Butternut Squash Soup


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.

Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hrs 5 mins
4 servings

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

These are the ingredients you'll need to make this simple butternut squash soup recipe:

· 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.

Nicole's Butternut Squash Tips and Tricks

Culinary producer Nicole McLaughlin (a.k.a. NicoleMcMom) thinks this butternut squash soup recipe is the perfect way to kick off soup season. Here are a few of her favorite tips and tricks:

· Peeling and seeding a butternut squash isn't the easiest kitchen task. Nicole likes to cut the squash into workable pieces, then level off the ends so they stand up straight. Use a vegetable peeler to expose the bright orange flesh, then scoop out the seeds.
· Butternut squash soup is easy to make your own. Add cubed apples, herbs, curry powder, or any of your favorite spices. The sky's the limit!
· Nicole tops her butternut squash soup with fresh chives (green onions will also do the trick) and a dollop of creme fraiche or sour cream.

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.


  • 2 tablespoons butter

  • 1 small onion, chopped

  • 1 stalk celery, chopped

  • 1 medium carrot, chopped

  • 2 medium potatoes, cubed

  • 1 medium butternut squash - peeled, seeded, and cubed

  • 1 (32 fluid ounce) container chicken stock

  • salt and freshly ground black pepper to taste


  1. Gather all ingredients.

    A top down view of several bowls of chopped ingredients for butternut squash soup.

    Dotdash Meredith Food Studios

  2. 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.

    a top down view of onions, celery, butternut squash, and potatoes sautéing in a red dutch oven.

    Dotdash Meredith Food Studios

    a top down view of veggies covered in chicken broth in a red dutch oven.

    Dotdash Meredith Food Studios

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

  4. 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.

    an eye level view of butternut squash soup in a blender.

    Dotdash Meredith Food Studios

  5. Serve hot and enjoy!

    slightly less than overhead view of butternut squash soup served in a bowl


Nutrition Facts (per serving)

305 Calories
7g Fat
60g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 305
% Daily Value *
Total Fat 7g 9%
Saturated Fat 4g 19%
Cholesterol 21mg 7%
Sodium 1151mg 50%
Total Carbohydrate 60g 22%
Dietary Fiber 10g 34%
Total Sugars 11g
Protein 7g
Vitamin C 89mg 446%
Calcium 178mg 14%
Iron 3mg 17%
Potassium 1650mg 35%

* 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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