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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!