Creamy Butternut Squash Soup

Name: Creamy Butternut Squash Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 300 g butternut squash; 1/2 onion; 250 ml vegetable broth; 50 ml cream; 1/4 tsp salt; 1/8 tsp black pepper

A velvety, comforting soup made with roasted butternut squash, onion, and a touch of cream, simmered in vegetable broth.

Standard Savory Creamy

Made August 24, 2026

Prep

10m

Cook

25m

Serves

Difficulty

easy

Total: 35 minutes

Allergens: dairy

Be careful when blending hot liquids; allow the soup to cool slightly and keep the blender submerged to avoid splashing.

Wash hands and surfaces after handling raw butternut squash.

Nutrition estimates

Ingredients

300 g butternut squash
1/2 onion
250 ml vegetable broth
50 ml cream
1/4 tsp salt
1/8 tsp black pepper

Tools you'll need

chef's knife cutting board medium saucepan immersion blender wooden spoon

Chef's tip: For a silkier texture, blend the soup in batches and pass through a fine sieve if you prefer no fibers.

Chef's tip: If the soup is too thick, add a little extra vegetable broth or water to reach your desired consistency.

Instructions

1

Peel the butternut squash, remove seeds, and cut into 2 cm cubes. Finely chop the onion.
~10 min
2

In a medium saucepan over medium heat, cook the onion with a splash of water until soft, about 3 minutes. Add the butternut squash cubes and cook for 2 minutes, stirring.
~5 min
3

Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer until the squash is tender, about 15 minutes.
~15 min
4

Remove from heat. Blend the soup with an immersion blender until smooth. Stir in the cream, salt, and black pepper. Return to low heat for 2 minutes until heated through.
~2 min