Butternut Squash Soup

Real quick- If you’ve missed the news, our Holiday Menu Planner that so many of you missed out on before they sold out is available for Digital Download right now.  We’re opening up this option so everyone who wants a copy can grab one!  Click here for all the info! 

————-

Now- this SOUP!  This Butternut Squash Soup Recipe first appeared on our site back in 2009, nearly 10 years ago! This recipe is very loved.  If you read through the comments, it has review after review showering praises.  It’s one of those recipes where the finished product far outshines the simple ingredient list.  Surprisingly it’s been years since I’ve made this at home for my own family.  When I whipped up this batch to photograph I expected my kids to whine and to my surprise the SLURPED it down, and all had seconds.  So looks like it’s a family favorite around here, as well! 

I’ve changed nothing in the original recipe for these fresh new photos, but I have added one optional topping idea, a drizzle of cream with some crispy prosciutto and fried sage leaves.  Add the flair if you want, or leave plain-jane, either way this warm, comforting, perfectly autumnal soup will surely become a favorite for your family as well. 

Every time a particular vegetable or fruit is season I get inundated with requests for recipes. “What do I do with all of this zucchini??” (Answer) “How do I use up lots of tomatoes?” (Answer A. Answer B. Answer C.) “Someone just gave me a crate of cherries–help!” (Can do.) So right now, you guessed it. Butternut squash. I’ve had so many people ask me for a soup recipe but I didn’t have one! So I decided that would be the next thing to cross of my list and here we have one.

why this works

I have issues with a lot of squash soup recipes I’ve eaten. One is that they’re often too sweet. People try to make them taste like dessert with pumpkin pie spice and lots of sugar.  I want something I can dip a sandwich in and pie flavored dessert soup just won’t cut it. The other thing is the texture. Sometimes they’re just downright slimy. I packed this one with vegetables but also added a little secret ingredient- single potato.  The potato adds smoothness and also some bulk so it fills you up a little better.

In case you’re totally confused, this is a butternut squash. You could use a variety of other squashes for this recipe as well.

how to make it

In a large stock pot, heat olive oil and butter. When butter is melted add onions, carrots, celery, and garlic

Saute for 2-3 minutes or until onion is tender. Add the squash, potato, sage, salt, red pepper, and chicken broth. Bring to a boil and then turn down to a simmer. Simmer with the lid on for 30-40 minutes or until everything is tender (You can find Instant Pot/Pressure Cooker instructions in the printable recipe).  Check a piece of squash and also a piece of celery and potato to make sure they area fork tender. Stir in 1 T brown sugar.

Use an immersion blender, or transfer soup to a regular blender and puree until smooth.

T O P P I N G  B U T T E R N U T 
S Q U A S H  S O U P

One of my favorite toppings for Butternut Squash Soup is a combination of crispy, salty prosciutto and light and crisp sage leaves. 

To prepare, simply add some cubed prosciutto (or you could chop up the thinly sliced variety as well) to a hot skillet and cook until it’s crisp, like bacon. 

Remove the prosciutto from the pan with a slotted spoon and place it on paper towels to drain.  With your pan still hot, toss in 1 bunch of sliced fresh sage leaves.  You’ll toss them around the hot oil for a few minutes until they look fried and crisp.  Place those on the paper towels as well and sprinkle with just a bit of sea salt. 

Sprinkle on top of individual servings and add a drizzle of cream.  It’s incredible!

This is a really light soup, so it works great as an appetizer, or along side a sandwich and/or salad. I love it with croutons on top and grilled ham and cheese on the side.

 

Print

Butternut Squash Soup

  • Author: Sara Wells

Description

This butternut squash soup makes wonderful use of a delicious vegetable! Creamy and comforting, this is perfect for serving with a hot sandwich!


Ingredients

1/2 tablespoon olive oil
1 tablespoon butter
1/2 cup sliced carrots (about 1 medium carrot or 12 baby carrots)
2 stalks celery, diced
1 cup diced onion
4 large garlic cloves, minced
1 medium butternut squash, (about 4 cups peeled and diced)
1 medium potato, diced (about 2 cups diced)
32 ounces chicken broth (that’s one box/carton or 2 cans)
1 tablespoon brown sugar
1 1/2 teaspoon kosher salt
3/4 teaspoon dried sage
optional: 1 pinch cayenne pepper or a shake or two of hot sauce

Optional Topping
olive oil
4 oz diced prosciutto
1 bunch fresh sage
sea salt or kosher salt
cream


Instructions

In a large stock pot, heat olive oil and butter. When butter is melted add onions, carrots, celery, and garlic

Saute for 2-3 minutes or until onion is tender. Add the squash.

