Recipe: Creamy Butternut Squash Soup

Creamy Butternut Squash Soup | The Fringe

I had a craving for roasted butternut squash soup the other day and found a great recipe that I altered to make healthier by substituting milk for half-and-half. I also kicked the flavor up a notch with a few different spices. It takes a bit of preparation on the front end, but this yummy soup is easy and so worth it. Just wear your comfiest sweats to make room for that soup belly. Note: Adapted from a Cooking Light recipe.


  • 1 butternut squash
  • 1 russet potato, peeled and cubed
  • 2 leeks, diced
  • 4 cups chicken broth
  • 3/4 cup milk
  • 3/4 cup shredded gruyere cheese
  • 2 cloves garlic, diced
  • 1 tsp sea salt
  • 1 tsp cracked black pepper
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp nutmeg
  • 2 tbsp butter
  • little bit of olive oil
  • baguette


  1. Preheat the oven to 325 degrees F.
  2. Chop the butternut squash in half lengthwise; drizzle olive oil and cracked pepper on the inside of the two halves. Bake in the oven for 1 hour. Once done, let cool enough to peel and cube.
  3. Heat 2 tbsp butter in a large pot on medium-high heat. Add butternut squash and potatoes and sauté for 3 minutes. Add leeks and garlic and sauté for 2 more minutes.
  4. Add chicken broth, bring to a boil, then turn down heat, cover, and simmer for 20 minutes.
  5. Ladle half of the soup into a blender, cover and blend until smooth. Pour mixture into a large bowl. Do the same with the other half of the soup.
  6. Add milk, salt, pepper, cumin, paprika, nutmeg and stir.
  7. Add gruyere cheese and stir until melted.
  8. Serve with a toasted baguette.

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