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Butternut Squash Cream Soup with Garlic Croutons
Velvety butternut squash soup with garlic croutons, featuring roasted squash, cream, and crispy bread cubes for a cozy starter.
Cream of Butternut Squash Soup with Garlic Croutons is a smooth, velvety soup that highlights the natural sweetness of roasted butternut squash blended with aromatics such as onion, garlic, and carrot, then enriched with vegetable or chicken stock and a splash of cream for added silkiness. Subtle seasonings—often including fresh thyme, a hint of nutmeg, and black pepper—provide gentle warmth, while a topping of crisp, oven-baked garlic croutons introduces contrasting texture and savory depth. Typically served as a comforting first course or light entrée during the cooler months of autumn and winter, this soup is popular at weeknight dinners, holiday gatherings, and make-ahead meal prep sessions alike, offering a convenient, nutrient-rich option that pairs well with hearty salads or sandwiches.
Butternut Squash Cream Soup with Garlic Croutons
Using only eight budget-friendly ingredients, this streamlined version minimizes prep time while maximizing flavor. It freezes well and invites easy tweaks—swap in coconut milk for a dairy-free spin or transform leftover baguette ends into those irresistible garlic croutons—so nothing in your kitchen goes to waste.
Prep Time
20 minutes
20 minutes
Cook Time
60 minutes
60 minutes
Total Time
80 minutes
80 minutes
Ingredients
Butternut squash, about 3 lb (peeled, seeded, cut into 1-inch cubes)
- Unsalted butter, 2 Tbsp
- Extra-virgin olive oil, 1 Tbsp (plus 3 Tbsp more for the croutons)
- Yellow onion, 1 large, diced
- Carrot, 1 medium, peeled and diced
- Celery stalk, 1, diced
- Garlic cloves, 4, minced (plus 1 large clove smashed for the croutons)
- Fresh ginger, 1 Tbsp, minced
- Granny Smith apples, 2 medium, cored and diced
- Low-sodium vegetable broth, 4 cups
- Water, 1 cup
- Kosher salt, 1 tsp, plus more to taste
- Freshly ground black pepper, ½ tsp, plus a pinch for croutons
- Ground nutmeg, ¼ tsp
- Ground cinnamon, ⅛ tsp (optional but recommended)
- Fresh thyme sprigs, 2 (plus extra leaves for garnish)
- Heavy cream, ½ cup (and a little extra to drizzle when serving)
- Pure maple syrup, 1 Tbsp (optional, balances acidity)
- Crusty country-style bread (or baguette), 4 cups ¾-inch cubes
- Unsalted butter, 1 Tbsp (optional, enriches croutons)
- Finely grated Parmesan cheese, 2 Tbsp (optional cheesy finish)
- Chopped fresh parsley, 1 Tbsp (optional bright garnish)
- Fine sea salt, ¼ tsp for croutons
Method
Preheat the oven to 400°F
- Peel the butternut squash and remove the seeds
- Cut the squash into 1-inch cubes
- Drizzle the cubes with olive oil and season with salt and pepper
- Spread the seasoned squash on a baking sheet in a single layer
- Roast the squash until tender and lightly caramelized, about 30 to 35 minutes, stirring once halfway through
- Dice the onion while the squash roasts
- Mince three garlic cloves, keeping one clove separate for the croutons
- Heat olive oil in a large soup pot over medium heat
- Add the diced onion to the pot and sauté until soft and translucent
- Stir in two of the minced garlic cloves and cook until fragrant
- Transfer the roasted squash to the pot with the onion and garlic
- Pour vegetable broth over the squash mixture until just covered
- Add ground nutmeg, a pinch of cayenne, and a sprig of fresh thyme
- Bring the mixture to a simmer, then reduce the heat and cook for 10 minutes
- Remove the thyme sprig and discard it
- Blend the soup with an immersion blender until completely smooth
- Stir in heavy cream and warm the soup gently without boiling
- Taste the soup and adjust seasoning with additional salt and pepper if needed
- Cut day-old bread into small bite-size cubes for croutons
- Melt butter in a skillet over medium heat
- Add the reserved minced garlic clove to the melted butter and cook for 30 seconds
- Add the bread cubes to the skillet and toss to coat in the garlic butter
- Cook the bread cubes, turning often, until golden brown and crisp on all sides
- Transfer the finished croutons to a paper towel–lined plate to drain excess butter
- Ladle the hot soup into serving bowls
- Top each bowl with a handful of garlic croutons
- Garnish with a swirl of cream or fresh thyme leaves if desired
- Serve the soup immediately while hot
Nutrition (whole recipe)
Calories
2597 kcal Protein
37 g Fat
148 g Carbs
316 g Fiber
43 g Sugar
88 g
2597 kcal Protein
37 g Fat
148 g Carbs
316 g Fiber
43 g Sugar
88 g
Notes
Chef’s Note: Roast a chopped tart apple alongside the squash; it purées seamlessly and adds gentle acidity that keeps the soup from tasting overly sweet. Just before ladling, brighten each serving with a few drops of sherry vinegar or a swirl of chili oil to sharpen the flavors against the creamy base.
why this recipe
This butternut squash soup with garlic croutons earns a place in your kitchen because it balances velvety comfort with vibrant, market-fresh flavor: slow-roasted squash lends natural sweetness, a touch of coconut milk adds luxurious silkiness without heaviness, and a gentle blend of sage and nutmeg perfumes every spoonful with autumn warmth. Finished with golden, skillet-toasted croutons kissed with fragrant garlic, the soup marries creamy depth and crunchy contrast in one effortless bowl, turning an everyday dinner into an elegant, nourishing ritual that feels both restorative and restaurant-worthy.
FAQs
FAQ acf
Frequently Asked Questions
Can I freeze this butternut squash soup, and how should I reheat it later?
Yes—let the soup cool completely, portion it (without the croutons) into airtight freezer-safe containers, leaving ½-inch head-space, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop over medium-low heat (or in the microwave at 50-70 % power), stirring occasionally and adding a splash of broth or water if it seems thick; make fresh croutons just before serving.
How can I make this soup completely vegan and still keep it creamy and flavorful?
Use vegetable broth, swap the butter for olive oil (or vegan butter), and replace the heavy cream with an equal amount of full-fat coconut milk or a ¼-cup blend of soaked cashews puréed with water until silky. Toss the croutons in olive oil, garlic, and a spoonful of nutritional yeast instead of Parmesan to supply “cheesy” depth, then season as usual—the soup stays just as creamy and richly flavored, but entirely vegan.
Can I use frozen pre-cut butternut squash instead of fresh?
Yes—bagged, frozen butternut squash cubes work well and save prep time; just roast them straight from frozen, adding 5–8 extra minutes and spacing them out so excess moisture can evaporate and allow light caramelization. Alternatively, you can skip roasting and simmer the cubes directly in the broth, but the soup will taste a bit milder and slightly less sweet.