Best Butternut Squash Soup Ever

Name: Best Butternut Squash Soup Ever
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 ½ tablespoons butter; ½ onion, sliced; 2 cloves garlic; 2 sprigs fresh thyme; ½ butternut squash - peeled, seeded, and cut into 1-inch cubes; 4 cups chicken stock; ½ cube chicken bouillon; 1 pinch ground cumin; 1 pinch ground allspice; salt and ground black pepper to taste

Rating: 4.54 stars

482 Ratings
375 Reviews
34 Photos

Slightly sweet, this is one of the best soups I've had in a while.

By Chester

Gallery

Recipe Summary

prep:

10 mins

cook:

15 mins

total:

25 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1
Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.

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Step 2
Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

Nutrition Facts

Per Serving:

140 calories; protein 3.6g; carbohydrates 23.9g; fat 5.2g; cholesterol 12.3mg; sodium 866.1mg. Full Nutrition

Reviews (375)

Most helpful positive review

Airisaiia

10/01/2009

Soo delicious! I used the whole butternut squash and roasted it on a baking sheet on broil for 5 min or so to bring out the flavor after cubing it. I also have lemon thyme plants in my yard so I used that instead of regular thyme otherwise I followed the recipe in order with the same sesonings. Perfect for the first snow in the mountains. Thank you. Read More

Helpful

(210)

Most helpful critical review

James_White

10/27/2009

I did not care for this recipe. Read More

Helpful

(9)

482 Ratings

5 star values: 333
4 star values: 105
3 star values: 26
2 star values: 9
1 star values: 9

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Airisaiia

10/01/2009

Helpful

(210)

MOLLE888

10/09/2009

So delicious! I used an entire 5 lb butternut squash, tripled the fresh thyme and garlic, and added a leek, but kept the stock at 4 cups. While I was pureeing i added about a cup of whole milk. Upon tasting I added some garlic salt. This soup is so good. It thickens a bit while it cools. Thank you for this one! Read More

Helpful

(129)

AnitaB.

09/28/2009

WOW!!! I just made this soup and it is amazing! It was simple to make and tastes delicious. I added an apple for a little extra sweetness. Read More

Helpful

(80)

Jenn Drew Smith

10/28/2012

The only change I made to this recipe was to oven roast a whole squash instead of a half. I cut it in half, and cooked it at 400 degrees for about 30 minutes with a tablespoon of butter in the middle and seasoned with salt and pepper. I left everything else the same. This was honestly the best butternut squash soup I have ever tasted!!!! And I was so happy that it didn't have any cream or potatoes in it. Thank you for this recipe, my entire family loved it! Three generations of us :) Read More

Helpful

(65)

Mary P.

11/11/2009

I roasted the squash with garlic and broth before making the soup. It adds a richness the boiling can't touch. Other than that I made as directed. Five moms asked for the recipe. Great and easy soup! Read More

Helpful

(59)

INJUNCHEF

10/26/2009

GREAT soup! I took some of the reviews advice and changed a few things: Pretty much quadrupled the quantity i added 2 peeled apples when i simmered the squash then when i was blending it i added 2 cups heavy cream. it was seasoned perfectly! Read More

Helpful

(57)

Buck

10/13/2009

We really liked this recipe, but next time we will use a cup less chicken stock and more squash. Also, we might cut back on the cumin. Otherwise, very good. Read More

Helpful

(42)

Holden

02/01/2010

an easy 5 STARS i used a whole squash cut in half seasoned and roasted. i also added a little cayenne pepper to spice it up a bit and about a cup of 10% cream. I didn't have thyme but I wish i had i think that if its even possible it may have made it better. I also topped each bowl of the soup with a dollop of sour cream. Thanx for this recipe Read More

Helpful

(30)

MARCY LEE

10/07/2009

Oh my gosh! This was so good. I used only 2 cups of chicken stock and 1 cup of cream added before I pureed ingredients. And I used the whole squash. Read More

Helpful

(30)

James_White

10/27/2009

I did not care for this recipe. Read More

Helpful

(9)

More Reviews

Back to Best Butternut Squash Soup Ever

All Reviews for Best Butternut Squash Soup Ever

- of Reviews

Best Butternut Squash Soup Ever

Servings Per Recipe: 4
Calories: 140.1

% Daily Value *

protein: 7 %

carbohydrates: 8 %

dietary fiber: 24 %

sugars:

fat: 8 %

saturated fat: 15 %

cholesterol: 4 %

vitamin a iu: 131 %

niacin equivalents: 13 %

vitamin b6: 12 %

vitamin c: 16 %

folate: 9 %

calcium: 6 %

iron: 8 %

magnesium: 8 %

potassium: 9 %

sodium: 35 %

thiamin: 11 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Best Butternut Squash Soup Ever

1 of 375

All Reviews

Airisaiia

10/01/2009

Helpful

(210)

MOLLE888

10/09/2009

Helpful

(129)

AnitaB.

09/28/2009

WOW!!! I just made this soup and it is amazing! It was simple to make and tastes delicious. I added an apple for a little extra sweetness.

Helpful

(80)

Jenn Drew Smith

10/28/2012

Helpful

(65)

Mary P.

11/11/2009

I roasted the squash with garlic and broth before making the soup. It adds a richness the boiling can't touch. Other than that I made as directed. Five moms asked for the recipe. Great and easy soup!

Helpful

(59)

INJUNCHEF

10/26/2009

Helpful

(57)

Buck

10/13/2009

We really liked this recipe, but next time we will use a cup less chicken stock and more squash. Also, we might cut back on the cumin. Otherwise, very good.

Helpful

(42)

Holden

02/01/2010

Helpful

(30)

MARCY LEE

10/07/2009

Oh my gosh! This was so good. I used only 2 cups of chicken stock and 1 cup of cream added before I pureed ingredients. And I used the whole squash.

Helpful

(30)

James_White