My Favorite Butternut Squash Soup

My Favorite Butternut Squash Soup Recipe

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Kathy D


This is my favorite version of butternut squash soup. If you're watching your waistline, you can omit the cream or use half and half. I haven't tried it with milk. Enjoy!


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20 Min
30 Min
Stove Top


  • 4 Tbsp
    unsalted butter
  • 1/2 c
    chopped yellow onion
  • 2
    garlic cloves, minced
  • 1/2 tsp
    kosher salt
  • 6 c
    peeled and cubed butternut squash (from about a 2 pound squash)
  • 5 c
    chicken broth (you can use veg broth)
  • 1/2 tsp
    fresh, chopped thyme leaves (i have used 1/4 t. dried with success)
  • 1/4 tsp
    black pepper, or to taste
  • ·
    extra salt if needed, to taste
  • 1 c
    heavy cream (i used half and half with success)

How to Make My Favorite Butternut Squash Soup


  1. Melt the butter in a large soup pot over medium heat. Once melted, add the onions, garlic and a little bit of salt and cook for approx.6 min. - or until the onions get soft.
  2. Stir in your squash pieces and cook about another 5 minutes or so.
  3. Add in the chicken broth, thyme, salt and pepper to taste and bring it all to a rolling boil. Then reduce your heat and put a lid onto your pot about halfway. Let this simmer for about 10-15 minutes. Make sure the squash is nice and tender.
  4. Now you need to blend the soup. You can either use an immersion blender - or blend the soup in batches in a blender or food processor (be careful when lifting the lid). Blend until it's all smooth.
  5. If you had to take it out to blend, now it's time to put it back into the pot to add your cream and get it nice and warm again (be careful not to scorch it with he cream addition). Add salt and pepper to taste and enjoy!

Printable Recipe Card

About My Favorite Butternut Squash Soup

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

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