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Butternut Squash Soup

close up overhead shot of a cup of butternut squash soup
This butternut squash soup is full of all the beautiful spiced flavors of fall. This is a great recipe to make for a warm meal on a cool night.
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Table of Contents
  1. BUTTERNUT SQUASH SOUP INGREDIENTS
  2. HOW TO MAKE THIS BUTTERNUT SQUASH SOUP RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

This butternut squash soup is a delicious recipe that brings with it thoughts of fall and comfort food. A vibrant, beautiful color, lightly spiced flavor, and a creamy swirl make this an appetizing soup that will warm you to your core on a chilly day.

If you like this easy butternut squash soup recipe, try a few of our other favorite soup recipes, including our tomato soup and Tuscan soup.

BUTTERNUT SQUASH SOUP INGREDIENTS

You will need:

  • 1 large whole butternut squash (approximately 3 to 3.5 cups diced)
  • 1 (32-ounce) box of chicken broth
  • 1 large onion, diced (approximately 1 cup)
  • 1 teaspoon minced garlic
  • 4 tablespoons salted butter
  • ½ cup heavy whipping cream + more to garnish
  • 1 teaspoon pumpkin pie spice (we used Pumpkin Spice blend of cinnamon, ginger, nutmeg, allspice)
  • 1 teaspoon salt
  • 2 tablespoons brown sugar

PRO TIP:

Look for prepared peeled and cubed squash in your grocer’s produce department during the fall season. This will cut your prep time down to 5 minutes and total time to 30 minutes.

SUBSTITUTIONS AND ADDITIONS

FRUIT AND VEGGIES: Tart green apple and pear both bring the perfect balance of flavor with butternut squash, as do carrots and onions. Add them to the soup to soften up and be blended into the finished product.

SQUASH: You could roast the butternut squash before adding it to the soup for a different spin on the taste. Or how about combining butternut squash with sweet potatoes for a delicious combination of fall flavors. You could also completely replace the squash and use pie pumpkins to make pumpkin soup. 

CREAM: In place of the heavy cream, you can also use coconut milk in this recipe.

TOPPING: Sprinkle cheese, croutons, pumpkin seeds, a dash of black pepper, or a little bit of bacon on top of each individual bowl before serving. You could also add a little swirl of maple syrup for a bit of natural sweetness. 

BROTH: You could also use vegetable broth if that is what you have on hand.

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HOW TO MAKE THIS BUTTERNUT SQUASH SOUP RECIPE

STEP ONE: Peel and cut the squash in half lengthwise. Use a spoon to scoop out the seeds and insides. Dice the squash into one-inch cubes.

PRO TIP:

Make sure you have a large (8 inches or larger) chef’s knife to cut the squash. A small knife just won’t do the job.

PRO TIP:

To make cutting the squash even easier, score the squash on the outside and then microwave it for 5 minutes. This will soften the flesh and makes it easier to cut.

STEP TWO: In a large soup pot or dutch oven on the stovetop, melt the butter. Add in the onion and garlic and cook until translucent.

STEP THREE: Add the cubed butternut squash to the pot. Pour the chicken stock into the pot and bring it to a simmer.

STEP FOUR: Once the soup is simmering, cover and cook for about 20 minutes on medium heat or until squash is fork-tender.

STEP FIVE: Remove the pot from the heat and add the cream, pumpkin pie spice, salt, and brown sugar. Use an immersion blender to puree the soup. 

PRO TIP:

If you don’t have an immersion blender, you can also transfer the soup to a regular blender or food processor to puree.

STEP SIX: Garnish with a swirl of heavy cream before serving.

HOW TO SERVE

Serve this creamy butternut squash soup piping hot with our crusty no-knead bread and a homemade caesar salad on the side. Or pair with a sweet bread such as carrot bread that complements the soup’s sweetness. 

Our grilled ham and cheese sandwich would be an excellent choice with this soup for a filling meal as well. For a larger and heartier meal, try serving it alongside pork tenderloin and roasted vegetables. This soup would also be an excellent first course for a Thanksgiving dinner.

STORAGE

IN THE FRIDGE: It is best to let the soup cool first and then store it in the refrigerator for up to 4 days. 

IN THE FREEZER: This delicious soup can also be frozen for up to 3 months in an airtight container or portioned into freezer bags. You could even make a double batch so that you have some on hand for another quick dinner.

Creamy soup makes everything feel cozy this time of year when the weather starts to cool down and the nights get longer. Make this simple butternut squash soup part of your regular meal rotation, and you will stay toasty all through the winter months.

FREQUENTLY ASKED QUESTIONS

What can you serve with butternut squash soup?

Serve this soup alongside pork tenderloin and roasted vegetables or with bread and salad on the side.

How do you blend butternut squash soup?

You have two choices for blending the soup. You can use an immersion blender right in the pot to make it smooth and creamy. You can also carefully transfer it in batches to a blender.

Can you freeze butternut squash soup?

You can freeze butternut squash soup for up to 3 months.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of a cup of butternut squash soup

Butternut Squash Soup

5 from 1 vote
This butternut squash soup is full of all the beautiful spiced flavors of fall. This is a great recipe to make for a warm meal on a cool night.
Prep Time 9 minutes
Cook Time 1 hour
Total Time 1 hour 9 minutes
Servings 5

Ingredients
  

  • 1 large butternut squash approximately 3 to 3.5 cups diced
  • 32 ounces chicken broth
  • 1 large onion diced (approximately 1 cup)
  • 1 teaspoon garlic minced
  • 4 tablespoons salted butter
  • ½ cup heavy whipping cream plus more to garnish
  • 1 teaspoon pumpkin pie spice (we used Pumpkin Spice blend of cinnamon, ginger, nutmeg, allspice)
  • 1 teaspoon salt
  • 2 tablespoons brown sugar

Instructions
 

  • Peel the squash then cut it in half lengthwise and use a spoon to scoop out the seeds and insides.
  • Dice squash into one-inch cubes.
  • In a large pot, melt the butter.
  • Add in the onion and garlic and cook until translucent.
  • Add the cubed butternut squash to the pot.
  • Pour chicken broth into the pot and bring it to a simmer.
  • Once the soup is simmering, cover and cook for about 20 minutes on medium heat or until squash is fork-tender.
  • Remove pot from heat and add cream, pumpkin pie spice, salt, and brown sugar.
  • Use an immersion blender to puree the soup. You can also transfer the soup to a blender to puree.
  • Garnish with a swirl of heavy cream before serving.

Notes

TIP: Look for prepared peeled and cubed squash in your grocer’s produce department during the fall season. This will cut your prep time down to 5 minutes and total time to 30 minutes.
TIP: Make sure you have a large (8 inches or larger) chef’s knife to cut the squash. A small knife just won’t do the job.
TIP: To make cutting the squash even easier, score the squash on the outside and then microwave it for 5 minutes. This will soften the flesh and makes it easier to cut.
TIP: If you don’t have an immersion blender, you can also transfer the soup to a blender to puree.

Nutrition

Calories: 271kcal | Carbohydrates: 27g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 1227mg | Potassium: 749mg | Fiber: 4g | Sugar: 9g | Vitamin A: 16580IU | Vitamin C: 47mg | Calcium: 116mg | Iron: 2mg
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