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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.
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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. Silky smooth, slightly sweet and nutty flavored, and warming all the way to your toes. A soup I enjoy from the first turning leaf to the first bud of spring.
This soup is hearty, filling, and nutritious. In fact, 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.
A simple soup for a busy afternoon or a brisk evening. It will keep up to three days in the refrigerator — or make a double batch and freeze for later.
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.
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- 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
- 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.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 154Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 270mgCarbohydrates: 28gFiber: 4gSugar: 7gProtein: 4g
31Daily.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although 31Daily.com attempts to provide accurate nutritional information, these figures are only estimates.