Butternut Squash Soup

5 from 24 votes

This creamy butternut squash soup is full of all the beautiful spiced and sweet flavors of fall.

Prep Time9

Cook Time1

Total Time1 9

Course: Appetizer, Main Course, Soup

Cuisine: American

Keyword: Butternut Squash Soup Recipe

Servings:

Calories: 271kcal

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

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 the 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.

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 your total time to 30 minutes.
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.
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.
If you don’t have an immersion blender, you can also transfer the soup to a blender to puree.