Butternut Squash Soup with Cream Cheese

Butternut Squash Soup with Cream Cheese is a comforting and easy soup done in no time, especially if you roast the squash in the Air Fryer. This unctuous soup contains just a few ingredients: squash, cream cheese, garlic, olive oil and topped with a simple parsley oil.

This Butternut Squash Soup with Cream Cheese recipe is one of my favourites! 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. It makes a friendly and healthy version of mac and cheese. I’ve added Parsley oil to the soup for the grown-ups, but it’s optional. A velvety soup, rich in flavour, made under six ingredients and 30 minutes!

Butternut Squash Soup with Cream Cheese

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 in the oven for about 30-40 minutes, but this time, I’ve used the Air fryer, which cuts the cooking time by half! Air fryers are a mom’s best sidekick, in my opinion… I use mine more than any other machine in the kitchen… I’ve left the instructions for squash roasting in the oven and Air fryer in the recipe card.

Butternut Squash the Star

No other soup naturally gets this lovely buttery texture like the butternut squash! It’s a nutty and sweet veggie, plus it’s so healthy. The cheese will bring in the sweet-and-sour combo we all love! Here are a few fun facts about our beloved Butternut Squash:

  • Theoretically, Butternut Squash is not a vegetable but a fruit (a berry more precisely).
  • Its name, squash, comes from Indian, meaning uncooked or raw. Back in the day, I guess they would eat it raw…
  • Strangely, its skin is edible. I’ve never tried it myself…
  • Studies show Butternut Squash keeps lung cancer away! Thanks to its high amount of carotenoids.
  • 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
For the kid version, plain butternut squash soup

Variations

I went subtly on the spices for this particular recipe because I like my good old friend, black pepper, to bring in the spicy touch. If you feel adventurous, go on and try one of the zillion variations, like adding cayenne pepper on top is a popular one, or a lovely thyme, ginger, paprika, marjoram, etc. This soup is adaptable to everyone’s needs and tastes.

Here are other versions of squash soups/meals from my other Food blog you might like;

Storage

You can keep this soup easily for up to 3-4 days in the fridge, but be careful not to make it boil when you reheat it. Otherwise, your cheese will curdle and form these unpleasant lumps. Please keep it on the stove at medium heat until fuming, no more. If you want to freeze it, go ahead; up to 4 months in the freezer.

Goes with

This soup would go perfectly with the following:

Butternut Squash Soup with Cream Cheese

Butternut Squash Soup with Cream Cheese

A comforting and unctuous soup made with butternut squash, cream cheese, garlic, olive oil and a simple parsley oil on top.
5 from 10 votes
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Course: Soup
Cuisine: Other
Keyword: air fryer, blend, butternut squash, cream cheese, garlic, olive oil, Soup
Servings: 4 people
Calories: 251kcal
Author: Marie Breton

Equipment

  • Air Fryer optional

Ingredients

  • 1 butternut squash medium to big size
  • 3 tbsp cream cheese
  • 2 cups water
  • 2 garlic clove
  • 4 tbsp olive oil
  • salt and pepper

Parlsey oil

  • 1 tbsp parsley
  • ½ garlic clove
  • 4 tbsp olive oil
  • salt and pepper

Instructions

  • Cut the butternut squash skin off, then into cubes.
  • Cook the lightly oiled cubes of squash and garlic into the Air Fryer at 180C° (350F°) for 18 minutes or until light brown. (In the oven at the same temperature for 30-40 minutes)
  • Blend the cooked garlic, butternut squash, 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 heat, just until fuming; if you boil it, the cheese will curdle.

Video

Nutrition

Calories: 251kcal | Carbohydrates: 15g | Protein: 2g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 7mg | Sodium: 33mg | Potassium: 459mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13443IU | Vitamin C: 28mg | Calcium: 73mg | Iron: 1mg
Nutrition Facts
Butternut Squash Soup with Cream Cheese
Amount per Serving
Calories
251
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
14
g
Cholesterol
 
7
mg
2
%
Sodium
 
33
mg
1
%
Potassium
 
459
mg
13
%
Carbohydrates
 
15
g
5
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
2
g
4
%
Vitamin A
 
13443
IU
269
%
Vitamin C
 
28
mg
34
%
Calcium
 
73
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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3 from 7 Reviews

7 Comments

  • nancy

    5 stars
    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

  • Bernice

    5 stars
    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!

  • Sean

    5 stars
    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.

  • Kristen

    5 stars
    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.

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