Then add potato, sage, salt, red pepper, and chicken broth. Bring to a boil and then turn down to a simmer. Simmer with the lid on for 30-40 minutes or until everything is tender. Check a piece of squash and also a piece of celery and potato to make sure they area fork tender. Stir in brown sugar.

Use an immersion blender, or transfer soup to a regular blender and puree until smooth.

Topping:  Heat a medium sized heavy skillet to medium high heat.  Add a drizzle of olive oil and swirl to coat pan.  Add prosciutto and cook until crisp and browned.  Remove with slotted spoon and lay on paper towels to drain.  Add sage to pan and cook in prosciutto drippings (add a little extra olive oil if needed) until crisp.  Drain on paper towels as well and sprinkle with a little sea salt.  

To serve, ladle soup into bowls, top with a drizzle of cream and a sprinkle of prosciutto and sage leaves.


Notes

Pressure Cooker Instructions:  Turn pressure cooker to saute mode.  Add butter and olive oil and saute the onions, carrots, celery and garlic for 3-4 minutes until tender.  Add squash, potato, broth, and seasonings (except brown sugar) to pot.  Cook on high pressure for 10 minutes.  Release pressure, add brown sugar, and puree until smooth. 

 

86 comments

  1. Sounds like another great recipe. I am passing the Inspiration Award on to you. Stop by my blog for details.

  2. Sweet! My Mom dropped off a couple butternut squash at my house and I've been trying to figure out what to make with them (besides slathering them in butter and cooking them in the oven). Thanks Sara!

  3. Yum is right! It sounds great. Can't I just come eat at your house…pleassssssssseeeeeee!

  4. This looks great! I can't wait to try it. Love the recipes on this site! I have tried quite a few and love them!

  5. This sounds just perfect for this fall weather, of course! I even planted butternut squash in my garden this year only to have it freeze and be ruined. To the grocery store I go!

  6. My sister is visiting this weekend and this will be a perfect thing to make for her. Thank you!

  7. Yum! I love butternut squash, and I absolutely agree with you about some soups being too sweet. Yours sounds great, and I'm definitely going to try it! I've found a couple I like- one that has smoked gouda and bacon, and another with wild rice and smoked sausage (both on my blog). Both are delicious too!

  8. This turned out GREAT … thanks for all your efforts in putting together these fantastic recipes!! It was even yummier a few hours later 🙂

  9. thank you! i've been wanting to make a squash soup because it's fall…. and you just have to. I actually thought the SAME thing yesterday when I was shopping and saw all the assortments of squash- what the heck do you do with that? now I know!

  10. Super cool. Homemade pizza is a favorite at our house. The only thing that could possibly make it better is to make it FASTER!

    Thanks for the fun giveaway.

  11. This was awesome Sara. My kids loved it too, so that's always a bonus. I love how easy it was so make. I wish I had this recipe back when I was pureeing squash everyday for baby food.

  12. I wondered if you could tell me the easiest way to cut up the squash…do you cook it first and de-skin it?

    1. Years ago, I read (or watched an epicurious-type video?) that had you cut off both ends of the raw squash before peeling, because it gets so gosh darn slippery. It has worked for me so far. I can’t remember what was suggested for the seeds…what I’ve done is cut in half and seeding before peeling.

  13. Yummy! I was just thinking about pumpkin soup, but now I think I'll have to make this one instead. I love soups like this.

  14. Hi there. This is so funny – I was at the grocery store when this adorable butternut squash was calling to me….make soup, make soup….
    I've never made butternut squash soup before, so I was just searching for a recipe. I wanted the "right one" when I stumbled across your blog. Thank you so much for this. I'm making it for our dinner tonight!

  15. It was amazing!! Thanks for sharing such a great recipe. G-Squad I found it easiest to peel the squash with a vegetable peeler and then cut it in half, remove the seeds, and dice away.

