Butternut Squash Soup With Heavy Cream Recipe

When the days get shorter, the air gets crisper, and all you want is something warm and comforting, there’s no better dish than a bowl of rich, creamy butternut squash soup. This soup is not just a seasonal delight, it’s a powerhouse of flavors, textures, and nutrients. The sweetness of roasted butternut squash combines beautifully with the richness of heavy cream, creating a velvety, smooth soup that warms you from the inside out. Whether it’s served as an appetizer or as the star of a cozy dinner, this soup can be dressed up or down to suit any occasion.

Butternut squash soup is incredibly versatile. You can make it mild and creamy, or add a dash of spice for an extra kick. It’s easy to make, highly customizable, and the leftovers can be stored for later-ideal for busy weeknights or meal prep. Let’s dive into a recipe that will give you the best of both worlds: smooth, velvety texture and full-bodied flavor.

Butternut Squash Soup With Heavy Cream Recipe

Serves: 4-6 people

Prep Time: 10-15 minutes

Cook Time: 40-45 minutes

Total Time: 55 minutes

This recipe takes a simple butternut squash soup and elevates it by adding heavy cream. The cream not only gives it that silky-smooth consistency but also balances the natural sweetness of the squash.

Ingredients Needed

• 1 medium butternut squash – peeled, cubed
• 2 tablespoons olive oil – for roasting
• 1 medium onion – diced
• 2 cloves garlic – minced
• 4 cups vegetable broth – or chicken broth for a richer flavor
• 1 cup heavy cream – for that luxurious texture
• 1 teaspoon ground cumin – optional, adds warmth and depth
• 1/2 teaspoon ground nutmeg – gives a hint of spice
• Salt and pepper – to taste
• Fresh thyme or rosemary – optional, for garnish

Note: You can also add a pinch of cayenne pepper if you prefer a spicier soup.

Cooking Instructions

1. Roast The Butternut Squash

   • Preheat your oven to 400°F (200°C).
   • Cut your butternut squash in half lengthwise, scoop out the seeds, and cut it into cubes. Drizzle the cubes with 1 tablespoon of olive oil and season with salt and pepper.
   • Spread the squash cubes in a single layer on a baking sheet lined with parchment paper.
   • Roast for about 25-30 minutes, flipping halfway through, until the squash is tender and caramelized.

2. Sauté The Onion And Garlic

   • While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat.
   • Add the diced onion and cook for 5-7 minutes, or until softened and translucent.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.

3. Combine The Ingredients

   • Once the butternut squash is done roasting, add the squash cubes to the pot with the onions and garlic.
   • Pour in the vegetable broth, cumin, and nutmeg. Stir to combine and bring the mixture to a simmer. Cook for 5-10 minutes to allow the flavors to meld together.

4. Blend The Soup

   • Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches, blending until silky smooth.
   • Once the soup is blended, return it to the pot and stir in the heavy cream. Simmer for an additional 5 minutes, adjusting seasoning with salt and pepper to taste.

5. Serve

   • Ladle the soup into bowls and garnish with fresh thyme or rosemary, if desired.
   • Serve hot and enjoy!

Ingredient Insights

• Butternut Squash: This veggie is not only sweet and hearty, but it’s also packed with nutrients like vitamins A and C, fiber, and antioxidants. The natural sweetness deepens when roasted, adding a wonderful caramelized flavor to the soup.
• Heavy Cream: Adds a rich, velvety texture to the soup. The fat in the cream helps to balance the squash’s sweetness, making it a perfect pairing. If you’re looking to make it lighter, you can use half-and-half, but the heavy cream really takes it to another level.
• Cumin & Nutmeg: Cumin brings a warm, slightly smoky flavor, while nutmeg adds a bit of depth and spice. Both of these ingredients help cut through the sweetness of the squash, offering complexity to the dish. You can always play around with the spices based on your taste preferences.
• Vegetable Broth: A good-quality vegetable broth will add layers of savory depth to the soup. If you have homemade broth, even better!

Expert Tips

• Roasting for Depth: Don’t skip roasting the butternut squash. Roasting brings out its natural sweetness and caramelizes the sugars, creating a deeper, richer flavor than simply boiling or steaming it.
• Texture Adjustments: If you like your soup with more texture, you can blend it partially for a chunky consistency or even add a handful of sautéed vegetables like carrots or celery for more body.
• Spice it Up: A little cayenne pepper or chili flakes can add a touch of heat, which contrasts nicely with the sweetness of the squash. You could also try smoked paprika for a slightly smoky flavor.
• Make it Dairy-Free: To make this recipe dairy-free, substitute the heavy cream with coconut milk or a non-dairy cream alternative. Coconut milk will add a subtle tropical flavor that complements the sweetness of the squash beautifully.
• Add a Splash of Acid: A small squeeze of lemon or a dash of vinegar can brighten up the soup and balance the richness. This is especially useful if you find the soup a bit too sweet after adding the cream.

Recipe Variations

• Butternut Squash and Apple Soup: For a fruity twist, add 1-2 peeled and diced apples (such as Granny Smith) to the roasting tray with the squash. The apples will caramelize and infuse the soup with a subtle tartness that plays well with the sweetness of the squash.
• Curried Butternut Squash Soup: Add 1 tablespoon of curry powder and a pinch of ground ginger along with the cumin and nutmeg. This gives the soup a warm, earthy flavor that’s perfect for a comforting meal.
• Smoky Butternut Squash Soup: Stir in 1-2 teaspoons of smoked paprika or chipotle powder to add a smoky element to the soup, making it feel like it was cooked over an open flame.
• Butternut Squash and Coconut Soup: Replace the heavy cream with a can of coconut milk for a tropical version of the soup. The coconut flavor pairs wonderfully with the squash, making this a creamy, exotic dish.

Final Words

This Butternut Squash Soup with Heavy Cream recipe is a perfect choice for those looking to enjoy a simple yet indulgent dish. Its balance of sweetness and richness, paired with the depth of roasted squash and aromatic spices, makes it a true crowd-pleaser. Plus, the creamy texture is just irresistible!

Whether you’re cooking for a family dinner, hosting a gathering, or simply treating yourself to a cozy meal, this soup has all the qualities of a comfort food classic. It’s an easy-to-make, nourishing bowl of goodness that offers endless possibilities for variations.