Best Butternut Squash Soup Ever


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

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
4 servings


  • 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


  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.

  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
5g Fat
24g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 140
% Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 866mg 38%
Total Carbohydrate 24g 9%
Dietary Fiber 6g 22%
Total Sugars 2g
Protein 4g
Vitamin C 10mg 49%
Calcium 60mg 5%
Iron 2mg 8%
Potassium 322mg 7%

* 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.

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