PRINTABLE RECIPE
Creamy Butternut Squash Soup
A silky, savory butternut squash soup with the perfect balance of sweet and salty, finished with cream and Parmesan for an irresistibly rich, velvety bowl.
Ingredients
- 3 lb butternut squash, peeled, seeded and cut into cubes (I used the pre-cut cubed butternut squash from Whole Foods to make this extra easy)
- 2 tbsp olive oil
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 4 tbsp butter
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- ½ tsp fresh thyme
- ¼ cup apple cider
- 4 cups light chicken stock
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan
For the Simple Sourdough Croutons
- Sourdough bread, cubed
- Olive oil
- Kosher salt
- Freshly cracked black pepper
Instructions
1. Roast the Squash
Preheat the oven to 425°F.
Toss the cubed butternut squash with the olive oil and season with salt and pepper. Spread evenly on a large sheet pan.
Roast for 25–30 minutes, until the squash is soft and cooked through.
You want to soften and cook the squash to develop its flavor, but don’t let it deeply brown or caramelize. Keeping the squash lighter gives you that beautiful, light golden-orange soup rather than a darker brown-orange color.
2. Start the Soup
Melt the butter in a large pot over medium heat.
Add the shallots and cook for 6–8 minutes, until very soft but not browned.
Add the garlic and fresh thyme and cook for about 30 seconds, just until fragrant.
3. Add the Apple Cider
Pour in the apple cider and cook for about 2 minutes, allowing it to reduce slightly.
4. Simmer
Add the roasted squash and chicken stock.
Bring to a gentle simmer, cover and simmer for 20–25 minutes.
The squash should be extremely tender and practically fall apart when pressed with a spoon. Don’t rush this step—the extra simmer helps give the finished soup its smooth, velvety texture.
5. Blend Until Silky
Carefully transfer the soup to a regular blender, working in batches if necessary.
Blend thoroughly until completely smooth and velvety. Let it blend a little longer than you think it needs. You’re looking for that silky, restaurant-style texture without any little pieces of squash remaining.
Return the soup to the pot.
6. Finish the Soup
Reduce the heat to low.
Stir in the heavy cream and freshly grated Parmesan. Warm gently until the Parmesan has completely melted and the soup is creamy and smooth. Do not bring it to a hard boil.
Taste and adjust with additional salt and freshly cracked black pepper.
If you prefer a thinner soup, add a splash of chicken stock until it reaches your desired consistency.
Simple Sourdough Croutons
If you’re serving the soup in a sourdough bread bowl, save the bread you remove from the center—it makes the perfect croutons.
Cut the bread into cubes and toss with enough olive oil to lightly coat, salt and freshly cracked black pepper.
Spread on a baking sheet and bake at 400°F for 10–15 minutes, tossing halfway through, until golden and crisp.
That’s it. No extra seasonings needed.
Serving
Ladle the soup into bowls or a hollowed sourdough bread bowl and finish with a handful of warm, crunchy croutons.
Mom’s Notes
Keep the squash light. Roast it until soft and cooked through for flavor, but don’t deeply brown or caramelize it. This keeps the finished soup a beautiful light golden-orange.
Don’t skip the simmer. Even though the squash has already been roasted, letting it simmer until extremely tender makes a noticeable difference in how smoothly it blends.
Blend it really well. A regular blender gives you that silky, creamy finish.
Take the shortcut. I used 3 pounds of pre-cut cubed butternut squash from Whole Foods. It saves all the peeling, seeding and chopping and makes this soup incredibly easy.
Save your bread. If you make a bread bowl, turn everything you remove from the center into croutons. Olive oil, salt and pepper are all they need.