Darlene's Butternut Squash Soup

READY IN: 1hr 30mins
Recipe by Benson Cinnamon

The best squash soup I have ever tasted and easy to make..

Top Review by Sydney Mike

Pretty much made this as given, although I did leave off the cream & seeds! Just the two of us to eat it, & it was just as satisfying the second time around! Really enjoyed the garlic & thyme combo! Thanks for posting the recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

Ingredients Nutrition


  1. Peel squash, cut into small cubes (4 cups +).
  2. Chop onion, celery and garlic.
  3. Melt butter in pot, add onion, celery & garlic, cook for 3 - 4 minutes, add squash, wine, then thyme & bay leaf.
  4. Stir, pour in broth, bring to a boil, reduce heat, simmer for 20 minutes, then remove thyme and bay leaf.
  5. Puree in blender, strain back into pot.
  6. Before serving mix whip cream, nutmeg & salt.
  7. Plop a spoonful on each bowl. (We don't use the whip cream mixture nor the squash seeds as it is plenty rich without it). Delicious.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a