Butternut Squash Soup

Beth Streeter


This is one of my family favorites, so easy and quick. My 14 and 15 year old love it. The onion adds a depth of flavor that we all love! My daughter tops with pepper, my son loves the pumpkin seeds. The best thing about it is that it feels rich and creamy but it's good for you!


☆☆☆☆☆ 0 votes

24 Hr 15 Min
30 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 1 medium
    white onion
  • 1 large
    butternut squash
  • 16 oz
    chicken broth, low salt (you can also use vegetable broth)
  • ·
    heavy cream (optional)
  • ·
    roasted shelled pumpkin seeds (optional)

How to Make Butternut Squash Soup


  1. Peel and chop the butternut squash, (removing seeds) into 1/2 inch cubes (set aside)
  2. Peel and chop white onion (set aside)
  3. In a 3 1/2 quart pot put 1 Tbsp of olive oil and heat over medium heat, once hot add onion and saute for about 10 minutes or until tender
  4. Put in butternut squash and pour chicken broth over just enough to cover the squash, get it up to a simmer and let simmer for about 20 minutes or until squash is fork tender.
  5. Blend with a hand blender, or food processor. Return to stove and simmer about 5 minutes and then Blend again. (This makes it really smooth) Top with a dollop of heavy cream or pumpkin seeds (optional)

Printable Recipe Card

About Butternut Squash Soup

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American

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