Creamy Butternut Squash Soup

  • Servings : 8
  • Prep Time : 60m
  • Cook Time : 15m
  • Ready In : 1:15 h

A creamy and buttery flavor… the name says it all.  This is a filling soup that is perfect for a chilly Fall day!


  • 1 large butternut squash (about 3 pounds)
  • 4 cups low-sodium chicken broth
  • 2/3 cup heavy cream
  • 2 medium onions, diced
  • 4 cloves garlic, sliced
  • 1/8 teaspoon dried thyme
  • 1/4 teaspoon white pepper
  • 1 pinch cayenne pepper
  • 1 teaspoon olive oil
  • 1/4 cup unsalted pumpkin seeds, or pepitas (optional)


Step 1

Cut butternut and place face-down on a cookie sheet covered with aluminum foil. Add 1/4 cup water to the cookie sheet.

Step 2

Bake squash in 375°F preheated oven for 45-60 minutes, until cooked through and fork-tender. Remove and allow squash to cool until it can be handled.

Step 3

In a large stew pot, saute garlic and onions in olive oil over medium heat until translucent, 2-3 minutes.

Step 4

Add chicken broth. Scoop squash out of the skin and add to the stew pot. Add thyme, white pepper, and cayenne pepper. Bring to a simmer over medium heat.

Step 5

Use an immersion blender to blend the squash mixture until smooth. Add cream. Allow mixture to simmer for an additional 1 minute, stirring constantly.

Step 6

Immediately pour soup into serving bowls. Garnish each bowl with 1 1/2 teaspoons pumpkin seeds.

We used Bob’s Red Mill Pumpkin Seeds as a garnish for this soup.  They add the perfect texture to compliment the buttery flavor of the soup!

Bob’s Red Mill Pumpkin Seeds, Raw, 24-Ounce Packages (Pack of 4)

Price: $52.76

4.6 out of 5 stars (133 customer reviews)

5 used & new available from $52.76

A good immersion blender makes preparing this soup a snap!  We recommend Cuisinart’s Smart Stick Hand Blender!

Cuisinart HB-154PC Smart Stick Hand Blender With Whisk & Chopper Attachments – Club Model

Price: $71.99

4.5 out of 5 stars (337 customer reviews)

6 used & new available from $62.73

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Nutritional Info

This information is per serving.

  • Calories

  • Sodium

    46.2 mg
  • Total Fat

    10.6 g
  • Saturated Fat

    5.5 g
  • Cholesterol

    30.8 mg
  • Carbohydrates

    21.4 g
  • Fiber

  • Sugars

    4.3 g
  • Protein

    3.5 g

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