Home > Recipes > > Butternut Squash Soup
by Michelle
October 11, 2018 (updated Jul 28, 2023)
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4.85 (13 ratings)This fabulous butternut squash soup recipe is simple, easy, and full of flavor. Serve it as a side dish or make it a meal with a side salad and some wonderfully crusty bread. A great soup recipe to add to your fall recipe collection!
My path to loving butternut squash was a long and winding journey, as I was your stereotypical kid who had to be begged and bartered with to take just a bite of the vegetables on my plate.
Broccoli? Smother it in cheese, please.
Salad? It better be drowning in ranch or thousand island dressing.
Mushrooms? I’ll take a bowl of cream of mushroom soup! You see where this is going…
As I got older, I was more open to at least giving things a chance, and at some point, I was at a relative’s house for dinner and found out butternut squash was on the menu. I was nervous. I hadn’t tried it, but I wasn’t a big fan of other squash. It was roasted in olive oil, brown sugar, maple syrup, and thyme. It was AMAZING.
Later that year, I would make a roasted butternut squash salad with warm cider vinaigrette (a Thanksgiving favorite!) and this butternut squash soup. I was officially hooked.
How to Make Butternut Squash Soup
This soup comes together fairly easily, but it does require some unique steps, so let’s talk through them!
- Sauté the Butternut Squash Scrapings – This is definitely different than any other recipe I’ve found for butternut squash soup – you cut the squash in half lengthwise and scoop out the seeds and stringy squash stuff (technical term). You saute it with butter and a shallot, which is essentially building the base of a homemade butternut squash stock, which really intensifies the flavor.
- Steam the Butternut Squash – Add water to the sautéed mixture in the pot and use a steamer basket insert to steam the butternut squash until it’s tender.
- Puree the Butternut Squash – Once the butternut squash has cooled enough to handle, scoop the flesh out and puree in a blender or food processor with the strained steaming liquid to get a nice thick and smooth consistency.
- Warm and Season the Soup – Transfer the pureed mixture back to the pot, add heavy cream, brown sugar, and nutmeg and warm through before serving.
As you’ll see, there aren’t many ingredients to this soup; the small amount of dark brown sugar and nutmeg are just enough to accent the squash and really make the flavor pop. The cream adds a bit of texture, and on the whole, this is a very filling soup.
Recipe Tips and Notes
- If you do not have a pot with a steamer basket, you can make a modification by placing a colander inside the pot and covering it with foil. Alternatively, you can roast the butternut squash in the oven (peel and cut the squash into 1-inch cubes, place on a rimmed baking sheet and roast at 400 degrees for 25 to 30 minutes, until the squash is tender).
- To make a vegan version of this soup, substitute coconut milk or almond milk for the heavy cream and coconut oil for the unsalted butter.
- Serving suggestion: add cinnamon-sugar croutons!
- Love curry? Check out this curried butternut squash soup.
- You canfreeze this soup. To do so, allow it to cool to room temperature, then transfer to a freezer-safe container and store in the freezer for up to 3 months.
This makes a wonderful starter dish for a fall dinner party or Thanksgiving dinner, but can easily be made into the main dish by adding a side salad and some crusty bread.
Every spoonful will give you a burst of quintessential fall flavors and feels like a huge warm blanket giving you a hug. The best, right?!
If You Like This Butternut Squash Soup, Try These Recipes:
- New England Clam Chowder
- Broccoli Cheese Soup
Watch the Recipe Video:
One year ago: Chocolate Chip Meringue Cookies
Six years ago: Mushroom Lasagna
Butternut Squash Soup Recipe
Yield: 4 to 6 servings
Prep Time: 30 minutes mins
Cook Time: 45 minutes mins
Total Time: 1 hour hr 15 minutes mins
This fabulous butternut squash soup recipe is simple, easy, and full of flavor. A great soup recipe to add to your fall recipe collection!
