Creamy Butternut Squash Soup

sofritomeetssouth
Dec 12, 2024
2 min read

Updated: Oct 20

By Sara Robinson October, 2025

Orange pumpkin-shaped pot with lid slightly open next to a cup of butternut squash soup on a festive leaf-patterned tablecloth. Cozy autumn vibe.

Servings: 8/10 Prep time: 15 min

Total Time: 40 min

This Creamy Butternut Squash Soup embodies the golden, sweet, and nutty essence of butternut squash. It was my son’s beloved comfort food, a warm embrace during his sick days. I would blend a piece of cooked chicken with the squash, cream, and butter, creating a nurturing dish.

This vegetarian recipe reveals how apple cider, cream, and apple cider vinegar enhance the butternut squash’s natural flavors. The result is a slightly sweet, luxuriously creamy, and velvety soup that offers a refreshing hint of acidity.

Leftovers can be stored frozen in a zip-lock bag, waiting to bring joy on rainy, cold days. This soup is a true heartwarming treasure.
Add a piece of chicken while cooking and blend it with the squash, or substitute the water with chicken broth for a more protein-packed version. You can also use regular cream instead of crème fraîche.

Ingredients for Creamy Butternut Squash Soup

- Approximately 6 cups of fresh butternut squash: I chose a medium-sized butternut squash, which I carefully peeled to reveal its vibrant orange flesh, removed the seeds, and diced it into small pieces to ensure even cooking.

- 1 teaspoon of salt

- 1/2 teaspoon of pepper

- 1/2 teaspoon of allspice: this warm, aromatic spice blends beautifully with the squash, providing depth and warmth to the dish.

- 1 cup of apple cider

- 1/3 cup of crème fraîche

- 1 tablespoon of apple cider vinegar

- Enough water to fully submerge the diced squash during cooking.

Butternut squash, apple cider vinegar, crème fraîche, ground allspice, and measuring cups on a speckled countertop.

Directions:

1.- Start by peeling the skin off the butternut squash using a potato peeler.

Hand using a red peeler to peel a butternut squash. Visible yellow-orange peel strips on a wooden surface. Pot in the background.

2.- Carefully cut the butternut squash into three or four pieces. Remove the seeds and then chop the squash into cubes.

3.- In a large pot, bring enough water to cover the chopped butternut squash to medium heat. Add salt, pepper, and allspice to the pot.

Chopped orange butternut squash pieces in a stainless steel pot with water, set on a wooden surface. Bright and fresh kitchen setting.

4.- Cook the squash for about 20 minutes, or until it is tender. You can check its tenderness by piercing it with a fork; it should yield easily. Once the butternut squash is cooked, carefully drain most of the water using a colander, but leave a little water to assist with blending. Return the squash to the pot and allow it to cool for a few minutes.

5.- In the same pot, add apple cider, apple cider vinegar, and crème fraîche.

Cubed orange butternut squash and a dollop of cream in a metal mixing bowl on a wooden surface, creating a cozy, warm culinary setting.

6.- Using an immersion blender, blend all the ingredients until smooth. If the soup is too thick, you can add more apple cider or water to achieve your desired consistency. If you don't have an immersion blender, use a regular blender to effectively combine the ingredients.