There’s something truly magical about the combination of creamy butternut squash and aromatic spices, and nowhere does that shine brighter than in this Butternut Squash Soup with Spiced Cream. This comforting soup brings together velvety roasted squash, a hint of sweetness from apple and carrot, and the irresistible warmth of nutmeg, all finished with a swirl of luscious, cinnamon-kissed spiced cream. Whether you serve it as a cozy weeknight dinner or an elegant starter for a fall gathering, every bowl feels like a warm hug that’s both nourishing and slightly decadent.
Ingredients You’ll Need
Let’s keep things deliciously simple: each ingredient here isn’t just filling a gap, it’s playing a starring role. These humble staples work together to build layers of flavor, creaminess, and that beautiful orange color nobody can resist in a good autumn soup.
- Olive oil: Adds a subtle richness for sautéing veggies and brings out their flavors right from the start.
- Onion: Essential for building savory depth—sauté until translucent for best results.
- Garlic: Just a couple of cloves infuse the soup with aromatic, mellow undertones.
- Butternut squash: The heart of our soup, it delivers sweetness, color, and that classic creamy texture.
- Carrot: A touch of earthiness and natural sweetness to balance the squash.
- Apple: Adds a pop of brightness and subtle tartness that lifts the entire dish.
- Vegetable broth: The flavorful base that ties everything together—opt for low-sodium if you prefer.
- Salt: Enhances and balances all the flavors in the pot.
- Black pepper: Gives the soup a gentle, warming kick.
- Ground nutmeg: The little pinch that adds cozy warmth and complements the squash perfectly.
- Heavy cream: Swirled in for incredible silkiness, making the soup ultra-satisfying.
- Sour cream: The tangy backbone of our spiced cream—don’t skip it!
- Additional heavy cream (for spiced cream): Makes the topping extra lush and spoonable.
- Ground cinnamon: Adds beautiful aroma and depth to the spiced cream finish.
- Cayenne pepper: Just a pinch wakes up the palate without overwhelming the flavors.
- Extra salt (for spiced cream): Brings all those spicy, tangy notes into perfect harmony.
How to Make Butternut Squash Soup with Spiced Cream
Step 1: Sauté the Onion and Garlic
Start with a large, sturdy pot—the kind big enough for simmering and easy blending. Heat your olive oil over medium heat, then add the chopped onion. Sauté for about five minutes, stirring occasionally, until it’s soft and sweet. Stir in the garlic and give it just a minute more. This step lays down irresistible savory aromatics as the base for your Butternut Squash Soup with Spiced Cream.
Step 2: Add Veggies, Fruit, and Seasonings
Toss in the cubed butternut squash, carrot, and apple. Sprinkle over your salt, black pepper, and nutmeg at this point—it’s amazing how quickly those spices start perfuming your kitchen. Pour in the vegetable broth and give everything a good stir to make sure nothing’s sticking. The blend of vegetables and apple here is what sets this soup apart!
Step 3: Simmer Until Tender
Bring the pot to a gentle boil, then lower the heat and let it simmer, uncovered, for about 25 to 30 minutes. You’ll know it’s ready when the squash and carrots are soft enough to mash with the back of a spoon. This slow simmering lets the flavors deepen and meld, creating the signature body of Butternut Squash Soup with Spiced Cream.
Step 4: Blend to Perfection
Now for the fun (and just a touch messy) part! Puree your soup with an immersion blender right in the pot, or carefully transfer it in batches to a regular blender. Aim for velvety smoothness—it should be completely lump-free, with a texture somewhere between “cloud” and “silk.” This luxurious mouthfeel is part of what makes Butternut Squash Soup with Spiced Cream so special.
Step 5: Stir in the Cream
Return the pureed soup to gentle heat (if needed) and stir in the heavy cream. Let it warm through for a minute or two, transforming your soup into a creamy wonderland. The cream rounds out all the flavors and gives the finished soup an ultra-satisfying richness.
Step 6: Prepare the Spiced Cream
While your soup finishes, whisk together the sour cream, heavy cream, cinnamon, cayenne, and a pinch of salt in a small bowl. This is no ordinary topping—it’s the crowning glory that brings a sweet, spicy pop to every bite of Butternut Squash Soup with Spiced Cream.
Step 7: Assemble and Serve
Ladle the hot soup into your favorite bowls and top with a generous dollop of spiced cream. A quick swirl with a spoon, and you’ve got a restaurant-worthy presentation. Serve right away and watch it bring smiles to the table!
