Creamy Butternut Squash Soup

With fall in full swing now, the butternut squash is abundant. I’ve started grabbing one or two every time I’m at the store. I’m becoming that lady. But, how can I resist – I’m discovering so many delicious ways to make it. This Creamy Butternut Squash is at the top of the list.

I’m smitten with this soup. It’s:

Subtly spiced
& Perfect for chilly weather

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Yield: 6


  • 1/4 cup butter
  • 3/4 cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp cloves
  • Salt and pepper to taste
  • 1 1/2 cups chicken stock
  • 1/2 cup apple cider
  • 8 cups butternut squash, cut into 1 inch cubes (about 2 lbs butternut squash)
  • 2 carrots, sliced
  • 1-2 cups fat free half-and-half
  • Croutons and chopped pecans


  1. Peal and cut butternut squash into cubes.
  2. In a large pot, melt butter over medium heat. Add brown sugar and spices to the melted butter and stir for 1 minute.
  3. Add chicken stock and apple cider. Bring to a boil.
  4. Add squash and carrots. Sprinkle with salt and pepper. Cover and simmer until the squash and carrots are soft and can easily be poked with a fork; about 30 minutes. While it’s cooking, make sure to check the liquid and add more chicken stock if necessary.
  5. Pour everything into a blender. Puree until mixture is smooth.
  6. Blend in 1 cup of half and half. Gradually add more until the mixture reaches the consistency of a creamy soup.
  7. Pour the contents of blender back into the pot and keep warm until ready to serve.
  8. After serving soup into individual bowls, garnish with croutons and chopped pecans.


I use half-and-half as a healthier alternative to heavy cream in soups. Half-and-half contains 12% fat, while heavy cream is 38% fat.

Leave a comment

Your email address will not be published. Required fields are marked *