Rating: 4.5 stars
2503 Ratings
  • 5 star values: 1799
  • 4 star values: 566
  • 3 star values: 94
  • 2 star values: 27
  • 1 star values: 17

This is a thick, rich butternut squash soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.

Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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This top-rated butternut squash soup is basically fall in a bowl — smooth and creamy, it's sure to warm you up from the inside on a brisk autumn day. This recipe uses a handful of simple, affordable ingredients to create a standout soup that's more than the sum of its parts. 

Butternut Squash Soup Ingredients 

Butter 

Here, the vegetables are sautéed in butter, although reviewers had success substituting with olive oil, too. 

Onion, Celery, Carrots, and Potatoes 

These vegetables give body and depth of flavor to the soup, without overwhelming the squash. Once the vegetables are tender, you may use an immersion blender or blend them in batches using a standing blender to achieve a smooth, creamy texture. 

Butternut Squash

Use either one medium butternut squash (~2 pounds) or about 3 cups of pre-cut butternut squash. 

Chicken Stock 

Chicken or vegetable stock makes up the base of this soup, and can be used to thin out the natural creaminess of the pureed vegetables. If you prefer a thicker soup, use less stock. 

Salt and Pepper

This recipe keeps things simple with just salt and pepper for seasoning. However, reviewers say it can be easily customized with spices of your choosing, including cayenne pepper, nutmeg, curry powder, sage, etc. 

How to Peel, Seed, and Chop Butternut Squash

Arguably the most difficult part of this recipe is preparing the butternut squash. After all, winter squash gets its long shelf life from its tough outer skin. But don't be intimidated, you can follow this easy method for peeling butternut squash:

1. Cut the squash in half crosswise, separating the "bulb" from the "tube." Slice the stem and the bottom of the bulb off and stand both pieces on a flat surface. 

2. Use a vegetable peeler to peel away the skin from top to bottom. Once both are peeled, cut each piece in half, scoop out the seeds, and chop. 

Tip: Some reviewers suggest using the microwave to soften the skin prior to peeling. To do so, simply use a fork to poke holes in the squash and pop the whole squash microwave for 2-3 minutes. Then follow the above steps for peeling. 

Toppings for Butternut Squash Soup

Butternut squash soup's mild flavor makes it an excellent choice for bold, flavorful toppings. Some favorites among Allrecipes reviewers include sour cream, red pepper, green onions, crumbled bacon, croutons, fresh herbs, and shredded cheese. 

What to Serve With Butternut Squash Soup

This soup makes a great fall or winter appetizer, but can also be served as a main dish with a side of corn muffins, crusty bread, roasted vegetables, or a side salad

How to Store Butternut Squash Soup

Keep leftover butternut squash soup stored in the fridge for up to four days, or freeze for up to three months in an airtight container. When you're ready to serve, thaw the soup in the fridge overnight (if frozen) and reheat in the microwave or on the stovetop until warmed through. 

Allrecipes Community Tips and Praise

"I recommend blending only half of it and leaving the other half chunky to give it some texture," says one Allrecipes Member. 

"It has actually become a Thanksgiving appetizer for us due to an overwhelming amount of people in my very large extended family who just love it," says reviewer valerie160.

Editorial contributions by Melanie Fincher.   

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large pot over medium heat, and cook onion, celery, carrot, potatoes, and squash until lightly browned, about 5 minutes. Pour in enough of the chicken stock to cover vegetables.

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  • Bring to a boil over medium-high heat. Reduce heat to low, cover pot, and simmer until all vegetables are tender, about 40 minutes.

  • Transfer the soup to a blender, and blend until smooth. Return to the pot, and mix in any remaining stock to reach desired consistency. Season with salt and pepper.

Nutrition Facts

305 calories; protein 6.9g; carbohydrates 59.7g; fat 6.8g; cholesterol 20.9mg; sodium 1151.4mg. Full Nutrition
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