This hearty, simple, and easy butternut squash soup recipe has four basic ingredients blended into a delicious puree. Easy to eat or drink.
Save your butternut squash seeds for later! Rinse and dry the seeds, toss them with a little bit of olive oil and salt. Bake at 275F ~ 12-15 minutes or until toasted.
Picking Butternut Squash For Soup
Look for butternut squash with a long neck and smaller bulb. These will have less seeds, more "meat", and less waste.
Don't like cutting squash? Buy pre-cut butternut squash for an even easier squash soup. Most grocery stores have butternut squash, peeled, cut and packaged in the prepared produce section.
How To Peel and Cut Butternut Squash Safely
Butternut squash needs to be peeled for soup because the skin is generally tough.
Unfortunately, peeling butternut squash is not easy. You need sharp knives.
Create a flat edge by cutting off the bottom and top and then cutting it in half where you think the seeds start at the bulb. Then slice off the edges very carefully! See video in recipe card.
To make it easier to slice, you can always blanch the whole squash in a huge pot of boiling water for ~ 5 minutes to slice off the skin, but let it cool before handling.
Butternut Squash Sap Can Cause A Skin Reaction
There is a very strong sap in butternut squash. It can irritate some people's skin (mine included) and cause a small inflammation or blistering if handling a big squash.
Make sure to wash and scrub hands immediately after handling butternut squash and that generally takes care of it. Wear gloves if necessary.
Add More Flavor To Easy Butternut Squash Soup
This is a basic butternut squash soup recipe that can easily be adapted by adding favorite spices or herbs. Try adding:
- fresh or dried herbs such as sage, parsley, rosemary, thyme, or Italian seasoning.
- spices like cinnamon, cardamom, cumin, five spice, pumpkin pie spice, all spice, five spice...
- fresh ginger
- a touch of coconut milk instead of all broth.
Troubleshooting Simple Butternut Squash Soup
Add less liquid or broth than you think. The broth should barely cover the ingredients by ½ an inch. It's better to add less liquid because more can be added later.
Things In My Kitchen:
- Immersion blender - They're affordable, easy, work fast & well, and clean up easy.
- Blender - For a touch smoother consistency & if you don't have an immersion blender. This is a great blender but any blender will do the trick.
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Easy, Simple, and Hearty Butternut Squash Soup
EatSimpleFood.com
This hearty, simple, and easy butternut squash soup recipe has four basic ingredients blended into a delicious puree . Easy to eat or drink.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 3
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 3 tablespoon unsalted butter
- 1 cup onions, diced
- 1 ½ lb butternut squash, peeled & chunked
- ~ 4 cups vegetable broth - enough to cover squash by ½"
- 1 teaspoon salt
- pinch black pepper
- pinch nutmeg
Instructions
- Bring a large pot to medium high heat and melt butter.
- Add onions when warm and cook ~ 5-7 minutes or until onions are translucent. If they're burning, turn down the heat, you don't want them to brown.
- Add squash and cover with broth by ½" inch. Don't add too much broth, you can always add more later if the soup is too thick. (If you run out of broth, just add some water).
- Cover, bring to a boil, reduce heat to a simmer and cook ~ 20 minutes or until fork tender.
- Add salt and nutmeg and immersion blend
or place in a blender
.
- Add salt to taste. Happy soupin'! Beckie
or place in a 
.Notes
- Butternut squash can be intimidating to peel, seed, and chop. Most grocery stores sell it already done so peek and ask around in the produce section.
- Save your butternut squash seeds for later! Rinse and dry the seeds, toss them with a little bit of olive oil and salt. Bake at 275F ~ 12-15 minutes or until toasted.
Serving Suggestion
Serve this Hearty Butternut Squash Soup recipe with complementary dishes like:
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Butternut Squash Soup sounds delicious. I want to try it. Do you have any tips for easily peeling and chunking the squash?
Thanks.
Hi Dot. Slice off both ends and cut it in half near the bottom at the area before it starts to widen (see picture above - just added it). It's a challenge if you don't have a good knife. Some people use a serrated knife or peeler. You can also throw it in a boiling pot of water for around 5 minutes before peeling/ cutting. Let it cool and the skin will come off much easier. I have heard you can microwave it for 2-3 minutes as well but have never tried that. Remember to let it cool before peeling or cutting. Thank you!