Butternut Squash Soup

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. 

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.

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 and 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.

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

HOW TO MAKE BUTTERNUT SQUASH 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; about 14ish minutes.
  • Throw it in the blender and 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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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

Katerina | Diethood
Simply the BEST EVER Butternut Squash Soup! You're just a few ingredients away from this incredibly delicious, comforting, and healthy soup. 
5 from 2 votes
Servings : 4 Serves
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

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
 

  • Heat butter and olive oil in a large pot or dutch oven over medium-high heat.
  • Add cubed butternut squash, carrots, celery, onion, and parsley.
  • Stir in rosemary and thyme; season with salt and pepper and continue to cook, stirring frequently, for about 12 minutes, or until tender.  
  • Add garlic and cook for 30 seconds.
  • Stir in vegetable broth and bring to a boil; lower heat to medium-low and simmer for 10 minutes.
  • Remove pot from heat and stir in the milk or half & half.
  • Using a blender, purée the soup in batches until smooth. Alternatively, use an immersion blender. 
  • Pour soup back into the pot and stir in the nutmeg.
  • Taste and season with salt and pepper as needed.
  • Serve garnished chives and parsley.

Nutrition

Calories: 249 kcal | Carbohydrates: 39 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 3 g | Cholesterol: 9 mg | Sodium: 731 mg | Potassium: 1080 mg | Fiber: 6 g | Sugar: 11 g | Vitamin A: 32620 IU | Vitamin C: 56.6 mg | Calcium: 168 mg | Iron: 2.3 mg | Net Carbs: 33 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Soup
Cuisine: American
Keyword: butternut squash recipe, butternut squash side dish, holiday soup recipe, thanksgiving soup recipe
Did you make this recipe?Take a pic and let us know how it was!

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

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67 comments on “Butternut Squash Soup”

  1. I was hoping to make this soup the day before I serve it at a family dinner. How does it hold up overnight, and are there any helpful hints on reheating it properly?

  2. Avatar photo
    Kathy Elliott

    Please let me know amounts and when to put in bacon and yogurt. I must not have seen that part?

    Many thanks

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      There’s no yogurt or bacon in this soup; were you possibly looking at a different recipe?

  3. 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. Katerina - Diethood
      Katerina Petrovska

      Hi!
      It’s so good with some bacon in it! 😀
      Very happy to know that you enjoyed this soup! Thank you!!

  4. Absolutely love it! Had to tweet it! Even in Florida we need a beautifully creamy hearty soup this time of year! Fabulous!

  5. I just picked up some butternut squash from our local farmstand from the harvest last fall. Looks like a good way to use some of it!

    Thank You

    Jason

    1. 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!

  6. Avatar photo
    Kristi Rimkus

    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

  7. I’ve been traveling, so I am a bit late, but congrats on making the top 9! Absolutely beautiful photos, Kate!

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