Butternut Squash Soup: Easy and Delicious
This post may contain affiliate links. Please read our disclosure policy.
Butternut Squash Soup, is a silky smooth, almost velvety bowl of deliciousness that’s slightly sweet and nutty flavored. It’s a perfect soup for the cold and brisk days of autumn and winter.
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
Other than the tips of maple and oak leaves beginning to tinge toward gold and russet colors and a cool breeze that catches you by surprise, nothing heralds the autumnal season quite like pumpkins… and squash… of any variety.
This is one of my favorite soups of the season. It is silky smooth, slightly sweet and nutty flavored, and warming all the way to your toes. I enjoy it from the first turning leaf to the first bud of spring.
This soup is hearty, filling, and nutritious. Butternut squash is a good source of fiber, vitamin C, manganese, magnesium, and potassium; and it is an excellent source of vitamin A and vitamin E.
This simple soup is perfect for a busy afternoon or a brisk evening. It can be stored in the refrigerator for up to three days, or you can make a double batch and freeze it for later.
If you love to spend the cooler months feasting on squash soup, another favorite soup recipe you may want to try is Panera autumn squash soup. A simple soup that must might remind you of a favorite lunch stop!
Butternut Squash Soup Ingredients
One of the things I love best about this soup is how simple the ingredients are. Just like comforting bowls of soup should be.
The exact ingredient measurements are in the recipe card at the bottom of this post, but here’s an overview of what you need:
- Butter or Olive Oil: You can use either when sauteing the vegetables. Butter brings, of course, a delicious flavor but olive oil works equally well.
- Vegetables: Onion (I love a sweet onion), celery, carrots, and potatoes (I usually add 2 Yukon Gold potatoes and do not peel them). These vegetables will give body and flavor to the soup.
- Butternut Squash: A medium size butternut squash that is about 2 pounds is plenty. You will cube the squash, so if you want to buy pre-cubed squash at the market, you will need about 3 cups.
- Liquid: I’m using a combination of vegetable stock and water. This stock help produce a velvety, creamy soup. If you like soup a bit thicker, use less water.
- Herbs and Seasoning: Fresh thyme and or/basil brings a beautiful flavor to the soup and ginger elevates the flavors with a hint of spice and warmth. You can use ground ginger or fresh grated ginger.
How to Store Butternut Squash Soup
Refrigerate leftover butternut squash soup for up to four days or freeze for up to 3 months. Thaw the soup overnight in the refrigerator and reheat in the microwave on stovetop until warmed through.
More Recipes You May Also Enjoy
SAVE THIS AND PIN IT FOR LATER!
If you are not already, you can follow me on Pinterest and keep up with me on Facebook, Instagram, and YouTube. If you make this recipe, I would love it if you would tag me in your photos and leave a star rating below!
To be notified of new recipes, subscribe to my e-mail list. It’s free, and you’ll also receive a free e-book of our reader’s favorite recipes.
Butternut Squash Soup
Ingredients
- 1 tablespoon butter
- 1 sweet onion coarsely chopped
- 1 rib celery chopped
- 1 carrot chopped
- 1 2-3 pound butternut squash, peeled, seeded and cubed (about 3 cups)
- 2 medium potatoes chopped
- 3-4 sprigs fresh thyme or basil leaves (basil chopped)
- 1/4 teaspoon ground ginger
- Coarse salt and freshly ground pepper
- 1 15-ounce can reduced-sodium chicken stock
- 1 3/4 cups water
Instructions
- Melt butter in a large soup pot or Dutch oven. Cook onion, carrot, celery potatoes, and butternut squash until lightly browned; about 5 minutes.
- Pour in enough chicken broth and water to cover the vegetables. Then stir in the herbs and ginger. Bring to a boil over medium-high heat then reduce the heat to maintain a simmer. Cover and simmer until the vegetables are tender; about 15 to 20 minutes.
- Discard thyme stems if using and puree soup in a blender until smooth. Return to the soup pot and add additional liquid to achieve desired consistency. Season with salt and pepper to taste.
- Puree soup in a blender (or use an immersion blender) until smooth. Season with salt and pepper if needed or to taste.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Recipes look. Can’t wait to try some.