Easy butternut squash soup is ready in just 40 minutes. Only 97 calories and 8g net carbs per cup! Use coconut milk for a dairy-free option.
This creamy soup is one of my favorite soups to make in the fall and winter. In my tasty version, Parmesan cheese adds texture and flavor, while a touch of heavy cream adds silkiness and enhances the soup’s delicate flavor.
Considering it’s such an elegant and flavorful soup that you can often order in fine restaurants, it is actually very easy to make!
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty butternut squash soup. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Butternut squash: A nutritious ingredient, like all winter squashes.
Chicken broth: I use reduced-sodium chicken broth. I like the Pacific Natural brand. Sometimes when I have homemade chicken soup, I used that.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the soup could end up too salty.
Spices: Garlic powder, onion powder, and dried thyme. Make sure they are fresh! A stale spice can easily ruin a dish.
Heavy cream: 1/4 cup is all it takes to add a silky creaminess to the soup. You could add a little more if you wish, but I don’t think it’s necessary.
Parmesan: Make sure you use finely grated parmesan and not coarsely shredded.
How to make butternut squash soup from scratch
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Simply cook cubed butternut squash in some chicken broth and spices. I usually use pre-cut butternut squash cubes, available at Whole Foods and at many supermarkets. Which means this recipe is SUPER easy!
2. Then blend it with an immersion blender right in the stockpot. Or puree the soup in batches in a blender or food processor.
3. The last step is to add the dairy ingredients that add wonderful flavor and creaminess – just a little heavy cream and Parmesan cheese.
What spices do you add?
In addition to salt and pepper, I like to add garlic and onion powders, and dried thyme. Some people like to add curry powder. I haven’t tried it, but it actually sounds very good.
How to serve butternut squash soup
I usually serve it as an appetizer, but it’s so rich and filling that you can easily serve it as a main course. Simply serve it in a bowl instead of a cup, with these wonderful almond flour cheese biscuits on the side.
I need this recipe to be dairy-free and/or vegan
No problem! Simply omit the Parmesan, and use full-fat canned coconut milk instead of the heavy cream. And if you need it to be vegan, use vegetable stock instead of the chicken stock.
How many calories are in butternut squash soup?
A 1-cup serving of this butternut squash soup recipe has 97 calories, 5g of fat, 11g carbs and 3g fiber.
How to keep leftovers
I very rarely have any leftovers when making this soup. This recipe makes six 1-cup servings, and we are a family of four, so each of us enjoys 1.5 cups. But in case you do have leftovers, they should keep well in the fridge, in an airtight container, for 3-4 days.
Reheat them gently, covered, in the microwave. Make sure they don’t reach boiling temperature. You might need to thin out the leftovers with a bit of water, as the soup tends to thicken while it stands in the fridge.
More tasty soup recipes
If you love hearty soups as much as I do, you should definitely check out my soup recipes! A few of my favorites are:
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Butternut Squash Soup
- 3 cups reduced-sodium chicken broth
- 1 teaspoon coarse kosher salt (not fine table salt)
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 4 cups butternut squash, cubed (20 oz)
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream
- In a medium stockpot, whisk together the chicken broth, kosher salt, black pepper, garlic powder, onion powder and thyme.
- Add the butternut squash. Bring to a boil over high heat, then lower heat to medium, cover, and cook until the butternut squash is very tender, about 20 minutes.
- Puree the soup in batches in your blender or food processor, or use an immersion blender to puree it straight in the stockpot.
- Return the soup to the pot. Turn the heat back on to medium. Stir in the heavy cream and Parmesan and cook just until heated through, about 2 more minutes. Serve immediately.