Easy Butternut Squash Soup

Tested & Perfected Recipes

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 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 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.

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, garnish with thyme and croutons, and enjoy!

Easy Butternut Squash Soup

My Recipe Videos

Easy Butternut Squash Soup

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.

Reviews & Comments

  • Hey Jenn! Incredibly yummy soup (not a drop left last thanksgiving!!!). Thank you for sharing! Xoxo

    • — Lauren on November 3, 2018
    • Reply
  • Great soup for a chilly fall evening. I added a little pumpkin pie spice and a pinch of dried rosemary to provide a little for fall flavor. This is incredibly simple to make yet has a rich, depth of flavor.

    • — Celeste on October 28, 2018
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  • My mother loves butternut squash, and this recipe seems so easy I can’t wait to try it. My only question is how long does it keep if I wanted to make a larger batch? Does it freeze well?

    • — Ae Minx on October 10, 2018
    • Reply
    • Hi Ae, this should keep well for 2 – 3 days in the fridge (and it freezes nicely too). Hope your mom enjoys! 🙂

      • — Jenn on October 10, 2018
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  • This soup is wonderful! I did use half chicken broth and half water instead of all water. Other than that I followed the recipe exactly as written.

    • — Pamela hartman on October 9, 2018
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  • Can I add coconut milk instead of cream? I am making this a a vegan soup.

    • — Debbie on October 6, 2018
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    • Yes, that will work (just make sure it’s full fat). Hope you enjoy!

      • — Jenn on October 7, 2018
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  • I used chicken bouillon instead of water and still I found it lacking in flavour. This is a no for me.

    • — Claire Van Allen on September 26, 2018
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  • Definitely added a (1) red bell pepper and garlic (at least 5 cloves. Im a garlic hog), mind u, u can never taste the extra garlic!) Its just super yummy. This recipe is very yummy!!!!! Plus, just give the extra TLC if youre a good cook. You know exactly who you are. Xoxo. Eat great and love big.

    • — Jillian Fair on September 21, 2018
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  • No heavy cream needed

    • — Beau on September 18, 2018
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  • So easy to make. I added half an apple and a few carrots and found it didn’t need any sugar at all. I only had natural yogurt at hand, and used it instead of the cream. Added a teaspoon of grated coriander and ginger. My 5 year old is busy working through her second bowl. Deeelicious! Thank you!

    • — Angela on April 11, 2018
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  • This recipe in delicious and so easy to make. I served it at two dinner parties and many people asked for the recipe. It is a keeper!

    • — Lois Honigfeld on March 3, 2018
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  • My family loved this soup and it was so easy to make. I used precut butternut squash. I think the red bell pepper added the extra zing for this recipe. It is definitely a keeper.

    • — Ana B on March 1, 2018
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  • This year, our daughter who is finishing up her Physical Therapist Degree and the busy mom of a 6 year old. requested dinners for her birthday gift. So this was one of soups/stews I prepared for her. She loved it! So did my husband and I.

    • — Pamela on February 9, 2018
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  • This soup is super easy and SUPER good! I did cut back on the salt and sugar. After reading some of the other reviews I can’t wait to try goat cheese instead of the cream next time. Thanks for sharing your wonderful, easy recipes.

    • — Debbie Hudson on February 5, 2018
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  • Jen I want to make this soup but I don’t have any yellow onions in my pantry, I only have Vidalia onions. Will it change the taste of the soup? I really don’t want to go out to the store—it’s cold!!!

    • — Toni on January 26, 2018
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    • That’s fine, Toni. 🙂

      • — Jenn on January 26, 2018
      • Reply
  • I love this recipe! It was easy to follow and included minimal ingredients. I followed the directions and think it tastes great! I added a little extra cream and some black pepper for taste. My only issue was that it’s a little thin, so next time I will use less water. I recommend only 6 cups. Other than that, I will definitely make again!

    • — Brooke on January 4, 2018
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  • Followed recipe exactly as written but added 3/4t black pepper. Absolutely love this!!!

    • — Janice on December 25, 2017
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  • As I started to build this soup, I immediately saw an opportunity to do something a bit different with it. I read some of the reviews and was concerned it may come out too bland. Plus, I’ve recently become a fan of some of the traditional flavors found in Indian food (no ‘heat’ added though).

    Here are the modifications I made if you’d like to add some additional flavor / depth to the dish:
    * Add one carrot
    * Add one celery stalk
    * Add fresh cracked pepper
    * Add 1 tsp of Tumeric
    * Add 1 tbsp of Curry
    * Add 1 tsp of Coriander
    * Add 1 tsp of Ginger
    * Instead of 7 cups of water, use 4 cups of vegetable broth and 3 cups of water
    * Reduce salt significantly (1 tsp) – add later if needed

    My wife asked me not to make butternut squash soup because she doesn’t like it. I made it anyway and she said it’s the best butternut squash soup she’s ever had and even went back for seconds.

    Thank you Jenn, for sharing!

