Butternut Squash 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.

Butternut Squash Soup Recipe

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.

Butternut squash Soup in pan

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

Butternut Squash cut in half

how to make it

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

onions, celery and carrots in pan

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.

Pancetta and Sage

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.

prosciutto for squash soup

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.

butternut squash soup

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.

 

Butternut Squash Soup

5 from 3 votes
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. 
Author: Sara Wells
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!

 

woman in denim shirt holding a salad bowl
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. 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.

  2. 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!

  3. I'm so glad I found this post and I'm going to go make this soup right now, thanks for sharing!

  4. 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.

  5. 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!

  6. 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!

  7. 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.

  8. 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!

  9. 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.

  10. 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.

  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. 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.

  13. 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!

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

  15. 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!

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

  17. 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!

  18. 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!

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

  20. 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!

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