This creamy butternut squash soup is one of those easy meals that’s comfort to the tummy! It’s warm, it’s hearty, and it pairs perfectly with a grilled cheese or a hunk of buttered bread. This soup is easy to make and will help warm you up if you live somewhere cold in the winter months. It’s vibrant and beautiful and a great way to use butternut squash. It’s basically tomato soups best friend and it’s a winner!

What you need to make creamy butternut squash soup + substitutions:

Butternut squash- This is obviously the main ingredient in this soup so I wouldn’t substitute! You can buy a whole butternut like we did or already chopped. It’s up to you! If you have a bad cutting record like me (Lex), I’d suggest buying already chopped. It’s quicker and easier, but whole is obviously fresher and a little bit more cost effective.
Shallot- Shallot gives the soup a nice flavor. I actually prefer shallot over onions and it sits better on my stomach. However, if you want to use onion you can. I’d suggest about 1/2 yellow or white onion.
Garlic cloves- Garlic is ideal in basically every savory recipe. You can substitute with 1 tsp garlic powder if needed.
Olive oil- Olive oil adds some nice fat and flavor that enhances the flavor of the soup. What would life be without olive oil?
Chicken stock- We have a bunch of chicken stock from Costco so that’s what we used, but feel free to substitute with chicken broth or vegetable broth if you prefer. The chicken stock tends to have a bit more salt, so if you choose one of the others or a low sodium option, just make sure you add additional sea salt to taste if needed.
Heavy cream- The heavy cream just adds a bit of flavor and a little extra creaminess. A little goes a long way and you don’t need much! Feel free to also substitute with coconut milk or coconut cream in this creamy butternut squash soup.
Fresh parsley- The fresh parsley is just a beautiful garnish and touch on top! It’s optional, but so pretty!

Things we used:

Le Creseut Dutch Oven– This is our go-to soup pot! Ours was actually passed down from my mom, which is why it’s blue haha! Usually I’d go for white or black, but regardless the color doesn’t matter. These pots are amazing, they’re definitely pricey but they LAST forever and we use them for so many things! Soup, bread, and so much more! We have the 8qt oval, but one day when I buy one myself, I’ll likely buy this one in white and 9qt!
Vitamix blender- I have had this blender since college, which means I’ve had the same blender for almost 8 years. That seems pretty impressive and it still works like a charm! It’s an investment, but it truly lasts and can blend through anything!! There are SO many versions out there now, but I love this one!

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4.67 from 3 votes

Creamy Butternut Squash Soup

This creamy butternut squash soup is one of those easy meals that's comfort to the tummy! It's warm, it's hearty, and it pairs perfectly with a grilled cheese or a hunk of buttered bread. It's easy to make and will help warm you up if you live somewhere cold in the winter months. It's vibrant and beautiful and a great way to use butternut squash. It's basically tomato soups best friend and it's a winner!

Course: Soup

Keyword: butternut squash, cozy dinner, dairy free, easy dinner, gluten free, soup, vegetarian

Servings:

Ingredients

1 medium/large butternut squash pieces (or about 4-5 cups pre-chopped)
2 small shallots chopped
4 cloves garlic finely chopped
1-2 tbsp avocado oil
32 oz chicken stock
1 tsp sea salt
½ tsp black pepper
1-2 tbsp heavy cream more if desired
fresh parsley for garnish (optional)
pumpkin seeds for garnish (optional)

Instructions

Heat oil in large dutch oven or pot over medium-high heat.
Add shallots and garlic and cook for about 5 minutes until start to soften.
Add in chopped squash, chicken stock, sea salt and pepper. Bring to a boil. Reduce heat and then gently boil, covered, for 30 to 35 minutes, or until squash is soft and easily pierced with a fork. Remove from heat.
Place soup in a blender or food processor with a lid on. It took us two batches. Blend until smooth.
Return soup to pot over medium heat or into a new pot.
Pour in the heavy cream. Season with additional salt and pepper if needed. Pour into bowls and garnish with a drizzle of heavy cream, parsley, and pumpkin seeds if desired!
Best paired with a grilled cheese or a hunk of buttered bread in my opinion. Enjoy!

Notes

For Storing: Store leftovers in an airtight container in the fridge for 3-5 days.

For Freezing: Place in a freezer bag or container. Make sure there isn’t any air to prevent frostbite. Store in the freezer for up to 3 months. Thaw and reheat as desired!