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    You are in: Home / Recipes / Butternut Squash Soup Recipe
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    Butternut Squash Soup

    Butternut Squash Soup. Photo by spatchcock

    1/1 Photo of Butternut Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    sugarpea's Note:

    I've tried several butternut soups and this is the best of the bunch. Every part of the squash gets used, adding lots of flavor. You can store it in the refrigerator (or so I hear) and reheat, but never boil, the soup.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut squash in half lengthwise and crosswise, scrape seeds and strings from squash and reserve.
    2. 2
      In a Dutch oven or large saucepan, saute the shallot in the butter until translucent, about 3 minutes; add the reserved seeds and scrapings and cook, stirring another 4 minutes.
    3. 3
      Add water and salt and bring to a boil; place a steamer basket in the pot; put squash in basket, skin side up; reduce heat to medium low, cover and steam 30 minutes or until squash is tender.
    4. 4
      Cool squash; remove flesh and set aside, throw away skins; strain the steaming liquid and throw away the solids; there should be 1 1/4 to 1 1/2 cups of liquid.
    5. 5
      In a blender, puree the squash a bit at a time; add enough of the liquid to make a smooth and creamy consistency; transfer each batch to a saucepan.
    6. 6
      Stir in any remaining liquid, the cream and brown sugar; warm over low heat until hot; add nutmeg and salt to taste; serve in soup bowl and garnish with a sprinkling of paprika.

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    • on January 25, 2009

      55

      I had some home-grown Bon-Bon squash that I didn't like baked as it was way too dry. This soup was the perfect way to use up squash that otherwise would have ended in the compost pile. Best yet was that the soup is really REALLY NUMMY!!! I made a triple batch and froze in single-serving baggies. This recipe is a keeper with any variety of winter squash and no alterations.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 23, 2004

      55

      Wonderful soup! We had this tonight as an appetizer course. Hearty and satisfying; the dusting of paprika on top at the end makes the color even more gorgeous. Such a healthy soup--we'll be having this many times. I especially loved the use of the seeds and strings from the inside of the squash as a way to make "squash stock"! Ingenious idea and terrific results!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 19, 2011

      55

      I was a bit skeptical. Using the seeds and junk seemed like a health food nut idea. But, I tried it and was delighted. It is the best squash soup I've ever had. I used 2% milk instead of cream and doubled the brown sugar. I have a large garden with tons of squash. Much of it now goes into this wonderful soup, which freezes well, and my wife and I enjoy it on cold winter nights. No cheese. Low calories. Satisfying.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Butternut Squash Soup

    Serving Size: 1 (499 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 368.1
     
    Calories from Fat 206
    55%
    Total Fat 22.9 g
    35%
    Saturated Fat 14.2 g
    71%
    Cholesterol 71.2 mg
    23%
    Sodium 38.4 mg
    1%
    Total Carbohydrate 43.1 g
    14%
    Dietary Fiber 6.8 g
    27%
    Sugars 8.6 g
    34%
    Protein 4.3 g
    8%

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