Easy Butternut Squash Soup

4.5 stars based on 31 votes


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.  


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


Cover them with water.


Bring the soup to a boil.


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


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


Pour in the heavy cream.


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


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


Easy Butternut Squash Soup

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


  • 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)


  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.

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 186
  • Fat: 8g
  • Saturated fat: 5g
  • Carbohydrates: 30g
  • Sugar: 5g
  • Fiber: 5g
  • Protein: 3g
  • Sodium: 1191mg
  • Cholesterol: 27mg

Reviews & Comments

  • 4 stars

    This is the first of youe recipes I have made and both my wife and myself enjoyed it however like many Noth American recipes and products we fond it overly sweet , our personal taste probably. Next time it will be with less sugar and maybe only six cups of water. Congratulations on an excellent site.

    - Brian Auger on March 26, 2015 Reply
  • 4 stars

    Made this recipe as the weather in NY is still decently cold and wanted a nice healthy bowl of soup to cuddle up on the couch with! As far as squash soup, I prefer mine to be on the sweeter side, so for about every 1 1/2 cups of soup, I added 1/4 teaspoon of cinnamon and at the end an extra teaspoon of sugar. Additionally, instead of heavy creamer I used unsweetened almond milk and it helped lessen the taste of the pepper which seemed to be a bit overwhelming to me at first. I would definitely make this again for sure!

    - Ashley Pirrera on March 18, 2015 Reply
  • 4 stars

    My soup came out very lumpy. How can I make it a creamier consistency?

    - Alexandra on March 16, 2015 Reply
    • Hi Alexandra, Just keep blending it; it takes a while to get smooth, especially using a stick blender.

      - Jenn on March 17, 2015 Reply
  • I just returned from surgery from a fractured jaw and came across this recipe while looking for liquid food recipes. I realized while I was cooking though that I forgot to buy onions :( Will this make a huge difference to the flavour?

    - Bulelani on March 14, 2015 Reply
    • Hi Bulelani, Unfortunately, yes, you need the onions. Sorry!

      - Jenn on March 14, 2015 Reply
      • 5 stars

        So i was too tired to go back for the onions, I mad it anyway though and it still turned out pretty good. But the onions definitely would’ve made it perfect.

        By the way, the water left over from boiling, should you add it all in or just enough to get a decent consistency?

        - Bulelani on March 14, 2015 Reply
        • You add it all; if you had added the onions, it would have been just right but it was probably too watery without them. Hope you’ll try it again :)

          - Jenn on March 14, 2015 Reply
          • That’s exactly it, it was too watery. It was still great and delicious nonetheless. I have a whole bag full of butternut so I’m definitely going to try this recipe again :D

            - Bulelani on March 17, 2015
  • 5 stars

    I absolutely love the flavour of this soup and I am planning to serve it for Easter dinner for a crowd of 15. I wanted to know if I could make the soup ahead and then freeze it? If so, how long can it be frozen for without changing the taste or consistency??

    - Hilary on March 8, 2015 Reply
    • Hi Hilary, It’s fine to make the soup now and freeze for Easter, however I would wait to add the cream until you defrost it.

      - Jenn on March 9, 2015 Reply
  • 5 stars

    Forgot to add that I substituted Alpro Soya Cream as it was being served for a meat meal. (Kosher dietary rules).

    - Rachel on March 8, 2015 Reply
  • 5 stars

    Thank you for this excellent recipe. I stumbled across it whilst browsing for a simple and speedy soup. It was served last week for the Purim festival feast and everyone loved it! Looking forward to now working through your extensive menus.

    - Rachel on March 8, 2015 Reply
  • Would love to make this soup but I cannot tolerate garlic is there a substitute I could use.

    - Gill on February 26, 2015 Reply
    • Hi Gill, It’s fine to just leave it out.

      - Jenn on February 26, 2015 Reply
  • Would love to try this, but am astonished at the sodium count. Is it really this high? That’s pretty astronomical…….

    - Lina on February 22, 2015 Reply
    • Hi Lina, Yes, there are 2,325 mg of sodium in one teaspoon of salt, and this soup has three. You can always cut back if you like, or replace the water with no salt vegetable or chicken broth, which would add flavor without the sodium.

      - Jenn on February 23, 2015 Reply
  • 5 stars

    Delicious soup! Easy to make and very filling. Healthy and tasty

    - Mariela on February 18, 2015 Reply
  • 5 stars

    OMG!!!! So easy and so deicious! I can’t wait for my family to try it. I have a feeling that I will be making this soup for many years to come! I’m so happy that my husband requested Butternut Squash soup & I chose your recipe!!!

