This Roasted Butternut Squash Soup comes together with simple, wholesome ingredients like squash, onion, butter, and creamy Greek cream cheese. A flavorful soup that tastes like it simmered all day—without the wait!
This is one of those soups I find myself making on repeat as soon as the weather cools down. It’s cozy, creamy, and comes together quickly, making it perfect for busy weeknights or easy lunches. My family loves it because it feels comforting and familiar, but still a little special. Paired with warm bread, it’s the kind of meal that makes everyone slow down and enjoy the season.
Ingredients needed to make Butternut Squash Soup recipe
Here’s what you need to make this Butternut Squash soup:
- ½ cup chopped onion
- 3 TBSP butter, divided
- 3 cups peeled and cubed butternut squash (16 oz)
- 1 can chicken broth (14.5 oz)
- 1 cup water
- ¼ teaspoon dried marjoram
- ⅛ teaspoon ground black pepper
- dash of ground cayenne pepper
- one 8-ounce block Greek cream cheese
- salt, to taste
Tips for making the Best Butternut Squash Soup
Here are a few tips to making this 30 minute butternut squash soup even faster!
- Use Onion Powder Instead of Fresh Onion: Swap the diced onion for 1 teaspoon of onion powder to save prep time without sacrificing flavor.
- Skip Roasting the Squash: Place the butternut squash in a glass or ceramic bowl with ¼ cup water and microwave for 3 minutes, then continue with the recipe as written.
- Blend the Soup Right in the Pot: Use an immersion blender to puree the soup directly in the saucepan, saving time and avoiding extra dishes.
Roasted Butternut Squash Soup
Ingredients
- ½ cup onion chopped
- 3 TBSP butter divided
- 3 cups butternut squash peeled and cubed (16 oz bag)
- 14.5 oz can chicken broth
- 1 cup water
- ¼ tsp dried marjoram
- ⅛ tsp ground black pepper
- dash ground cayenne pepper
- 8 oz block Greek cream cheese
- salt, to taste
Instructions
- Preheat oven to 400 degrees F. Line a small baking sheet with parchment, place butternut squash in pan. Melt 1 TBSP butter and toss lightly with squash. Spread squash out evenly in pan, roast for 15 minutes.
- Meanwhile, in a large saucepan, saute onions in remaining 2 TBSP butter for 7-8 minutes, until tender.
- Add squash, broth, water, and spices to pan, bring mixture to a boil. Reduce heat and add in cream cheese. Heat 5 minutes, until cheese is soft and can be broken up.
- Puree mixture with an immersion blender or food processor in batches until smooth. Add additional broth to achieve desired consistency. Serve with a swirl of sour cream and fresh sage, if desired. Enjoy!
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Nutrition
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How long is butternut squash soup good for?
Butternut squash soup keeps well and is great for leftovers. Stored in an airtight container in the refrigerator, it will stay fresh for 3–4 days.
You can also freeze it for up to 2–3 months; just let it cool completely before freezing and stir well after reheating, as creamy soups can separate slightly. Remember to leave about 1/2″ of space at the top of the container to allow for expansion.
Is Butternut Squash Soup Healthy?
Butternut Squash soup is low in calories and fat. It’s a great choice for a lighter meal!
What does butternut squash soup taste like?
Butternut squash soup reminds me of a sweeter, more flavorful version of a potato soup, without all the fattening additions. I mean, don’t get me wrong, I think some crumbled bacon on top of the butternut squash soup is a great idea, ha!
What spices to add to butternut squash soup
To increase the flavor of this butternut squash soup, we added dried marjoram, as well as salt, pepper and a dash of cayenne pepper! If you don’t have marjoram on hand, you can use oregano instead. Marjoram is a bit sweeter, which makes it perfect for this recipe!
Roasted Butternut Squash Soup made easy in 30 minutes! Creamy, flavorful and healthy butternut squash soup recipe perfect for healthy dinners and lunches.
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- This 20-Minute Loaded Baked Potato Soup is creamy, cheesy, and packed with savory bacon for the ultimate comfort in every spoonful. This quick and hearty soup proves you don’t need hours in the kitchen to enjoy big, satisfying flavors.
This Roasted Butternut Squash Soup is creamy, cozy, and packed with flavor, all made with simple, wholesome ingredients like squash, onion, butter, and Greek cream cheese. It tastes like it simmered all day—without the long wait!
Humphrey Addison says
Attractive new element, definitely looking forward to more of this! Got inspired to try the salad for dinner and it was simply divine!!!<br /><a href="http://www.personalchef.com" rel="nofollow">Personal Chef To Go</a><br />
Marie says
I've been making this same recipe for a few years, substituting basil or oregano for the majoram. I also roast my squash first, it adds a great layer of flavor.
angie says
I can imagine how filling this would be, oh my goodness that color is rather pretty as well
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Kippi says
Yum, I just pinned this recipe. I could not print it out, but I will be making this one this week. Bon appetit, Kippi #kippiathome