You really don’t need a mile-long list of ingredients to take a classic bowl of creamy puréed butternut squash soup from ho-hum to absolutely swoon-worthy. The secret to unlocking a five-star-worthy butternut squash soup lies in a generous splash of whiskey and a rich swirl of heavy cream. The whiskey lends a subtle, smoky sweetness that makes you wonder why you ever made it any other way, and the cream? Well, it turns the whole thing into a decadent bowl of pure, velvety comfort. After one spoonful, you’ll never look at butternut squash soup the same way again.

Yes, B.O.B. Bob and I are still eating soup twice a week because I continue to make a batch each weekend, so that we don’t have to worry about what’s for dinner for at least two nights during the week. And, once again, yes, I’m still sneaking a little bit of booze into my soup for added flavor. But now, instead of zucchini or potato soup, we’ve moved on to butternut squash soup. I mean, after all, it’s fall. So why not enjoy this amazing season’s produce while it’s at its finest?

B.O.B. Bob, for one, was extremely excited over this soup’s luxurious creaminess. I guess it’s been a while since I’ve made a puréed soup, and apparently, I never realized just how much he enjoys them. Who knew? So yeah, I guess I’ll have to keep that in mind when I get my hands on my next butternut squash. Perhaps the next time around, I’ll try and keep things a little less rich and decadent, so that we can actually enjoy a nice grilled cheese sandwich alongside it.

Ingredients:

• 2 Tablespoons Salted Butter
• 1 Large Sweet Yellow Onion, Peeled & Finely Diced
• 1/2 Teaspoon Finely Ground Sea Salt
• 2 Tablespoons Light Brown Sugar, Packed
• 1 Teaspoon Finely Ground Black Pepper (Additional for Garnish)
• 1/2 Teaspoon Crushed Red Pepper Flakes
• 1 Cup Whiskey
• 1 (32-oz.) Carton Low-Sodium Chicken Broth
• 6 Cups Peeled & Chopped Butternut Squash (See Suggestions)
• 1 Cup Heavy Whipping Cream (Additional for Garnish)

Directions:

1. Melt the butter in a large Dutch oven or stock pot over medium heat.
2. When the butter is melted, add the diced onion and sea salt. Sauté for 7 to 8 minutes, stirring often, or until softened.
3. Add the brown sugar, black pepper, and crushed red pepper flakes. Sauté for 1 minute, stirring constantly.
4. Carefully add the whiskey. Increase the heat to high and cook for 3 minutes, stirring constantly.
5. Add the chicken broth and squash. Stir to combine and bring to a rolling boil.
6. When the soup comes to a rolling boil, decrease the heat to low, cover it with a lid, and allow it to cook for 30 minutes.
7. In several small batches, blend the soup until smooth in a traditional blender, or use an immersion blender to blend the soup inside the stock pot or Dutch oven.
8. If using a traditional blender, pour the blended soup back into the Dutch oven or stock pot, stir the heavy whipping cream into the soup, and then cook on low heat for 5 minutes.
9. Garnish each bowl of soup with a swirl of additional heavy whipping cream and a sprinkle of freshly ground black pepper.

Suggestions:

• If you use unsalted butter in this recipe, you may need to add a little bit more salt to the soup.
• I used Jack Daniel’s Tennessee Whiskey for this recipe. If you don’t want to use whiskey in this recipe, you can replace it with apple juice, apple cider, or additional chicken broth.
• A medium 2.75 to 3-pound butternut squash will yield the amount of squash needed for this recipe. Make sure to chop the squash into pieces that are uniform in size, so that they cook at the same rate.
• After the soup has cooked for 30 minutes, use a fork to make sure that the butternut squash is tender enough to blend. If it is not, cover the soup and continue to cook it until the squash is tender.
• This recipe will yield 4 to 5 bowls of soup.

Improvements:

• Garnish the soup with a sprinkle of freshly grated cheese.
• Sprinkle a few roasted salted pepitas or Baked Homemade Buttery Herb Croutons on top of this butternut squash soup.
• Serve this soup with a grilled cheese sandwich, this Buttery Apricot Buttermilk Soda Bread, or these Southern Crumbly Cheddar & Paprika Biscuits.
• Replace the low-sodium chicken broth with ham stock. If using ham stock, you may need to adjust the salt in this recipe due to the saltiness of the ham.
• CLICK HERE to see all of our other amazing soup, chili, stew, and chowder recipes.

