Rachel Brimer’s Creamy Butternut Squash Soup Recipe

Sliced, diced, and roasted, butternut squash can be a hearty, comforting side dish.

In its puréed form, it can serve as the lush base for a pie or a creamy seasonal bisque. It can also elevate a pasta recipe to new velvety heights. What’s more, this oblong fruit is a great source of vitamins A and C, beta-carotene, and fiber.

Ready to give butternut squash a place on your dinner table?

Creamy Butternut Squash Soup 

Recipe by Rachel Brimer
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Cooking time



    A savory and creamy butternut squash soup recipe


    • Olive oil

    • 2 lbs.

      butternut squash

    • 1 cup

      carrots, peeled

    • 1 ½ cups

      onion, chopped

    • 2 cups

      vegetable broth

    • ½ Tbsp.


    • ½ tsp.


    • ½ tsp.


    • 2 cups

      whole millk

    • ½ cup

      cottage cheese

    • Roasted pumpkin seeds (optional)


    • Preheat oven to 375°. 

    • Cut butternut squash in half, remove seeds, rub with olive oil, and roast in the oven for an hour, or until the squash is soft and the edges are caramelized. 

    • Peel carrots, drizzle with olive oil, and roast until soft and caramelized. Chop yellow onion, and sauté in a pan until caramelized. 

    • Combine all vegetables into a pot with vegetable broth and spices. 

    • In a separate container, blend milk and cottage cheese until smooth. Add into soup and simmer for 10 minutes. 

    • Blend soup until smooth, and serve with roasted pumpkin seeds for some added crunch.

      Rachel Brimer headshot

      “Butternut squash is an essential part of my seasonal tastes! I love a warm soup on a chilly day, but find a lot of butternut squash soups super sweet. This one hits the savory spot and lets the squash flavor really be celebrated. It’s the perfect cold weather meal that will warm you up while checking a lot of nutritional boxes at the same time – enjoy!”

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