New recipes

Creamy Squash Soup recipe

Creamy Squash Soup recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Squash soup
  • Butternut squash soup

A deliciously rich, winter squash soup recipe. Enjoy with crusty bread and a dollop of soured cream.

394 people made this

IngredientsServes: 8

  • 1 butternut squash, halved and seeded
  • 1 acorn squash, halved and seeded
  • 50g butter
  • 4 tablespoons chopped red onion
  • 1 litre chicken stock
  • 75g dark brown soft sugar
  • 225g cream cheese, softened
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cinnamon to taste
  • 8 sprigs fresh parsley, for garnish

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. Preheat oven to 180 C / Gas 4. Place the squash halves cut side down in a baking dish. Bake 45 minutes or until tender. Remove from heat and cool slightly. Scoop the pulp from the skins. Discard skins.
  2. Melt the butter in a frying pan over medium heat and saute the onion until tender.
  3. In a liquidiser or food processor, blend the squash pulp, onion, stock, dark brown soft sugar, cream cheese, pepper and cinnamon until smooth. This may be done in several batches.
  4. Transfer the soup to a pot over medium heat and cook, stirring occasionally, until heated through. Garnish with parsley and serve warm.


If acorn squash is unavailable, use butternut squash instead.

Recently viewed

Reviews & ratingsAverage global rating:(483)

Reviews in English (382)


This was a bit too rich, so I made it twice, the second time I used 1 tbsp of butter instead of the asking 3 tbsp. And used half the amount of cream cheese that the recipe called for. It is a delicious soup however, I like it for how simplistic it is to make!!!! I served it with a mixed green avocado salad with maple candied pecans and blue cheese dressing, a wonderful pairing!-19 Sep 2004

by Heather Mitchell Tchobanian

Very yummy, 4 stars due to my opinion of too sweet and too cream cheesy. Made it a second time and used 2/3 block cream cheese, 1/4 c. brown sugar, added some nutmeg, cayenne pepper (because I like a kick) and the slightest touch of curry. Also used a lot more black pepper. Didn't use all of the broth because I like it thick! ***UPDATE: For those of you who are very pleased with your soup, the next time you make it, could you give an estimate of how much squash (in cups) that you use? I made it again and I think both squash were too big.Thank you for an excellent recipe - I served mine with 1/2 an asiago bagel and a sliced honeycrisp apple.-13 Oct 2008

by KARA.

I really enjoy this soup. I used less brown sugar and less cream cheese than called for -- and added chili powder and a smidgen of nutmeg. Even with the reduction of the sugar, it's still a bit sweet -- almost like hot, liquid pumpkin pie -- but very good. I'll use this recipe again.-09 Jun 2005

Thick and Creamy Roasted Butternut Squash Soup Recipe

In the mood for a bowl of thick creamy soup that is just perfect for Fall? Below you will find a life changing, thick and creamy Roasted Butternut Squash Soup recipe. You can make this right on the stove top and it’s so hearty it’s perfect enough for dinner with a nice green salad or these 1 SP Cheesy Breadsticks . And it’s very Weight Watchers friendly too!

If you have never tried butternut squash before, you’re in for a treat. Especially if you are a fan of sweet potatoes. Butternut Squash has a very similar taste and texture to sweet potatoes. And if you like to enjoy baked sweet potatoes baked with some brown sugar substitute like me, it takes on a butterscotch candied type of flavor. Which is very similar to butternut squash.

Just a tip, you may want to double this recipe like I did to have extra for the freezer.


Heat the olive oil over medium high heat in the bottom of a wide, deep pot such as a Dutch oven. When the oil is hot, add the garlic and cook until it is barely golden, maybe a minute. Add squash, and increase heat to high.

Cook 10 minutes, stirring occasionally, until squash is quite soft and may be browning in places. If the garlic is sticking and looks as if it might burn, turn the heat down a little. The garlic might get quite brown -- that's fine.

Add potato, broth or water, basil (if using dried), salt and pepper. Add tomatoes, then fill the can with water and add it to the pan. Bring the mixture to a boil, then lower heat to simmer, cooking about 20 minutes in all, or until the potatoes are tender.

Blend in batches in a blender until smooth. If using fresh basil, cut it into ribbons and stir it into soup just before serving.

Serve hot or cold. If hot, you may want to top it with some Parmesan cheese cold, snip fresh basil or chives on the top. Serve with hot corn bread or rolls.

