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.
Butternut Squash Soup
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
Questions & Reviews
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.
Delicious!!
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.
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.
Made it and liked it-Have you ever frozen this??
I never have, but it should freeze just fine!
I added Ginger to mine…it gave it a little bit of spice that was SO NICE!
Absolutely delicious!! it’s a keeper! thanks for sharing.
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.
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!
I just made this… It was sooo good. My husband doesn’t like squash but he had 3 servings of this:) Thanks you so much for posting this.
I just made this soup and love it. Even my pickiest eater said< "this isn't too bad".
Absolutely wonderful! I am going to learn to cook with your wonderful blog. I am soooo excited!
Looks awesome!! This is my version: http://bellesbazaar-heather.blogspot.com/2011/10/butternut-squash-soup.html
Hi Sara, nice soup!~ But the squash isn’t roasted as your recipe title implies…..?
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 🙂
Do you think subbing out canned pumpkin would work?
Hmm, I’m really not sure Marianne, never tried that.
YUM!!! I too have been looking for the perfect butternut squash/pumpkin soup recipe! Can’t wait to try yours and see if it’s the one for me.
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!
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.
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!
Kathy, I'd say it serves about 6-8. Hope that helps!
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.
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!
Looks like the perfect fall soup – thanks for sharing.
Maggie
http://ceodraiocht.wordpress.com
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.
Thanks so much for posting this recipe! It's the only thing my 20 month old, super stubborn, picky eater will eat! 🙂
I've always added dollop of basil pesto which really adds a great flavor to this soup.
This was yummy deliciousness, thanks for the recipe, I'll be making it often!!!!
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?
Good post.
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.