Creamy Butternut Squash Soup

Beautifully rich, this creamed soup is perfect any time of the year.
Course Main dish
Cuisine American
Keyword butternut squash soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 315kcal
Author Donielle Baker


  • 2 Tbsp butter
  • 1 onion small - diced
  • 1 clove garlic minced
  • 2 potatoes medium
  • 2 carrots
  • 1 butternut squash medium - peeled, seeded, and diced
  • 8 oz cream cheese
  • 4 cups chicken broth
  • 1 tsp salt to taste
  • 1/2 tsp pepper to taste
  • 2 cups broccoli optional - cooked
  • 1 cup chicken cubed and cooked


  • Melt the butter in a large saucepan and saute the onions until soft. Add garlic and stir until fragrant.
  • Add potatoes, carrots, squash, and broth and simmer for about 30 minutes or until all vegetables are soft.
  • Place half of the vegetable mixture and half of the cream cheese into a blender and blend until smooth. (or simply use a stick blender in the pan)
  • Finish with the other half of the soup mixture and the rest of the cream cheese.
  • Salt and pepper to taste.
  • If you'd like to make this a main dish soup, simply add cooked broccoli and cooked chicken to the soup after it's been blended.


Calories: 315kcal | Carbohydrates: 31g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 1159mg | Potassium: 1115mg | Fiber: 5g | Sugar: 6g | Vitamin A: 17510IU | Vitamin C: 75.2mg | Calcium: 153mg | Iron: 4mg