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Overhead shot of two white bowls filled with butternut squash soup
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5 from 3 votes

Creamy Butternut Squash Soup

This creamy butternut squash soup is the perfect warm-up on a cold winter day!
Prep Time30 mins
Cook Time1 hr 5 mins
Total Time1 hr 45 mins
Course: Chilis + Soups
Cuisine: Continental
Keyword: butternut squash recipes, winter soup
Servings: 5 cups


  • 1 butternut squash approximately 3.25 pounds
  • 2 tablespoons maple syrup
  • 1 tablespoon olive oil
  • teaspoon ground black pepper
  • 2 cups vegetable broth you can sub chicken broth if you don't need your soup to be vegetarian
  • ½ cup 2-percent milk
  • salt & pepper to taste
  • cup roasted pumpkin seeds
  • cup creme frâiche


  • Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
  • Cut the top off of the squash and slice in half lengthwise and scoop out seeds and pulp. Place skin side down on jelly roll pan.
  • Mix maple syrup and oil in a small bowl; brush squash with the mixture, pouring any extra into the center of the squash.  Sprinkle with pepper. Roast for 1 hour or until tender. Remove from oven and let cool for 15-20 minutes.
  • Scoop one squash half into a blender and add 1 cup of chicken broth, process until smooth. Pour into a large saucepan and repeat with other squash half and remaining chicken broth.
  • Stir in the milk and season with salt & pepper. Heat over medium-low until warm.
  • Spoon into bowls and top with 1 tablespoon creme frâiche and sprinkle with roasted pumpkin seeds.