Creamy Butternut Squash Soup
There’s nothing cozier than a bowl of Butternut Squash Soup! This soup is velvety smooth, creamy and perfect for those cold fall and winter nights!
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 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!
My roasted butternut squash soup includes this sweetness of pears, but this version combines butternut squash, potatoes and leeks into one comforting, unforgettable soup.
It includes fresh thyme and a pinch of cayenne pepper for a little background heat, and heavy cream is stirred in at the end to make it irresistibly creamy.
This soup is guaranteed to warm you inside and out. 🙂
Why you’ll love this recipe:
- This soup is velvety smooth, creamy and one of the most comforting soups you’ll ever eat.
- This recipe is a fun 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.
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, or see how to cut and peel butternut squash easily in my handy tutorial.
- 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 leek recipes 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.
See the recipe card below for the full list of ingredients and quantities.
How to make this recipe
This butternut squash potato soup 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. See my tutorial on how to peel and cut butternut squash easily as it’s more cost effective to do it yourself.
See the recipe card below for full instructions.
- 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!
Recipe FAQs
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.
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.
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.
Butternut squash soup will keep for up to 5 days when stored in an air tight container in the refrigerator.
Butternut squash soup may be frozen in an air tight container for up to 3 months. Thaw in the refrigerator, heat and enjoy!
Serving suggestions
This recipe is comforting and satisfying on its own, but it may be served with a number of dishes for a more balanced meal.
- Serve with focaccia bread or beer bread as they are great for dunking.
- Serve with butter lettuce salad or spinach apple salad for a balanced meal.
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. See my tutorial on how to peel and cut butternut squash easily as it’s more cost effective to do it yourself.
- 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.
More butternut squash recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Creamy Butternut Squash Soup
Ingredients
For the soup:
- 2 tablespoons olive oil
- 3 leeks white and light green parts thinly sliced, cleaned, halved, and sliced
- 2 cloves garlic minced
- pinch cayenne pepper add more for added heat
- 5 cups cubed peeled and seeded butternut squash, about 1 large (cut into 1" chunks); See notes.
- 2 medium potatoes peeled, and cubed (about 1 1/2 cups in 1" chunks). I highly recommend using Yukon gold potatoes for their creamy texture
- 1 bay leaf
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried; sub with your favorite herbs
- 6 cups homemade vegetable stock or your favorite store bought brand
- salt and pepper to taste
- 1/4 cup heavy cream optional*
Instructions
Prepare the soup:
- 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. Increase the heat to medium, then add the bay leaf, thyme 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. Do this in two batches in a blender as necessary.
- Stir in the cream and season with salt and pepper, to taste. Serve and enjoy!
Video
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. See my tutorial on how to peel and cut butternut squash easily as it’s more cost effective to do it yourself.
- For extra flavor, consider adding a tablespoon of freshly grated ginger.
- 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.
- Store butternut squash soup in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
65 Comments on “Creamy Butternut Squash Soup”
Leeks are one of those things I hate to clean … haha but it would be worth it for this soup! It looks sooo cozy and comforting. And with the cold weather we’ve had lately, exactly what I need!
Leeks are a pain, but yes, they’re so worth it! It’s finally colder here, so this soup really hit the spot! 🙂
A very easy way to clean leeks is to slice them, submerge them in water and with your hands just break them up. My two year old loves that “job” haha!
That’s a great job for the kids — love it! 🙂
Beautiful pictures Marcie! Looks delicious. I was just saying to myself today that I need to cook something with butternut squash 🙂
Thank you, Christin! I no sooner use up a butternut squash then I grab another one. I cannot get enough! 🙂
This kind of soup is almost easier — there are so few ingredients in here, and pulsing it makes it just perfect! I hear you on the cream, too. 🙂
Thanks, Dannii! Leeks are so great for adding flavor. 🙂
Thanks so much for the leek washing tips, Marcie! I learnt the hard way that leeks can stay gritty.
The soup sounds perfect. I love mild, creamy soups like this, but I really like that you’ve added the bouquet garni and cayenne for a punch of flavour. 🙂
Thanks, Helen! Leeks are a little bit of a pain to clean, but the flavor is so worth it! I was trying to find the right balance between flavor and mild with this, and I think it’s just right. 🙂
Such gorgeous pictures!! It’s perfect for cold nights!
Thank you, Ami! It really is a cold winter night kind of soup. 🙂
This soup looks amazing! If it’s one of your favorites I must try it. I love butternut squash, and can imagine how good it is with leeks. Yum!
Thank you, Natalie! We just finished the soup last night and I’m so bummed that it’s gone! 🙂
Thank you, Arpita, and I hope you enjoy the soup! 🙂
Marice this looks absolutely delicious! I love that beautiful golden color. I’ve been on a huge soup kick with all this cold weather and this would be perfect for dinner. Pinning!
I can’t get enough soup, Cindy, and I ate it with extra croutons! It made a great dinner. 🙂
This soup looks delicious, Marcie! And your photos are absolutely gorgeous. I love the addition of potatoes and leaks in this soup. So perfect for the fall!
Thank you, Gayle! I love the texture that one russet potato gives the soup, and leeks are just the best! 🙂
Oh, man I am just LOVING the color of this gorgeous soup and how smooth and creamy it looks! Butternut-anything FTW!! 😀
Yes to butternut squash anything! I’m with you! 🙂
Mmmm…I could eat butternut squash soup all day, everyday! And love the croutons here. Pureed soups are all about the toppings, in my opinion!
I feel the same way about butternut squash soup — I have quite the variety of it here for a reason! 🙂 And special toppings are a must for pureed soups!
Mmmm…I love the mild onion flavor of the leek, as well. This soup looks perfect for the season. I love that you can spice-up butternut squash (soup) or quiet it down with the focus on its sweet flavor and beautiful texture. Pinned!
I love how versatile butternut squash is too — it certainly makes the perfect soup! Thank you for the pin, Annie! 🙂
It is soup season and this is one soup I will definitely be making!! It looks amazing!! 🙂
Thank you, Chelsea! Even my kids enjoyed this one. 🙂
This was absolutely delicious! Thank you so much 🙂
I’m so glad you liked it, Bailey! Thanks for the feedback.