Butternut Squash Soup Recipe {VIDEO}

This is the perfect, most delicious way to use up butternut squash in the fall! Butternut Squash Soup is creamy, packed with comforting flavor and super easy to prepare. Great dinner option any night of the week!

Butternut Squash Soup

One of the first recipes I ever put up on my blog was this delicious Butternut Squash Soup. It was a comforting fall soup then and it still is today. Plus the recipe desperately needed new photos. Watch the video of me making the soup below. That face I make when I see the total creamy goodness pours out of the blender? That is no joke. It was even creamier than I remembered and oohhh so good.

Do you need to peel butternut squash for soup?

Yes! The skin on butternut squash is tough and unappetizing, so grab your peeler. If the cute squashes intimidate you, do not fear! I’m here to help you get to the flesh that will make your soup and your life a little more delicious.

What spices do you add to butternut squash soup?

Different versions of the soup call for different spices, including a combination of some of the following: cayenne pepper, salt, pepper, marjoram, allspice, paprika, nutmeg and ginger. This particular recipe keeps it pretty simple, only using salt, pepper and cayenne pepper. If you’re up for experimenting with a few others, go nuts!

How do you make spicy butternut squash soup?

If you love making just about everything spicier (like I do), try adding an extra 1/4 teaspoon cayenne pepper and a few cloves of garlic.

Butternut Squash Soup

I’m curious to know two things!
1. What is your favorite recipe to add butternut squash to?
2. What is your favorite fall soup?
Answer either or both of the questions in the comments below!

A few of my other favorite soups include Easy Crockpot Meatball Soup and Four Cheese French Onion Soup, among sooo many others. Soup is a lot like cookies. I could never possibly pick a favorite.

Have a wonderful weekend, friends!

Butternut Squash Soup
Yield: 4-6

Butternut Squash Soup

prep time: 20 minscook time: 30 minstotal time: 50 mins

This is the perfect, most delicious way to use up butternut squash! Butternut Squash Soup is creamy, packed with flavor and super easy to prepare.


  • 4 tablespoons salted butter, cut into 4 pats
  • 1/2 of an onion, chopped
  • 2-lb butternut squash, peeled and cut into 1/2-inch chunks
  • 3 cups water
  • 4 chicken bouillon cubes
  • 1/2 teaspoon each of salt and pepper
  • 1/4 teaspoon cayenne pepper
  • 8-oz. package cream cheese


  1. Heat the butter in a large skillet or Dutch oven over medium heat. Add onions and cook until soft and fragrant, about 3 minutes. Add butternut squash, water, bouillon cubes, salt, pepper and cayenne pepper. Bring to a boil, then reduce to a simmer over medium heat. Let simmer for 30 minutes (stirring occasionally), or until the squash is soft.
  2. Remove pan from the heat and add the cream cheese. Stir until cheese is melted. Let cool for 10 minutes. Add mixture to a blender and puree until smooth and creamy. Pour back into the skillet/Dutch oven and heat over medium heat until just warmed through (do not boil). Serve immediately and top with sour cream and/or extra cayenne pepper, if desired.
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