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+ servings

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.
Prep Time 9 mins
Cook Time 1 hr
Total Time 1 hr 9 mins
Course Appetizer, Main Course, Soup
Cuisine American
Servings 5
Calories 271 kcal


  • 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


  • 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.


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.


Calories: 271kcalCarbohydrates: 27gProtein: 3gFat: 19gSaturated Fat: 11gTrans Fat: 1gCholesterol: 57mgSodium: 1227mgPotassium: 749mgFiber: 4gSugar: 9gVitamin A: 16580IUVitamin C: 47mgCalcium: 116mgIron: 2mg