  16. I used the last of the veggies from our CSA to make this=(. It was SO good though. I didn't have any sage left so I used ground cumin instead. It gave it a bit more of a kick. Thanks for another yummy dinner!

  17. I made this recipe over the weekend and it was A.M.A.Z.I.N.G. So tasty and healthy. This recipe will be made over and over again in my kitchen!

  18. I cut my squash in half, removed the seeds, and baked my squash in the oven – cut sides down – skins on.

    I used a small acorn squash and a small butternut, since I wouldn't have had enough of either.

    I cooled them in the refrigerator overnight and scooped out the insides with a spoon, then transferred to the blender with the other ingredients.

  19. Thank you SO MUCH for this recipe! the only other one I have (and one that I LOVE) is for curried butternut squash soup. I love the flavor of this one, made it today. the potato is such a fantastic compliment, and it is so delicious! I cannot rave enough about how much I love your site– this is the first recipe I've made so far, but I have SO MANY OTHERS marked in my reader… guess now I better get crackin'! THANK YOU SO MUCH!

  20. This is great! I have been looking for a butternut squash soup recipe that isn't too complicated, and this looks simple and delicious. I have been eating butternut squash baked with lots of butter and brown sugar on top…so this will be a nice change.

  21. I made this tonight. We liked it a lot. My little boys wouldn't touch it, but they don't eat much of anything.

    It makes a TON.

    Needs croutons or crispy breadsticks. Or, my husband suggested, crumbled potato chips. Ha ha.

  22. I am new to your blog and this is the first recipe I've tried, although it was hard to chose because they all look so great! This was delicious! It has three great natural ingredients for getting over a cold (which I have): onion, garlic, and cayenne pepper. So tasty! I wonder though, if you have tried this with a sweet potato instead for even more of a nutritional punch?

  23. Thanks so much for posting this recipe! It's the only thing my 20 month old, super stubborn, picky eater will eat! 🙂

  24. Thanks for the post! I made some butternut soup last week (first time ever) but it was really 'thin' and weak. DH wanted a creamier soup and I am thinking the carrots and potato will help with that. HOPING SO! We are vegan and would not be adding cream or milk to thicken it. I can't wait to try this.

  25. This is SOOO yummy and a super simple soup to make. It doesn't take forever like a lot of soups I have seen. I made it with Pumpkin(a perfect way to use up the pumpkins left over from halloween) and it was YUMMO!!!!! Totally the perfect warm soup for a cold Fall Sunday! Thanks SOOO much! You guys are awesome keep the yummy recipes coming!

  26. HOw much does this feed? I need something to make this weekend for a potluck before the Light Parade and was thinking this would be good but I have no idea if I should double it or not.

  27. Awesomeness… I had a butternut squash lying around for months, and I finally got around to making this soup. I should have made it sooner because its so delicious! And it is insanely easy! Thanks!

  28. I made this the other day, and it was FANTASTIC! My husband hates soup, and he loved it! He said it tasted like something you’d get at a restaurant. Thanks for the awesome recipe.

  29. Just made the Butternut Squash Soup in an effort to get some veggies into my 2 year old…Amazing! He and I slurped it right up! Thanks so much, it was perfect!

    1. Lol, I just added the printable version of this a few days ago and I probably threw in the word “roasted” because I’m working on another recipe with roasted squash right now! Fixed 🙂

  30. I can hardly wait to try this as it’s simmering on the stove right now and smells fantastic. This will be the third time we’ve had soup this week. Can’t get enough of it with the (finally) cooler weather!

  31. I used pumpkin instead of butternut squash and it was so yummy!!! I added some pumpkin pie spice and a dash of cloves. It was a soup the whole family enjoyed it.

  32. I found that the squash was really difficult to peel and cut up so I tried baking it. Just cut off the stem and rub the whole squash with olive oil and bake until tender. 35 min or so at 350. Just chop and add to your soup. I wonder if you blanched it or microwaved it if it would speed up the process. I added cilantro and chopped tomatoes in one batch. My new favorite vegetable.

  33. Looks yummy! One of my favorite ways to make winter squash is to cube it up and roast it with butter, s & p, and parmesan cheese. So good and even squash haters love it. I roast it at 400 for about an hour because it’s not as good mushy.

