Creamy Fall Butternut Squash Soup

October 30, 2020

FALL IS IN THE AIR! The leaves are changing their colors, temps are crisp and it’s time to break out the beanies, scarves and boots. It’s my favorite time of year and it makes me crave all the fall spicy flavors. This butternut squash recipe is the perfect soup to cozy up on a fall evening and is always a crowd pleaser. The kick of flavoring from the cinnamon, nutmeg and cloves adds the perfect amount of spice.

INGREDIENTS: CLICK HERE to download recipe card.

Butternut Squash (you can either buy the whole squash or most grocery stores sell them halved or already diced into chunks)

Half & Half




Mini Pumpkins for serving (optional)


Heat oven to 400 degrees. Slice the butternut squash lengthwise down the middle and split the squash. Use a large spoon to scrape out all the seeds. Put ½ inch to 1 inch of water in a glass pan. Place the squash face down into the water. This will seal it while baking. Bake for 40-60 min, depending on the size of your squash. The outside will brown a little. You want the inside to be very tender. Remove the squash from the oven and transfer it to a baking sheet. Use a spoon to scrape out the soft insides and put it in a blender. Depending on how large your squash is, you might have to do half at a time. Add enough water to cover the squash and blend.

Transfer the squash mixture to a saucepan. Add 2 tablespoons-1/2 cup of half & half. You want the mixture to stay creamy so the amount depends on the size of your squash. If you feel like it needs more liquid but you don’t want to add more half & half, you can add a small amount of water. Or you can just add the delicious cream and call it FALL HAPPINESS.

Add a sprinkle of cinnamon and nutmeg to taste. Then add a tiny dash of cloves. DO NOT ADD TOO MUCH or it will make your soup taste bitter. Add salt to taste.

If you want a fun way to serve, cut the top off of mini pumpkins and scrape out the seeds for an easy, decorative bowl!

Taste those fall flavors and enjoy!!

One response to “Creamy Fall Butternut Squash Soup”

  1. Russell Halsey says:

    Original post was by Emily Stone.

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