Butternut Squash Soup

We're a sucker for a good, hearty soup. Growing up, soups and stews were a staple in our household, and now that we're an adult, we find myself craving them all the time. However, life is a bit different now, and we often don’t have hours to babysit a simmering pot. That’s why we're always on the lookout for quick and straightforward ways to reinvent classic recipes.

This Butternut Squash Soup is not only a sneaky way to force vegetables down your family’s throat, but it’s also the quickest and easiest way to make a soup that will taste like you’ve slaved behind the stove for hours. And who doesn’t like a good “gotcha” moment? Rich, creamy, and comforting—this Butternut Squash Soup will be more satisfying than finding the last parking spot at the mall!

What stands out

This soup is everything you want in a bowl and more – creamy, velvety and packed with flavor. Not to mention, the prep time is only 5 minutes! Let’s be serious; that’s probably less time than you’ve spent scrolling to get to this recipe, so there’s no excuse. The subtle char from the roasted squash, paired with the rich creaminess and tang of Boursin cheese plus the depth of roasted garlic come together to create something truly. It’s hands down the easiest and most Butternut Squash Soup recipe you’ll ever try.

How to Prepare

Preheat the oven to 400°F (200C).

Use a sharp knife and a sturdy cutting board to peel and cube the butternut squash.

Next, place the Boursin cheese in the middle of a baking dish and then add the butternut squash around it. Add a sprinkle of salt and a drizzle of olive oil on top. Nestle in the peeled garlic cloves.

Now, pour in 1/2 cup of broth along the side of the dish.

Bake uncovered for 45-50 minutes or until the squash is fork-tender. Take it out of the oven and transfer it into a blender.

Add the other 1/2 cup of broth (or more if needed) and blend until creamy.

Serve with: roasted pumpkin seeds, grilled cheese bites, croutons, bacon bits, or anything you like!

Kitchen tip

You can add the whole block of Boursin or as much as you’d like (we added ¾ of it).

Swaps

1. You can certainly add other vegetables like parsnips, carrots, sweet potatoes, or bell peppers to the mix.
2. If you don’t have Boursin, mix some cream cheese with your favorite chopped herbs and then add that to the center of the baking dish.
3. Use whatever broth you love in this dish: vegetable, chicken, beef, or bone broth will work. If you don’t have, use more water instead.
4. Turn this into a quick pasta dish by tossing some cooked pasta into the baking dish after the squash/Boursin mixture comes out of the oven.

Meal Prep Tips

This Butternut Squash Soup is so suited to meal prep Sundays. You can easily double or triple the recipe (depending on the size of your baking dish), so you have enough soup for lunches or dinners for weeks to come. For freezing, be sure to first cool the soup down to room temperature. Then, you can ladle out your portions into freezer bags OR these large silicone ice cube trays. We like to place the bags flat on a baking sheet to freeze initially, that way they’re stackable and don’t take up too much freezer space.

Serve it with

• Serve the soup with crusty bread like our No Knead Peasant Bread.
• Serve this Roasted Butternut Squash Soup with a simple side salad.
• Go the soup-and-sandwich route and serve a bowl with a grilled cheese sandwich.
• Toppings like toasted pumpkin seeds croutons a tablespoon of sour cream or a drizzle of olive oil add extra flavor and texture as well.

Questions

can we use a different type of squash?

We haven’t tried it, but we don’t see why not! Acorn, delicata, or even a small sugar pie should work.

what can we use instead of boursin?

Instead of Boursin, you can use any soft, herbed cream cheese or goat cheese for a similar flavor and texture. You could even use cream cheese and add some chopped herbs.

strong Can we make this Butternut Squash Soup recipe dairy-free?

Yes, you can swap the Boursin cheese with a dairy-free cream cheese alternative and adjust seasonings by adding fresh herbs like chives, parsley, or dill.

can we use pre-cut butternut squash?

Absolutely! That’s a great shortcut.

Can we still make this soup if we don’t have a blender?

Yes, you can carefully use an mark immersion blender to blend this up, or a mark food processor would also work, but just may not get it smooth.

what do we do if the soup is too thick?

If the soup is too thick, add more broth (or even some water) until you reach your desired consistency. If it’s too thin, simmer the soup uncovered to reduce it. br a

Ingredients

Makes 2 bowls

• 450 grams butternut squash, peeled and cubed
• 100 grams Boursin cheese, 3/4 of a block
• ¼ teaspoon salt
• 1 tablespoon olive oil
• 7 cloves garlic, peeled
• 1 cup broth, divided
• Additional topping suggestions: pumpkin seeds, grilled cheese bites, croutons, or bacon bits.

Equipment

• Nakiri Knife
• Cutting Board
• 8 x 8 Baking Dish
• Blender
• Measuring Cups + Spoons
• Liquid Measuring Cup

Method

1. Preheat the oven to 400°F (200C). Place the Boursin cheese in the middle of a baking dish and then add the butternut squash around it. Add a sprinkle of salt and a drizzle of olive oil on top. Nestle in the peeled garlic cloves.
2. Note: You can add the whole block of Boursin or as much as you like (we added ¾ of it).
3. Now, pour in 1/2 cup of broth along the side of the dish. Feel free to use any broth of choice.
4. Bake uncovered for 45-50 minutes or until the squash is fork tender. Take it out of the oven and transfer into a blender.
5. Add the other 1/2 cup of broth (or more if needed) and blend until creamy.
6. Serve with: roasted pumpkin seeds, grilled cheese bites, croutons, bacon bits, or anything you like!