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Butternut Squash Soup

30 Minute MealsOne Pot Meals

Butternut Squash Soup – Simply the BEST EVER Butternut Squash Soup! You’re just a few ingredients away from this incredibly delicious, comforting, and healthy soup. 

Butternut Squash Soup - Simple, the BEST EVER Butternut Squash Soup! You're just a few ingredients from this incredibly delicious, comforting, healthy soup. 

This recipe was originally published on January 27, 2011, and updated with new photos and content on October 25, 2017.

I feel like serving up a big bowl of soup today. Butternut Squash Soup, that is. Lucky YOU! There’s just something about Butternut Squash + Soup in October. Amirite or am I SO right? Trick question – you’d be correct either way. 

Wazzzz up, my friends?? How about them temps? I’m wet and frozen. I hate going outside, I miss summer, I hate the wind, I miss my flip flops. WAAAAAH!  I am keeping calm by reminding myself of Halloween, Thanksgiving, Christmas, and NOT about the cold days in between. 

Butternut Squash Soup - Simple, the BEST EVER Butternut Squash Soup! You're just a few ingredients from this incredibly delicious, comforting, healthy soup. 

Cozying up to that bowl above is also a huge PLUS that comes with the cold seasons. Look at that creaminessssss! And there’s no cream IN it! It’s just the silky, creamy texture of a cooked, blended, and deliciousized butternut squash. 

This fall butternut squash soup is straight out of my dreams. It is so absolutely fantastic that I have been dyyyying waiting to share it with you guys. It’s been so hard to keep it a secret because of the incredible flavor this big bowl is going to bring you. It’s unreal.
…I also shared this “secret” with you on 

Butternut Squash Soup - Simple, the BEST EVER Butternut Squash Soup! You're just a few ingredients from this incredibly delicious, comforting, healthy soup. 

This is honestly so super easy to make. Just cut the butternut squash into a bunch of little 2-inch piece chunks. Throw it into the pot with the good ol’ soup flavah starters – onions, carrots, celery, garlic, parsley, abc, and xyz. 

Butternut Squash Soup - Simple, the BEST EVER Butternut Squash Soup! You're just a few ingredients from this incredibly delicious, comforting, healthy soup. 

You’re going to cook that just until tender – 14ish minutes – throw it in the blender, give it a whirl, get it back in the pot, pour in some milk or half & half, if you like, and boom! Soup is done, just like that. 

Butternut Squash Soup - Simple, the BEST EVER Butternut Squash Soup! You're just a few ingredients from this incredibly delicious, comforting, healthy soup. 

Doesn’t that look so dreamy and cozy? Lovely, isn’t it? Thank you, pal! 

Please, ENJOY!

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5 from 1 vote
Butternut Squash Soup - Simple, the BEST EVER Butternut Squash Soup! You're just a few ingredients away from this incredibly delicious, comforting, and healthy soup. 
Butternut Squash Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Simply the BEST EVER Butternut Squash Soup! You're just a few ingredients away from this incredibly delicious, comforting, and healthy soup. 

Course: Soup
Cuisine: American
Keyword: butternut squash recipe, butternut squash side dish, holiday soup recipe, thanksgiving soup recipe
Servings: 4 Serves
Calories: 249 kcal
Ingredients
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 2 pounds butternut squash, peeled, seeded, and cubed (about 1.5 to 2-inch cubes)
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 1 yellow onion, sliced
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • salt and fresh ground pepper, to taste
  • 4 cloves garlic, minced
  • 4 cups low sodium vegetable broth
  • 1/4 cup milk or half and half
  • 1/8 teaspoon ground nutmeg
  • chopped fresh chives, for garnish (optional)
  • chopped fresh parsley, for garnish (optional)
Instructions
  1. Heat butter and olive oil in a large pot or dutch oven over medium-high heat.

  2. Add cubed butternut squash, carrots, celery, onion, and parsley.

  3. Stir in rosemary and thyme; season with salt and pepper and continue to cook, stirring frequently, for about 12 minutes, or until tender.  

  4. Add garlic and cook for 30 seconds.

  5. Stir in vegetable broth and bring to a boil; lower heat to medium-low and simmer for 10 minutes.

  6. Remove pot from heat and stir in the milk or half & half.

  7. Using a blender, purée the soup in batches until smooth. Alternatively, use an immersion blender. 

  8. Pour soup back into the pot and stir in the nutmeg.

  9. Taste and season with salt and pepper as needed.

  10. Serve garnished chives and parsley.

Recipe Notes

WW SMART POINTS: 3

Nutrition Facts
Butternut Squash Soup
Amount Per Serving
Calories 249 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Cholesterol 9mg 3%
Sodium 731mg 30%
Potassium 1080mg 31%
Total Carbohydrates 39g 13%
Dietary Fiber 6g 24%
Sugars 11g
Protein 3g 6%
Vitamin A 652.4%
Vitamin C 68.6%
Calcium 16.8%
Iron 12.6%
* Percent Daily Values are based on a 2000 calorie diet.

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61 Responses
  1. Raina

    This is our favorite recipe for butternut squash soup!!! I have had family & friends try it and they all agree! Tonight I am going to add some bacon bits for my pickier eaters….

    1. janet

      hey ya’ll…you do not have to peel butternut squash (or de-seed for that matter. Just cook it all tender and put into the blender! You may want to run it through a mesh to get out any larger bits but that’s still way easier than peeling and de-seeding!

  2. What a cute story! I think we all have stories like this about our rebellious childhood years. I’m sure my children have some about me!

