This butternut squash soup is thick, creamy, and packed with flavor. something I concocted on the spot with supplies I already had. incredibly simple, quick, and a fantastic way to use squash. An immediate success at my house.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 2 medium potatoes, cubed
- 1 medium butternut squash – peeled, seeded, and cubed
- 1 (32 fluid ounce) container chicken stock
- salt and freshly ground black pepper to taste
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Melt butter in a large pot over medium heat, and cook onion, celery, carrot, potatoes, and squash until lightly browned, about 5 minutes. Pour in enough chicken stock to cover vegetables.
- Dotdash Meredith Food Studios
- Bring to a boil over medium-high heat. Reduce heat to low, cover pot, and simmer until all vegetables are tender, about 40 minutes.
- Transfer soup to a blender and process until smooth. Return to the pot and mix in any remaining stock to reach desired consistency. Season with salt and pepper.
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- Serve hot and enjoy!
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Nutrition Facts
| Calories | 305 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 10 g |
| Protein | 7 g |
| Saturated Fat | 4 g |
| Sodium | 1151 mg |
| Sugars | 11 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I made this soup by the recipe except for 2 changes: I cut the recipe in half, and I used a butternut squash half I had left over from cooking in the oven last night. Because the squash was already cooked, I only needed to cook the other vegetables for about 15 min rather than 40. I find this soup to be a basic, no frills added butternut squash soup. Quite delicious on its own without added spices or apples.
Really, really good . I added ginger , curry powder and turmeric for extra flavor. Thank you for this recipe, wonderful and easy to make !
Easy to make! Hearty. I left mine a little bit lumpy.
My husband loves this soup, and he doesn’t normally like squash. It is good as-is, plus it is versatile to change to your own tastes. I soften the squash in the microwave to be able to cut and peel it, remove seeds, and cube it. Then I put it in the slow cooker on low with store-bought chicken broth (have made with vegetable broth lots of times, with great results), and all the veggies called for, plus bay leaf and 3 cloves of garlic. When all veggies are soft ( or when I get home from work), I take out the bay leaf and use an immersion blender to puree the soup. At that time, I add salt and pepper, a dash of cayenne, and a dash of yellow curry powder (as suggested by another reviewer). Adjust seasoning to taste.
I modified the recipe by switching olive oil for the butter. Family favorite.
I love this soup, so easy, I make it exactly as it says but when I serve it I add a tablespoon of sour cream, it’s delicious
Oh my goodness! This soup is the bomb! I peeled the skin off the potatoes.
Easy to make, easy to add ingredients to satisfy your own tastes and just a very tasty and versatile squash soup!
Great starter recipe. Read other comments and reviews so I added a pinch of rubbed sage and a pinch of rosemary, a little Salt and pepper, cup of white wine and a cup of heavy cream. To make it keto I used a small head of cauliflower instead of the potatoes. Followed the cooking method exactly. Came out great. Served in bowls with a dollop of sour cream sprinkled with chives. Everyone loved it! Thanks for a great, fun and easy soup recipe to make!!
I have made this several times. I upped the flavor by adding coriander and a little thyme. Super fast ro make!
Great recipe! Will definitely make it again 🙂
I thought this recipe was very good. I did combine it with another because I wanted to add more complexity to my soup. I added: 1 large yellow onion, chopped ½ teaspoon sea salt 3 garlic cloves, chopped 1 tablespoon chopped fresh sage ½ tablespoon minced fresh rosemary 1 teaspoon grated ginger And Chopped parsley at the end after blending all the soup together. I also deglazed with one cup of white wine after sautéing all my ingredients before adding chicken stock. It came out very good, definitely recommend.
Very flavorful. Really delicious. I followed the recipe but added just one potato for every squash. Added some curry, cayenne and fresh rosemary. The flavors really complimented each other. It’s so easy!!
This soup was absolutely delicious. The only thing that I would do differently is Add an apple to the pot to Sweden it a biit….
THE BOMB!
Excellent and easy recipe! I always have to throw in my own creativity, so I added a bit of spring onion greens and thyme, and only blended 3/4 of the veggies after cooking. My wife loved it! I’ll make this again.
I just added more spices as to our liking and added a can of coconut milk it came out great no butter but oil. Nice and creamy and thick everyone loves it
Wonderful!! I added a dash of celery seed.
I added home made turkey broth, applesauce, my home grown sage, and used an emulsion blender with a chopping blade on it and made it super smooth! As a garnish, I put cubes of feta in olive oil as a garnish!
I followed the recipe exactly and it turned out perfectly. 10/10 recommend this!
It was easy to make. I did include a clove of garlic and when seasoning, I only added salt, ground pepper, a little nutmeg, and cinnamon. Delicious! I’ll make it again.