Tips for Preparing Butternut Squash

  • To easily prepare the squash for cooking, trim about 1/4 inch off of each end of the squash with a knife.
  • Using a potato peeler, peel the outer layer of skin off of the squash.
  • Once peeled, cut the squash in half lengthwise with a sharp and sturdy knife.
  • Clean the seeds and pulp from each half.
  • Place the cut side of each half down on a cutting board and slice the squash in one inch rows lengthwise and then in one inch rows the opposite direction to cube the squash for cooking.
  • To make preparation easier, you can also purchase the squash already cubed in the produce section of your local grocery store.

Creamy Yellow Squash Soup Recipe

If you follow our blog at all then you know that I am an avid gardener. And by avid I mean crazy, wreckless and basically an addict. The reality is that every year by the end of August I feel so overwhelmed that I don’t even want to go out and pick my garden, but by the next Spring I have forgotten about all my woes and am dumping seeds into the ground like a crazy person. I guess it is sort of like having a baby. If you ask a woman who is 9 months pregnant how many more children she wants, she might slap you. But then after that sweet, fuzzy little baby is born she is already talking about having another. Maybe that is just me………

Anyway, my point is I always have plenty of produce to try new recipes during the summer. This year I had a TON of yellow squash. I grew a few different varieties and some had gotten big and ‘warty’ (ew) and I wasn’t quite sure what do to with them.

My friend started telling me about a yellow squash soup recipe that she had that was delicious. My interest was peaked. I still wasn’t quite sure how it would turn out with all the warts (ew) and such though. Then I got the brilliant idea of just peeling the squash! Wow…… would think that this wouldn’t be such a revelation to me. But it was. Anyway, the soup turned out to be creamy, full of flavor and basically super delicious! And the best part is you can make a huge batch and freeze it! And it comes out just as delicious when you reheat.

Creamy Yellow Squash Soup Recipe

First step is to peel and cut up your yellow squash, potatoes, and onions. You can see that I didn’t peel all of my yellow squash. The ones that were smaller and had a smooth more thin skin I just cut up and threw them in.

Next puree in batches in your blender. If you use a high powered blender like a Blendtec it will seriously be so smooth and creamy you will want to drink it straight from the blender. (Do you like how you can see the reflection of my checkered apron on the Blendtec jar?)

This step really wasn’t necessary after using my Blendtec, but I ran it through a fine mesh sieve. There literally were no chunks, but it made me feel like an overachiever and so I did it.

At this point is where you will add your buttermilk. If you are going to eat it right away, serve it up in bowls. It is delicious topped with a sprinkling of fresh herbs, a little Parmesan, or a dollop of sour cream. If you don’t plan on eating it all – then freeze it! I placed in gallon size freezer bags and laid them flat. I removed as much of the air as I could and then froze them flat. To reheat, just thaw in your fridge and then pour into a stockpot and heat on medium-low until hot and bubbly.

This yellow squash soup is creamy and surprisingly full of flavor. I was surprised how much flavor it has considering it has only a few ingredients. The smooth texture is a winner with kids and adults and so it has become one of the meals we like to include in our meal plan. We serve this with some yummy homemade bread and it is a delicious meals for those cold and rainy ‘soup’ days. Here are some of our favorite homemade bread recipes:

Squash and Bacon Cream Soup

It’s hard to resist the crisp-smooth play or the salty vs. sweet game on a plate or in a bowl. This is what we’ve got here, where an ultra-smooth and sweet butternut squash blend, mixed with heavy cream, play so well together with the crispy, salty fried bacon. We feel that it’s quite irresistible.

What Does Creamy Yellow Squash Soup Taste Like?

When yellow squash is cooked, it gives off an almost nutty flavor. Don&rsquot worry about peeling the skins, because they get very soft in the sauteing process and will be blended up once done. We add curry powder and cumin for a hint of spice that compliments the sweet nuttiness of the squash. Heavy cream is added for extra creaminess and to balance out the acid from the white wine and lemon juice. If you are vegan or lactose intolerant, you can absolutely use coconut cream in this immersion blender soup.

If you are in need of an immersion blender, this is the brand I use! Cuisinart Smart Stick 200 Watt 2-Speed Hand Blender

If you would rather use a blender, this is the one I have, and it is AMAZING. Best blender I have ever used, hands down. Ninja Professional 72 Oz Countertop Blender

What are good spices to add to butternut squash soup?

