Butternut Squash Soup

Thea Pappalardo


This is a very basic recipe and super easy. I have a few different ways to change it up a little. Great for a chilly evening.


★★★★★ 2 votes

Stove Top


  • 1 large
    butternut squash, peeled and cut into 1" cubes
  • 2 Tbsp
  • 1 medium
    onion, chopped
  • 6 c
    chicken broth
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 1/4 tsp
    freshly ground nutmeg

How to Make Butternut Squash Soup


  1. In a large pot, melt the butter and add the onions. Cook until the onions are translucent, about 8 minutes. Add the stock and the squash and simmer until the squash is tender. With a blender, food processor or immersion blended, blend the squash and onions until smooth. Return to pot. Season with salt, pepper and nutmeg.
  2. With this basic recipe, I like to garnish each bowl with a dollop of sour cream. Croutons could be added to the bowls. Other variations I have made are to add a peeled and cored apple to the squash or add a couple of teaspoons of madras curry. Crumbled fried bacon also makes a nice topping.

Printable Recipe Card

About Butternut Squash Soup

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

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