Creamy Butternut Squash Soup

Be the first to review

A rich & heart-warming veggie soup!


5 minutes

Prep time

18 minutes

Cook time

389 cal.

Per serving


Stovetop, Pot (small), Immersion blender, Peeler



Step 1

Peel & mince the shallot.

Butternut squash

Step 2

Peel & halve the squash. Scoop out the seeds. Then cut the squash into cubes.

Butternut squash

Step 3

Heat a drizzle of olive oil in a pot over medium heat. Add the shallot & squash. Season with salt & pepper. Cook, stirring for 3 min.

Broth (vegetable)

Step 4

Add the veggie stock. Reduce the heat to low, cover & simmer for about 15 min. The squash should be fork-tender.

Heavy cream
Broth (vegetable)

Step 5

Purée the soup using an immersion blender, blender or food processor. Add the heavy cream & blend until smooth & creamy. Add a little more stock if too thick.

Step 6

Season again with salt & pepper. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy389 cal.
Fat16 g
Carbohydrates63 g
Protein6 g
Fiber6 g

On average, one serving of the recipe "Creamy Butternut Squash Soup" contains 389 Energy, 16 g of Fat, 63 g of Carbohydrates, 6 g of Protein, 6 g of Fiber.

Any feedback you want to share with us on this recipe?

Creamy Butternut Squash Soup