Easy to Make Butternut Squash Soup

READY IN: 50mins
Recipe by Baby Kato

This soup is another of Heather's recipes it is delicious. I'm not a big fan of squash but I love this soup. It's really quick and easy to make with a big taste. Do not leave out the yogurt it enhances this soup.

Top Review by Nif_H

Delicious! This soup is rich and healthy and tastes SO good! I bought a 2 pound container of chopped butternut squash at Costco so the only work to do for this was chopping the onion and blending the soup - I used an immersion blender to do that. The dollop of fat free Greek yogurt, freshly grated nutmeg and roasted sunflower seeds (my own addition) at the end just made it perfect. Made for Went To The Market tag game. Thanks Baby Kato! :)

Ingredients Nutrition

  • 6 cups butternut squash, peeled, cubed
  • 3 12 cups chicken stock, good quality
  • 1 12 cups sweet onions, chopped
  • 1 bay leaf, fresh if possible
  • 14 teaspoon nutmeg, freshly grated
  • 14 teaspoon sea salt
  • 18 teaspoon fine black pepper, freshly ground
  • 1 cup thick plain Greek yogurt
  • 14 teaspoon nutmeg, freshly grated


  1. In a large pan, combine the squash, stock, onions and bay leaf, bringing to a boil.
  2. Cover the pot and reduce the heat to low, simmer for 20 minutes or until squash is tender, then remove from heat.
  3. Take out the bayleaf and pour into a blender or food processor, puree the soup in batches until smooth.
  4. If necessary, return to pan and reheat gently.
  5. Season with 1/4 tsp of fresh grated nutmeg, sea salt and freshly ground black pepper.
  6. Ladle into soup bowls and swirl 2 tablespoon of yogurt into each bowl, sprinkle with the remaining nutmeg and enjoy.

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