    • — D. J. on December 2, 2017
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  • Absolutely delicious! My daughter who hates and detects peppers in anything and knew I had put a pepper in this soup commented that it was delicious and that she would like the recipe to make it herself. Great as a leftover also

  • I love this recipe! I have made it several times. Using the cut up squash from the store saves time. I made
    It in my Instant Pot two days ago, 20 minutes cook time, and it turned out great. All of your resipies are family friendly. I have shared them with friends and family.

    Mary

    • — Mary on November 30, 2017
    • Reply
  • This is now my “go-to” recipe for Butternut Squash Soup. Although heavy cream would have made it delicious and, well, creamier, I had to go with 1/2 & 1/2 to reduce fat content. I felt like it needed a little zing so I added nutmeg and then the family was happy with it. Thanks for another good recipe!

    • — Sue Alsdorf Rueff on November 30, 2017
    • Reply
  • I love the ease of making this soup.
    I added 1 T of Thai curry sauce..either red or green to give a more complex flavor.
    Then almonds toasted for a topping. Yum.

    • — Nancy Fazio on November 30, 2017
    • Reply
  • Can this soup be frozen with the heavy cream?

    • It’s best to freeze it before adding the heavy cream; when you reheat it, you can add the cream.

      • — Jenn on November 25, 2017
      • Reply
  • This is delicately flavored ( lovely with a few stripped sprigs of fresh thyme),but I am wondering if I could give it a little more body with a beurre manie, or would that change the flavor too much ( does it leave a raw flour taste?)- I have not thickened with anything but roux in the past. Thanks!

    • — Astrid on November 23, 2017
    • Reply
    • Hi Astrid, I think that would work; just go easy and simmer it for at least 10 min after you add it. Please lmk how it turns out.

      • — Jenn on November 23, 2017
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      • It. Was. Fabulous!!!.
        After it was finished, I poured it into the electric pressure cooker on keep warm mode, and we dipped into it all day long until dinner was ready.
        Thank you for the recipe! Can’t wait to receive your cookbook in April.

        • — Astrid on November 24, 2017
        • Reply
  • Hello, I am dairy free for 28 days, have you ever tried coconut creme in lieu of heavy creme? Thank You, Happy Thanksgiving.

    • — Bo on November 21, 2017
    • Reply
    • Hi Bo, I haven’t tried it but other readers have said it works. Please come back and lmk how it turns out if you try it that way.

      • — Jenn on November 21, 2017
      • Reply
  • Hello: I wanted to make this soup 3 days before Thanksgiving. After cooking, Will it stay in the refrigerator for 3 days, or do I have to freeze it without adding the Heavy Cream, then add it the day of.

    Thanks

    • — Frances Elia on November 20, 2017
    • Reply
    • Hi Frances, It should be fine for three days in the fridge. Enjoy!

      • — Jenn on November 20, 2017
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      • Thanks Jen. I’ve made quite a few different versions of this soup and I must say, this is the very best tasting by far. I am sure my guests will agree also. I added a carrot, and used unsalted chicken broth in place of the water. Because my husband cannot have salt in his diet, I learned to cook without the salt. This is so hearty and tasty, and definitely comforting. Thanks again, and Happy Thanksgiving!

        • — Frances Elia on November 20, 2017
        • Reply
  • Amazing! I added cinnamon and some curry powder and balanced it out nicely!

  • This was a delicious recipe but the high sodium content makes me cautious. Is there a way to make a lower sodium option?

    • — Patrick on November 8, 2017
    • Reply
    • Hi Patrick, glad you liked it! There’s a tablespoon of salt in this recipe which definitely boosts the sodium; feel free to cut back as needed.

      • — Jenn on November 9, 2017
      • Reply
  • Has anyone ever tried adding apples to the recipe?

    • — Carole on November 5, 2017
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  • I loved the simplicity of this soup, and it was pretty good. However, I felt it was somewhat bland. I added about one tablespoon of fish sauce along with the cream at the end, and that really took it up a notch.

    • — Sarah on November 5, 2017
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  • Butternut sounds wonderful except 1191 sodium, yikes. We watch our intake and that’s plain scary. How to adjust salt would be helpful.

    • — Victoria Blanchard on November 2, 2017
    • Reply
    • Hi Victoria, There’s a tablespoon of salt in this recipe; feel free to cut back as needed.

      • — Jenn on November 2, 2017
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      • Gosh, there are so many different measurements out there for sodium content. I use Penzeys Kosher Flake Salt (280mg sodium/.25 tsp, as noted on pkg.), for salt flavor with lower sodium content due to size of salt flakes. At that rate, 6-8 servings of this soup would clock out at 560 mg – 420mg of sodium per serving, based *only* on the 1T of Penzeys salt used. It doesn’t factor in added sodium in dairy or vegetables, however. YMMV, though, based on *type* of salt used. Great recipe!

        • — Betty on November 6, 2017
        • Reply
  • I’ve been searching for the perfect butternut squash recipe…but so many of them have apples in them, and that combination just doesn’t work for me. But I found this recipe absolutely perfect! The only changes I made were to omit the sugar (it was plenty sweet) and I think I added more like 3/4c of heavy cream because that was what I had as leftovers from another recipe. A definite keeper!!!