    Anyway, the soup is fantastic. I love creamy homemade soups like this. They are so much better than the boxed variety. Fresher and with a whole lot less sodium!

    Kristi

  3. I love butternut squash soup. When it’s well made, it’s really delicious. The roasting is perfect to concentrate flavors and give the soup a slight smokiness…. Yum!

  4. The soup looks delicious. The lady in the cafeteria was really awful to report you, while she was not even able to propose meals suitable for people of the same faith as her.
    I had no idea there existed some fasting on Wednesdays.

  5. Traditions die hard – I often still do meatless Fridays from my youth. But I am meatless 2-3 days a week – just because. I love the story – the cafeteria ladies not knowing what they’re serving, the Dad visiting the cafeteria and bringing your lunch is actually still safer than eating a school lunch! And the soup – sublime!

  6. hi Kate
    I love a nice squash soup, there is just something so warming about the soup, not just the body but the spirit as well……roasting all the vegetables must have heightened the flavor….sigh
    would love a bowl right now!!
    Congrats on your top 9 today
    Dennis

  7. Love to read about your teenage. I can imagine how you felt when you saw your dad in the cafeteria. Must be so embarrasing at that age. And I didn’t know about meatless days in Orthodox faith, thanks for informing.
    As for the soup, it looks fantastic! I love the flavors of celery stalk and garlic accompanying squash. Lovely color too!

  8. Kate,
    The soup looks carmely, vibrant and gorgeous but that story had me entirely with you! Can just imagine the cringing scene, poor you! I bet you were also “great” friends if you saw the canteen lady afterwards 😉

  9. I always enjoy reading your childhood stories. They always bring a smile to my face 🙂
    Your soup looks beautiful and delicious. I don’t eat bacon so i might leave that out…

  10. What a great recipe…but I think I enjoyed your story even more. I remember those days of school lunches, and I can imagine how confusing it must have been for you. I’m glad you and your dad found a solution! Thank you for sharing this delicious meal with me! I hope you have a wonderful weekend full of love and joy.

  11. Such a hilarious story…I know I would have been mortified! I never knew that Macedonian Orthodox went meatless twice a week…so interesting. Your soup looks perfect for this snowy winter…and we’ll be going meatless on Fridays once Lent arrives. Yum!

  12. I could eat this delicious soup every day of the week! LOL, I really like your story of that rebellious phase you went through at high school. Luckily for your parents, it was only to do with food…I mean, it could’ve been much worse!

  13. Yum! I made butternut squash soup a couple months ago and I wasn’t too impressed, but yours has much better ingredients and even looks better! I can’t wait to give it another go 🙂

  14. Fantastic looking soup!! Love the story of teen angst and embarassment…he showed up at you school? I don’t think any teen would be able to dig a hole deep enough to crawl into!!! Oh the embarassment we survived as kids! (Everying really is better with bacon!)

  15. My Mom has meatless Thursday and Saturday tradition .. and I couldn’t keep up to those things ever! What if I am craving for it and it’s a Saturday .. My mom gave up on me finally 😛

  16. what a great story, thank you for sharing… i cannot believer your dad actually went to the school to find you! i would’ve died… lol! i love butternut squash soup, but it’s hard to find people that like it… i made it once for thanksgiving and barely anyone touched it. =( i’ll have to make a big pot for myself…

  17. LOL. Wonderfully written story. Meatless Wednesday and Fridays? Oh, man. Not to mention 40 days of Lent and 40 days during Nativity. Add to that a couple of stray weeks at the beginning and end of the summer! I tell my friends that we Orthodox are vegetarian for half the year! 🙂 This recipe looks great. I’ll have to give it a shot. Next Wednesday, of course. 😉

    1. It really sucked because you don’t want to mess up but then you’re embarrassed to keep asking the same questions all the time.

      My husband ate some of the soup last night, but then when I added the bacon and yogurt to it this morning, he said he gobbled it up in seconds during his lunch break. 🙂

  18. Wow! I didn’t know that about the Orthodox faith. I am Catholic, but my mother is Orthodox, following the “major” traditions, so I hadn’t heard anything about it… or is it a type of Church thing? (Such as Greek or Russian Orthodox, etc?)
    Anyway, your recipe comes in really handy. I am trying to do more vegetarian dishes as on some nights I just want something which can be both “lighter” (for me) and yet filling (for my hubby). This one is a good candidate for the job 🙂

      1. haha! I like the part about being vegan 😀
        My mother is a Bulgarian Orthodox, so I guess it’s just something she never did and that’s why I never knew about it… She doesn’t eat meat for a certain time before Christmas though… oh well, I guess I should start reading on the subject 🙂 It’s great to learn interesting (and important!) things like this along with good recipes!

  19. jlgoesvegan

    Ha! Love the story! I guess we’ve all be busted by our parents for something!

    The soup looks great! I’ll hold the bacon and yogurt 😉 I usually saute the veggies for squash soup — love the idea of roasting them!

    1. I still can’t believe he showed up at school! 🙂

      I love the taste of roasted veggies and the roasted squash caramelizes giving the soup that extra depth of flavor. It’s delicious with or without the bacon and yogurt.

  20. O, indeed! Wednesday and Fridays, 6 weeks before Christmas, 7 weeks before Easter, 2 weeks before St. Mary’s Day and 2 weeks before St. Peter & Paul. But now we are trained in healthy, veggie food !!! Great post and super-super soup!

      1. me too :)))
        and let’s not forget Good Friday when we were supposed to eat something light before the sunrise and the next meal would be after the sun goes down. No water all day long either. I did cheat on those day few times shhhhhhh

        Delicious soup Kate, thanks for sharing

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