Creamy Butternut Squash Soup

the perfect creamy butternut squash soup recipe for fall comfort

This is my “marry me” Creamy Butternut Squash Soup. Yes, it’s THAT good! So cozy, comforting, and delicious for fall. Serve with toasted sourdough for dipping and enjoy!

Here’s a video of how I made my Creamy Butternut Squash Soup! For another delicious and comforting dish, check out this Nordstrom Roma Tomato Basil Soup recipe.

What You'll Need:

+ 2 medium sized butternut squash, halved lengthwise and seeds removed

+ 1 large yellow onion, sliced

+ 1 large or two small heads of fennel, sliced

+ 2 pink lady apples, peeled and cut into cubes

+ 6 cups vegetable stock

+ 2 cups heavy cream

+ 1/2 cup (1 stick) + 4 tbsp unsalted butter

+ 2 tbsp. Olive oil (for roasting squash)

+ 3 tbsp. olive oil (or neutral oil of choice)

+ 1 tsp. ground ginger

+ 2 tsp. ground allspice

+ 2 tsp. ground nutmeg

+ 2 tsp. ground cinnamon

+ 3 tsp. kosher salt, divided

+ 1 ½ tsp. black pepper, divided

+ Salted pepitas and/or cranberries on top for garnish


1. Preheat the oven to 425.

2. Coat the squash in olive oil and season with 1 ½ tsp. Salt and ¾ tsp pepper. On a baking sheet lined with parchment paper, place the squash face down and roast until browned and tender (approximately 45 minutes to an hour). Once the squash is fully tender, allow it to cool completely before scooping out the inside of the squash. Place in a bowl and set aside.

3. Approximately 30 Minutes into roasting, start on the rest of the soup: In a small saucepan over low-medium heat add in the 1/2 cup of unsalted butter. Stirring or whisking constantly, cook butter until it is a deep golden brown and smells nutty. Set aside.

4. In a large heavy bottomed soup pot over medium high heat, add in 4 tbsp butter and 3 tbsp oil. Once the butter has melted and is starting to foam carefully add in the sliced onion and sliced fennel (approximately 8 minutes). Once the onion and fennel start to brown, reduce heat to medium and allow to cook until almost fully caramelized (about 10-12 minutes), stirring occasionally. Add in the apple and cook down until the apples are soft and have some caramelization (approximately 5 minutes).

5. Pour in the 6 cups of vegetable stock and bring to a simmer. Add in the roasted squash, spices, and season with a pinch of salt. Simmer for 10 minutes, then add in the heavy cream. Simmer for another 10 minutes. Carefully pour in the browned butter, stir, and turn heat off. (the butter should be cooled by now but if it is hot for any reason be careful as it can bubble up).

6. Using a ladle, carefully fill your blender with the soup mixture and blend on medium until completely smooth. Do this in batches if needed (I like using a blender because it achieves the consistency you want for the soup. A stick blender won’t do the job right.) Taste the soup for salt.

7. Serve with a drizzle of heavy cream, salted pepitas on top, and dried cranberries. Enjoy!

Related Posts

Can we help you find something?