1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Perfect Butternut Squash Soup & Variations

User Rating 4.5 Star Rating (8 Reviews)


Perfect Butternut Squash Soup & Variations

Butternut Squash Soup

Photo © Molly Watson

Start with this basic butternut squash soup recipe and then use any of the variations and garnishes below - or add your own flair - to create your own version of the perfect Butternut Squash Soup.

Want more lovely soup recipes? Check out Chill-Chasing Fall Soups, Fresh Spring Soups, Chilled Summer Soups, and Warming Winter Soups.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes


  • 2 large butternut squash (about 4 1/2 pounds) or 4 pounds peeled and cubed butternut squash
  • 2 medium onions
  • 3 cloves garlic (optional)
  • 3 Tablespoons butter or vegetable oil
  • 1/2 teaspoon fine sea salt plus more to taste
  • 8 cups chicken or vegetable broth


  1. Halve, seed, peel, and cube the butternut squash. Set aside.
  2. Halve, peel, and chop the onion. Mince the garlic, if you like.
  3. Heat a large pot over medium-high heat. Add the butter or oil and the chopped onion. Sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is soft, about 3 minutes.
  4. Add the garlic and cook until fragrant, about 1 minute.
  5. Add the squash and the broth. Bring to a boil. Cover, reduce heat to a simmer, and cook until the squash is very tender, about 20 minutes.
  6. Transfer small batches to a blender. Hold a kitchen towel over the top (to prevent burns) and whirl until completely and utterly smooth, 2 to 3 minutes per batch.
  7. Return the soup to the pot and add more salt to taste.

Makes 4 to 6 servings Perfect Butternut Squash Soup.

Garnishes & Variations

Classic garnishes for Butternut Squash Soup include a dollop of sour cream, plain yogurt, or creme fraiche. A sprinkle of minced cilantro or thyme is also tasty.

  • Creamy Add 1/3 to 1/2 cup heavy cream after blending and gently heat until warmed through.
  • Spicy Add 1 chopped jalapeno chile and 1/4 teaspoon cayenne with the garlic. Stir in up to 1/4 cup brown sugar at the end. If you like, cream is also a nice addition to this version.
  • Roasted Roasting concentrates the flavor of the vegetables. You can use this method with any of the other flavor combinations you like. Put halved and seeded squash cut-side-down in a large pan. Arrange halved, peeled onions and garlic around squash. Pour in 1 cup broth and roast in a 375°F oven until very tender, about 30 minutes. Let cool slightly. Scoop out the squash flesh from the peel and put it in a blender, along with the onions and garlic and remaining broth.
  • Gingery Add 1 tablespoon grated fresh ginger and 1 teaspoon ground ginger along with the garlic. Make it even gingery-er by melting 4 tablespoons butter in a small frying pan. Cook until it turns light brown and add 1 tablespoon grated fresh ginger. Swirl the ginger butter on top of each serving.
  • Warm Spices Add a combination of 1/4 teaspoon each ground cloves, cardamon, nutmeg, ground ginger, cinnamon, and/or black pepper along with the garlic.
  • Many Squash! Switch out up to 2 pounds of the butternut squash with sugar pumpkin or acorn squash.
  • Protein Packed! Whirl up to 8 ounces of soft or silken tofu into the soup. Be sure to whirl it in a blender or food processor for a full minute or so to fully incorporate the tofu.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Too easy to be this good, Member CaliCyn

This soup was so buttery, creamy and rich that it didn't need any additional garnishments. The only thing I changed to the recipe is I doubled the amount of garlic. It was a hit!

21 out of 22 people found this helpful.

See all 8 reviews

Related Video
Butternut Squash Soup

©2014 About.com. All rights reserved.