I use thyme plus a little bit of cayenne pepper. You really only need that 1/8 teaspoon of cayenne to bring a subtle kick of heat that is wonderful. You could also give it a Thai kick with some ginger and either curry paste or curry spice. Basil, oregano, or rosemary would also work very nicely.

More Butternut Squash Recipes

Tools Used to Make this Slow Cooker Creamy Butternut Squash Soup

I have a slow cooker similar to this one and I love it because it has a low, medium and high setting. I’m surprised how much I use that medium setting!
This is the blender that I have and use to blend this soup. I have had it for years now and love it! You could also use an immersion blender to make the soup smooth.
I use just a regular vegetable peeler to peel the squash. You can also use a sharp knife, but I feel like the vegetable peeler is way easier and a lot safer, as well.

Looking for more free recipes?

Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram.

  • 1 1/2 pounds yellow summer squash or zucchini
  • 2 tablespoons butter
  • 1 medium onion (sliced)
  • 1/4 lemon (sliced, seeds removed)
  • 1/4 cup flour
  • 6 cups chicken broth or vegetable broth
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3 to 4 grinds of fresh nutmeg or dash of ground nutmeg
  • 1 cup heavy cream

Wash, and trim the summer squash. Slice, reserving 8 very thin slices for garnish, if desired.

In a large saucepan, melt the butter. Slowly saute onion and lemon until the onion is translucent.

Sprinkle with flour and cook slowly, stirring, until flour is absorbed.

Add chicken or vegetable broth gradually, followed by the sliced squash, salt, and pepper. Simmer for 1 hour.

Puree soup in blender or food processor. Add nutmeg.

Put the pureed soup back in the saucepan. Whisk in the cream and cook over low heat until hot. Do not allow the soup to boil.

Garnish the soup with the reserved squash slices or shaved Parmesan cheese, if desired. Or, garnish with chopped parsley, bacon, or chives.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Please be careful when processing hot liquids. Hot soup (or other hot liquids, for that matter) will steam and expand in the blender, which can push the top off and cause a mess and burn hazard. Our recommendation is to not fill the blender more than 1/3 to 1/2 of the way of the blender.

Recipe Summary

  • 1 ounce (2 tablespoons) unsalted butter
  • 1 medium onion, finely chopped (1 cup)
  • 2 small garlic cloves, minced (2 teaspoons)
  • Coarse salt and freshly ground pepper
  • 2 stems fresh rosemary
  • 4 fresh sage leaves
  • 2 pounds buttercup, butternut, Hubbard, or kabocha squash, peeled, seeded, and cut into 2-inch cubes
  • 1 pound Yukon Gold potatoes (about 2 medium), peeled and cut into 2-inch cubes
  • 3 cups homemade or store-bought low-sodium chicken stock, plus more if needed
  • 2 cups water, plus more if needed
  • Herbed Crostini

Melt butter in a medium stockpot over medium heat. Add onion, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes.

Place rosemary and sage on a small square of cheesecloth, and tie with kitchen string. Stir in the herb sachet, squash, potatoes, stock, and water. Bring to a boil, then reduce heat to a simmer, and cook until vegetables are soft, about 15 minutes. Discard herb sachet. Let cool slightly.

Working in batches, puree soup in a blender until smooth. Adjust to desired consistency with stock or water. Season with salt and pepper. Serve with crostini.

How to Make Creamy Butternut Squash Soup

This butternut squash is creamy and delicious and so easy to make. It's perfect for those cold weather days and filling for the hungriest of bellies. This soup recipe is paleo and AIP friendly and packed full of all kinds of yummy goodness.

Butternut squash is a staple in any grain free diet because it's loaded with carbs. Couple that with coconut milk and you have yourself a calorie packed meal even for a grown man. I like to add rice to this recipe for an even higher calorie count. My 6'4″ husband needs more than meat and salad to sustain weight while following the AIP diet… butternut squash soup to the rescue!

No Instant Pot? No Problem!

I made my soup in my Instant Pot. Don't worry if you don't have one, or a pressure cooker at all. It's just an easy way to make a quick soup. You can make this soup in a pot on the stove, a pot in the oven or a slower cooker. The key is broth, veggies, seasoning… cook until veggies are soft, then blend together in a blender. After making this recipe, if you think you'd love an Instant Pot too, go buy one! Here's a whole list of Instant Pots on Amazon for you to check out.