4.85 (13 ratings)
Print Pin Rate
Ingredients
- 4 tablespoons unsalted butter
- 1 shallot, minced
- 1 butternut squash, about 3 pounds, cut in half lengthwise, and each half cut in half widthwise; seeds and strings scraped out and reserved (about ¼ cup)
- 6 cups (1500 ml) water
- 1 teaspoon salt
- ½ cup (119 ml) heavy cream
- 1 teaspoon dark brown sugar
- Pinch of grated nutmeg
Instructions
Melt the butter in a large Dutch oven (or heavy pot) over medium-low heat until foaming. Add the shallot and cook, stirring frequently, until translucent, about 3 minutes. Add the squash scrapings and seeds, and cook, stirring occasionally, until the butter turns saffron color, about 4 minutes.
Add the water and salt to the pot and bring to a boil over high heat. Reduce the heat to medium-low, place the squash cut-side down in a steamer basket, and lower the basket into the pot. Cover and steam until the squash is completely tender, about 30 minutes. Take the pot off the heat, and use tongs to transfer the squash to a rimmed baking sheet. When cool enough to handle, use a large spoon to scrape the flesh from the skin. Reserve the squash flesh in a bowl and discard the skins.
Strain the steaming liquid through a mesh strainer into a second bowl; discard the solids in the strainer. (You should have 2½ to 3 cups of liquid.) Rise and dry the pot.
Puree the squash in batches in a blender or food processor, pulsing and adding enough reserved steaming liquid to obtain a smooth consistency. Transfer the puree to the pot and stir in the remaining steaming liquid, cream, and brown sugar. Warm the soup over medium-low heat until hot, about 3 minutes. Stir in the nutmeg and adjust the seasonings, adding salt to taste. Serve immediately with an extra drizzle of heavy cream, if desired. Soup can be refrigerated in an airtight container for up to 4 days, or frozen for up to 3 months. Warm over low heat until hot; do not boil.
Notes
- If you do not have a pot with a steamer basket, you can make a modification by placing a colander inside the pot and covering it with foil. Alternatively, you can roast the butternut squash in the oven (peel and cut the squash into 1-inch cubes, place on a rimmed baking sheet and roast at 400 degrees for 25 to 30 minutes, until the squash is tender).
- To make a vegan version of this soup, substitute coconut milk or almond milk for the heavy cream and coconut oil for the unsalted butter.
- You canfreeze this soup. To do so, allow it to cool to room temperature, then transfer to a freezer-safe container and store in the freezer for up to 3 months.
Nutritional values are based on one serving
Calories: 197kcal, Carbohydrates: 16g, Protein: 1g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 47mg, Sodium: 414mg, Potassium: 468mg, Fiber: 2g, Sugar: 3g, Vitamin A: 13810IU, Vitamin C: 26.6mg, Calcium: 83mg, Iron: 0.9mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Soup
Cuisine: American
This recipe was originally published in October 2010.
[photos byThe Almond Eater]
Originally published October 11, 2018 — (last updated July 28, 2023)
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67 Comments on “Butternut Squash Soup”
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Michelle — Reply
SO good! Just finished making it for the first time. This one’s a keeper. Next up is pumpkin roll..I’ve been using your recipe for years
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Ellen H. — Reply
Hi Michelle, I love butternut squash soup, and want to try this one, but I am confused a bit. You say that we can use pre-cook squash, but you don’t deal with how to incorporate it. Also without the seeds & stringy bits, will the soup be less flavorful? Thanks.
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w88 — Reply
Best view i have ever seen !
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Kristina — Reply
Thank you for sharing this no love the technique of steaming with the seeds liquid. I made this soup today.
I made it my own, I used coconut milk instead of cream. About 3/4 cup. I added an apple to the steam basket and I used apple cider 1 1/2 cup as part of the cooking liquid. I added a small garlic clove as well.
Love your recipes!! -
bumble — Reply
I made this recipe. Loved it.
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Trudy — Reply
Think I could make this in the instant pot?
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Michelle — Reply
Hi Trudy, Sure, I don’t see why not!
