Creamy and Savory Butternut Squash Soup

This butternut squash soup is so easy to make, and is such a delicious and beautiful addition to any fall table. Serve this creamy, savory butternut squash soup as an appetizer, or just enjoy it by itself! You’ll be shocked at how quickly it comes together.

I was shocked the first time I tried butternut squash soup. So rich. So creamy. How could squash be turned into such a delicious soup? But really, I shouldn’t have been so surprised.

Butternut squash is such a versatile vegetable. Not only can it be used in sweet preparations such as pie or quick breads, but it’s also delicious in savory dishes! Herbs, chicken broth, and a bit of heavy cream are what makes this soup so creamy and delicious.

Easy to make butternut squash soup

What makes this recipe easy? One reason this soup is so simple is because it is made in one pot which helps cut down on dishes. It also uses an immersion blender right in the pot instead of attempting to put batches of the soup into a large blender and making a huge mess in the process (I’ve been there).

Roasted butternut squash soup is usually made by roasting the butternut squash separately on a sheet pan in the oven before adding it to the soup, but this recipe cooks the butternut squash soup right in the pot along with the onions, and still gets some of that delicious caramelized flavor that you get from roasting the squash in the oven.

Savory Butternut Squash Soup

Butternut squash has a delicious natural sweetness, which really makes it stand out among it’s fellow winter squash compatriots. There are many butternut squash soup recipes that capitalize on the subtle sweetness of the butternut squash by adding more sweet ingredients such as apple, but this recipe takes a different approach.

This soup has just a subtle sweetness from the butternut squash, but the flavors are predominantly savory. Chicken broth and hints of sage and thyme really make this creamy soup perfect to go along with so many fall dinners. You can even serve it on it’s own and it fills you up and makes you feel like you’ve had a hearty meal!

What pairs with butternut squash soup?

This savory butternut squash soup can be enjoyed on it’s own, but there are also many things that you can pair it with! This is the perfect soup to serve as an appetizer before a meal. It’s not too heavy, and it looks absolutely beautiful when topped with some sourdough croutons and a drizzle of heavy cream. Here are a few ideas of what to serve with butternut squash soup.

Protein: I personally feel that poultry goes especially well with this soup. Because the soup has chicken broth in it, it really goes perfectly roasted chicken or another dish containing chicken. It also would go very well with a roasted ham, pork roast, pork chops, or turkey.

Sandwiches: There’s nothing like a soup/sandwich combo in the fall or wintertime. A classic grilled cheese would go exceptionally well with this soup, as would a ham and swiss sandwich. You could also try a classic turkey club sandwich, or perhaps a chicken salad sandwich.

Salads: The possibilities are endless when it comes to soup and salad! A cranberry apple salad with roasted chicken would be delicious alongside this soup. You could create a salad blue cheese, pecans, croutons, parmesan, pears, bacon, roasted chicken, apples, cranberries, etc. All of these ingredients would go so nicely alongside this soup.

What to top butternut squash soup with?

This savory and creamy butternut squash soup is delicious just the way it is, but adding a few thoughtful toppings really does take it to another level. Here are a few ingredients to consider topping your butternut squash soup with to make it extra special.

Heavy Cream: Just take a spoonful of heavy whipping cream and drizzle it gently in a circle over your bowl of soup. Beautiful!

Croutons: Croutons are SO good on this soup. It’s wonderful to add some crunchy texture to an otherwise one-textured soup. I use homemade sourdough croutons, but you could also buy croutons from the store!

Microgreens: These are another way to add some fun texture to this soup, not to mention how beautiful they are! They also add a fresh flavor that is so nice to have on this rich, creamy soup.

Crumbled Bacon: Real, crispy, hot bacon. Of course this would be good.

Cheese: You really can’t go wrong with a sprinkle of freshly grated parmesan on this soup. It’s even quite good with shredded cheddar cheese if you don’t have any parmesan on hand!

Black Pepper: A quick grind of fresh cracked black pepper just over the top of this soup would be an excellent addition.

Ingredients

1 Small-medium Butternut Squash (approx. 2.5lbs)
1/2 Yellow Onion
2 Cloves Garlic
2 Tbsp. Avocado Oil
3 Cups Chicken Broth
1.5 tsp. Salt*
1 tsp Dried Rosemary
1/4 tsp. Dried Sage
1/4 tsp. Nutmeg
1/2 Cup Heavy Cream

How to make Butternut Squash Soup

Begin by cutting the butternut squash into one inch cubes. Roughly chop the onion and the garlic (It will be blended later on, so don’t worry about it too much)

Heat 2 tbsp. avocado oil in a large pot over medium-high heat. Add in the butternut squash and onion and cook, stirring occationally for about 5 minutes, or until the onions and squash are slightly browned.

Stir in the chopped garlic and cook for one more minute.

Add in the chicken broth, salt, rosemary, sage, and nutmeg. Bring to a simmer and reduce the heat to medium-low.

Allow to simmer, uncovered, for about 45 minutes, or until the butternut squash is soft.

Remove from heat and pour in the 1/2 cup heavy cream. Using an immersion blender, blend the soup until it is a smooth, creamy texture.

Serve and enjoy!

Printable recipe down below

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