• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Midnight Baker

Easy to make main meal and dessert recipes.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Home
  • Recipes
  • Text Index
  • Subscribe
  • Recipe Box
  • About Me
    • Media/PR
    • Cookbooks
      • The Classic Slow Cooker
      • The Cupboard To Table Cookbook
    • Contact
    • Privacy
Home » Uncategorized » Creamy Butternut Squash Soup

Creamy Butternut Squash Soup

October 2, 2016 by Judith Hannemann

Pin
Share
Tweet
Share

As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

Nothing says "fall" better than roasted butternut squash made into a creamy soup!

Butternut squash just screams “fall.” Enjoy it in this creamy soup!

Butternut And Winter Squashes

You know autumn has arrived when you see butternut and other winter squashes prominently featured in your grocery store.

Of course, they are available year round, just like summer squashes, but there is something so traditional with butternut squash and the coming of fall.

Butternut is likely the most loved winter squash. Acorn squash is probably right up there too, but acorn has a much different texture.

When it comes to soup, butternut squash is probably the best choice because of it’s thick and rather dry texture. Buttercup squash would be my next choice to substitute for the butternut. Acorn squash, in my opinion, is best suited to a side dish than to a soup due to it’s watery texture.

Nothing says "fall" better than roasted butternut squash made into a creamy soup!

Preparing The Squash

Ever tried to peel a butternut squash? Since that’s time out of my life I won’t get back, I simply don’t!

The most convenient way to prepare butternut squash for this soup is to simply roast it.  Rather than try to wrestle with a large and oddly shaped object to slice it in half lengthwise, what I do is cut off the neck and then slice that and the bottom in half lengthwise. It’s much easier on everyone (and your fingers if you’re not so good with a knife).

Then because I hate lots of clean up, I line my baking sheet with aluminum foil. I place the squash on that then brush with butter and sprinkle with salt and pepper. The great thing about doing it this way is you can do what you need for the soup and then have cooked squash you can freeze for later use.

Nothing says "fall" better than roasted butternut squash made into a creamy soup!

Dust Off Your Blender

You’ll need it to puree this soup, so get that blender out of storage!

But if you have a stick or immersion blender, that’s the best way to puree this soup.  Of course a regular blender is fine, but then you have to clean the darned thing….need I say more? You’ll also have to remove that little center thingy and cover with a towel, especially if you puree this soup hot because the steam may pop the lid off if you don’t.

Some hand mixers come with an immersion attachment. My little hand mixer does so that’s another option if you’re lucky enough to have that attachment. Cleanup is really easy.

The Recipe

 

Nothing says "fall" better than roasted butternut squash made into a creamy soup!
Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Creamy Butternut Squash Soup

Butternut squash just screams “fall.” Enjoy it in this creamy soup!
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: soups
Cuisine: American
Keyword: butternut squash, creamy soup, squash recipes
Servings: 8
Calories: 274kcal
Author: Judith Hannemann

Ingredients

  • 4 lbs about 2 medium butternut squashes
  • 1/4 cup chopped shallots -OR- onions
  • 2 small-medium Granny Smith apples peeled and diced
  • 3 tbs butter divided
  • 1/2 tsp ground sage
  • 2 tsp salt divided
  • 1 tsp pepper divided
  • 2 1/2 cups rich chicken stock
  • 3/4 cup heavy cream
  • 2 cups water

Instructions

  • Preheat oven to 400 degrees F. Line a large baking sheet with foil.
  • Cut squash in half lengthwise and remove seeds and pulp. Place skin side down on prepared pan.
  • Melt 1 tbs of the butter and brush it on the squash. Sprinkle the squash with 1 tsp of the salt and 1/2 tsp of the pepper.
  • While squash is baking, melt the remaining butter in a dutch oven or stock pot. Saute the shallot or onion, the sage and the apple about 5 minutes. Remove from heat and set aside
  • Bake squash until tender, about 50-60 minutes. Remove from oven and cool until you can handle it. Then scoop out the flesh and add it to the stock pot with the apple and onion/shallot.
  • Mix in the chicken stock and water. Bring to a boil over medium heat. Reduce heat to simmer, cover and cook for 10-15 minutes.
  • Puree either in a conventional blender or use a stick/immersion blender (better choice because it's less messy and can be done right in the pot).
  • Add the cream and the remaining salt and pepper. Stir well to combine. Add more salt/pepper if necessary.

Nutrition

Serving: 1serving | Calories: 274kcal | Carbohydrates: 37g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 749mg | Potassium: 967mg | Fiber: 6g | Sugar: 12g | Vitamin A: 24594IU | Vitamin C: 51mg | Calcium: 134mg | Iron: 2mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

Nothing says "fall" better than roasted butternut squash made into a creamy soup!
Pin
Share
Tweet
Share

Filed Under: Uncategorized

You May Also Like

Message To My Visitors
Honey roasted wings
Honey Roasted Wings
Enjoy The Holiday Weekend
Previous Post: « Double Cheese Chili Cheese Dog Subs
Next Post: Egg Boats (Breakfast for Dinner) »
Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Primary Sidebar

Now Available

bakeatmidnite
ALSO AVAILABLE bakeatmidnite

Follow by Email! Get the e-Cookbook

“Must Try” Recipes

Pinwheel meatloaf was one of my mom's special dinners. It's delicious ground beef rolled up with a savory soft bread stuffing.

Pinwheel Meatloaf

Hamburger Parmesan

Hamburger Parmesan

Cube steaks, mushrooms and a few simple seasonings produce this awesome dinner in your slow cooker.

Slow Cooker Buttered Mushrooms & Cube Steak

Maple Meatloaf

Maple Meatloaf

bakeatmidnite

Footer

bakeatmidnite
my foodgawker gallery Certified Yummly Recipes on Yummly.com
bakeatmidnite
COPYRIGHT © 2023 • BAKEATMIDNITE.COM • PRIVACY POLICY