Imagine hosting a small gathering when a delightful roast becomes the unexpected star. As guests arrive, the aroma of Costco’s famous butternut squash soup wafts through the air, instantly transporting everyone to a cozy autumn evening. But this isn’t just any ordinary store-bought soup – it’s a homemade “Costco Butternut Squash Soup Copycat Recipe – Creamy Fall Soup” that you’ve whipped up yourself!
On this pleasant June 19th, 2025 evening, your friends gather around the table, eager to taste your culinary creation. You can’t help but feel a sense of pride as you ladle out bowls of the velvety orange elixir. Who knew recreating a beloved Costco classic could be so rewarding?
Pro Tip: For an extra touch of elegance, garnish each bowl with a swirl of cream, a sprinkle of roasted pumpkin seeds, and a sprig of fresh thyme.
Shopping List for This Dish
- 3 pounds butternut squash, peeled, seeded, and cubed
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or coconut milk for a dairy-free version)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- Olive oil or butter for sautéing
Health & Nutritional Overview
While this soup is undoubtedly rich and creamy, it also packs a nutritional punch thanks to the star ingredient: butternut squash. Here’s a breakdown of what you can expect per serving:
Nutrient | Amount |
---|---|
Calories | 250 |
Total Fat | 18g |
Saturated Fat | 10g |
Carbohydrates | 22g |
Fiber | 4g |
Protein | 4g |
Vitamin A | 350% DV |
Vitamin C | 50% DV |
Facts & Figures
Did you know that butternut squash is a type of winter squash that originated in Mexico? Its bright orange flesh is not only visually appealing but also packed with carotenoids like beta-carotene, which our bodies convert into vitamin A.
“The butternut squash, as its name implies, has a sweet, nutty taste similar to that of a pumpkin. It is one of the most popular winter squash varieties because of its flavor and oblong shape, which makes it easier to peel and prepare than many other winter squash varieties.” – The Spruce Eats
Equipment & Tools Needed
- Large stockpot or Dutch oven
- Sharp knife and cutting board
- Vegetable peeler
- Wooden spoon or spatula
- Blender or immersion blender
- Ladle for serving
Step-by-Step in Real Time
- Prep the butternut squash: Peel, seed, and cube it into 1-inch pieces. (Okay, I’ll admit – this part can be a bit of a workout, but it’s so worth it in the end!)
- Sauté the aromatics: In a large pot or Dutch oven, heat a drizzle of olive oil or a knob of butter over medium heat. Add the diced onion and minced garlic, and cook until fragrant and softened, about 5 minutes. (Can you smell that heavenly aroma already?)
- Add the squash: Toss in the cubed butternut squash and give everything a good stir to coat with the aromatics.
- Pour in the broth: Carefully pour in the vegetable or chicken broth, making sure to scrape up any browned bits from the bottom of the pot. (Those little flavor nuggets are pure gold!)
- Simmer and soften: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes, or until the squash is fork-tender.
- Blend it up: Once the squash is nice and soft, remove the pot from the heat and let it cool slightly. Then, using an immersion blender (or working in batches with a regular blender), purée the soup until it’s smooth and velvety.
- Cream it up: Stir in the heavy cream (or coconut milk) and season with cinnamon, nutmeg, salt, and pepper to taste.
- Reheat and serve: Return the soup to the pot and gently reheat it over medium-low heat, being careful not to let it boil. Ladle the creamy goodness into bowls and garnish as desired. (Time to call your guests to the table!)
Why It’s Good for You (and Your Taste Buds)
While this soup may seem like an indulgent treat, it’s actually packed with nutrients that can benefit your health in surprising ways. Butternut squash is an excellent source of vitamin A, which supports eye health and a strong immune system. It’s also rich in fiber, which can aid digestion and promote feelings of fullness.
But let’s not forget about the taste factor! The combination of creamy butternut squash, warming spices like cinnamon and nutmeg, and a touch of richness from the cream (or coconut milk) creates a flavor profile that’s simply divine. It’s the perfect balance of sweet and savory, making it a crowd-pleaser for all ages.
Upsides & Caveats
On the plus side, this soup is relatively easy to make (especially if you can find pre-cut butternut squash at the store – a little shortcut never hurt anyone!). It’s also a great make-ahead option, as the flavors tend to deepen and meld together even more after a day or two in the fridge.
However, it’s worth noting that this recipe does contain a fair amount of cream (or coconut milk), which can make it a bit heavy and indulgent. If you’re watching your calorie or fat intake, you might want to consider using a lighter cream or even substituting some of the cream with milk or broth.
Twists & Alternatives to Try
One of the best things about this soup is its versatility. Don’t be afraid to put your own spin on it! For example, you could try:
- Roasting the butternut squash before adding it to the soup for an extra depth of flavor.
- Swapping out the cream for Greek yogurt or cashew cream for a tangy twist.
- Adding a touch of heat with a pinch of cayenne pepper or a drizzle of chili oil.
- Incorporating other seasonal flavors like maple syrup, sage, or apple cider.
(I’ve tried the roasted squash version before, and let me tell you – it’s absolutely divine! The caramelized edges add an incredible depth of flavor.)
What Goes Well with This
This soup is incredibly versatile and can be paired with a variety of accompaniments. For a heartier meal, try serving it alongside a fresh green salad or a crusty loaf of bread (perfect for sopping up every last drop!). If you’re in the mood for something a bit more indulgent, a grilled cheese sandwich or a slice of warm cornbread would be the perfect companion.
Oh, and let me tell you about the time I made this soup for a cozy autumn dinner party… I served it as the starter course, followed by a perfectly roasted chicken and a medley of roasted root vegetables. The combination was absolute perfection – the flavors just complemented each other so beautifully.
