Easy Recipe for Butternut Squash Soup

Make this deliciously easy recipe and enjoy butternut squash soup from scratch in under 30 minutes. This soup is wonderful served as a side or as the main course.

When the cold weather of autumn and winter begins to settle in, I start thinking about warm comforting foods like this winning meat loaf recipe, sweet potato puff, easy chicken vegetable soup, overnight cinnamon maple steel-cut oats, or this easy recipe for butternut squash soup.

I’ve been making various versions of this butternut squash soup recipe for years now. One thing I’ve learned about cooking is recipes don’t necessarily need to be followed to the “T”. There is so much flexibility.

When I first started cooking I wanted exact measurements to follow. I needed to know it would turn out. Now that I’ve been experimenting in the kitchen for almost eleven years, I love the feeling of freedom that comes with experience.

I know about how much salt to add and what spices make what flavors, what pares well together and how long things take to make and cook.

That’s not to say I don’t still have meals that are over salted or just plain duds. After all, I’m still learning too.

Learning new things require a lot of mental effort in the beginning, like when I started learning sourdough bread baking. Now it feels like old hat to throw together a loaf of bread. With time, it gets easier and easier.

If you are new to from scratch cooking and healthy eating and feeling overwhelmed, just keep persevering and it will get easier with time.

Also, find your easy go to meals and let them be your foundation while you learn to cook more and more from scratch.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

What to Serve with Butternut Squash Soup

Bacon on Top with Sourdough Bread – Butternut squash soup is a meal on it’s own but if I’m serving it alone I love to add chopped bacon bits to bulk up the meal and add some protein and healthy fats. If hearing that bacon is full of healthy fats surprises you, I’d encourage you to read this.

Soup and Salad – Adding a side salad to this butternut squash soup is of course a classic choice. I think a chicken Caesar salad with butternut squash soup on the side sounds delicious.

Salmon and Soup – I love to serve this soup as a side to a salmon meal. The soup is light and the salmon is light. They just make the perfect combination in my opinion.

Soup and Sandwiches – Another perfect pair, is soup and sandwiches. A few sandwich ideas to have with butternut squash soup are: grilled cheese, ham and cheese (hot or cold), tuna or egg salad sandwiches or a BLT. I’m sure pretty much any sandwich would taste good on the side.

Tips for Cutting Up a Butternut Squash

While there isn’t just one way to peel and cut up a butternut squash, this is the way I’ve found to be the easiest.

• Cut the squash in half short ways, cutting the top half from the bottom half rather than lengthwise. Then cut each piece lengthwise.
• Use an ice cream scoop to scrape out the seeds. I have an OXO Steel Ice cream Scoop that works really well for this job.
• Peel the skin off after cutting the squash into quarters. It’s less awkward to hold smaller pieces than to peel a large slippery squash.

To Roast or Not to Roast

I have never roasted my squash before making this soup. I find the flavor to be wonderful without roasting it. This saves cooking time too as roasting in the oven can take awhile.

Maybe someday I’ll roast my squash and see if the flavor improves with roasting. But since this is one of my quick go to’s, I don’t like to add extra time to my cooking.

Tools

Large Sharp Knife

Cutting Board

Vegetable Peeler

Optional: Ice-cream Scoop for scooping out the seeds

Large Pot

Blender or Immersion Blender

Ingredients

4-5 pounds butternut squash two medium to large butternut squashes

3 tablespoons of butter

1 large onion

4 garlic cloves

1 quart of chicken or beef broth or bone broth homemade or store bought

6 sprigs of fresh thyme tied in a bouquet garni or 1 teaspoon dried thyme

1/2-3/4 teaspoon salt more or less to taste

1/8 teaspoon black pepper added after blending

Instructions for Easy Butternut Squash Soup Recipe

Melt 3 tablespoons of butter in a large pot. Roughly chop a large onion and sauté the onions in butter for a few minutes until translucent.

To prepare the butternut squash, cut, scoop out the seeds, peel and slice into 1 inch thick chunks. Larger pieces work too but the smaller the pieces the faster the squash will cook.

Add chopped butternut squash, broth, thyme and salt to the pot and bring to a boil. Cover with a lid. Lower heat to low and simmer until squash is soft, around 20 minutes.

After 20 minutes or when the squash is soft, use an immersion blender or regular blender to puree the soup. This step can also be skipped if you prefer more texture in your soups.

This soup can slow cook on the stove for a longer time and the flavors will continue to develop as it slowly cooks.

Print Recipe for Easy Butternut Squash Soup

Print

Easy Butternut Squash Soup

Make this deliciously easy recipe and enjoy from scratch butternut squash soup in under 30 minutes. This soup is wonderful served as a side or as the main course.

Course Appetizer, Dinner, Lunch, Side Dish, Soup

Keyword Butternut, Soup, Squash

Servings 6 people

Ingredients

• 4-5 lbs butternut squash two medium to large butternut squashes
• 3 tbsp butter grass fed has the best flavor
• 1 large yellow onion
• 2 garlic cloves
• 1 quart chicken or beef broth or bone broth
• 1 tsp dried thyme 6-10 fresh sprigs tied in a bouquet garni
• 1/2-3/4 tsp salt more or less to taste
• 1/8 tsp black pepper add after blending

Instructions

1. Melt 3 tablespoons of butter in a large pot. Roughly chop a large onion and sauté the onions in butter for a few minutes until translucent.

2. To prepare the butternut squash, cut, scoop out the seeds, peel and slice into 2-3 inch thick chunks. The smaller the pieces the faster the squash will cook.

3. Add chopped butternut squash, garlic, broth, thyme and salt to the pot and bring to a boil. Cover with a lid. Lower heat to low and simmer until squash is soft, around 20 minutes.

4. After 20 minutes or when the squash is soft, use an immersion blender or regular blender to puree the soup. This step can also be skipped if you prefer more texture in your soups.

5. This soup can slow cook on the stove for a long time and the flavors will continue to develop as it slowly cooks.

Pin For Later