is that simple! Thank you for another delicious recipe that my little grandsons liked too. The small amount of cream makes it - don't skip.
Vered DeLeeuw says
Dear JoAnn, it's so good to see another review from you, and this one absolutely made my day!
Many thanks for trusting my recipes and reviewing them. I appreciate it.
Pam Singer says
#1 - Could I substitute vegetable stock for the chicken broth, thereby keeping it acceptable to vegetarians?
#2 - Could I substitute evaporated skimmed milk for the heavy cream, thereby reducing the calorie count and fat in the recipe?
Vered DeLeeuw says
Hi Pam,
You can make both substitutions, but the soup will be noticeably lighter and less rich/creamy than the original version.
To help prevent the evaporated milk from curdling, stir it in at the very end after blending, keep the heat on low, and don't let the soup boil once the milk is added.
Mary Perry says
This soup was so, so good!
Vered DeLeeuw says
Glad you liked it, Mary! Many thanks for the review.
Patty Haag says
This is the best butternut squash soup recipe!! Thank you!!! I will be making this all fall and winter long!
Vered DeLeeuw says
Thank you so much, Patty! I'm thrilled you enjoyed it. This soup is one of my favorite fall/winter dishes too, and I love that you'll be making it all season long. Appreciate you taking the time to leave a comment!
Judy says
Great recipe! Me and my husband really enjoyed it and it is filling as a meal. What did you garnish yours with in the picture? It that bacon and green onions?
Vered DeLeeuw says
Glad you liked it, Judy! The garnishes are chives and red pepper flakes. 🙂