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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


  • 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


  • 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.


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