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Amy — Reply
Just made this for Canadian thanksgiving, looks and tastes great! I tweaked a couple of things: I cut up and roasted the butternut squash @400 for 30 mins (I don’t have a steamer, and I find roasting brings out a deeper flavour of the squash), and I used 3c of homemade chicken stock (I had made it specifically to use in a thanksgiving soup before I found a recipe). Because I roasted and didn’t steam the squash I had onion and seeds throughout the butter, so I strained them out before adding the squash and blending.If you really just want to taste the squash, water will likely work better, but if you want a range of flavours use homemade stock instead.
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Wendy — Reply
Re: not liking vegetables, I was very fussy as a kid. Now I eat most. Try fresh steamed asparagus rather than the horrible tinned stuff. And I love your recipe for Brussels sprouts– https://www.browneyedbaker.com/brussels-sprouts-with-pancetta-cranberries-pine-nuts/.
It is amazing! I also have a fabulous recipe for a beet salad with walnuts and feta. I hated beets as a child because we only got pickled beets. Even hot, cooked beets with just butter and salt and pepper are amazing. -
Wendy — Reply
I was introduced to butternut squash soup while living in Australia. They do all sorts of savoury rather than sweet things with pumpkin as they call it (wonder what the real difference is). My favourite recipe is made with onion, chicken stock, coconut milk, ginger, garlic and Thai (or Indian) red curry paste. The warmth of the curry paste and ginger make it zing while being softened by the coconut milk. It is definitely a winner, warming and filling on an autumn or winter night. I like the idea of baking the squash as suggested by someone with herbs so will try that. I love that your readers pass on ideas as well as the recipes you provide.
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Jennifer Clay — Reply
Maybe I did something wrong but unfortunately I found this soup to be to bland. It takes like pureed squash. IMO, there needs to be way more onions r something else which give flavor. I now need to figure out how to doctor itas I don’ want to throw it out :(
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Jinny — Reply
Tried this today and it was awesome! I didn’t include any cream or sugar cos I thought it was rich enough, and it still turned out great! Love how this recipe doesn’t need any chicken/veg stock! :D
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trisha — Reply
I love this soup!!! some of my friends loved it to…… love, love your recipes.
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Andrea M — Reply
I have been using this recipe as a thanksgiving favorite for the past 11 years, ever since I saw it published in the Nov 2001 edition of Cook’s Illustrated. Raquel Pelzel’s approach to including the purée into the butter was genius! I have never strayed from this recipe since I tried it back in 2001 and have turned many onto this brilliant approach to bringing the savory flavor of the squash to its fullest potential. I top the soup with cinnamon sugar seasoned croutons to add a little texture.
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Nancy Rose — Reply
can’t wait to make this. sounds really good.Soup is great this time of year
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rebecca — Reply
Made this tonight, added curry powder and lessened brown sugar just a bit, probably added more heavy cream only because of consistency (most likely b/c I didn’t measure water). I had never made anything with butternut squash before, but the prepackaged, cut-up tub was on clearance in our local produce dept so I thought I would give it a shot. WONDERFUL!!!! Thanks so much for a simple but excellent recipe!!!!
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Kathe — Reply
Today (Saturday) is soup day. I’ve got a pot of potato leek (chicken stock) and a pot French onion (beef stock) simmering. A friend gave me a beautiful butternut squash from her garden. I’ve been looking for a butternut squash soup recipe and I’m so glad I found yours, no beef or chicken stock and I would have never thought of using the scrapings and seeds for flavor instead of a meat-based stock.
No meat stock is so going to let the squash flavor shine through.
Now, some split peas and ham stock into the crock pot and then everything into the freezer. Thanks! -
Stesah — Reply
I was that way about mushrooms and peas as a child… Now mushrooms sauteed in butter are one of my favorite comfort foods; never did grow out of hating peas, though.
My husband hates most squash, butternut in particular, but I love them. I came across your recipe tonight while looking for ideas and made it, and lo and behold he absolutely loved it.
Fantastic, it turned out beautifully. Very yummy, thanks so much! :) -
Stephanie — Reply
I literally just finished making this recipe and I LOVED IT! It came out so nice and creamy. The butternut squash flavor really shines. I love your site :) Thank you!
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Jenny Spinelli — Reply
I made this recipe on Thanksgiving for my family. My old School Italian Grandaprents were in shock, and didn’t want to try such an “orange” looking soup, but they absolutely loved it! My grandfather had three bowls. Hahahah. Such a hit! Thanks Brown Eyed Baker.
