Boursin Butternut Squash Soup
Boursin Butternut Squash Soup is a creamy, comforting soup that blends the natural sweetness of roasted butternut squash with the herby, garlicky richness of Boursin cheese. Perfect for cozy fall dinners or elegant holiday entertaining, it’s both easy to make and full of flavor.
Looking for the ultimate fall comfort food? This Boursin Butternut Squash Soup recipe is creamy, flavorful, and perfect for cozy dinners, weeknight meals, or holiday entertaining. Made with roasted butternut squash, garlic, fresh herbs, and rich Boursin cheese, this soup is both indulgent and easy to make. Its velvety texture and savory, garlicky flavor make it a crowd-pleaser, whether served as a starter, a light lunch, or the centerpiece of a seasonal meal.
With simple ingredients and easy preparation, this creamy butternut squash soup is ideal for home cooks looking to impress without spending hours in the kitchen. Whether you’re a fan of traditional squash soups or searching for new ways to enjoy seasonal flavors, this recipe delivers both taste and comfort in every spoonful.
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Why You'll Love This Recipe
- Creamy and flavorful - The combination of roasted butternut squash and Boursin cheese creates a rich, velvety soup with a perfect balance of sweetness and savory herbs.
- Easy to make - With simple ingredients and minimal prep, this soup comes together quickly—no complicated techniques required.
- Perfect for fall and holidays - Its warm flavors and comforting texture make it ideal for chilly evenings, holiday gatherings, or special occasions
Ingredients
Butternut Squash - a sweet, nutty-flavored winter squash with a smooth beige skin and vibrant orange flesh.
Carrots - a couple of carrots add some more bight orange color along with earthy flavor.
Yellow Onion - a mellow onion flavor for this vegetable-forward soup.
Garlic - a few cloves of garlic add delicious garlicky flavor.
Sage - sage pairs really well with butternut squash and gives this soup delicious earthy flavor.
Boursin Cheese - this adds creaminess along with the delicious flavor of Boursin to this butternut squash soup recipe.
Vegetable Broth - this is the base of the butternut squash soup and adds savory vegetable flavor.
Half and Half - a splash of half and half to make this soup extra creamy.
Please refer to the recipe card for the complete list of ingredients.
Variations
Add More Vegetables - you could definitely add more or different veggies to this soup! I think diced zucchini, bell peppers, sweet potatoes, and tomatoes would all work well. If you add these vegetables in addition to the veggies recommended, you will need to add more vegetable broth to adjust the soup to your desired thickness.
Different Herbs - while I love the sage in this recipe, you could also add fresh thyme or fresh rosemary.
Add Some Spice - for a little kick, you can add a pinch or two of cayenne pepper.
Half and Half Substitute - you can use coconut milk, heavy cream, or regular milk instead of half and half.
Step by Step Instructions
Photo 1. Prep the vegetables and add them to a 9x13" baking dish along with the sage. Drizzle with olive oil and season with salt and pepper. Nestle the Boursin cheese into the veggies.
Photo 2. Cover the baking dish with foil, and bake at 425 degrees for 40 minutes.
Photo 3. Transfer the roasted veggies and Boursin cheese to a large soup pot on the stove. Add the broth.
Photo 4. Using an immersion blender, puree the soup until creamy. Add the half and half and stir well to combine. Serve and enjoy!
Expert Tips
Garnish - this soup is delicious on its own, but garnish options include pumpkin seeds, pecans, croutons, buttered bread crumbs, crumbled Boursin cheese, crumbled goat cheese, or crumble bacon.
Prep Ahead - you can make this soup ahead of time. Simply reheat in a large pot on the stove over medium-low heat.
Roast the Squash - roasting the butternut squash, carrots, onions, garlic, and sage before adding it to the soup brings out its natural sweetness and adds a richer, caramelized flavor.
Use fresh aromatics - fresh garlic and sage elevate the soup.
Blend thoroughly - use an immersion blender or a high-speed blender to achieve a perfectly smooth, velvety texture.
Storage - store leftover soup in an airtight container in the fridge for 4-5 days.
Recipe FAQs
Yes that will work! Simply use 4-5 cups of diced frozen butternut squash.
Yes, cream cheese or goat cheese can be used, but Boursin provides the signature garlicky, herby flavor that makes this soup special.
Yes. You can use a plant-based dairy-free Boursin (I've seen it at Trader Joe's) or a vegan herb cream cheese alternative. Coconut milk can also add creaminess in place of half and half.
Other Butternut Squash Recipes to Consider...
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Boursin Butternut Squash Soup
Ingredients
- 1 small to medium butternut squash peeled and cut into 1" chunks
- 1 small yellow onion cut into chunks
- 2 carrots peeled and cut into 1" pieces
- 6 sage leaves
- 2 tablespoon olive oil
- 3 cloves garlic minced
- 1 wheel Boursin cheese
- 4-5 cups vegetable broth
- ⅓ cup half and half
Instructions
- Preheat the oven to 425 degrees F.
- Prep your veggies and garlic, and add them to a 9x13" baking dish.
- Drizzle with olive oil, season with salt and pepper, and toss to combine.
- Nestle the wheel of Boursin in with the vegetables.
- Cover with foil and bake for 40 minutes.
- Transfer the mixture to a large soup pot along with the broth.
- Blend with an immersion blender. Alternately, you can do this in a blender.
- Heat over medium heat and bring to a simmer.
- Stir in the half and half.
- Serve and enjoy!
