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Bowl of creamy butternut squash soup, garlic on the side and butternut squash in the background

Creamy Butternut Squash Soup With Cream Cheese

This rich, creamy butternut squash soup is the perfect comfort food in a bowl! It’s ready in less than an hour, and doesn’t need your attention for most of that time.
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 2 generous bowls
Calories: 366kcal
Author: Gretchen


  • 2 ½ cups peeled and cubed butternut squash
  • 8 garlic cloves medium to large, peeled
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • freshly cracked pepper to taste
  • 2 1/2 cups broth
  • ½ teaspoon turmeric
  • cup cream cheese (plus extra for garnish)
  • milk (optional)
  • toasted pine nuts (optional)


  • Preheat the oven to 375 F (190 C). Line a baking sheet with parchment paper.
  • Prepare and roast your squash and garlic. Toss your peeled and cubed butternut squash and peeled garlic cloves with enough olive oil to generously coat them as well as freshly cracked black pepper to taste. Arrange in a single layer on the prepared baking sheet and roast at 375 F (190 C) until tender and golden, stirring once about halfway through. This should take around 30 minutes.
  • Simmer the soup. Bring the broth to a simmer, then add the roasted butternut squash and garlic cloves, along with the turmeric. Return to a simmer and cook for about 10 minutes to help all the flavors blend. Remove from the heat and stir in the cream cheese until it melts.
  • Blend the soup. With an immersion blender or in a blender, process the soup until it’s smooth and homogenous. Taste and add salt, pepper, or turmeric if necessary. Serve garnished with cream cheese and toasted pine nuts (optional).


Sodium: 1887mg | Calcium: 143mg | Vitamin C: 40mg | Vitamin A: 19736IU | Sugar: 8g | Fiber: 4g | Potassium: 716mg | Cholesterol: 42mg | Calories: 366kcal | Saturated Fat: 9g | Fat: 27g | Protein: 5g | Carbohydrates: 30g | Iron: 2mg