    - Laurie Levine on February 15, 2015 Reply
  • 5 stars

    This is one amazing butternut soup recipe. So easy and tasteful. Saved and will definitely be using ad making this again.
    Huge thumbs up

    - Nicholas on January 29, 2015 Reply
  • 5 stars

    Delicious SOUP! I doubled up on salt, garlic & added a tablespoon of grated ginger.

    - Mia on January 26, 2015 Reply
  • 5 stars

    This was delicious and I LOVE how the ingredients are super simple. I did add about 1/2 tsp of dried sage to the soup as well. Everyone loved it. Thank you.

    - Kristina McD on January 24, 2015 Reply
  • 5 stars

    So good!!! Definitely 5 stars. Worth wrestling with the butternut squash. I definitely reccommend the immersion blender. Regular blender was über messy. I added some cooked shredded chicken just for some extra protein.

    - Rachel on January 20, 2015 Reply
  • 5 stars

    This recipe worked very well for me, as I usually spend the usual 45 minutes roasting the squash.

    Having been in Nicaragua for a while now, where meat is the base of almost everything, I put a vegan twist on this, by adding a little more than a tablespoon of raw cashew butter in, and added some a few extra garlic cloves with some ginger and cayenne to taste. Delicious result.

    - Greg Jarvis on January 11, 2015 Reply
  • Can I use double cream?

    - Natalie on January 10, 2015 Reply
    • Hi Natalie, Yes, that’s fine.

      - Jenn on January 12, 2015 Reply
  • 5 stars

    Since a battle with cancer 3 years ago my family and I switched to the Paleo diet. I made this more paleo friendly by dropping the salt, sugar and cream and it is still heavenly! It is creamy enough on its own. The red pepper adds just the perfect amount of sweetness and the onion and garlic are just right so no salt is needed.

    - Stacy on January 2, 2015 Reply
  • 5 stars

    I used brown sugar and added 2 tablespoons of Irish butter. It was a big hit!

    - charles napier on January 1, 2015 Reply
  • 4 stars

    Really good base for a soup, but could use some spice. I used half chicken stock added an extra half cup heavy cream and double-steeped a half cup of looseleaf herbal chai tea and it was amazing.

    - Marilyn on December 30, 2014 Reply
  • 5 stars

    First time making this soup. Yummy..I used all the veggies you called for !/2 chicken broth and !/2 water. Blended when it was done. Tasted it added 1 tablespoon more sugar and 1/2 teaspoon nutmeg and 1/2 cup whole milk Blended it again.. Ok after all that it is delicious and easy. Had the Squash already cubed from the store.

    - Judy on December 28, 2014 Reply
  • 5 stars

    Just adding a note to my previous comment: I sautéed the vegetables in olive oil first before using the hand-blender. I think it helps boost flavour. Great recipe!

    - Iris on December 18, 2014 Reply
  • 5 stars

    This squash soup has became the gold standard for me — I absolutely love it. I’ve made it twice and both times I’ve skipped the thyme to enjoy the purity of the squash. The red pepper is key, because it adds sweetness. The heavy cream is also key. It’s really nice to make a squash soup that isn’t overpowered with ginger or strong herbs, like most. Many commentators have noted the difficulty of prepping squash from scratch. The secret is an inexpensive gadget — a peeler — made by Kuhn Rikon. It looks like a basic peeler, but boy this thing has changed my life. I’ve tried others, but this peeler is amazing. It peels squash skin like nobody’s business (and, no, I don’t work for the company). Happy soup-ing everyone!

    - Iris on December 18, 2014 Reply
  • 4 stars

    Used chicken stock for 1/2 water and less salt, was really good. Warm, simple and healthy!

    - Geri Riehl on December 17, 2014 Reply
  • 5 stars

    This soup is so good! I used a hand blender stick instead of the blender and it came out great. So easy.

    - Emma M. on December 9, 2014 Reply
  • 5 stars

    5 stars! excellent and easy.

    - alison on December 7, 2014 Reply
  • Can half & half be substituted for heavy cream

    - Karen on December 6, 2014 Reply
    • Hi Karen, This recipe really needs the heavy cream, but you can use half and half in my Butternut Squash Sweet Potato Soup recipe.

      - Jenn on December 6, 2014 Reply
    • I made it without any cream or dairy. It was perfect without it! :)

      - Stacy on January 2, 2015 Reply
  • 5 stars

    This soup was a big hit with my family! I have made it a few times but this time I used the pre-cut squash which made it so much easier. I had to ask the produce guy if they carried the pre-cut squash because it was not out. He went to the back and sure enough they had it! Ask if you don’t see it!

    - Mary Jane McCloskey on December 4, 2014 Reply
  • I love this recipe …… and instead of sugar I add 1/3 cup honey . I also boil the vegetables in 1 container of chicken stock and 1 container of chicken broth and then just scoop out vegetables to puree them!!

