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Creamy roasted butternut squash soup in bowl topped with crunchy roasted cashews, fresh parsley, garlic, and lemon – healthy fall comfort food
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Cozy Fall ButterNut Squash Soup

We all know butternut squash is the most elite of all squash. It's nutty, comforting, buttery, and the perfect rich flavor for a cozy fall weeknight meal. The nostalgic squash flavor with a touch of cream and butternut squash puree to create the velvety texture that will leave you full, satisfied, and comforted in the dark winter days.
Course Appetizer, Main Course, Soup
Cuisine American, fall comfort, healthy
Keyword butternut squash pasta sauce recipe, butternut squash soup recipe, cozy fall soup, creamy roasted butternut squash soup, creamy squash soup, soup recipe idea
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 22 minutes
Servings 6

Ingredients

  • 1 cup roasted garlic butternut squash puree (full recipe is on website)
  • 1 tbsp organic grass fed butter
  • 1 tsp organic red pepper flakes
  • 4 cups organic chicken stock
  • 1 small handful chopped organic parsley
  • 1 large organic bay leaf
  • pinch ground organic nutmeg
  • organic Himalayan salt to taste
  • fresh ground organic black pepper to taste
  • splash organic heavy cream

For the Roux

  • 1 tbsp organic butter
  • 3 tbsp all purpose flour

For the Topping

  • 6 small basil leaves
  • splash coconut cream

Instructions

  • In a medium pot over medium heat, melt 1 tablespoon butter. Add red pepper flakes and let them bloom for 30 seconds (until fragrant, not burnt).
  • Stir in the butternut squash puree. Cook for 2–3 minutes to warm through and let flavors meld.
  • Pour in chicken stock, add chopped parsley, bay leaf, nutmeg, salt, and pepper. Stir well and bring to a gentle simmer.
  • In a small pan, make the roux: Melt 1 tablespoon butter over medium-low heat, whisk in flour, and cook 1–2 minutes until lightly golden and smooth (no raw flour taste).
  • Whisk the roux into the simmering soup gradually to avoid lumps. Continue simmering 10–20 minutes, stirring occasionally, until thickened to your preferred consistency.
  • Remove bay leaf. Stir in splash of cream for richness. Taste and adjust seasoning (more salt, pepper, nutmeg, or red pepper flakes).
  • Ladle soup into bowls. Top with a drizzle of coconut cream and a single basil leaf.
  • Serve hot with your favorite pairings: grilled steak salad, chicken panini, or crispy chicken cutlets for a balanced meal.
  • Enjoy!

Notes

  • Roux adds body without heavy cream overload-start with less if you prefer a thinner soup.
  • Make-ahead: Soup thickens in fridge-reheat with extra stock/cream. Freezes well up to 3 months.
  • Variations: Add fresh sage/thyme with bay leaf, or ginger for zing. Blend extra smooth with an immersion blender post-simmer.