Creamy Butternut Squash Soup

Name: Creamy Butternut Squash Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 tablespoons olive oil; 3 leeks (white and light green parts thinly sliced, cleaned, halved, and sliced); 2 cloves garlic (minced); pinch cayenne pepper; 5 cups cubed (peeled and seeded butternut squash, about 1 large (cut into 1" chunks)); 2 medium potatoes; 1 bay leaf; 6 cups homemade vegetable stock (or your favorite store bought brand); salt and pepper (to taste); 1/4 cup heavy cream (optional*)

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by Marcie // February 28, 2021 (updated 9/19/21)

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There’s nothing cozier than a bowl of Butternut Squash Soup! This soup is velvety smooth, creamy and topped with homemade croutons!

Butternut squash soup in a white bowl with croutons on top

*This recipe was originally published in January 2013. I’ve updated the post with more information, added step by step photos and simplified the recipe.

Soup is one of my favorite things on the planet. Hot weather will never deter me — I’ll gladly eat favorites like chicken tortilla soup, mushroom barley soup or white bean and kale soup any time of year!

Butternut Squash Soup has a special place in my heart. I almost always order it when it’s on the menu at a restaurant, but homemade is always best!

This version combines butternut squash, potatoes and leeks into one comforting, unforgettable soup.

Why you’ll love this recipe:

This soup is smooth, creamy and one of the most comforting soups you’ll ever eat.
This recipe is a healthier take on potato leek soup. The squash adds texture, flavor, added nutrition and a beautiful golden hue.
It’s easy to make and appeals to the pickiest eaters.
It’s a great for meal prep and it’s freezer friendly.

Butternut squash soup in bowl with cream and croutons on top

Recipe ingredients

There are a few standard ingredients in this recipe, some of which may be customized as outlined below.

Butternut squash. A large butternut squash will yield 5-6 cups of cubed butternut squash. Pre-cubed butternut squash is a great time saver.
Yukon gold potatoes. You can use russet potatoes in this recipe, but I highly recommend yukon golds. They add a smooth, creamy texture to this soup the same way they do in my yukon gold mashed potatoes!
Leeks. Leeks add a mild onion flavor, but it may be substituted with white or yellow onion. See my post on Leeks for more information on how to clean and prep them, etc.
Vegetable stock. Use homemade vegetable stock to control the sodium, or use store bought reduced sodium vegetable stock.
Heavy cream. For a creamier soup, add more, or omit altogether for a healthier version. Heavy cream may be substituted with creme fraiche, Greek yogurt or make it dairy free with full fat coconut milk.

How to make this recipe

This recipe is extremely easy to make, and comes together in about 45 minutes.

Pro tip: Prep the butternut squash and potato to make meal prep even faster, or purchase pre-cubed butternut squash as a time saver.

How to cut butternut squash

Cutting a butternut squash may seem intimidating, but it’s very easy. There are a few ways to do it, and after years of experience, I’ve found that the method below is the easiest.

Pro tip: I prefer to peel the butternut squash by cutting the peel off with a knife rather than using a vegetable peeler. When using a knife, it’s easier to remove the entire peel in one go, while a vegetable peeler takes much longer.

Place the butternut squash on its side on a cutting board. Using a sharp knife, remove the top and bottom of the squash.
Cut the squash into two pieces just above the rounded bottom portion.
Stand each portion upright and cut the peel off by cutting from top to bottom, removing all of the white peel.
Cut each portion in half, and scoop out the seeds in the rounded bottom portions with a spoon.
Slice each portion into 1 1/2″ slices, then cut into 1″ cubes.

Prepare the soup

How to make butternut squash soup collage

Pureed butternut squash soup and adding cream collage

Heat the oil in a large soup pot or Dutch oven over medium low heat. Add the leeks and sauté until soft, about 4 minutes. Add the garlic and cayenne pepper and sauté 30 seconds longer.
Add the butternut squash and potato, and sauté 1 minute more. Add the bay leaf and broth and bring to a boil.
Reduce heat to medium low and simmer for 20 minutes, or until the squash and potato are very tender. Remove from heat and discard the bay leaf.
Puree the soup with an immersion blender or high speed blender until smooth.
Stir in the cream and season with salt and pepper, to taste. Serve and enjoy!

FAQs

How do you make butternut squash soup from scratch?

Heat olive oil in a pan, and add the leeks. Cook for about 4 minutes until softened, then add garlic and a pinch of cayenne pepper and cook 30 seconds. Add the butternut squash and potato and sauté one minute longer. Add the vegetable stock and bay leaf, and bring to a boil.

Cook for 20 minutes, or until the butternut squash and potato are tender. Remove from heat and discard the bay leaf, then purée the soup with an immersion blender or high speed blender until smooth. Stir in the cream and season with salt and pepper to taste.

How healthy is butternut squash soup?

That depends. Many varieties of butternut squash contain a large amount of heavy cream, which makes them higher in calories, saturated fat and cholesterol. This butternut squash recipe contains 1/4 cup total, which makes it a healthier option. The cream can be omitted to make the soup healthier, or substitute with Greek yogurt or coconut milk.

While butternut squash itself is nutritious, it is higher in carbohydrates compared to other varieties of squash. Enjoy in smaller portions to keep the amount of carbs to a minimum.

How to thicken butternut squash soup

For best results, keep the amount of liquid to a minimum when making butternut squash soup. If the soup is too thick, more liquid may be added after the soup is pureed.

If butternut squash is too thin, add cream, creme fraîche, Greek yogurt or coconut milk until the desired consistency is reached. You may also place the soup back on the stove top and cook down until it thickens.

How long does butternut squash soup last in the fridge?

Butternut squash soup will keep for up to 5 days when stored in an air tight container in the refrigerator.

Can you freeze butternut squash soup?

Butternut squash soup may be frozen in an air tight container for up to 3 months. Thaw in the refrigerator, heat and enjoy!

Recipe notes

Pro tips: Prep the butternut squash and potato to make meal prep even faster, or purchase pre-cubed butternut squash as a time saver; I prefer to peel the butternut squash by cutting the peel off with a knife rather than using a vegetable peeler. When using a knife, it’s easier to remove the entire peel in one go, while a vegetable peeler takes much longer.
For extra flavor, consider adding a sprig of fresh thyme to the soup while it cooks, or add a bouquet garni. For more information, see my round up of Soup Recipes.
I added 1/4 cup of heavy cream to my soup after I pureed it, which was perfect for me. For a creamier soup, add more, or to make it healthier, omit it altogether.
See my Greek panzanella recipe to access the recipe for homemade croutons. You may also use store bought croutons or omit them altogether to this recipe gluten free.

Butternut squash potato soup in a bowl with creamy swirls

What to serve with butternut squash soup

This recipe is comforting and satisfying on its own, but it may be served with a number of dishes for a more balanced meal.

Focaccia bread and beer bread are great for dunking, or serve with butter lettuce salad, massaged kale salad or spinach apple salad for a nice serving of greens!

More butternut squash recipes you’ll love:

If you make this recipe I’d love to hear from you! Leave a comment and rating below, or snap a photo and tag me @flavorthemoments on Instagram!