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+ servings

Sweet and Creamy Butternut Squash Soup

Course Main Course
Cuisine American
Keyword butternut squash, gluten-free, soup, sweet and creamy, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 1 cup
Calories 201kcal


  • 3 pound butternut squash
  • 1 tablespoon olive oil
  • 3 clove garlic
  • 1 medium onion
  • 4 tablespoon brown sugar
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger, ground
  • 1/4 teaspoon cloves, ground
  • 1/8 teaspoon cayenne or red pepper
  • 2 cup vegetable broth
  • 1 cup half and half
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper, ground

Serve With

  • 2 medium apple


  • Microwave cubed squash (about 4 1/2 cups worth) for 5-7 minutes until fork tender.
  • Dice onion and mince garlic.
  • Add oil to a stockpot and heat over medium.
  • Add squash, onion, and garlic to the hot oil; sauté for 7-8 minutes, stirring very little at first, then more frequently until squash starts to turn golden brown.
  • Reduce heat to low and add sugar; continue cooking about 10 minutes more until all vegetables are a rich, spotty, caramel color.
  • Add in cinnamon, nutmeg, ginger, cloves, and cayenne pepper; continue to sauté 30-60 seconds longer until fragrant.
  • Stir in broth, then bring to a low boil over medium-high heat.
  • Reduce heat to low and simmer, partially covered, for about 10 minutes until squash is tender.
  • Use an immersion blender and puree 30-60 seconds until very smooth. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return soup to the pot and stir in half-and-half. Season with salt and pepper to taste. (If soup seems too thick, add a little more broth until desired consistency is reached.)
  • Cook until heated through. Serve with apple slices on the side.


Calories: 201kcal | Carbohydrates: 38g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 342mg | Fiber: 5g | Sugar: 18g