Cuisine Network


Creamy Butternut Squash Soup – Fall Comfort

About 50 minutes. Cook
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As the leaves begin to turn brilliant shades of red and gold, there’s nothing quite like a steaming bowl of creamy butternut squash soup to warm your soul and celebrate the arrival of fall. This comforting classic is a timeless favorite, offering a delicate balance of sweet and savory flavors that can soothe even the chilliest of evenings. In this article, we’ll guide you through the process of creating a velvety, rich butternut squash soup that will be a hit at your dinner table.

Historical Context

The love affair with butternut squash soup can be traced back to early American history when Native Americans introduced European settlers to this versatile vegetable. The butternut squash, with its mild, nutty flavor and creamy texture, quickly became a staple in American cuisine. Over the centuries, the humble butternut squash evolved into a star ingredient in many hearty, autumnal dishes. Today, we honor this tradition by preparing a luxurious and satisfying butternut squash soup that embodies the essence of fall.


Step 1: Preparing the Butternut Squash

Begin by preheating your oven to 400°F (200°C). While the oven heats, carefully cut the butternut squash in half lengthwise. Scoop out the seeds and stringy pulp with a spoon.

Step 2: Roasting the Squash

Place the butternut squash halves, cut side up, on a large baking sheet. Drizzle olive oil over them and season with a pinch of salt and black pepper. Roast the squash in the preheated oven for about 40-45 minutes, or until the flesh is tender and can be easily pierced with a fork.

Step 3: Sautéing the Aromatics

While the squash is roasting, heat a large soup pot over medium heat. Add the chopped onion and sauté until it becomes translucent, which should take about 5 minutes. Stir in the minced garlic and continue cooking for another minute, allowing the garlic to become fragrant.

Step 4: Blending the Soup

Once the butternut squash is done roasting, remove it from the oven and let it cool for a few minutes. Then, scoop out the flesh and add it to the pot with the sautéed onions and garlic. Pour in the vegetable broth and add the ground cinnamon, nutmeg, and cloves. Stir well.

Using an immersion blender, carefully blend the soup until it is smooth and velvety. If you don’t have an immersion blender, you can use a regular blender in batches, being cautious with the hot liquid.

Step 5: Finishing Touches

Return the blended soup to the stove over low heat. Pour in the heavy cream, stirring continuously until the soup is well combined and heated through. Taste and adjust the seasoning with salt and black pepper as needed.

Step 6: Serving

Ladle the creamy butternut squash soup into individual bowls. To garnish, top each serving with a few fresh sage leaves, a sprinkle of toasted pumpkin seeds, and a dollop of crème fraîche or sour cream. These garnishes not only add visual appeal but also contribute to the delightful flavor and texture of the soup.


Creamy butternut squash soup is the epitome of fall comfort, a dish that beautifully combines the history of American cuisine with the bounty of the season. This recipe allows you to savor the sweet, nutty essence of butternut squash while enjoying the warm, comforting spices of autumn. So, as the leaves continue to fall and the temperatures drop, cozy up with a bowl of homemade butternut squash soup and embrace the delicious traditions of this timeless autumn favorite.


prep time
About 20 minutes.
cooking time
About 50 minutes.
6 servings
total time
About 1 hour 10 minutes.


  • Chef's knife

  • Cutting board

  • Large baking sheet

  • Large soup pot

  • Immersion blender or regular blender

  • Wooden spoon

  • Ladle

  • Soup bowls


  • 1 large butternut squash (about 3 pounds)

  • 2 tablespoons olive oil

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 4 cups vegetable broth

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • Salt and black pepper to taste

  • 1 cup heavy cream


Prepare the butternut squash.
Roast the squash.
Sauté onions and garlic.
Blend and finish the soup.
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