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A bowl of creamy butternut squash topped with fresh herbs and croutons.
Victoria Haneveer

Creamy Butternut Squash Soup

This creamy butternut squash soup simmers tender squash with onion and chicken stock, then blends it smooth with heavy cream and nutmeg. You can choose to make it chunky or smooth.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: Soup
Cuisine: European
Ingredients Method Notes

Ingredients
 

  • 2 ½ pounds (1 ¼ kg) butternut squash, peeled and seeded
  • 2 tablespoons butter
  • 1 onion, chopped
  • 4 ¼ cups (1 liter) chicken stock
  • 1 cup (250ml) heavy cream (double cream)
  • Nutmeg, to taste
  • Salt and black pepper, to taste

Equipment

  • 6-quart stockpot
  • Immersion blender or countertop blender
  • Chef’s knife
  • Cutting board
  • Measuring Cups and Spoons
  • Liquid measuring cup

Method
 

  1. Cut the peeled and seeded butternut squash into roughly 1-inch cubes.
  2. Melt the butter in a large pot over medium heat. Add the chopped onion and cook for about 8 minutes, or until translucent.
  3. Add the chicken stock and butternut squash.
  4. Bring to a simmer and cook for about 18 minutes, or until the squash is tender.
  5. Remove the pot from the heat and blend the soup until smooth with an immersion blender. If using a countertop blender, work in batches and follow the manufacturer's instructions for blending hot liquids.
  6. Stir in the heavy cream. Return the soup to low heat if needed, then season to taste with nutmeg, salt and black pepper. Heat through and serve.

Notes

  • For a lower-fat soup, replace the 1 cup of the heavy cream with 1 cup of extra chicken stock.
  • For a chunkier soup, blend only part of the squash or use a potato masher.
  • Croutons and fresh parsley make simple toppings.
  • Refrigerate leftovers for 3 to 4 days. Reheat to 165°F (74°C). Freeze for 2 to 3 months. For the smoothest texture, freeze the soup before adding the cream when making it ahead.