What to Do with Extras
If you happen to have leftovers (although, let’s be real, that’s highly unlikely), this soup is incredibly freezer-friendly. Simply portion it into airtight containers or freezer-safe bags, and it’ll keep for up to 3 months in the freezer.
Alternatively, you could use the leftovers as a base for other dishes. For example, you could thin it out with some broth and use it as a flavorful sauce for pasta or risotto. Or, you could even get a little creative and use it as a filling for savory hand pies or empanadas. (I’ve tried the latter, and let me tell you – it’s a game-changer!)
Okay, let’s continue with the steps for this delicious butternut squash soup recipe!
4. While the veggies are sautéing, you’ll want to get the broth ready. Open up those containers (or boxes if you went that route) and pour the veggie or chicken broth into a pot or saucepan. I like to use my big soup pot for this since we’ll be combining everything shortly. Go ahead and set that pot of broth on the stove over medium heat to get it warmed through.
5. Back to the veggies – they should be getting nice and soft by now with those delicious aromas filling up the kitchen. Am I the only one who hovers over pans of sautéing onions and breathes it all in? No? Just me then… Anyway, once the onions are translucent, it’s time to add in the squash and seasoning. Stir it all together and let it cook for 2-3 more minutes to get the flavors blending.
6. Okay, now just dump the whole veggie mixture into the pot of warm broth. Use a wooden spoon to gently scrape up any bits stuck to the bottom of the sauté pan and get that flavory goodness into the soup too. Let the whole shebang simmer away for 15-20 minutes so the squash can finish softening up.
7. While that’s simmering, get out your blender and make sure it’s ready to go. You’ll want to blend this soup in batches once it’s done cooking to get that creamy, silky texture. If you have an immersion blender, you can totally use that instead – just blend it right in the pot. Easy peasy!
8. After simmering, carefully blend the soup in batches until smooth and velvety. I like to start my blender on low to get it going, then work up to higher speeds for that real smooth texture. If it seems too thick, you can thin it out with a little extra broth or milk.
9. Once fully blended, pour the soup back into the pot and stir in the half and half (or cream if you’re feeling decadent!). Add more salt and pepper if needed, then just let it heat through for a few minutes before serving.
And that’s it! You’ve just made a big batch of rich, creamy butternut squash soup that tastes like it came straight from Costco’s kitchen.
Now for some FAQs…
Q: Is this soup vegetarian/vegan?
A: Great question! This recipe as written uses chicken broth and dairy half and half, so it is not vegan. However, you can easily make it vegetarian/vegan by using vegetable broth instead of chicken, and substituting a plant-based milk like unsweetened almond or oat milk for the half and half. The rest of the ingredients are already vegan!
Q: How long does this soup keep for?
A: Ah, a common query for any make-ahead meal preppers out there. This butternut squash soup will stay fresh for 3-4 days stored in an airtight container in the fridge. You can also freeze it for longer storage – just let it cool completely, then portion it out into freezer-safe containers or bags. It should keep well frozen for 2-3 months. When you’re ready to eat it, just thaw overnight in the fridge and heat it up on the stovetop or in the microwave.
Q: Is butternut squash healthy? I’ve heard conflicting things…
A: You know, I’ve gotten that question a lot lately! There does seem to be some confusion around butternut squash. The good news is, it’s definitely a nutritious veggie to include in your diet. Butternut squash is packed with vitamins and minerals like vitamin A, vitamin C, magnesium and potassium. It’s also high in fiber to keep you feeling full.
The only potential downside is that it’s a little higher in carbs than some other veggie options. But it’s definitely not one you need to avoid – the carbs come from healthy complex carbs and fiber. Just watch your portion sizes if you’re really carb-conscious.
Oh, and I should mention that this soup does contain dairy from the half and half, so it’s not dairy-free for those with allergies or intolerances. But you can easily sub a dairy-free milk as I mentioned earlier!
Q: Any tips for cutting the squash? That thing is HARD.
A: You’re not kidding! Butternut squash is definitely one tough customer to slice into. Probably gets its strength from growing up on the vine…anyway, I digress. Here are my tried-and-true tips for easily cutting a butternut squash:
First, use a really sharp chef’s knife or cleaver. You’ll need that sharp edge to power through the thick skin and flesh. Second, microwave the whole squash for 2-3 minutes to soften it up just slightly before cutting. This makes it easier to slice into.
And finally, my favorite hack – cut off the stem end first to create a flat base. Then stand the squash upright on this flat end and slice downwards to cut it in half from top to bottom. Much more stable than trying to cut it horizontally! From there you can scoop out the seeds and slice or cube the squash flesh.
Whew, got all that? Let’s wrap this up…
Conclusion
There you have it, all the steps and tips for making a spot-on copycat version of the Costco butternut squash soup you know and love. Whether you’re a long-time fan or just discovering this creamy, comforting soup – I hope this recipe becomes a new fall favorite!
It’s such a great make-ahead option for meal prep. You can easily double the batch and have plenty of leftovers to reheat for lunches or whenever that squash soup craving hits. Plus, it freezes beautifully so you can stock up.
Most importantly, this soup is just downright delicious. There’s nothing quite like that very first spoonful of rich, velvety butternut squash puree to officially kick off the fall season, am I right? Pair it with a crisp green salad, some crusty bread, or get crazy with some parmesan crisps on top – however you dish it up, it’s bound to satisfy.
Happy cooking and enjoy your Costco Butternut Squash Soup Copycat Recipe- Creamy Fall Soup! Let me know how it went on June 19, 2025 when we’re all hopefully still happily cooking and eating good food. I’ll be over here dreaming of fall…even if it’s the middle of summer!