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Michelle — Reply
I love when people try something new that they think they’ll hate and end up loving! Yay grandparents!
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KellyC — Reply
I made this soup recipe last night and loved it. Thanks.
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Michelle — Reply
You’re welcome, so happy to hear you enjoyed it!
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Amanda — Reply
I’m going to get all scientific for a moment here…a few months ago, I went to a parenting discussion led by a woman who is a pediatric dietitian. She said that she has NEVER liked vegetables–and couldn’t understand why until she went to a conference a few years ago. Everyone at the conference was given a small piece of vellum-looking paper in their packets. During one speaker, they were asked to put the paper in their mouths. The woman said it was so incredibly bitter and had an awful taste, but no one around her seemed to react that way. Most people around her couldn’t even taste anything. Turns out that some people are sensitive to certain compounds–and those who didn’t like the paper also did not like the taste of vegetables. So, there is scientific backing to not liking vegetables!
And, I’m totally making this soup tonight. But I’m going to try roasting the squash with garlic and sage before souping it up. Thanks for the recipe!
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Nancy Baggett — Reply
Your pic is wonderfully appetizing. It makes me want to make that soup, even though I have a really good autumn soup on my site that I really like and make a lot.
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My Man's Belly — Reply
This soup sounds fantastic!
Try roasting those other veggies that you mentioned you don’t like. I’ve found several, that I didn’t care for, I now love when they’re roasted. Even if you just roast them with olive oil and salt…it makes a huge difference.
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Baking In Brooklyn — Reply
Wow, I bet this makes your house smell amazing when it’s cooking. I am definitely in a soup mood right now and will have to try it!
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pigpigscorner — Reply
This is so comforting! I hated veg too and now, I eat it cause my hubs forces me to =(
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Jen @ How To: Simplify — Reply
I’ve never had this kind of soup but the photo is making me crave it right now! Another winning recipe!
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Nuts about Food — Reply
Was just trying to figure out what to do with my butternut squash. Love soup but also love the idea of roasting with maple syrup, sugar and olive oil. Thanks!
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Cookin' Canuck — Reply
There is something about butternut squash that seems to win over even the most ardent vegetable-hater. What a pretty, creamy soup.
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Nancy@acommunaltable — Reply
I didn’t grown up eating butternut squash but after having it the first time I too was hooked! I generally roast the squash for soup but now I am going to have to try steaming it – I love the beautiful golden yellow color of yours!!
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Kim - Liv Life — Reply
Love the simplicity of this one!! I’m a recent veggie convert as well and have come into my own in the veggie area. Still working on my husband, but this is one he might actually eat. Beautiful shots!
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Annie — Reply
That recipe looks great. I haven’t come across a butternut squash soup recipe this easy before. I am always daunted by involved recipes especially now when working in the retail world is getting hectic. Maybe I’ll give this a whirl on my next day off.
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Tracy — Reply
What a gorgeous fall soup!
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Michelle — Reply
Squash Soup is just so darn pretty! I made my first squash soup just last year and it was delicious, pretty sure this would be the same!!
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Amanda @ bakingwithoutabox — Reply
Veggies and I are not friends which is why soups and I generally don’t get along. But this is so pretty even I’m tempted.
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RavieNomNoms — Reply
That looks delicious!
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the blissful baker — Reply
this is one of my favorite soups! yumm!
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GreenGirl — Reply
This soup sounds and looks great. I’m always looking for new ideas for soup, especially in the fall. thanks for sharing
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elizabeth — Reply
This looks delicious! I don’t have a steamer basket, or even a metal colander, so I think I’ll try roasting the squash. I can’t wait to make it!
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Michelle — Reply
Elizabeth, roasting would work perfectly here too. Enjoy the soup!
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madge @ vegetariancasserolequeen — Reply
Oh Michelle! I just wrote a post about my dislike of vegetables, as well! How ironic. I’m always looking for “tolerable” vegetables and so far I’ve been wary of butternut squash. But if another vegetable-hater can recommend something – I’m game…
Thanks for sharing!
