The Baker Chick

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Creamy Butternut Squash Soup

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I have been holding this recipe in my secret stash for years.

I always knew I’d share it eventually, but usually it would get eaten too quickly for photographs.

Or perhaps I knew it needed to be made a few dozen more times to really know how to explain how great it is. I’ve made this for so many lunch dates, and dinners and everyone who tries it just begs for the recipe so here it finally is, in it’s ever so simple and delicious glory.

I think the key to me loving this soup is that it’s just so darn easy. The nice thing about creamy soups is that you cook all the ingredients, pureé them together with a immersion blender (the easiest!,) or a regular blender, and there you have the dreamiest, creamiest, soup of all time.

What makes this recipe so creamy you may ask? Well the ingredient list is super short and simple- butternut squash, onions, chicken stock and….cream cheese. Yup! Not a crazy amount, but enough to make this just a little bit rich and oh so dreamy. Salt and pepper are added of course, herbs, and a bit of spice from some cayenne pepper is what really puts it over the top. It’s not too hot, but has just a teeny kick which we all adored, (even the kids!)

So add this to your fall meal lineup, you will be glad you did I promise!

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Creamy Butternut Squash Soup
Yield: 4-6 servings
 
Ingredients
  • 1 medium sized onion, chopped
  • 4 tablespoons butter or olive oil
  • 2 medium sized butternut squash*
  • 4-6 cups of chicken or vegetable stock
  • 1 8 oz package of cream cheese
  • salt & pepper to taste
  • cayenne pepper to taste
  • 1 tablespoon each chopped fresh rosemary & sage (optional)
Instructions
  1. Preheat oven to 450F. Drizzle whole squash with olive oil and prick with a fork. Roast for 30-60 minutes, depending on size, or until soft.
  2. When the squash is cooked and cooled, sauté the onions in the butter or oil until soft and golden. Add the broth, squash, and herbs, and bring to a boil. Reduce the heat to low and simmer for about 5 minutes. (longer if using raw squash)
  3. Add salt & pepper and a dash of cayenne (you can add more later.) Use your immersion blender if you have one to pureé the soup until smooth. (Or process in batches in a normal blender.)
  4. Add the cream cheese, a chunk or two at a time, and continue to pureé until smooth as silk. Return all the soup to the pot if you used a regular blender and cook over low heat for a couple minutes as you stir to marry all the flavors.
  5. Add more salt & pepper as needed, and gradually add more cayenne until it's as spicy as you like.
Notes
*Another option with the squash is to peel and cube it raw and then just toss it into the broth, letting it cook for about 20 minutes. This seemed like so much more work, as peeling raw squash is no picnic. You can do it this way if you prefer though. Or you can use pre-peeled and cubed squash.

Recipe adapted from: All Recipes

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Comments

  7. Thanks for this Audra, looks yummy. I have a butternut squash waiting for me at home and this will be made this weekend for sure!

    Reply

  8. How big of a squash are you usin? I have that’s about a foot and a half long that I want to use and wondering how I should alter this recipe? Thank you!

    Reply

  9. This may be a silly question, but I would love to make this soup and I’m not familiar with working with butternut squash. when the squash is cooked and cooled, how do you prepare it for placing in the broth? Thank you!

    Reply

  10. I have used this recipe several times and all of us love it! It’s our go-to for butternut squash soup! Rich and creamy!

    Reply

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