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


1In 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.
2With 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.

About this Recipe

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