Butternut Squash Soup with Cream Cheese
Butternut Squash Soup with Cream Cheese is a rich, comforting dish that comes together quickly. It is made with simple ingredients—squash, cream cheese, garlic, and optional parsley oil for extra flavour.
This Butternut Squash Soup with Cream Cheese is one of my favourite fall soups! Plus, the kids love it, too! You can also use it as a sauce in pasta for babies and toddlers to sneak in some veggies. The complementary sweetness of the caramelized butternut squash and the sourness of the cream cheese create a lovely combo. An extra Parsley oil tops the soup for the grown-ups. This smooth soup is simple—made with under six ingredients in only 30 minutes!
Air Fryer to the Rescue
To bring the sweet, caramelized taste of butternut squash, you need to roast them up. The usual way would be to be in the oven for about 30-40 minutes, but I’ve used the air fryer this time, which cuts the cooking time by half! Air fryers are a parent’s best sidekick in the kitchen. Both instructions for squash roasting in the oven and air fryer are on the recipe card below.
Butternut Squash the Star
No other soup naturally gets this lovely buttery texture like the butternut squash! Its taste is nutty and sweet, plus it’s healthy. Here are a few fun facts about Butternut Squash:
- Theoretically, butternut squash is not a vegetable but a fruit (a berry).
- Its name, squash, comes from Indian, meaning uncooked or raw. I guess people used to eat squash raw back in the day.
- Surprisingly, its skin is edible.
- Studies show that Butternut Squash keeps lung cancer away. Thanks to its high amount of carotenoids, it’s also great for the eyes. To know more about its health benefits, check out this link!
- An excellent source of vitamins and minerals, especially Vitamin A!
- Butternut Squash is a favourite of babies; being sweet and buttery, babies cannot resist!
Butternut Squash Soup with Cream Cheese
Equipment
- Air Fryer *optional
Ingredients
- 1 butternut squash medium to big size
- 500 ml water
- 4 tbsp olive oil
- 3 tbsp cream cheese
- 2 garlic cloves
- salt and pepper
Parlsey oil
- 4 tbsp olive oil
- 1 tbsp parsley
- ½ garlic clove
- salt and pepper
Instructions
- Cut the butternut squash skin off, then into cubes.
- Cook the lightly oiled cubes of butternut squash and whole garlic cloves:-in the Air Fryer at 180C° (350°F) for 18 minutes or until light brown. -in the Oven at 180C° (350°F) for 30-40 minutes.
- Blend the cooked garlic, butternut squash, olive oil, water and cream cheese in a food processor until you have a creamy texture.
- Adjust the seasoning.
- Make the parsley oil in a mortar or blender.
- You can serve the soup as it is, or if you prefer, reheat it in a big saucepan at medium-low heat, until it simmers; if you boil it, the cheese will curdle.
Video
Notes
Nutrition
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Did You Make This Recipe?
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what a lovely butternut squash soup! the cream cheese totally makes it more creamy and delicious! everyone loved it even the picky little monkey at home
Yes, a fav of my kiddos too!
This is such a simple, yet tasty recipe. I had some leftover and used it as a pasta sauce and it was also delicious that way. A keeper!
Thanks!
Ohhhhh dear, I think I might be in trouble here. I mean, I’ve always loved butternut squash, and I’ve been intrigued by the potential to use it to create something mac-and-cheese-ish, but it has never occurred to me to bring that tangy cream cheese kick right into the soup like this! The parsley oil is a spectacular addition too – parsley is seriously underappreciated as a flavour, and the bright/green taste pairs perfectly with the sweet richness of the soup. Love the whole thing – awesome work.
Parsley is underrated but great for a more fragile kid’s palate!
This soup is really lovely. It is so simple, but still so flavourful. We served it with our favourite salad and a big old loaf of garlic toast and it was perfect. I saw a comment about using it as a pasta sauce and I am here for that too – that’s how I will try it next. What a versatile recipe.