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Creamy Butternut Squash Soup

Array/5
Butternut Squash Soup
COOK TIME
30 min
TOTAL TIME
45 min
SERVINGS
6-8 min
Butternut Squash Soup
Butternut Squash Soup

Creamy Butternut Squash Soup is the ultimate Fall soup. It’s creamy and smooth plus cozy and warm. Filled with veggies but also a tiny bit sweet. Topped off with a drizzle of Hiland Dairy Heavy Cream to make this soup the perfect comfort food for a chilly Fall day.

Ingredients for Creamy Butternut Squash Soup

This recipe and its ingredients are simple and pretty healthy, too. Everything cooks together in one pot which makes it an easy soup to make.

Butternut Squash

You want to pick a Butternut Squash that is about 3-4 pounds. You can also buy pre cut, raw Butternut Squash and you’ll need about 5 cups of the pre cut.

Carrot and Onion

A carrot in this soup adds some more veggies, a little more depth of flavor and great color as well. I always love the flavor of an onion in soup, adding some major savory and sweet vibes.

Apple

An apple mixed in with the veggies in this soup adds just a hint of sweetness that makes it so good. I use a Granny Smith but any apple variation will work.

Vegetable Broth

I love the savory flavor of vegetable broth for this soup recipe but you can use chicken broth as well.

Hiland Dairy Heavy Cream

The rich and creamy texture and flavor of this soup is all from the Hiland Dairy Heavy Cream. Incredible flavor. You can also use Hiland Half and Half if you desire.

Garlic, Sage, Cinnamon, Nutmeg, Cayenne, Salt and Pepper

The mix of seasonings range from savory to cozy, perfect for Butternut Squash Soup. I add just a bit of cayenne to this soup but you can always add more if you like more of a kick.

How to Make Creamy Butternut Squash Soup

Step One: Saute the Onions and Garlic

In a large pot, add a drizzle of olive oil over medium high heat then add the chopped onions. Heat for a couple minutes to soften a bit then add the minced garlic and cook for another minute.

Step Two: Cook the Veggies

In the same pot over medium heat, add all the remaining ingredients: butternut squash, carrot, apple, vegetable broth, sage, cinnamon, nutmeg, cayenne, salt and pepper. You’ll simmer the veggies for about 30 minutes until soft.

Step Three: Immersion Blender

Once the veggies are soft, pour in the HIland Dairy Heavy cream and then use an Immersion Blender to blend the soup together to make it creamy and smooth. See tip below about using a regular blender.

Step Four: Taste Test and Serve

Taste your Butternut Squash Soup creation to see if you need any more salt, add more as needed. Then serve up. Add your favorite toppings like another drizzle of Hiland heavy cream, pepitas, paprika, parmesan, bacon, arugula.

Alternatives for Creamy Butternut Squash Soup

 

Try some different flavors or ways to make this soup recipe. All really easy and turn out delicious!

Change up the flavors

Add a little Cumin to make this soup have a Mexican flavor or some Oregano to add a little Italian taste.

Roast the Veggies

Try roasting all the veggies on a sheet pan at 400 degrees before placing them in the pot with the broth. Roasting brings out some deep flavors and natural sweetness of the veggies. Incredible flavor.

Crock Pot

You use all the same steps as on the stove top just at a slower speed. Everything goes into the crockpot and you let it set for several hours. Then use an immersion blender to make it all smooth and creamy.

Regular Blender

If you don’t have an Immersion blender, don’t worry, you can pour the soup into a regular blender and blend until smooth. Be sure to pour the soup in batches in the blender and not all at once so it doesn’t overload the blender and spill everywhere.

Explore All My Favorite Soup Recipes

I’m a fan of so many soups!  Check out some of my favorite soup recipes below!

 

Here are a few of my favorites:


And if you’re interested in creating more deliciousness with Hiland Dairy products, be sure to check out Hiland Dairy’s recipes too (including some created by yours truly!).

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Butternut Squash Soup

Creamy Butternut Squash Soup

Creamy Butternut Squash Soup is the ultimate Fall soup. Creamy and smooth plus cozy and warm. Filled with veggies but also a tiny bit sweet. Topped off with a drizzle of Hiland Dairy Heavy Cream to make this soup the perfect comfort food for a chilly Fall day.

Butternut Squash Soup

Prep time: 15 min  |  Cook time: 30 min  |  Total: 45 min

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Ingredients

Large drizzle olive oil

1 medium white onion, diced

12 Tablespoons minced garlic

2 cups vegetable broth

1 carrot, peeled and chopped

1 Granny Smith apple, peeled, cored, chopped

1 medium butternut squash

1 sprig fresh sage

Pinch cayenne

Pinch ground cinnamon

Pinch ground nutmeg

1/2 cup Hiland Dairy Heavy Cream

Large pinch Kosher salt and ground pepper to taste

Instructions

Notes

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