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Michelle — Reply
Oh how funny!! Yes, as a fellow vegetable hater, I say give this one a try!
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Kocinera — Reply
Wow! That soup looks so gorgeous and creamy–perfect for fall! Butternut squash is definitely a yummy food to have in your good veggie repertoire. I had just tried butternut squash ravioli for the first time a few days ago and was astounded by its deliciosity. :D
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Michelle — Reply
I am planning a big ravioli making day to stock the freezer for winter, and I think I will definitely add butternut squash variety to the list! Thank you for the idea!
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eatgreek.net — Reply
yummy!!!!!!!! :D
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GreenEyedLilo — Reply
I also like the use of water instead of stock–stock doesn’t always improve a recipe–and blending the squash scrapings with the butter.
I was the same way about vegetables growing up, which made my first attempt at vegetarianism as a kid something of a bust. Now that I’m an adult lacto-vegetarian who’ll actually eat most vegetables, this soup looks absolutely delightful to me!
BTW, I always thought I hated Brussels sprouts. It’ll never be a permanent staple for me, but when I got some in my CSA box, I found that shredding them, then sauteing them *very* quickly with walnuts, made them worth eating!
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Michelle — Reply
Oooh I’ll have to try the shredded brussel sprouts sauteed with walnuts; that actually sounds good! :)
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Barbara | VinoLuciStyle — Reply
I love butternut squash;it really is so versatile and made even easier by the fact that my Costco carries it already cleaned and cubed in the fresh veggie section. I don’t usually pay a premium for stuff like that, but the ease of use is so worth it for me. Shopping there today; thinking soup on the table tonight!
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Michelle — Reply
Oooh Barb, what a great convenience! I don’t live very close to a Costco, but I am making a Sam’s trip tomorrow; I’ll have to see if they carry it cubed and cleaned! Thanks for the tip!
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Tina from PA — Reply
This soup looks so cozy ! Have you ever had the squash soup at Wolfgang Puck’s ? It is out standing ! I cann’t wait to try yours. Don’t feel bad about not liking veggies,last Thanksgiving my older sister (she’s 58) don’t tell her I told you that, tried sweet potatoes for the first time and loved them! So you’re never too old to try something new!
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Michelle — Reply
My lips are sealed! And no, I’ve never been to Wolfgang Puck’s, but I’ll definitely remember to try it if I ever find myself there!
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Katrina — Reply
Well I’m glad you like butternut squash! This recipe looks amazing!
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Sues — Reply
I love butternut squash soup… And I especially enjoy that this one has brown sugar in it :) Such a pretty soup!
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Susan — Reply
Gorgeous photos and it sounds so delicious! The chilly weather calls for a soup like this!
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Maria — Reply
Your soup looks soooo good! The photos are stunning!
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maggy@threemanycooks — Reply
This looks absolutely delicious! I will have to make it – and I’m going to try and make some yummy cinnamon bread with it too :)
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Jenny Flake — Reply
Beautiful soup!! Perfect for this rainy day today!
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Val — Reply
Awesome! I was the same way, but it was green beans with Velveeta and Bac-Os. I am now a vegetarian. :)
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Michelle — Reply
Mmmm Velveeta and Bac-Os – more 80’s classics! No sleepover was complete unless there was Ritz and spray cheese either ;-)
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Paula — Reply
I was like you growing up, not a big fan of a lot of vegetables. My appetite for them has matured with age. Even today however, in a soup is the only way I eat butternut squash. Your soup recipe looks great.
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Jason Sandeman — Reply
I love that you used the squash scrapings to flavor the butter. I would have never thought of that. I learned something today, and thank you for that. I will be passing that along to my cooks!
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Amalia — Reply
I have always loved butternut squash! I have one getting ripened (is it spelled like that?) right now!
-Amalia
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Liz @ Blog is the New Black — Reply
This looks great. I’m always looking for new, easy soup ideas!
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LimeCake — Reply
this looks really good! i like that you used water instead of stock, unlike most other soup recipes. lets the butternut flavour really come through.
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Cherine — Reply
A wonderful comforting soup.
