This Savory Butternut Squash Soup Recipe is Cozy and Delicious for Fall

Savory Butternut Squash Soup

yield: 6 SERVINGS

prep time: 20 MINUTES

cook time: 30 MINUTES

total time: 50 MINUTES

Ingredients

Directions

1

In a large bowl or on a cutting board, toss together the squash, and 1 tablespoon of the oil, salt, and pepper.

2

In a large pot, heat another tablespoon of the oil over medium-high heat. Carefully add the squash and spread it out in one layer to sauté (let it sit there without stirring) until the underside gets nice and dark brown, 6 to 7 minutes. Feel free to split this step into two batches if your pot isn't big enough, and add a tad bit more oil if needed.

3

Continue to turn the squash and cook until the underside is browned, 5 to 6 minutes. Dump all the browned butternut squash all into a separate plate or bowl.

4

Heat two more tablespoons of oil in the pot, and add chopped sage leaves. Add the onion, celery, and garlic. Sauté all veggies while scraping the bottom of the pan to loosen those yummy browned bits. Cook until the onions are soft and lightly golden, 5-6 minutes.

5

Add the previous batch of squash back into the pot along with the chicken broth and bring it to a boil. Reduce the heat and simmer until the squash is tender and starting to fall apart, about 20 minutes.

6

Use an immersion hand blender to purée or carefully transfer the soup to a blender and blend until almost smooth; a few chunks are okay. Return the soup to the pot, stir in the heavy cream and warm through for about 5 minutes.

7

Divide the soup among six bowls, swirl a spoonful of cream into each one, and top each bowl with bacon if desired. Enjoy!

Brought to you by Hip2Save.

As an Amazon Associate, Hip2Save earns a small commission from qualifying purchases in this post. Read our full disclosure policy here.

More Appetizers
17 Comments
Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
5.0 / 2 ratings
Print

Here’s a velvety rich one-pot creamy butternut squash soup recipe that cooks up in less than an hour. 

holding a bowl of butternut squash soup

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.

P.S. If you’re curious about my cute pumpkin bowls, I scooped them up recently on sale from JCPenney.com! They go in and out of stock for shipping, but they may be available at your local JCP store.

creamy butternut squash after using immersion blender

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!

ingredients for butternut squash soup recipe

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


Print

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.

Ingredients

Directions

1

In a large bowl or on a cutting board, toss together the squash, and 1 tablespoon of the oil, salt, and pepper.

2

In a large pot, heat another tablespoon of the oil over medium-high heat. Carefully add the squash and spread it out in one layer to sauté (let it sit there without stirring) until the underside gets nice and dark brown, 6 to 7 minutes. Feel free to split this step into two batches if your pot isn't big enough, and add a tad bit more oil if needed.

3

Continue to turn the squash and cook until the underside is browned, 5 to 6 minutes. Dump all the browned butternut squash all into a separate plate or bowl.

4

Heat two more tablespoons of oil in the pot, and add chopped sage leaves. Add the onion, celery, and garlic. Sauté all veggies while scraping the bottom of the pan to loosen those yummy browned bits. Cook until the onions are soft and lightly golden, 5-6 minutes.

5

Add the previous batch of squash back into the pot along with the chicken broth and bring it to a boil. Reduce the heat and simmer until the squash is tender and starting to fall apart, about 20 minutes.

6

Use an immersion hand blender to purée or carefully transfer the soup to a blender and blend until almost smooth; a few chunks are okay. Return the soup to the pot, stir in the heavy cream and warm through for about 5 minutes.

7

Divide the soup among six bowls, swirl a spoonful of cream into each one, and top each bowl with bacon if desired. Enjoy!

Brought to you by Hip2Save.

peeling a butternut squash next to sink for soup

chopped butternut squash

sautéing veggies in a stockpot for butternut squash soup recipe

adding broth to a pot of veggies

using an immersion blender to make soup

adding cream to butternut squash soup recipe

butternut squash soup on a spoon

easy butternut squash soup recipe in a pumpkin shaped bowl

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.

easy butternut squash in pumpkin bowls

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!


Pumpkin fettuccine alfredo is another savory must-try fall recipe the family will LOVE!


About the writer:

Lina has a Bachelor's Degree from Northern Arizona University with 11 years of blogging and photography experience having work featured in Today.com, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.


Join The Discussion

Comments 17

  1. Emily

    Thank you so much for posting this!! I grew 9 enormous argonaut squashes this year (hybrid butternut – they are 20-35 lbs each!) I am giving some away but will still have a ton of squash to use up, even if we only keep one or two! I haven’t ever made butternut soup and this looks like an excellent one to try. AND I bought an immersion blender from kohls as part of the cheap rebate deals going on so this will be a great chance to try it out. Perfect timing thanks again!

    • Lina (Hip's Modern Martha)

      Yay! Enjoy. So yummy 😀

  2. sara

    Omg! This looks so good! I’m goi g to make this for a party on Sat.

    • Lina (Hip's Modern Martha)

      So yummy! – enjoy 👍

  3. Lucy

    Gracias!!! I have been looking for a recipe for squash soup that has been tried & has had success. I can’t wait!!!

    • Lina (Hip's Modern Martha)

      You will love this! Enjoy 😀

  4. Jen

    OMG! I just ate this last week at Paradise Cafe & it was delicious!!! I went on a hunt for a similar recipe and just made it for dinner. I used a similar recipe but mine also included a carrot, Granny Smith apple, cinnamon, nutmeg, and coconut milk added after 6-8 hours of cooking! Sooo yummy!!!!

    • Lina (Hip's Modern Martha)

      Yum sounds delicious!

  5. BeaFreitas

    Looks quite amazing !

    • Lina (Hip's Modern Martha)

      Thanks!

  6. jane

    Yum! Anyone know a non dairy option for heavy cream??

    • Lina (Hip's Modern Martha)

      Thanks! –I’ve seen versions with coconut milk or cream. Seems good?

    • Traci C

      Country Crock has an AMAZING new plant-based whipping cream! It’s in the refrigerated section near dairy whipping cream, and it’s in a rectangular box. Would be perfect for this.

  7. justme

    This soup was AMAZING! Loved it! Thanks for sharing the recipe!

    • Lina (Hip's Modern Martha)

      Oh good! I made it twice in one week! Lol

  8. Winnie

    Finally made it today when the kids were taking a nap. Enjoying it now. It’s so yummy. Thanks Lina

    • Lina (Hip's Modern Martha)

      Yay! Love this soup. Thanks for stopping by Winnie 😀👍

Leave a Reply

Your email address will not be published.

It's not your Grandma's coupon site!

Sign up for a Hip2Save account (it's free) to access all of the awesome features!

Forgot Password?

Don't have an account? Register

Forgot Password

Don't have an account? Register

Become a Hip2Save Insider

Don't Miss Out! Join our large community of insiders - it's totally free! Once you join, you'll be able to save & share your favorite deals, rate posts and recipes and add items to your HipList and Cookbook! What are ya waiting for?!



Already have an account? Login

Thank you for rating!

Would you also like to leave us a comment?