Darlene's Butternut Squash Soup

Total Time
1hr 30mins
Prep 45 mins
Cook 45 mins

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

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.


Most Helpful

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]

Sydney Mike April 27, 2012

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