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Butternut Squash Soup

Course Main Course, Soup
Cuisine American
Keyword butternut-squash-recipes, butternut-squash-soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 servings (may vary)
Calories 214kcal


  • Soup:
  • 3 tablespoon salted butter
  • 3-4 lb butternut squash (about 8 cups cubed) peeled and cubed, reserve seeds if roasting
  • 1 medium sweet potato peeled and cubed
  • 2 medium honey crisp apples peeled, cored and diced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 32 oz chicken stock
  • 1 ½ teaspoon salt dvided use
  • ½ teaspoon black pepper
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne
  • ¼ teaspoon ground ginger
  • teaspoon nutmeg
  • ½ cup heavy cream
  • fresh thyme and sour cream for serving
  • To roast seeds:
  • 1-2 teaspoon olive oil
  • salt and smoked paprika to taste


  • To make soup: Heat butter in a large 6 quart pot or Dutch oven, over medium high heat. Add onions. Cook for 2 minutes just until beginning to soften and brown. Add garlic, cooking for 1 minute longer. To the pot add squash, sweet potato and apple. Stir to coat with butter.
  • To the pot add chicken stock and a large sprig of fresh thyme. Season with ½ teaspoon salt,. Cover pot and simmer on medium-low heat for 45-60 minutes, until squash is fork tender. Remove thyme stems from pot.
  • Ladle cooked vegetables and broth into a stand blender and puree. Return puree to pot adding heavy cream, reserved salt, pepper, turmeric, cayenne, ginger and nutmeg. Mix together simmer over medium for 5 minutes.
  • Keep warm until serving garnished with fresh thyme, roasted seeds and sour cream.
  • While soup cooks roast seeds: Remove seeds from stringy squash fibers. Rinse well and pat dry with paper towels. Toss with 1 ½ teaspoon olive oil, salt and smoked paprika. (eyeball amounts) Spread in a single layer on a baking sheet. Roast for 10-15 minutes in a preheated 375°F oven. Set aside to cool, then serve as a garnish for soup.


Serving: 1serving | Calories: 214kcal | Carbohydrates: 31g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 532mg | Potassium: 725mg | Fiber: 5g | Sugar: 10g | Vitamin A: 17995IU | Vitamin C: 32mg | Calcium: 91mg | Iron: 1mg