Best Ever Pumpkin or Butternut Squash Soup

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

I made this for a dinner party recently and served with French bread it went down very well. I’m not the greatest fan of soups, but as winter is setting in, I find that this is fantastic to have on hand. I make a large amount up on the weekend and take out what I need in the morning so that it has time to defrost before I get home. Once home, 10 minutes on the stove and I have a filling and healthy or filling and luxurious dinner, or starter to stave off the hunger whilst I cook the mains. Time and quantities are relative estimates as I tend to use what I have, and just make sure that the water doesn’t evaporate from the pot. It usually takes about an hour and freezes exceptionally well. Add cream for extra richness if you like, but it is not necessary.

Ingredients Nutrition


  1. Saute the sliced onion and crushed garlic in a little olive oil.
  2. Add the pumpkin or butternut squash and peeled potatoes to the pot and immediately add enough water to cover everything.
  3. Add the oregano and cover the pot with a lid that allows steam to escape.
  4. Boil until the pumpkin/butternut squash and potatoes are soft.
  5. Either mash the vegetables for a chunky soup or blend for a smooth soup.
  6. At this point, the soup can be refrigerated for a few days or frozen for a few months or served immediately.
  7. When ready to serve, warm up the soup and mix in the cream saving a little to swirl on each plate. The cream is a delicious extra, but for a lighter, healthier soup I leave out the cream.


Most Helpful

This makes for a very yummy, thick soup! I used butternut only and thought it added a nice kinda sweet flavour. I think next time I will use more garlic and oregano than you stated, cause I really liked that addition. Overall a very nice soup, which I will make again. Made and reviewed as a special tag for Everyday Is A Holiday Tag Game Octobre 09.

Lalaloula October 27, 2009

I doubled this for freezing for future use. I used the one pie pumkin and 3 butternut squash. I also doubled everything else. Next time I will add about 1/2 tsp more garlic and 1 more onion. I also added 1/3 cup salt and then pepper to taste. I served it with heavy cream and it was excellent! (This made a huge batch that I ended up cooking in my big nesco.)

Chef Grandma Kimberly October 15, 2008

This had a great texture and was easy to make, but the taste was extremely mild. I ended up tossing in a bunch more spices at the end to get what I was looking for. Next time I'll use pumpkin for the base, as it has a stronger flavor. Thanks for sharing!

Burgundy Damsel January 10, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a