  34. Pumpkin soup is a staple in the land down under and I have searched the web for years to try and find a recipe to duplicate the flavors found there in just about every restaurant we visited, this one is soooo close. After years of experimenting with pumpkin soup recipes I have discovered ways to alter the flavor, adding a few tsps of cooking sherry adds a wonderful flavor to go with italian food and some curry with coconut milk added gives this a more Thai flavor. If you want sweet without the pumkin pie flavor add honey.

  35. Wow, this was soooo good! I totally feel the same about sweet/pumpkin pie-spiced soups and have been hunting for a good savory squash soup. This was perfect. Thanks!

  36. Yummmm!! I made this last night for dinner and the WHOLE family loved it. I topped it with a swirl of sour cream and Sriracha hot sauce, then topped with the homemade croutons. Loved it so much I’m eating leftovers for lunch and I never eat leftovers! Thanks for the great recipe! (I did make one change, I baked my squash and added it at the end because I hate cubing it ;))

  37. I made this and we all LOVE it! My one question is in your recipe you don’t call for red pepper, however in your instructions you include it?!? I just left it out- is that correct?

  38. I looked…i definitely don’t see it… no red pepper in your ingredients list.

    1/2 T olive oil
    1 T butter
    1/2 C sliced carrots (abt 1 med carrot or 12 baby ones)
    2 stalks celery, diced
    1 C diced onion
    4 large garlic cloves, minced
    1 medium butternut squash, (abt 4 cups peeled and diced)
    1 medium potato, diced (about 2 C diced)
    32 oz chicken broth (that’s one box/carton)
    1 T brown sugar
    1 1/2 t kosher salt
    3/4 t dried sage
    1 pinch cayenne pepper or a douse of hot sauce

  39. I made this with sugar pumpkins that I canned. It was about 4 cups of pureed pumpkin. It is AWESOME. It’s amazing that a soup so rich and creamy has no cream or milk whatsoever. Healthy and delicious!

  40. This is a wonderful fall soup! I had never eaten a butternut squash so I had no idea what to expect. It is simply amazing!

  41. This is the best butternut squash soup I’ve had in a long time. I love that its not a heavy cream soup but tastes rich like one. This is a true winner! Did I mention it’s a snap to toss together and tastes like it cooked all day.

  42. I was curious about the calorie count, so I input all the ingredients and their measurements into my handy dandy Fitness Pal. For six servings it comes out at 176 calories and 4.6 grams of fat. Not too shabby. I’ll be trying this recipe on Sunday by letting everything simmer in my crock-pot while at church and then blending just before dinner. Looks delicious!

  43. I am going to make this for a friend that is vegan, has anyone tried making this using vegetable broth rather than the chicken broth?

  44. This was EXCELLENT Soup!!!! We LOVED it!!! (We left out the brown sugar because our squash
    was plenty sweet without it.) We added salt & pepper to our servings and cream.

  45. Hey there! I just wanted to thank you for this great recipe! I found it on Pinterest a couple months ago and have made it about 5 or 6 times! It’s the best soup I’ve ever had!

  46. I have tried a few different butternut squash recipes and there was always something missing. I made yours the other night and it is delicious!! I took some to a friend yesterday and she loved it and asked me for the recipe this morning 🙂

  47. THis soup is great. I substitued a sweet potatoe for the white potatoe and then didn’t need any sugar. Love this soup – it makes me feel smart (and happy)!

  48. This was great. The only problem with mine was that it turned out more like mashed potatoes! But, super velvety mashed potatoes haha. It was totally my fault- I added way more than 4 cups squash cuz I didn’t think it would matter. Oops! Still good though 🙂

  49. This has become my go to fall soup. I love it!! It is the only thing my brother in law requests. I made it for a women’s church activity and when asked for the recipe, and I telling them it was from here, the response was “again!?!” Apparently you guys give me all me best recipes! Thank you!

  50. This is my “go to” squash soup recipe! Whole family loves it and it’s Smartpoints friendly as well!

  51. Thanks for this recipe. I love to double it and have it with bread. I like the texture best when the soup hasn’t been frozen. I am thinking of trying it with frozen diced butternut from a bag and would love feedback if anyone’s tried that.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.