Sweet, creamy, and a little bit earthy, I find myself eating bowl after bowl of this butternut squash soup that’s surprisingly easy to make; it’s the perfect recipe for a beginner cook to wow a crowd. The added creaminess from the blended potatoes, plus the savory herbs, make this a welcome addition to any dinner or even your Thanksgiving menu. Warm and hearty, this soup is a forever staple in my household—it’s the gourd standard of comfort.
Recipe Tips
- Prepping the butternut squash. The only downside of cooking with butternut squash is that it does take a bit of time to prep. That being said, once you try a bite of this sweet, creamy soup, we promise all that effort will be worth it. First, you’re going to want to peel and cut your butternut squash. Never tried your hand at it before? Refer to our full guide on how to cook butternut squash for a step-by-step walk-through of the process. If you’d rather bypass this step, you can always save time by buying pre-cut and peeled squash from the grocery store.
- How to blend your soup. The conundrum of how to blend up a creamy soup is very real. An immersion blender makes it easiest, allowing you to just blend up the soup right in the pot. If you don’t have one, no worries—you can also use a regular blender, just be careful when blending up the hot liquid (don’t burn yourself!). We like to transfer it in batches so it’s not so much liquid that the top of your blender flies off (scary, but true).
Storage
Leftovers can be kept in an airtight container in the fridge for 5 days and in the freezer for up to 3 months.