How to Serve Butternut Squash Soup with Spiced Cream
Garnishes
The final flourish is your opportunity to make each bowl look (and taste) extra inviting. Besides the classic swirl of spiced cream, try a sprinkle of toasted pumpkin seeds, a dash more nutmeg, or some fresh chopped chives. If you’re feeling bold, a light drizzle of chili oil adds gorgeous color—and a welcome kick!
Side Dishes
Butternut Squash Soup with Spiced Cream shines brightest beside a crusty slice of artisan bread or a buttery, flaky biscuit. If you want to round out your meal, a crisp green salad with apple slices and walnuts is the perfect, fresh counterpoint to the rich soup.
Creative Ways to Present
Consider serving the soup in mini espresso cups or shot glasses for a fun party appetizer, or use hollowed-out squash shells for a rustic, dramatic flair. A swirl of spiced cream with artistic flicks of cinnamon on top always wins style points—your guests will swear you ordered it straight from a cozy cafe!
Make Ahead and Storage
Storing Leftovers
Let any uneaten Butternut Squash Soup with Spiced Cream cool completely, then transfer it to an airtight container. It will keep beautifully in the fridge for up to four days; just store the spiced cream separately for the freshest taste.
Freezing
If you’re thinking ahead (or love doubling batches), this soup freezes like a dream—just skip adding the cream until you’re ready to serve. Pour cooled soup into freezer-safe containers, leaving a bit of space for expansion. It’ll keep for up to three months.
Reheating
To reheat, gently warm the soup on the stovetop over medium-low until hot, stirring occasionally. Add the cream once it’s heated through, then top with fresh spiced cream and you’re ready to enjoy another bowl (or two).
FAQs
Can I make Butternut Squash Soup with Spiced Cream vegan?
Absolutely! Swap the heavy cream for coconut cream and use a plant-based sour cream for the spiced cream topping. You’ll keep the luxurious texture and bold flavors completely dairy-free.
How spicy is the spiced cream?
The cayenne in the spiced cream adds just a gentle warmth—it’s not overly spicy. If you like more heat, simply add an extra pinch, or use smoked paprika for a subtle, savory twist.
Can I use pre-cut butternut squash?
Definitely—a huge time-saver! Pre-cut butternut squash works perfectly for Butternut Squash Soup with Spiced Cream. Just be sure the cubes are roughly the same size for even cooking and blending.
What’s the best way to blend the soup safely?
An immersion blender is safest, since you can do it right in the pot. If you’re using a countertop blender, let the soup cool for a few minutes and blend in batches, venting the lid slightly to release steam and prevent splatters.
Can I add protein to make this a complete meal?
Absolutely! Stir in cooked white beans or top each bowl with roasted chickpeas for extra protein and a delightful texture contrast. Both options blend seamlessly with the flavors of Butternut Squash Soup with Spiced Cream.
Final Thoughts
If you’re craving a bowl of comfort that feels wildly special yet approachable, Butternut Squash Soup with Spiced Cream is the answer. Don’t hesitate to whip up a batch and make it your new fall tradition—you’ll love every last velvety spoonful!
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Butternut Squash Soup with Spiced Cream Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Warm up with a comforting bowl of Butternut Squash Soup topped with a dollop of spiced cream. This creamy and flavorful soup is perfect for a cozy night in or to impress guests with its rich taste and vibrant color.
Ingredients
Main Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large butternut squash, about 3 lbs, peeled and cubed
- 1 medium carrot, chopped
- 1 apple, peeled and chopped
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream
Spiced Cream:
- 1/4 cup sour cream
- 1 tablespoon heavy cream
- 1/8 teaspoon ground cinnamon
- Pinch of cayenne pepper
- Pinch of salt
Instructions
- Saute Aromatics: Heat olive oil in a large pot. Add onion, cook until softened. Add garlic, cook for 1 minute.
- Cook Vegetables: Add butternut squash, carrot, apple, broth, salt, pepper, nutmeg. Simmer for 25–30 minutes until tender.
- Puree Soup: Blend soup until smooth. Stir in heavy cream and heat through.
- Make Spiced Cream: Whisk together sour cream, heavy cream, cinnamon, cayenne, salt.
- Serve: Ladle hot soup into bowls, top with spiced cream.
Notes
- To make it vegan, use coconut cream and plant-based sour cream. Soup freezes well without cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 7g
- Sodium: 460mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg
