Butternut Squash Soup

READY IN: 50mins
Recipe by Deb in Seattle

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.

Top Review by kirsten

Great soup! Made up quick and easy. I used an immersion blender to mix it up. Big hit for dinner party. Thanks!

Ingredients Nutrition

  • 73.94 ml butter
  • 1 large onion, diced
  • 907.18 g butternut squash, peeled, seeded and cut into 1/2-inch pieces
  • 946.36 ml chicken broth
  • 2.46 ml nutmeg
  • 1.23 ml cinnamon
  • 118.29 ml 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.

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