Creamy Butternut Squash Soup

Creamy Butternut Squash Soup is the ultimate Fall soup. It’s creamy and smooth plus cozy and warm. Filled with veggies but also a tiny bit sweet. Topped off with a drizzle of Hiland Dairy Heavy Cream to make this soup the perfect comfort food for a chilly Fall day.. Recipe and image compliments of Laura from Lolo’s Home Kitchen

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Creamy Butternut Squash Soup

Prep Time1

Cook Time30

Ingredients

Large drizzle olive oil
1 medium white onion diced
1-2 Tablespoons minced garlic
2 cups vegetable broth
1 carrot peeled and chopped
1 Granny Smith apple peeled, cored, chopped
1 medium butternut squash
1 sprig fresh sage
Pinch cayenne
Pinch ground cinnamon
Pinch ground nutmeg
1/2 cup Hiland Dairy Heavy Cream
Large pinch Kosher salt and ground pepper to taste

Instructions

Start by chopping the onion, carrot, apple and butternut squash. (see video for how to cut butternut squash) Set veggies aside.
In a large pot over medium heat, pour a large drizzle of olive oil on the bottom of the pot and add the chopped onions. Saute onions for a few minutes until soft. Add the minced garlic, stir and cook for another minute.
Add the carrot, apple, and butternut squash to the pot plus the sage, cayenne, cinnamon and nutmeg. Stir together then add the vegetable broth. Stir again.
Turn the heat to medium high and bring the mixture to a simmer. Once simmering, turn the heat to medium low and place the lid on the pot. Let the veggies simmer for about 30 minutes or until soft.
Once the veggies are soft, turn the heat off and remove the sprig of sage from the pot. Add Hiland Dairy Heavy Cream to the veggies. Then using an immersion blender, blend the veggies and heavy cream together until smooth and creamy. *See note below to use a blender.
Once the soup is smooth, add a large pinch of salt and pepper and taste. Ready to serve! Drizzle more Hiland Heavy cream over each bowl plus more toppings like pumpkin seeds, croutons, arugula or fresh herbs.
Note: to use a blender for the soup, transfer the veggies from the pot to a blender. You may need to do this in sections depending on how large your blender is. Once smooth and creamy, transfer the soup back to the pot and serve.

This recipe and its ingredients are simple and pretty healthy, too. Everything cooks together in one pot which makes it an easy soup to make.

Ingredients for Creamy Butternut Squash Soup

Butternut Squash

You want to pick a Butternut Squash that is about 3-4 pounds. You can also buy pre cut, raw Butternut Squash and you’ll need about 5 cups of the pre cut.

Carrot and Onion

A carrot in this soup adds some more veggies, a little more depth of flavor and great color as well. I always love the flavor of an onion in soup, adding some major savory and sweet vibes.

Apple

An apple mixed in with the veggies in this soup adds just a hint of sweetness that makes it so good. I use a Granny Smith but any apple variation will work.

Vegetable Broth

I love the savory flavor of vegetable broth for this soup recipe but you can use chicken broth as well.

Hiland Dairy Heavy Cream

The rich and creamy texture and flavor of this soup is all from the Hiland Dairy Heavy Cream. Incredible flavor. You can also use Hiland Half and Half if you desire.

Garlic, Sage, Cinnamon, Nutmeg, Cayenne, Salt and Pepper

The mix of seasonings range from savory to cozy, perfect for Butternut Squash Soup. I add just a bit of cayenne to this soup but you can always add more if you like more of a kick.

Topped off with a drizzle of Hiland Dairy Heavy Cream to make this soup the perfect comfort food for a chilly Fall day.

Explore More of My Favorite Soup Recipes!

Here are a few of my favorites:

And if you’re interested in creating more deliciousness with Hiland Dairy products, be sure to check out Hiland Dairy’s recipes too (including some created by yours truly!).