Easy Butternut Squash Soup

4.5 stars based on 146 votes
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This is the simplest butternut squash soup you’ll ever make, but it’s no less delicious for it.

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. It’s still everything you expect a 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.  

What you’ll need to make Butternut squash soup

While it’s generally more expensive to buy pre-cut produce at the supermarket, it can be a huge time-saver, especially with large, unwieldy vegetables like butternut squash. Peeling, seeding, and chopping a whole butternut squash is a chore, so I recommend getting it prepped and ready to cook. The key to make sure the package is very fresh. The grocer’s rule is “first in, first out” so the freshest package will be towards the back of the shelf.

Step-By-Step Instructions

Begin by tossing all of the vegetables, salt, and sugar into 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.

butternut squash 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, garnish with thyme and croutons, and enjoy!

How To Freeze Butternut Squash Soup

The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
Easy Butternut Squash Soup

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Easy Butternut Squash Soup

This is the simplest butternut squash soup you’ll ever make, but it’s no less delicious for it.

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
  • Croutons, for garnish (optional)
  • Chopped fresh thyme, 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 croutons and thyme, if desired.
  3. Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Serving size: about 1 1/2 cups
  • Calories: 186
  • Fat: 8g
  • Saturated fat: 5g
  • Carbohydrates: 30g
  • Sugar: 5g
  • Fiber: 5g
  • Protein: 3g
  • Sodium: 1191mg
  • Cholesterol: 27mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • My first time cooking butternut squash soup and it was delicious! My husband loved it too which is important since he is quite picky with his soup. Thank you Jen!

    • — Dee Cumberland on March 20, 2021
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  • This is one of those obscenely simple recipes that gets rave reviews from everyone! Ive made it for as many as 150 people and they ALL wanted the recipe. So quick to put together—my favorite “dump” recipe; but the result is elegant , fragrant and such a beautiful color. I like to top it with a small cheese crisp (homemade or packaged). Tastes decadent but is really healthy and can be vegetarian.

    • — Leigh Aaron-Leary on January 30, 2021
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  • This has become one of my family’s favorite soup recipes. So simple and easy and fresh tasting. One time I decided to mix things up and roasted the vegetables first…don’t do it! Roasting threw off the balance and color. The heavy cream is a must, although I have decreased the amount to 1/4 cup. Still creamy and delicious.

    • — Shelley C on January 30, 2021
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  • I love this butternut squash soup and have made it several times. I follow the recipe exactly as is and it’s easy and simply delicious.

    • — Susan Carter on January 29, 2021
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  • I always thought Butternut Squash soup was something you could only get at an upscale restaurant, then came along the Once upon a chef website and this recipe. I’ve made it 3 times now since the discovery. The recipe is so easy and delicious, freezes well too. When we have company I like to serve this because it is so special.

    • — Rhonda Townsley on January 29, 2021
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  • This is my go to soup during autumn and cold winter months! The bell peppers and onions add a very savory taste to the sweet butternut squash. The heavy cream provides a nice smooth texture to the soup leaving you feeling satisfied and warm. Love this recipe!!

    • — Maria on January 28, 2021
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  • I’ve made this several times and it can’t be easier or more delicious. The red pepper cuts the sweetness and reduces the onion flavor which I have found too much in other recipes.

    • — Olivia on January 28, 2021
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  • This delicious soup is a requested favorite in our home!! I have made it as written and it’s amazing. I have also added in a carrot and an apple for another delicious option. Like another reviewer, I use coconut milk to make it dairy free.
    I like to serve it with a selection of toppings, ie. chopped scallions, grated carrot, spinach, pumpkin seeds, avocado pieces, grated zuccini. Everyone enjoys topping their soup with their favorites!!
    I now keep frozen butternut squash in the freezer so I can whip up a batch of this soup anytime!! Leftover freeze beautifully as well!! Enjoy!!

    • — Stacey on January 28, 2021
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    • If using coconut milk, make sure it is unsweetened! 🙂

      • — Stacey on January 28, 2021
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  • This is absolutely delicious!! I subbed coconut milk for the heavy cream for a dairy free version. This will be my go-to recipe for an easy, completely satisfying soup.

    • — Allyson on January 28, 2021
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  • I made this soup for a Thanksgiving 2019 appetizer and it was a huge hit! So easy to make, esp. since my supermarket carries pre-cut squash in 20 oz packages. I like-not-love butternut squash but I found myself getting a second bowl, especially with the homemade croutons. Several family members wanted the recipe (there were no leftovers!) and have become Once Upon a Chef subscribers. So glad I found your site!

    • — Kathy on January 28, 2021
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  • This soup is fantastic! I’ve made it several times and have shared it with all my extended family. Not difficult to make and well worth it.

    • — Nancy on January 28, 2021
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  • So easy and great flavor!! This site is my go-to when I don’t know how to make something!!

    • — Erika on January 28, 2021
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  • My first OUAC recipe and it remains a staple freezer item for 3 yrs running. I accidentally added twice as much cream in my first batch but found I liked it better a little extra creamy. I’ve made it true to the recipe as well and either way, its wonderful!

    • — Kaitlyn on January 28, 2021
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  • Hello
    I made butternut squash using your recipe yesterday (added 1/2 teaspoon of chilli powder and pepper) -my first time making /trying butternut squash soup
    It was amazing – thank you very for the recipe.

    • — Rashida on January 12, 2021
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  • Absolutely delicious. I do use homemade chicken stock for added health benefits and flavor. Thank you for yet ANOTHER fantastic recipe I make over and over.

    • — Monica on December 7, 2020
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  • This is good, but needs modifications. 1) Cook veggies in vegetable stock, then, using a sieve drain off the stock. [Stock can be reused to make any grain dish. ]2) Dump veggies and one cup of milk (dairy or unflavored nut milk) into food processor 3) Puree and add some dried thyme, salt and white pepper and onion powder 4) Put mixture back into original pan and reheat 5) Serve with some croutons on top. That makes a nice Fall soup. Thank you, Jenn.

    • — Barbara on November 3, 2020
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