This Savory Butternut Squash Soup Recipe is Cozy and Delicious for Fall
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Here’s a velvety rich one-pot creamy butternut squash soup recipe that cooks up in less than an hour.
If you’re craving a warm bowl of soup, check out this autumn-inspired idea.
You’ve got to try this savory butternut squash soup recipe I’ve been making for several years. It definitely tastes gourmet, but it’s simple enough for a busy weeknight. I love that you can sauté all the veggies in a large pot and then hit it with an immersion blender for a comforting one-pot soup perfect for fall.
This seasonal soup has lots of butternut squash richness combined with plenty of savory flavors from the onion, garlic, and sage. I honestly don’t love sweet soups and really enjoy this well-balanced savory/sweet one.
We ate this as dinner one night topped with bacon alongside some crusty bread and it’s a comforting meal. This would be a great appetizer soup to consider for Thanksgiving or a special occasion!
This butternut squash soup recipe is actually adapted from the Cravings cookbook by Chrissy Teigen. My family is a fan of this idea, even my still picky teenagers. The changes I make from her recipe are adding celery, using less sage, adding more garlic, and mixing in bacon instead of prosciutto.
If you are looking for a lower in carbs version, be sure to check out our keto slow cooker butternut squash soup on Hip2Keto.com!
Savory Butternut Squash Soup
yield: 6 SERVINGS
prep time: 20 MINUTES
cook time: 30 MINUTES
total time: 50 MINUTES
A creamy soup featuring butternut squash, onion, and lots of sage and garlic flavors.
- 2 small or 1 large butternut squash (about 3.5 lbs.), peeled, seeded, and cut into 1-inch cubes (or 20oz. bag of fresh pre-chopped squash)
- 4 tablespoons extra virgin olive oil, divided
- 1 teaspoon salt
- 1 teaspoon black pepper
- 10 fresh sage leaves
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 3/4 cup heavy cream, plus a little more for serving
- optional topping: 6 slices of bacon, cooked & crumbled
Additional helpful tips for making this butternut squash soup recipe:
- In a hurry? Using a bag of fresh pre-cut butternut squash is a way to cut down on the prep time. Costco usually has affordable large bags of fresh-cut butternut squash in the fall months.
- If cutting whole butternut squash, I suggest using a good veggie peeler to first peel the squash and then chop it up.
- I use an immersion blender to blend up my soup in the same pot, however, you can carefully transfer the soup to a blender to process instead. The soup will thicken as it cools.
Chilly days are ahead of us, and this soup will be perfectly comforting!
Butternut squash soup is for sure one of my favorite fall recipes, and this idea doesn’t disappoint. It also warms up great the next day for a delicious warm lunch. Leftovers should last about 4-5 days stored in the fridge.
If you do end up making this be sure to share your feedback with us. Enjoy!