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Yum

Creamy Butternut Squash Soup with Whiskey

Ingredients:

• 2 Tablespoons Salted Butter
• 1 Large Sweet Yellow Onion, Peeled & Finely Diced
• 1/2 Teaspoon Finely Ground Sea Salt
• 2 Tablespoons Light Brown Sugar, Packed
• 1 Teaspoon Finely Ground Black Pepper (Additional for Garnish)
• 1/2 Teaspoon Crushed Red Pepper Flakes
• 1 Cup Whiskey
• 1 (32-oz.) Carton Low-Sodium Chicken Broth
• 6 Cups Peeled & Chopped Butternut Squash (See Suggestions)
• 1 Cup Heavy Whipping Cream (Additional for Garnish)

Directions:

1. Melt the butter in a large Dutch oven or stock pot over medium heat.
2. When the butter is melted, add the diced onion and sea salt. Sauté for 7 to 8 minutes, stirring often, or until softened.
3. Add the brown sugar, black pepper, and crushed red pepper flakes. Sauté for 1 minute, stirring constantly.
4. Carefully add the whiskey. Increase the heat to high and cook for 3 minutes, stirring constantly.
5. Add the chicken broth and squash. Stir to combine and bring to a rolling boil.
6. When the soup comes to a rolling boil, decrease the heat to low, cover it with a lid, and allow it to cook for 30 minutes.
7. In several small batches, blend the soup until smooth in a traditional blender, or use an immersion blender to blend the soup inside the stock pot or Dutch oven.
8. If using a traditional blender, pour the blended soup back into the Dutch oven or stock pot, stir the heavy whipping cream into the soup, and then cook on low heat for 5 minutes.
9. Garnish each bowl of soup with a swirl of additional heavy whipping cream and a sprinkle of freshly ground black pepper.

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Is there anything better than coming inside from the cold to the smell of a simmering pot of butternut squash soup on the stove? Whether you’re craving a hearty, chunky version packed with earthy goodness or you’re longing for a velvety, smooth bowl of soup, destined to be paired with a perfectly gooey grilled cheese, we’ve got you covered. In this recipe round-up, you’ll find the best butternut squash soup recipes, guaranteed to chase away the chill, while filling your home with an irresistible aroma this fall and winter. CLICK HERE for the recipes.

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While store-bought boxed stuffing mixes offer a convenient quick-fix addition to any holiday meal, elevating them with a few simple ingredients can help transform them into a mouthwatering side dish your entire family will look forward to. With the addition of whiskey-soaked golden raisins, dried parsley, dried minced onion, finely ground black pepper, and crunchy diced celery, you’re sure to impress your guests with this easy and delicious baked stuffing side dish this holiday season.

In 2025, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2025 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.

“A” – Creamy Parmesan Acini di Pepe with Potatoes

“B” – Chocolate Espresso Rainbow Brownie Cookies

“C” – Cheesy Cheddar Taco-Seasoned Corn Chip Dip

“D” – Sun-Dried Tomato Dip with Italian Seasoning

“E” – Cajun Deviled Eggs Garnished with Pickled Okra

“F” – Sausage Meatballs with Vodka Fennel Sauce

“G” – Guinness Stout Crockpot Simmered Corned Beef

“H” – Baked Homemade Buttery Herb Croutons

“I” – Sun-Dried Tomato & Kale Italian Pasta Salad

“J” – Sweet & Spicy Jalapeńo Canned Tomato Salsa

“K” – Sweet & Spicy Hawaiian Pineapple Ketchup

“L” – Chickpea Salad with Lemony Swiss Chard Pesto

“M” – Pineapple Ketchup Ground Turkey Meatballs

“N” – Nut-Free Basil Pesto Chunky Tomato Sauce

“O” – Sheet Pan Italian Olive Oil Summer Vegetables

“P” – Peach Crumble Pound Cake (Cake Mix Recipe)

“Q” – Parmesan Potato & Zucchini Crustless Quiche

“R” – Cinnamon Raisin Vanilla Zucchini Bread Muffins

“S” – Weeknight Sweet Italian Sausage Gravy with Beer

“T” – Budget-Friendly Chunky Potato Soup with Thyme

“U” – Chunky Pumpkin Ancho Unsweetened Cocoa Chili

“V” – Sweet Tea Vodka Vegetable Couscous Soup

“W” – Creamy Butternut Squash Soup with Whiskey

“X” – Rotisserie Chicken Xavier Soup with Fennel

“Y” – Yellow Mustard Seed Giardiniera Deviled Eggs

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Please make sure to check out the other great “W” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2025 Alphabet Challenge event.

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• Frisky Whiskey Chocolate Cake by Culinary Cam
• Homemade White Gravy Mix by Blogghetti
• Sausage and Wild Rice Stuffed Acorn Squash by A Day in the Life on the Farm
• Waldorf Salad by Mayuri’s Jikoni
• Warm Potato Salad with Kielbasa by Palatable Pastime
• Welsh Rarebit Potatoes with Cavolo Nero by Food Lust People Love
• White Chicken by Sneha’s Recipe