Butternut Squash Soup
Updated Mar 06, 2022, Published Nov 01, 2017
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Butternut Squash Soup with thyme and brie-like Taleggio cheese is elegant, rich, and creamy—perfect for any occasion this fall and winter! It’s ideal for cozy nights in or as a starter for holiday gatherings, bringing comfort and sophistication to any table.
The inspiration behind this recipe:
Butternut squash is my favorite winter squash because it’s so versatile! It can be easily turned into soup, gratins, galettes, and so much more!
Brie-like Taleggio cheese is one of my favorite cheeses, and the two together are sheer magic!
This Butternut Squash Soup is silky and elegant enough for your next dinner party!
What is Taleggio cheese?
Taleggio cheese is one of the oldest cheeses in the world. Produced in Italy, Taleggio (the valley of its origin), it’s a semi-soft cheese with an edible rind. It’s finished aging in the fall, so it’s perfect to enjoy in numerous ways at this time of year. The somewhat fruity yet tangy flavor paired with butternut squash is a heavenly culinary match!
If you can’t find Taleggio, simply use Brie cheese instead.
Another reason butternut squash is my favorite is that it’s the easiest to peel.
Easily peeled? Yes. I do a crazy amount of butternut squash dishes for my clients. Here is the easiest way I have found:
How to peel butternut squash:
- First, select one with a nice long neck.
- Slice the neck into approximately 3-inch lengths. Place the cut side down on a cutting board and with a sharp knife, slice downward toward your cutting board rotating the squash as you remove the thick peel.
- To peel the bottom of the squash (the part with seeds), slice it in half vertically down to where the blossom was. Place the seed side down on a cutting board and slice into ½ to 1-inch half-moons. Then, remove the peel, seeds and fibrous interior with a paring knife and cube the remaining flesh.
Tips for making Butternut Squash Soup:
- I highly recommend using fresh thyme for this soup. Dried thyme can overwhelm a dish and may turn bitter.
- If you do use dried, reduce the amount used by half which is the general rule of thumb when substituting dried for fresh herbs. In other words, instead of 1 tablespoon of a fresh herb, use no more than 1 1/2 teaspoons or 1 teaspoon dried.
- To puree this soup into silky smoothness, use an immersion blender. If you don’t have one, you need to get one! An immersion blender will make your life so much easier and it has numerous applications including smoothing out a lumpy sauce.
- If using a food processor or blender, be very careful with hot liquids and puree in batches.
This Butternut Squash Soup is a simply beautiful soup that will become an annual favorite!
For more wonderful butternut squash recipes, be sure to try my:
- Butternut Squash, Leek and Gruyere Tart
- Butternut Squash, Leek and Goat Cheese Galette
- Butternut Squash in Fresh Green Curry
- Lemony Quinoa with Butternut Squash, Almonds and Parmesan Cheese
Butternut Squash Soup
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 medium onions, coarsely chopped
- 3 stalks celery, coarsely chopped
- 2 medium carrots, coarsely chopped
- 8 cloves garlic, coarsely chopped
- 6 cups chicken broth, or vegetable broth
- 1 large butternut squash, (4 to 4 1/2 pounds) peeled, seeded and cubed
- 1 tablespoon chopped fresh thyme, plus more for garnish
- 1/2 pound Taleggio cheese, or Brie, rind removed and cut into 1/2-inch pieces
- 1/2 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Pinch cayenne pepper, optional
Instructions
- Heat olive oil and butter in a large soup pot or Dutch oven over medium-high heat.
- Add the onion, celery and carrot and cook 8 to 10 minutes or until vegetables begin to soften. Add the garlic and cook briefly until fragrant, 30 seconds.
- Add the chicken broth and cubed squash. Cover slightly and cook over medium-low heat for 20 to 25 minutes or until the squash and other vegetables are very tender.
- Add the fresh thyme, Taleggio and heavy cream. Stir until cheese is melted.
- Using an immersion blender, puree soup until smooth.
- Season to taste with salt and black pepper. Add a pinch of cayenne if desired. Garnish with fresh thyme sprigs if desired.
Notes
- Brie cheese may be used in place of Taleggio.
- 1 1/2 teaspoons dried thyme may be used in place of 1 tablespoon fresh thyme. However, dried herbs should be added earlier in the cooking process, not toward the end.
- Soup can be made 1-2 days ahead of time. Refrigerate until needed.
- Reheat on the stovetop.
- Place in airtight containers in the quantity desired. Freeze for up to 3 months.
- Thaw in the refrigerator or microwave. Reheat on the stovetop or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
By far the best butternut squash soup I have ever had! I substituted brie because that’s what I had. Oh so delicious! thank you!
Hi, Kiah, Thanks so very much and happy you enjoyed! This one is a favorite at my house, too. I think it’s the best! Thanks again!
Adding the Tallegio is a game changer! This was so good!
Thanks, Kylee! Glad you enjoyed!
Yum, this soup looks so silky and smooth. I love butternut squash soup and love how you paired it with taleggio. I have to try it, it sounds so good! Thanks for all the great tips too.
Thanks so much, Sam! Hope you enjoy!