Easy Butternut Squash Soup

Easy-Butternut-Squash-Soup

This has got to be the easiest butternut squash soup recipe ever. You start with pre-cut squash from the supermarket, then you basically throw everything in a pot, simmer it, purée it and you’re done. But just because it’s easy doesn’t mean it’s not delicious. I promise you that it’s everything you expect a classic butternut squash soup to be: silky, slightly sweet and full of flavor. Just don’t be tempted to omit the heavy cream — it’s the only fat in the whole soup and, without it, the recipe won’t work.  

ingredients

Begin by tossing all of the vegetables, salt and sugar in a large soup pot.

vegetables-in-the-pot

Cover them with water.

adding-water

Bring the soup to a boil.

soup-at-a-simmer

Reduce the heat, cover and simmer until the vegetables are very tender, about 35 minutes.

cooked-soup

Purée the soup with a hand held immersion blender (or in a standard blender) until silky-smooth.

purée-the-soup

Pour in the heavy cream.

adding-cream

Stir until combined, then taste and adjust seasoning if necessary.

finished-soup

That’s all there is to it. Ladle the soup into bowls and enjoy!

Easy-Butternut-Squash-Soup

Easy Butternut Squash Soup

Print Recipe
Servings: 6-8
Cook Time: 35 Minutes
Total Time: 50 Minutes

Ingredients

  • 2 20-ounce packages (2-1/2 pounds) pre-cut butternut squash (if using fresh squash, you'll need one large squash or 7-8 cups cubed)
  • 1 red bell pepper, roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed and peeled
  • 7 cups water
  • 1 tablespoon salt
  • 2 tablespoons sugar, plus more if necessary
  • 1/2 cup heavy cream
  • Fresh thyme sprigs, for garnish (optional)

Instructions

  1. Combine all of the ingredients except for the heavy cream in a large soup pot. Bring to a boil, then cover and simmer for 35 minutes.
  2. Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the heavy cream and bring to a simmer. Taste and adjust seasoning (depending on the sweetness of the vegetables, you may need up to a tablespoon more sugar). Ladle the soup into bowls and garnish with fresh chopped thyme or thyme sprigs, if desired.
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  • Sally

    Could you use chicken broth for a richer broth?

    • Jenn

      Hi Sally, Absolutely but I’d cut the salt in half. There’s a lot of salt in the recipe because the liquid is water. You can always add more at the end if it’s bland.

  • Shari

    Looks delish! About how many cups of squash if you are cutting your own?

    • Jenn

      Hi Shari, It’s about 7-8 cups.

  • David

    Could you use fat free half-and-half or Greek yogurt in place of the heavy cream? I usually have those and every other ingredient on hand.

    This looks wonderful.

    • Jenn

      Hi David, I’d stick with the heavy cream in this recipe. Because the onions and garlic are not sautéed in butter first, the cream is the only fat in the whole recipe. You’ll see, before you add it the soup tastes a bit like baby food. But once it goes in, the soup is perfect.

  • Monica

    I make mine without red bell pepper, I just add nutmeg and a few springs of cilantro. Delicious and simple.

  • Nadia

    Hi Jenn, how longer should i leave it cooking if I use the fresh butternut squash instead of precooked as i never came across the pre cooked :(
    thanks.

    • Jenn

      Hi Nadia, It’s actually just pre-cut, not pre-cooked. Hopefully you’ll be able to find it at your supermarket…it makes the recipe so easy :)

  • Lorena

    Does the squash need to be peeled? I’m assuming so. Novice sitting here. Thank you!

    • Jenn

      Hi Lorena, If you buy the squash pre-cut from the supermarket (most supermarkets sell it that way) you do not need to peel it. It’s ready to cook. However, if you buy a whole butternut squash you’ll definitely need to peel it.

  • Lisa

    This sounds so good. Do you have the nutrtional breakdown per serving?

  • Laura

    I was just roasting butternut last night and thinking ” I wonder in Jenn has a butternut soup recipe” and here it is! Can’t wait to try it. Your recipes are amazing!
    These squash are a challenge to cut/peel, I follow Ina’s directions to cut safely.

  • Joni

    I am going to try full fat coconut milk as a substitute for the cream.

  • Wonderful!

