Butternut Squash Soup
on Dec 03, 2024, Updated Jan 09, 2025
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I’m a sucker for a good, hearty soup 🍲. Growing up, soups and stews were a staple in our household, and now that I’m an adult, I find myself craving them all the time. However, life is a bit different now, and I often don’t have hours to babysit a simmering pot. That’s why I’m always on the lookout for quick and easy ways to reinvent classic recipes 👩🍳.
This Butternut Squash Soup is not only a sneaky way to force vegetables down your family’s throat, but it’s also the quickest and easiest way to make a soup that will taste like you’ve slaved behind the stove for hours. And who doesn’t like a good “gotcha” moment 🤥? Rich, creamy, and comforting—this Butternut Squash Soup will be more satisfying than finding the last parking spot at the mall!
Why You’ll Love Butternut Squash Soup
This soup is everything you want in a bowl and more – creamy, velvety and packed with flavor. Not to mention, the prep time is only 5 minutes! Let’s be serious; that’s probably less time than you’ve spent scrolling to get to this recipe 😜, so there’s really no excuse. The subtle char from the roasted squash, paired with the rich creaminess and tang of Boursin cheese 🧀, plus the depth of roasted garlic 🧄, come together to create something truly incredible. It’s hands down the easiest and most delicious Butternut Squash Soup recipe you’ll ever try.
How to Prepare
🌡️ Preheat the oven to 400°F (200C).
🔪 Use a sharp knife and a sturdy cutting board to peel and cube the butternut squash.
🧡 Next, place the Boursin cheese in the middle of a baking dish and then add the butternut squash around it. Add a sprinkle of salt and a drizzle of olive oil on top. Nestle in the peeled garlic cloves.
🫗 Now, pour in 1/2 cup of broth along the side of the dish.
⏲️ Bake uncovered for 45-50 minutes or until the squash is fork-tender. Take it out of the oven and transfer it into a blender.
🌀 Add the other 1/2 cup of broth (or more if needed) and blend until creamy.
🥓 Serve with: roasted pumpkin seeds, grilled cheese bites, croutons, bacon bits, or anything you like!
Nonna’s Tip 🧀
You can add the whole block of Boursin or as much as you’d like (I added ¾ of it).
Variations and Substitutions for Butternut Squash Soup
- You can certainly add other vegetables like parsnips, carrots,🍠 sweet potatoes, or bell peppers to the mix.
- If you don’t have Boursin, mix some cream cheese with your favorite chopped 🌿 herbs and then add that to the center of the baking dish.
- Use whatever broth you love in this dish: vegetable, chicken, beef, or bone broth will work. If you don’t have, simply use more water instead.
- Turn this into a quick pasta dish by tossing some cooked pasta into the baking dish after the squash/Boursin mixture comes out of the oven.
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Meal Prep Tips
This Butternut Squash Soup is so perfect for meal prep Sundays. You can easily double or triple the recipe (depending on the size of your baking dish), so you have enough soup for lunches or dinners for weeks to come. For 🧊 freezing, be sure to first cool the soup down to room temperature. Then, you can ladle out your portions into freezer bags OR these large silicone ice cube trays. I like to place the bags flat on a baking sheet to freeze initially, that way they’re stackable and don’t take up too much freezer space.
Best Served With
- Serve the soup with crusty 🥖 bread, like my No Knead Peasant Bread.
- Serve this Roasted Butternut Squash Soup with a simple side 🥗 salad.
- Go the soup-and-sandwich route and serve a bowl with a grilled cheese sandwich.
- Toppings like toasted pumpkin seeds, croutons, a tablespoon of sour cream or a drizzle of 🫒 olive oil add extra flavor and texture as well.
Common Questions
I haven’t tried it, but I don’t see why not! Acorn, delicata, or even a small sugar pie should work.
Instead of Boursin, you can use any soft, herbed cream cheese or goat cheese for a similar flavor and texture. You could even simply use cream cheese and add some chopped herbs.
Yes, you can swap the Boursin cheese with a dairy-free cream cheese alternative and adjust seasonings by adding fresh herbs like chives, parsley, or dill.
Absolutely! That’s a great shortcut.
Yes, you can carefully use an immersion blender to blend this up, or a food processor would also work, but just may not get it super smooth.
Butternut Squash Soup
Video
Equipment
Ingredients
Instructions
- Preheat the oven to 400°F (200C). Place the Boursin cheese in the middle of a baking dish and then add the butternut squash around it. Add a sprinkle of salt and a drizzle of olive oil on top. Nestle in the peeled garlic cloves.
- Note: You can add the whole block of Boursin or as much as you like (I added ¾ of it).
- Now, pour in 1/2 cup of broth along the side of the dish. Feel free to use any broth of choice.
- Bake uncovered for 45-50 minutes or until the squash is fork tender. Take it out of the oven and transfer into a blender.
- Add the other 1/2 cup of broth (or more if needed) and blend until creamy.
- Serve with: roasted pumpkin seeds, grilled cheese bites, croutons, bacon bits, or anything you like!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
10++. I have not tried it as of yet but looking at the pictures alone it looks like it’s gonna come out delicious. (Hopefully)
It’s sooo creamy and comforting. Let me know when you try it, Brigitte! ❤️
Literally the easiest yet most delicious pumpkin soup you’ll ever make!! Loved this recipe 🙂
This is the easiest way I’ve seen to make a super delicious butternut squash soup. The most time-consuming part is cutting up the squash, but that can either be done ahead of time OR I will totally buy pre-cut lol. Such a simple recipe!
I am HOOKED on this recipe! It is easy, delicious, and comforting! I will definitely be making this soup many more times this season!