Creamy Butternut Squash Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
A creamy winter squash soup that is perfect for cooler Fall days! Comfort food that even the kids will like!
  • 3 Tbs. Butter
  • 1 large Onion, chopped fine
  • 2 large gala Apples, peeled, cored and chopped
  • 8 - 12 c. Butternut Squash, peeled, seeded and cubed
  • 1½" piece Ginger root, minced fine
  • 1 tsp. Allspice
  • 1 tsp. Nutmeg
  • 1 tsp. dried thyme (or 1 Tbs fresh)
  • 2 Bay Leaves
  • ¼ c. Brown Sugar
  • ½ tsp. Salt
  • ¼ tsp. Fresh Ground Pepper
  • 32 oz. Chicken Broth , low sodium
  • 1 - 1½ c. Apple Cider
  • ¾ c. Heavy Whipping Cream
  • Fresh Parmesan cheese, grated
  • 16½" slices of Baguette
  • Fresh Parmesan cheese, grated
  1. For the soup, melt butter over med/high heat in a large pot. Add onion and apple, cook until very soft and onion is translucent.
  2. Into the pot, add butternut squash. Saute and stir five minutes until squash just starts to color.
  3. Stir in ginger, allspice, nutmeg, thyme, bay leaves, brown sugar, salt, pepper, 1 cup apple cider and 32 oz chicken broth. Bring to a good boil then reduce heat. Cover and simmer 20 - 25 minutes until squash is very soft. Cool mixture for 5 minutes.
  4. Using and immersion blender, puree soup until very smooth an no lumps remain, 2-5 minutes. If soup is too thick add up to ½ cup more apple cider. Blend in heavy cream starting with ½ cup and adding up to ¼ cup more if needed. Check seasoning and add more salt and pepper to taste.
  5. Add a sprinkle of Parmesan to each bowl as it's served.
  1. For Parmesan toasts place baguette slices on rack of toaster oven (or reg oven) and broil for 1 – 3 minutes until just coloring.
  2. Flip toasts over and place a generous sprinkle of fresh Parmesan cheese on top.
  3. Return to broiler for about another 2 minutes until cheese bubbles and turns golden.
  4. Serve soup with toasts on the side.

This soup holds well for several hours in a slow cooker set on low. I haven’t tried it yet, but I think it would also freeze well in single serve portions.


If you’d like to get fancy, instead of blending in the heavy cream, ladle pureed soup into serving bowls, then add a Tablespoon of heavy cream to center using a butter knife or wooden skewer to slightly swirl cream through puree. Add a tiny sprinkle of cinnamon on top and serve.

My rating: 5 : ★★★★★

Recipe by A Hen's Nest - NW PA Single Woman Mom Blog at