  • Penny

    Jenn,,,can this soup be made ahead…like a day?

    • Jenn

      absolutely…you can make it several days ahead.

  • Kathleen

    Can you freeze this soup?

    • Jenn

      Hi Kathleen, If you’d like to freeze the soup, I’d leave out the cream and then add it when you defrost and reheat it.

  • Made this for dinner this evening and it was divine!

  • Sherry

    Just made my first butternut squash soup and it turned out fantastic. I added some grated fresh ginger .

  • This was so easy and yummy. I added a touch of heat with some Aleppo red pepper flakes and it really enhanced the flavor.

  • Kelly

    I used chicken broth instead of water and added some nutmeg. I also used 1% milk and it turned out so delicious. I am making my second batch today! thanks for the great recipe!

  • Sally

    I bake the whole squash for about 45 minutes at 350 degrees. Let it cool and then the skin comes off so easily. Otherwise I find it a real pain to remove the peel when squash is raw. Then proceed as recipe states.

  • Jen

    As she says, this is a really easy recipe. Delicious and a great way to use up that squash.

  • DLA

    This was an easy recipe to throw together for a week night meal. It was very tasty but my soup was not as thick as I would have liked it. Next time I will cut back on the amount of water and adjust after I puree it to our desired thickness.

  • Izze

    I’ve already made this twice within the last few weeks. My husband loves it! I did modify it to half water half chicken stock. It was just a guess that it would have more richness that way. The last batch I indulged a bit and I put a dollop of cold sour cream on top. So yummy. Will definitely be a go to favorite for Fall.

  • Adora

    It was decent, but wouldn’t make again. There just wasn’t enough flavor for my linking (my husband commented that “It tastes like vegetables.” I think it would be better if the onions and red peppers had been caramelized. Try her Autumn Carrot and Sweet Potato Soup or Butternut Squash and Sweet Potato Soup recipes, which are both FANTASTIC!

    • Jenn

      Hi Adora, I’m sorry you found the soup a little bland. I’m wondering, did you add all the cream that the recipe calls for?

  • teri pastorino

    This recipe is a perfect fall soup. super easy and tastes great. I love the red pepper in this recipe it gives it great depth

  • Sandy

    Hi, I am not a huge fan of red peppers. Does it have a strong flavor in the soup. Can I omit it from the recipe or will it not work.

    • Jenn

      Hi Sandy, You cannot taste the red pepper at all, but it’s important to keep it in. It adds a nice dimension and more sweetness to the soup. I promise, you can’t taste it :)

  • Eliana G

    What can I use instead of heavy cream to make this dairy free?

    • Jenn

      Hi Eliana, The only thing I can think of is full fat coconut milk — it you try it, you might want to add a bit of fresh ginger or curry powder…both would be nice!

  • Sandy

    Hi, could I make the soup today ( Sunday) for thanksgiving? Or do I need to make later this week….

    • Jenn

      Hi Sandy, It freezes beautifully so you can make it today and freeze it. Defrost it in the fridge on Wednesday and you’ll be good to go!

  • Sandy

    Soup is amazing!! Great flavor! Is there a way to thicken it just a little more…

    • Jenn

      Hi Sandy, Just simmer it on the stove and it will thicken up nicely. It also thickens as it sits in the fridge so if you aren’t serving it right away, you might want to hold off.

      • Sandy

        Thank you!! Soup is really good!!! Happy Thanksgiving!

  • Billie LeCrone

    This soup was fantastic! So delicious! – and yes, not difficult – Thank you for the recipe!

  • Andrew

    I know it’s a stupid question but could you leave out the onion if you don’t have it in stock as we don’t really eat onions that much . Thanks Andrew

    • Jenn

      Hi Andrew, Unfortunately, because the soup is so simple, I think it might be very bland without the onion.

  • dylan wilson

    does the butternutt squash have to be cooked if so how thanks

    • Jenn

      Hi Dylan, You buy it raw and it cooks with the rest of the vegetables.

  • Kim

    This is absolutely the BEST soup! I have made this 5 times already! My friends adore this and ask for it! The only thing I add is a few shakes of good curry.

  • Allyson H

    I used coconut cream in place of heavy cream and added marjoram and thyme. Came out pretty good. Thanks !

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