Appetizers/ Soups/ Vegetarian & Vegan

Creamy Butternut Squash Soup

If I really needed to convince you to make this creamy butternut squash soup, I have compile 5 reasons why I am right (as usual ahah).

It is so velvety and comforting during Fall or Winter! Definitely a favourite in our house, I get requests regularly during these months of cold.

1. Soup Weather

No matter if it is Fall or Winter, imagine a snowy Sunday, you in front of your favorite show on Netflix and a bowl of creamy butternut squash soup. This is what you need! It is totally weather appropriate! We are/will be facing a tough Canadian winter, you definitely deserve a nice bowl of this soup.

2. Become a soup person

If you are not a soup person, this is the soup that will make you change your mind. This is a family friendly recipe. My kids have been eating it since there were little and look forward to soup evenings!

Also try my French Rosemary Leek soup, another colour, another flavour just as delicious. In my highlight ‘cooking’ on Instagram, I filmed the steps.

3. Butternut Squash is delicious

If you are not yet a butternut squash lover, this is your chance! This is such a great Fall and Winter vegetable. I love it paired with cheese and spinach which actually became a recipe: Spinach and Goat cheese roll-ups with creamy butternut squash.

4. It is easy to cook!

The only part that is not as fun is peeling the squash itself but other than that this is an easy peasy recipe. Making this creamy butternut squash soup is quite simple. Have you try to make it yet? I added rosemary to compliment the soup and it is just the best match ever!

5. Bonus reason

And… because I said so!


You can serve it with cheesy pull apart bread, croque-monsieurs or a Quinoa crust tart.

Creamy Butternut Squash Soup

Course: Appetizer, Main Course, Soup
Cuisine: American, French
Author: Mélanie


  • 1 1 butternut squash peeled and cubed
  • 3/4 cloves garlic minced
  • 250 ml heavy cream
  • 250 ml milk
  • 250 ml vegetable stock
  • Salt and pepper to taste
  • 1 branch rosemary, small chopped


  • Peel and clean the squash and cut it into pieces, no shape in particular, it will all go to the blender anyway… Put in a large pot with your garlic, start cooking it like this on medium heat a few minutes. Then add the milk, the cream and the stock. Stir it. Add the rosemary and the salt.
  • Let it cook for about 40-45 minutes on a medium heat. Check that your squash is cooked enough, otherwise put it a few more minutes.
  • Then use your blender or hand blender to puree your soup. Aaaand ready!


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  • Reply
    February 9, 2014 at 11:25 pm

    When I get home from Hawaii and am freezing my bum off, this is the soup I will make!!

  • Reply
    Heather, Mmm... is for Mommy
    November 14, 2014 at 5:06 pm

    I never need to be coerced into soup… yours sounds wonderful (yay for heavy cream!)

  • Reply
    November 14, 2014 at 5:22 pm

    It’s freezing out and I would love to be slurping up a bowl of this!

    • Reply
      November 16, 2014 at 8:59 pm

      I know Tara, I totally agree. The whole house has been sick for a few day, I would be appropriate :)

  • Reply
    November 14, 2014 at 5:25 pm

    I can just imagine the aroma of this! What is it about fall and the delicious recipes it brings? :)

    • Reply
      November 16, 2014 at 8:59 pm

      I know Jessica, although Fall brings the cold too and I am not so fan ahah

  • Reply
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