This is hands down the most satisfying butternut squash soup and it couldn’t be easier to make. Earthy and mellow with a touch of heat and fresh woodsy rosemary. The secret ingredient-- cream cheese gives this simple soup its luxurious texture.
I’m talking about the spoon-coating, bread-dipping, belly-warming kind of texture. Butternut squash, in all its forms, really says comfort food to me and this soup is at the top of my list. It’s filling, but still rather light, and chock full of healthy nutrients.
This is my cousin’s special signature recipe that we’ve enjoyed for years. In fact, everyone who has tried this soup has loved it so much that I had to share it here on the blog.
If you’re stuck on feeling that butternut squash is just for winter or fall, I just want to tell you I make this soup all year long. It’s brilliant for a healthy diet, a simple lunch, a fancy-ish starter, or a cozy dinner alongside a toasty panini. Butternut squash is available all year long and can be found peeled, seeded, and chopped in most grocery stores.
You can make this soup in an Instant Pot or on the Stove Top and all you need are a few simple ingredients. Top with crunchy pumpkin seeds, serve with crusty bread….and dig in!
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Ingredients
This recipe is made with whole, fresh ingredients. You are going to love how it tastes and here are some of my tips:
- Sweet onion - Love the Vidalia variety and is easily available in most US grocery stores
- Rosemary - Fragrant with woodsy flavors fresh rosemary is a must in this soup
- Butternut squash - I would highly recommend buying the already peeled and chopped butternut squash sold in containers. It will save you a lot of prep time! If buying whole makes sure to pick one that is a bit heavy.
- Low-sodium vegetable broth - Love the Better than Bouillon broth paste, it's not only flavorful but also convenient to use. Plus the small glass jar goes a long way!
- Cream cheese - This is the ingredient that takes this soup to the next level. I love Philadelphia cream cheese and although you can use the low-fat, I would recommend using the regular variety!
How to Make Butternut Squash Soup
The main recipe for this soup is for the Instant Pot. Skip down to the "variations" section to read how to make this on your stovetop.
Here are my step-by-step instructions:
- Set the Instant Pot to saute mode and heat the oil. Add the chopped onions and saute for 2 minutes. Next add the garlic cloves, rosemary, and red pepper flakes and cook for a minute. Add butternut squash and salt.
- Stir in the broth. Close the Instant Pot with the pressure release valve to sealing. Pressure cook for 8 minutes followed by quick release or natural pressure release
- Take out the rosemary stems and discard them. Using a hand blender, blend until the soup is creamy and smooth. Add cream cheese and blend again. Add more salt and black pepper if needed.
- Serve hot butternut squash soup with toasted pumpkin seeds
Stovetop Instructions
If you want to make this on the stovetop, you will need a dutch oven or a heavy-bottomed pan. Here is how to make butternut squash soup on the stove:
- In a dutch oven or heavy-bottomed pan heat oil. Add onions and saute for 2 to 3 minutes or just until they turn translucent.
- Add garlic, rosemary, and red pepper flakes. Cook for 30 seconds, making sure the garlic does not brown.
- Add butternut squash, salt, and broth. Cook partially covered until the butternut squash is fork-tender, about 15 to 20 minutes. Take out the rosemary stems.
- Add cream cheese and using a hand blender, blend until the soup is creamy and smooth. Add more salt and black pepper if needed.
FAQ
Store this soup in the refrigerator in an airtight container. It will stay fresh for up to 5 days.
Yes, you can freeze it and save it for another meal. After you fully cook the soup, let it cool off completely. Then, place it in a sealable freezer bag and store it horizontally in the freezer. It will stay fresh in the freezer for up to 4 months.
When you are ready to reheat it, let it thaw overnight in the refrigerator, and then just heat it up in a saucepan over medium heat.
Butternut squash peels very easily. All you need is a vegetable peeler. If you don't have a vegetable peeler, you can use a small knife, just be careful and peel it away from your body.
If the squash has an even color all over the skin without any green spots, it is ripe and ready to cook. Don't use butternut squash that has mold or discoloration on it.
A hand (or immersion) blender will make this entire recipe a lot easier to make. If you don't have one, you can use a blender instead.
Related Recipes
If you enjoyed this butternut squash soup, here are some more soup recipes you should try next.
Recipe
Instant Pot Butternut Squash Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large sweet onion chopped
- 3 garlic cloves minced
- 2 rosemary 2 large sprigs
- ¾ teaspoon red pepper flakes
- 1½ pounds butternut squash peeled & cubed
- 1 teaspoon kosher salt
- 2 cups low sodium vegetable broth
- 4 oz cream cheese philadelphia
To Serve (optional)
- 2 tablespoons pumpkin seeds toasted
Instructions
- Set Instant Pot to saute mode and heat oil. Add onions and saute for 2 minutes
- Add garlic, rosemary, red pepper flakes cook for a minute
- Add butternut squash, salt and broth. Give a quick stir. Close the Instant Pot with pressure release valve to sealing. Pressure cook for 8 minutes followed by quick release or natural pressure release
- Take out the rosemary stems. Add cream cheese and using a hand blender, blend until the soup is creamy and smooth. Add more salt and black pepper if needed
- Serve hot with toasted pumpkin seeds
Video
Notes
- In a dutch oven or heavy-bottomed pan heat oil. Add onions and saute for 2 to 3 minutes or just until they turn translucent.
- Add garlic, rosemary, and red pepper flakes. Cook for 30 seconds, make sure the garlic does not brown.
- Add butternut squash, salt, and broth. Cook partially covered until the butternut squash is fork-tender, about 15 to 20 minutes. Take out the rosemary stems.
- Add cream cheese and using a hand blender, blend until the soup is creamy and smooth. Add more salt and black pepper if needed.
Rozina says
Can you substitute dried rosemary? If yes, how much?
Archana says
I would suggest fresh rosemary but in a pinch about 1 teaspoon of dried
Kiran says
Super easy recipe. It’s become my weekly soup preparation. My daughter and I enjoy it thoroughly!!
Archana says
Thank you!
Purvi shah says
Thanks for this amazing recipe, if dairy free can u please suggest a lighter replacement for the cream cheese, appreciate your reply, all of your recipes are amazing and help a lot, looking for more eqay gluten and dairy free recipes
Archana says
Hi Purvi. I am so glad that you are enjoying the recipes. You can use unsweetened coconut cream or milk in place of cream cheese.