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Creamy Butternut Squash Soup Recipe

Creamy Butternut Squash Soup

Creamy Butternut Squash Soup gets a touch of extra sweetness from honey and bit of zing from OJ.
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 cups
Calories 265kcal


  • 6 cups cubed butternut squash about 1 inch squares
  • 1 Tablespoon olive oil
  • ½ teaspoon salt + more to taste approx. ¼ teaspoon
  • ¼ teaspoon white pepper + more to taste approx. ⅛ teaspoon
  • 3 cups vegetable or chicken broth
  • ¼ cup honey or agave nectar
  • ¼ cup orange juice
  • ½ cup half and half or milk of choice
  • ¼ teaspoon ginger
  • teaspoon nutmeg


  • Preheat oven to 375 degrees F.
  • Toss butternut squash with olive oil, ½ teaspoon salt and ¼ teaspoon white pepper.
  • Spread butternut squash in a single layer on a baking sheet coated with cooking spray.
  • Roast for about 15-20 minutes or until fork tender.
  • Add roasted butternut squash to a large pot along with broth, honey, orange juice, ginger and nutmeg.
  • Simmer mixture over medium heat for about 5 minutes.
  • Puree mixture using an immersion blender or food processor. If using a food processor, carefully transfer in batches after mixture has cooled for a few minutes.
  • Stir in milk and salt and white pepper to taste.


Adapted from Alton Brown


Calories: 265kcal | Carbohydrates: 47g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 365mg | Potassium: 972mg | Fiber: 4g | Sugar: 23g | Vitamin A: 22460IU | Vitamin C: 52.1mg | Calcium: 140mg | Iron: 1.9mg