5 from 1 votes

Best Butternut Squash Soup Recipe Ever!

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Looking for the best butternut squash soup recipe ever? Such a comfort food, completely hearty and delicious, this creamy squash soup is perfect for curling up on the couch and popping in your favorite holiday movie. This soup is fall at its finest and requires a couch, a Hallmark movie, and a cat at your feet.

butternut squash soup already made in a bowl ready to serve with cheese

Best Butternut Squash Soup Recipe

Holiday seasons means all sorts of amazing veggies we just don’t always think about year round; the squash family. Winter squash (like acorn, spaghetti, butternut, and pumpkin) are some of the most popular this time of the year because they are in their peak.

And the great thing is grilling, baking, frying, and even creating soup recipes is totally on the table. Combined with gorgeous spices like nutmeg and cinnamon or as below with traditional flavors like garlic and rosemary, squash (and not just oven baked squash) is so incredibly versatile.

Other seasonal favorites to get you excited about cold weather:

I live in Florida so personally making soup isn’t always on my mind, but I do love it. Soup is such comfort food and is one of the rare leftovers I will actually eat and is better the next day.

Now most soups, like this butternut squash soup recipe, are easy to make but when you are dealing with hard veggies like this, they can be difficult to cut in prep. Having super sharp knives are majorly important and will curb a lot of your frustration in preparation and working with raw veggies make the best soup.

Other than the cutting, this is a dump, heat and simmer dish making it as easy as throwing in the pressure cooker, crock pot, stove top or  slow cooker.

And while squash isn’t totally carb free (sorry Keto friends), it has tons of amazing benefits like the perfect way to get your fiber. (Side Note: Oven Roasted Broccoli with Garlic is a better choice for Keto)

squash can be hard to cut up so make sure you have sharp knives

Incidentally, you can also make butternut squash soup in the slow cooker, but I do not have the exact timing on that. My best guess is slow on 8 hours and then follow the rest of the instructions below after veggies are nice and soft.

If you do this and want to reach out and let me know your measurements, I will include here for other readers!

Best Butternut Squash Soup EVER

Now there are a lot of fresh butternut squash recipes that include pumpkin and apple and those are also great and provide a nice sweet flavor. This is more of a classic traditional soup where the focus is on the main veggie- squash- and built up with holiday spices and complimentary veggies, like carrots.

Ingredients for your soup:

  • 2 tablespoons oil
  • 1 cup chopped carrots
  • 2 stalks celery, chopped
  • 1 small onion, chopped
  • 2 tablespoons minced garlic
  • 1 butternut squash, seeds removed, peeled and cut into 1″ cubes*
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon sage
  • 1/2 teaspoon pepper
  • 4 cups chicken broth
  • optional: 1/2 tsp nutmeg
  • Shredded Parmesan cheese for serving if desired

How to Make Butternut Squash Soup

Add oil, carrots, celery, onions and garlic in a large pot.

Heat all those delicious ingredients on medium high heat, stirring frequently until onions are transparent.

Celery and carrots will not be cooked through and will finish cooking as the soup heats.

put all your ingredients into a stock pot and ready to put on the stove

Add squash, spices and broth to your stock pot.

Mix well. Heat on medium high and bring ingredients to a boil.

pour butternut squash into stock pot for boiling

Cover your soup and reduce heat to simmer.

Simmer on the stove for 45 minutes or until carrots are soft.

Remove from heat.

Use a potato masher to mash the vegetables.

potato mashes really help in hot soup

Use an immersion blender to carefully puree the soup.

Alternatively you can use a food processor or blender, but be very careful as the soup is hot.

If necessary, cool soup, blend and then return to the pan and reheat.

immersion blender in hot soup but be careful not to splash and burn

Season with salt and serve with shredded cheese if desired.

Serves 6-8

butternut squash soup recipe
thick and creamy soup on a spoon

 

Soup Tips

Roasting Ups the Flavor

You might be interested in roasting your squash first and then cooking. This would speed up the actual soup time as the squash would already be cooked through. If you prefer to pre-bake your squash, pierce your squash with a fork or knife and bake in oven on 400 degrees for approximately one hour. You can also find a detailed recipe on roasted butternut squash here if you want to do that first.

Toppings (Garnish) Your Soup

Salt and Pepper is always awesome, but a bit of Nutmeg, cinnamon or even shredded Parmesan cheese is also delicious. Another thing I love to do with thick soups like this is to add some seeds, like a pumpkin or almond slivers. That little crunch with the soup is SO satisfying!

Tools used to make Soup

Here are a few things that will help you make soup from scratch.

  1. Potato Masher
  2. Immersion Blender
  3. Stock Pot 
  4. Peeler 
  5. Sharp Knives
5 from 1 votes

Butternut Squash Soup Recipe


Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Best butternut squash soup recipe!! Such a comfort food, completely hearty and delicious, this creamy squash soup is perfect for curling up on the couch and popping in your favorite holiday movie. Simple and easy, anyone can make a perfect homemade soup that is restaurant quality ready

Ingredients
 

  • 2 tablespoons oil
  • 1 cup chopped carrots
  • 2 stalks celery chopped
  • 1 small onion chopped
  • 2 tablespoons minced garlic
  • 1 butternut squash seeds removed, peeled and cut into 1" cubes
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon sage
  • 1/2 teaspoon pepper
  • 4 cups chicken broth

Instructions

  • Add oil, carrots, celery, onions and garlic in a large pot.
  • Heat all those delicious ingredients on medium high heat, stirring frequently until onions are transparent.
  • Celery and carrots will not be cooked through and will finish cooking as the soup heats.
  • Add squash, spices and broth to your stock pot.
  • Mix well. Heat on medium high and bring ingredients to a boil.
  • Cover your soup and reduce heat to simmer.
  • Simmer on the stove for 45 minutes or until carrots are soft.
  • Remove from heat.
  • Use a potato masher to mash the vegetables.
  • Use an immersion blender to carefully puree the soup.
  • Alternatively you can use a food processor or blender, but be very careful as the soup is hot.
  • If necessary, cool soup, blend and then return to the pan and reheat.
  • Season with salt and serve with shredded cheese if desired.

Nutrition

Serving: 1Servings | Calories: 173kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 1453mg | Potassium: 909mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19971IU | Vitamin C: 57mg | Calcium: 114mg | Iron: 2mg

Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.

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5 from 1 votes

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