Total Time
Prep 10 mins
Cook 40 mins

This is a nice basic soup that is great as main course or a side. I also like to serve as part of Thanksgiving dinner if I'm hosting a large crowd.

Ingredients Nutrition

  • 5 tablespoons butter
  • 1 large onion, diced
  • 2 lbs butternut squash, peeled, seeded and cut into 1/2-inch pieces
  • 4 cups chicken broth
  • 12 teaspoon nutmeg
  • 14 teaspoon cinnamon
  • 12 cup whipping cream


  1. Melt butter in heavy large saucepan over medium-high heat.
  2. Add onions and saute until tender, about 5 minutes.
  3. Add 4 cups broth, nutmeg, and cinnamon.
  4. Cover and simmer until squash is tender, about 20 minutes.
  5. Working in batches, puree soup in blender until smooth.
  6. Return to same pan.
  7. Stir in cream.
  8. Bring soup to simmer.
  9. Season to taste with salt and pepper and additional nutmeg if desired.
  10. note: This can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, thinning with more broth if necessary.
Most Helpful

This is delicious and very simple to make. I was able to just use my hand blender to whip it up or puree it. Feels like you are eating a beautiful Autumn day. It is a gorgeous tawny gold color. My DH love it!

Catfuzz December 12, 2010

easy! tasty! like the little black dress; dress it up, dress it down! i used a handheld masher, subbed sour for the whipped cream, and topped with bacon crumbles. boyfriend went for seconds! cant wait to try out different toppings/sides!

thefemaleofthespecies October 09, 2009

This is by far the best butternut squash recipe i have made. Very tasty with the spices! I always make sure to make a huge batch so I can freeze it to have on hand!

andrea November 04, 2008