    - Carolyn on November 26, 2014 Reply
  • I need to make this soup for 12 people – should I just double all the ingredients or is there some I should hold back on?

    - Ali on November 25, 2014 Reply
    • Hi Ali, Yes, just double everything.

      - Jenn on November 25, 2014 Reply
  • 5 stars

    this was delicious! I was out of heavy cream but sauteed the onions and garlic in butter first and then added 1% milk and it tasted amazing.

    - wendy on November 10, 2014 Reply
  • 2 stars

    I made French Lentil soup from this website and it was out of this world good. I was shocked with the recipe but since the other soup was so good, I trusted it. Big mistake. This is just a very boring soup. I think it would be a million times better if you roasted the squash first. Easy is great, but not at the expense of taste

    - djamila salem on November 6, 2014 Reply
    • Sorry you didn’t enjoy it, Djamila. I’m wondering, did you add the entire amount of salt and cream? Because the recipe is so simple, nothing can be omitted.

      - Jenn on November 6, 2014 Reply
  • 5 stars

    So easy and so good. I just used chicken broth instead of water.

    - Joann D on November 5, 2014 Reply
  • What is the easiest way to take the green off the butternut squash or do u leave it on. Thanku

    - Jean stabler on November 4, 2014 Reply
    • Hi Jean, Do you mean the skin?

      - Jenn on November 6, 2014 Reply
  • How can I lower the sodium amount in this soup?

    - shell on October 26, 2014 Reply
    • Hi Shell, It’s fine to cut back on the salt. To add flavor, you might try replacing the water with vegetable or chicken broth.

      - Jenn on October 27, 2014 Reply
  • Can you make the soup in advance – make in the morning for evening dinner?

    - adelenoll on October 24, 2014 Reply
    • Yes, absolutely.

      - Jenn on October 24, 2014 Reply
  • Is it possible to use canned coconut milk?

    - Cherie on October 20, 2014 Reply
    • Hi Cherie, Yes I think that would work, as long as it is full fat coconut milk.

      - Jenn on October 20, 2014 Reply
  • I have just finished simmering down a meaty ham bone. Is there a way I could incorporate this lovely stock into your recipe?

    - Christine on October 20, 2014 Reply
    • Hi Christine, I think that would be delicious; just replace all or part of the water with the stock.

      - Jenn on October 20, 2014 Reply
  • Any idea what a serving consists of?

    - Gwendolyn on October 11, 2014 Reply
    • Hi Gwendolyn, Sorry I can’t give exact amounts but one serving is a standard bowlful.

      - Jenn on October 13, 2014 Reply
  • 5 stars

    I entered the recipe directly to MyFitnessPal and it came up with a different nutritional information chart. 346 calories versus your 146. Why is that? Both were for 1 out of 6 servings.It’s delicious and I would definitely make it again but I do need the information to be right for my diet.

    - Coosje Helder on September 29, 2014 Reply
    • Hi Coosje, Not sure. I thought maybe I had a typo but just double checked and the info is accurate according to Edamam.com, the service I use to calculate nutritional data.

      - Jenn on September 29, 2014 Reply
  • What can I substitute heavy cream w

    - Yael on September 24, 2014 Reply
    • Hi Yael, Unfortunately, there is no substitute for the heavy cream in this recipe; without it, the recipe won’t work. But check out this butternut squash and sweet potato soup — you can omit the cream. http://www.onceuponachef.com/2009/10/butternut-squash-and-sweet-potato-soup.html

      - Jenn on September 24, 2014 Reply
    • 4 stars

      I added a 1/2 cup of cashews into the pot with the vegetables. Then put everything in blender; completely omitted the heavy cream. The soup came out great!

      - Tracey on October 14, 2014 Reply
  • Could you add apple for additional taste?

    - Michele on September 21, 2014 Reply
    • Hi Michelle, Yes, I think that would work well.

      - Jenn on September 21, 2014 Reply
  • 4 stars

    I added some bacon pieces to this soup for a little extra crunch. It was wonderful! Very filling and great for those cold winter nights.

    - Amanda S. on July 10, 2014 Reply
  • 5 stars

    Such a simple soup to make. Everyone loved it. I make it all the time now. Great having the squash already cubed!!!

    - Lisa Mullen on July 10, 2014 Reply
  • Made the soup and added a bit of mushrooms will that have an effect on the butternut…???

    - Hyrene on June 2, 2014 Reply
    • Hyrene, As long as you like that flavor combination, it should be fine; might just change the color a bit.

      - Jenn on June 3, 2014 Reply
  • I made this butternut squash recipe and all I have to say is DELICIOUS! Thank you……..

    - Ernestine Kitchens on May 24, 2014 Reply
  • Hi Jenn, i would like to try the soup, but can I use low fat cream cheese instead of heavy cream?

