Rich, creamy butternut squash soup using cream cheese and white beans makes an easy delicious dinner, perfect for the fall season. Make it in an electric pressure cooker, slow cooker or on the stove top.
Butternut squash soup using cream cheese and white beans is delicious anytime, but especially in the fall when winter squash comes into season. My sister’s friend grows her own butternut squash in her garden and then freezes it so she can use the squash year round. And she shares some of her bounty with my lucky sis. What a great friend! Note to myself: plant some butternut squash.
In the fall, soups are popular for dinner in my house. Because the weather has been cooling down, I’ve been making soup a lot lately, like my Creamy Cheesy Ham Potato Soup. This Butternut Squash Soup recipe is another soup that is creamy and delicious. There are several ways to make any soup creamy. Butternut squash itself is very creamy when it is cooked and pureed, but I wanted a richer flavor so I added cream cheese. This is an optional ingredient and does add some calories, but it also makes it rich and delicious. In addition, the pureed white beans also add a creamy texture as well as adding protein and fiber.
Butternut Squash Soup Ingredients
The ingredients in this tasty soup are simple and easy to throw together. They include butternut squash, white beans, onions, canned tomatoes, cream cheese, vegetable broth and spices.
If you are in a hurry, cook the soup in a stove top pressure cooker or electric pressure cooker, like an Instant Pot. Or simmer the soup for a few hours in a slow cooker. In addition, a regular stove top pan will work nicely too.
After the soup has cooked, puree it for a smooth and creamy butternut squash soup. Puree the soup with a Vitamix or other high quality blender for quick and creamy results. You may need to puree the soup in batches since it won’t all fit in the Vitamix at the same time. Because the Vitamix is so powerful, it purees each batch of soup in about 30 seconds.
Alternatively, use an immersion blender, such as a Bamix. This may take longer, but you should still get a smooth soup. In addition, you can keep the soup in the pot as you blend, which can save time and is convenient.
Question: With butternut squash soup, do you need to peel the squash?
Answer: The short answer is yes because a tough squash peel does not taste very good. I prefer to peel the raw squash and then cut it in chunks. However, you must have a good vegetable peeler, such as a Kuhn Rikon. If you do not want to peel the squash prior to cooking it, you must roast or steam the squash, scrape out the meat and then add it to the soup.
Question: Butternut Squash Soup: can you freeze?
Answer: Yes. Butternut Squash Soup using cream cheese recipe freezes perfectly. Since it freezes so well, I freeze it often. It thaws and reheats deliciously, so don’t be afraid to double the recipe.
What I Used to Make White Bean Butternut Squash Soup
For your convenience, I have listed items I recommend to use when making White Bean Butternut Squash Soup. These are affiliate links.