Cooking with Butternut Squash

I like to buy whole, fresh and hopefully organic produce. Organic isn't always easy, but fresh is usually readily available. Butternut squash is a hardly winter squash that can be found available at a variety of grocers and usually comes in a few sizes. This recipe is based on a medium sized, single squash.

You can also find butternut squash in the freezer aisle, pre-chopped and many times with extra ingredients, ready to cook. Or sometimes in the produce, pre-prepped section already chopped up, also ready to cook.

This is a bear of a squash to prep. it's similar to cutting a pumpkin. It's dense and tough to get through the skin, so if you have a hard time cutting, just roast the whole thing or find a pre-prepped version.

About Paleo and AIP friendly in this recipe

I added this label because this soup is a goto with my family for our healthy diet and all the restrictions of AIP. The bone broth adds much needed nutrients for a healthy meal and the coconut milk adds a creamy texture, a bit of sweet with no issues for dairy or lactose sensitive diets. If you want a lighter calorie meal, just take out the coconut milk. It's still a delicious soup, just less creamy and definitely less calories (about 800, seriously!). If you need a few more calories, add a tablespoon or two of your favorite oil (olive and coconut are our faves).

If you prefer vegan options, just replace the bone broth with a vegetable broth and you should be good to go.


    cut into cubes, about 4 cups
  • 16 oz Bone broth (sub with veggie broth for a vegan soup)
  • 2 cups Carrots – chopped
  • 1 White onion chopped
  • 1 TBS Garlic – minced
  • 1 8oz can of coconut milk (1 cup)
  • Seasoning – varies by preference
    • 1 tsp Salt
    • 1 tsp Pepper
    • 1 tps Thyme
    • 1 TBS Simply Organic Adobo Seasoning

    Brand preferences

    I'm pretty picky about the foods we use, especially if I'm trying to make them AIP compliant. Here are my favorites for this recipe. I use each of these quite a bit for all kinds of recipes.

      – Chicken Unsalted – this also comes in single servings we travel with. – it's only coconut and water! – It's a scrumptious blend without chili peppers. (I love all their seasonings)


    1. Roast the butternut squash. Cut into 4 pieces, scoop out seeds, place in casserole or baking dish, lightly season. Roast for about 1 hour at 350 degrees. The squash should be easy to stick with a fork when done, but not mushy.
    2. Remove skin from squash, cut into large cubes/chunks.
    3. sauté onions and a little oil in the Instant Pot. I use about 1 TBS or so of oil, it doesn't have to be exact. You just want the flavor of the onion to add to your soup.
    4. Add broth, carrots, onions, garlic and squash to your Instant Pot. Stir in seasonings. If you prefer lighter flavors, cut seasoning amounts in half, you can always add in more later.
    5. Set Instant Pot to “soup” and then start.
    6. Put all ingredients into a blender (you might need to do this twice, depending on the size of your blender). Blend on high for 1 minute.
    7. Pour mixture back into to the Instant Pot, set to sauté. Stir in coconut milk. Add additional seasoning to taste. Allow to simmer for 10 minutes, stirring occasionally.
    8. Top with a little bit of parsley just to make it look pretty for your IQ pictures

    Tips: you can skip roasting the squash if you are in a rush. If you have pre-prepped squash, just throw it in the pot with everything else and add 5 more minutes to your Instant Pot time. You might need to test it out to make sure the squash is tender before blending. Chunky squash soup is not delicious.

    Make it your own – You can adjust this soup for your own taste and preferences. Add more carrots for a bit sweeter flavor or remove them all together for a hardy squash flavor. Add a little spice with some chili power. Or how about a cup of rice for extra carbs and filling texture.

    More Delicious Soup Recipes to try

    I'm joining in with some friends from around the internet to share all kinds of soup recipes with you today. Take a look below, visit them all and save your favorites! Happy eating, my friend.

      – Houseful of Nicholes – This Worthey Life – Big Crazy Life – Ashley & Company – Someday I'll Learn – Day By Day In Our World – Good Girl Gone Redneck – Life of A Ginger – 100 Directions – More Than Thursdays – Mama Harris' Kitchen – Eat Picks – food:life:love – SimplifyLiveLove – Divas With A Purpose – My Crafty Life – Squash Soup

    Looking for more Paleo or AIP recipes? I love all the delicious creations over at Autoimmune Wellness and their cookbook is gorgeous!

    I hope you try ALL of these delicious soups. Let me know which is your favorite, of course it's the butternut squash soup, right? I'd love to hear if you add your own twist to it, stop back by and let me know!