    - Arlene on May 14, 2014 Reply
    • Hi Arlene, This is one of those soups that really needs the cream. You could try low fat cream cheese but I don’t think it’d be quite the same. Hope that helps :)

      - Jenn on May 14, 2014 Reply
  • I used coconut cream in place of heavy cream and added marjoram and thyme. Came out pretty good. Thanks !

    - Allyson H on March 20, 2014 Reply
  • 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.

    - Kim on January 29, 2014 Reply
  • does the butternutt squash have to be cooked if so how thanks

    - dylan wilson on January 15, 2014 Reply
    • Hi Dylan, You buy it raw and it cooks with the rest of the vegetables.

      - Jenn on January 15, 2014 Reply
  • 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

    - Andrew on January 10, 2014 Reply
    • Hi Andrew, Unfortunately, because the soup is so simple, I think it might be very bland without the onion.

      - Jenn on January 10, 2014 Reply
  • This soup was fantastic! So delicious! – and yes, not difficult – Thank you for the recipe!

    - Billie LeCrone on November 30, 2013 Reply
  • Soup is amazing!! Great flavor! Is there a way to thicken it just a little more…

    - Sandy on November 24, 2013 Reply
    • 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.

      - Jenn on November 24, 2013 Reply
      • Thank you!! Soup is really good!!! Happy Thanksgiving!

        - Sandy on November 24, 2013 Reply
  • Hi, could I make the soup today ( Sunday) for thanksgiving? Or do I need to make later this week….

    - Sandy on November 24, 2013 Reply
    • 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!

      - Jenn on November 24, 2013 Reply
  • What can I use instead of heavy cream to make this dairy free?

    - Eliana G on November 21, 2013 Reply
    • 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!

      - Jenn on November 21, 2013 Reply
  • 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.

    - Sandy on November 17, 2013 Reply
    • 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 :)

      - Jenn on November 17, 2013 Reply
  • 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

    - teri pastorino on November 15, 2013 Reply
  • 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!

    - Adora on November 14, 2013 Reply
    • 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?

      - Jenn on November 14, 2013 Reply
  • 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.

    - Izze on November 8, 2013 Reply
  • 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.

    - DLA on November 8, 2013 Reply
  • As she says, this is a really easy recipe. Delicious and a great way to use up that squash.

    - Jen on November 7, 2013 Reply
  • 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.

    - Sally on October 17, 2013 Reply
  • 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!

    - Kelly on October 17, 2013 Reply
  • This was so easy and yummy. I added a touch of heat with some Aleppo red pepper flakes and it really enhanced the flavor.

    - Sharyn on October 16, 2013 Reply
  • Just made my first butternut squash soup and it turned out fantastic. I added some grated fresh ginger .

    - Sherry on October 12, 2013 Reply
  • Made this for dinner this evening and it was divine!

    - Laura on October 12, 2013 Reply
  • Can you freeze this soup?

    - Kathleen on October 12, 2013 Reply
    • 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.

      - Jenn on October 12, 2013 Reply
  • Jenn,,,can this soup be made ahead…like a day?

    - Penny on October 11, 2013 Reply
    • absolutely…you can make it several days ahead.

      - Jenn on October 11, 2013 Reply
  • Wonderful!

    - Arthur in the Garden! on October 10, 2013 Reply
  • I am going to try full fat coconut milk as a substitute for the cream.

    - Joni on October 10, 2013 Reply
  • 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.

    - Laura on October 10, 2013 Reply
  • This sounds so good. Do you have the nutrtional breakdown per serving?

    - Lisa on October 10, 2013 Reply
  • Does the squash need to be peeled? I’m assuming so. Novice sitting here. Thank you!

    - Lorena on October 10, 2013 Reply
    • 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.

      - Jenn on October 10, 2013 Reply
  • 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 :(

    - Nadia on October 10, 2013 Reply
    • 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 :)

      - Jenn on October 10, 2013 Reply
  • I make mine without red bell pepper, I just add nutmeg and a few springs of cilantro. Delicious and simple.

    - Monica on October 10, 2013 Reply
  • 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.

    - David on October 10, 2013 Reply
    • 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.

      - Jenn on October 10, 2013 Reply
  • Looks delish! About how many cups of squash if you are cutting your own?

    - Shari on October 10, 2013 Reply
    • Hi Shari, It’s about 7-8 cups.

      - Jenn on October 10, 2013 Reply
  • Could you use chicken broth for a richer broth?

    - Sally on October 10, 2013 Reply
    • 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.

      - Jenn on October 10, 2013 Reply

Add a Review or Question

Hungry for More?

Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion.

Your email address will never be used for any other purpose.
Curious? See a sample newsletter.