Butternut Squash Soup

Carol Davis


I had never had butternut squash before, but having conquered acorn squash last weekend, thought I would give it a try. I didn't even know what they looked like! Needless to say, it turned out to be a delicious learning experience!


☆☆☆☆☆ 0 votes

15 Min
1 Hr 10 Min
Stove Top


  • 2
    butternut squash (about 2 1/2 - 3 pounds total), halved lengthwise, seeded
  • 3 Tbsp
    olive oil (divided)
  • 1
    carrot, fine diced
  • 1
    celery stalk, fine diced
  • 1
    small to medium white onion
  • 1 Tbsp
    brown sugar
  • 2 tsp
    minced fresh ginger
  • 2 clove
    garlic, minced
  • 4 c
    chicken broth
  • 1/2 tsp
    chopped fresh thyme
  • dash(es)
  • 1/2 tsp
    sea salt
  • 1/2 tsp

How to Make Butternut Squash Soup


  1. Preheat oven to 375 degrees. Oil baking sheet with 1 tablespoons olive oil. Place squash, cut side down, on baking sheet. Bake until squash is very tender, about 45 minutes. Allow to cool. Using a paring knife, remove peel from squash; discard peel. Or just scoop out with a spoon like you would an avocado.
  2. Heat remaining 2 tablespoons olive oil in a dutch oven. Add carrot, celery, onion, ginger, garlic, and brown sugar. Cook until vegetables have begun to soften and onion turns translucent, about 15 minutes.
  3. Stir in butternut squash, thyme, chicken broth, cinnamon, salt and pepper. Bring to a boil. Reduce heat to medium-low. Cover and simmer 10 minutes.
  4. Use an immersion blender to puree soup. If you don't have one, let the soup cool slightly and carefully puree, in batches, in an upright blender. Ladle into bowls, enjoy!

Printable Recipe Card

About Butternut Squash Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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