    • — Janice on October 30, 2017
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  • Does not have well developed flavors. Bland

    • — Dellis on October 29, 2017
    • Reply
  • My husband and I loved this soup! I did add some chicken broth instead of all water and added a dash of cayenne pepper and dash of dried thyme.
    Thanks for a great recipe!

    • — pam hartman on October 26, 2017
    • Reply
  • I make this recipe often- always a hit. I’ve even tried swapping out the dairy cream for coconut cream to make it vegan to accommodate my sister- still just as good!!
    I also cut up an apple and throw it in when the veggies are cooking just for some extra depth of flavor. This recipe always gets tons of compliments from anyone I make it for!!

    • — Kayla on October 24, 2017
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  • I make your Butternut Squash soup all the time. I’ve subbed cream cheese for cream if I don’t have any and I’ve also used goat cheese if I need a non-cow dairy version. Always delicious!

    • — Jill on October 18, 2017
    • Reply
    • Goat cheese lover here who is excited about this iteration!

      • — Astrid on November 23, 2017
      • Reply
  • Really enjoyed this soup! I’ve been looking for a simple savory recipe that celebrates the vegetables, and this hit the mark. Very satisfying and comforting. Many butternut squash soup recipes are too sweet. I Followed the ingredients and directions exactly, except halved the sugar. Thank You!

    • — elle on September 25, 2017
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  • Where does all the sodium come from??

    • There’s quite a bit of salt in this recipe, Mary Kay. Feel free to cut back as needed.

      • — Jenn on September 24, 2017
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  • I love this soup and alter by using chicken stock instead of water, add sage and chili pepper flakes to spice it up. So easy and delicious!

    • — Denise on September 18, 2017
    • Reply
  • Awesome soup! Super easy & incredibly flavourful. I didn’t have pre-cut squash so added 8 cups & everything else exactly the same….delicious!!!!

    • — TracyV on June 11, 2017
    • Reply
  • This soup is fantastic. I don’t come from a family of soup eaters, but I get requests to make this over and over. I especially like that this recipe doesn’t require that the squash be pre-roasted. Saves so much time and cleanup with sacrificing any flavour.

    • — Rehana on May 14, 2017
    • Reply
  • Easy and delicious!!!!

    • — Michele on May 13, 2017
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  • I followed the directions exactly. The soup was delicious although a little thinner than I thought it would be. Next time I will add a cup less water. I used frozen cut up squash and maybe this is why it was not as thick. My husband and I loved this soup regardless.

    • — Sali Raudabaugh on March 23, 2017
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  • Great flavour in this soup, unusual but interesting combination. A little bit sweet for my tastes, even though I left out the sugar entirely. Maybe the squash and pepper were sweet enough alone.

    • — Amanda Mc Kinley on March 20, 2017
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  • I’ve written before, in response to a comment made by another reviewer, but I want to say that I absolutely LOVE your butternut squash recipe! Came across it while searching food sites, and I am so glad that I clicked onto yours! The simple ingredients and prep make this recipe ideal, and I appreciate that it does not call for spices like nutmeg, cloves, etc. I have made it several times (and there is a pot on the stove right now, simmering for tonight’s dinner!). I don’t include the sugar, nor the cream. It is stellar without those ingredients. Those of us with stomach problems sincerely welcome simple, non-irritating recipes such as this one. Kudos to you!

    • — Iris on March 1, 2017
    • Reply
  • Really easy, tasty soup. I had a poblano pepper on hand so I used it in place of the bell pepper. Enjoyed the flavor it added. I think roasting the squash first may add more flavor, will try it next time. Thanks for the recipe, love your site!!!

    • — Aimee on February 14, 2017
    • Reply
  • Really enjoyed this recipe! Substituted carrots for sugar, added some Indian spices and didn’t use the cream. It was fabulous and creamy without the fat. I did however sauté the vegetables with a bit of butter to start it all off. Will surely use this recipe a lot! Thank you!

    • — Lisa Cuccio on February 12, 2017
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  • Can’t believe how easy and delicious this soup is! Thank you for sharing. You are my go to website for recipes. You have never ever disappointed me. Thank you again!

    • — Gina King on December 27, 2016
    • Reply
  • I made this Thanksgiving week to have on hand for weekend guests. Super easy, delicious and I even left out the cream for my non-dairy eating sister-in-law. I think she had two bowls!

    • — Susan on December 6, 2016
    • Reply
  • I made the soup with and without the bell pepper and it is very delicious both ways!

    • — B. DVB on December 2, 2016
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  • I made this recipe as the starter of our Thanksgiving dinner. We had 3 families over and they all went for seconds. Super easy and stress free. Clean friendly. I had an Indian family over so I added a pinch of cardamom just for them to have a familiar taste and it was a hit. I don’t think there is a need to try other recipe and they all asked for the recipe. I made the cream cheese buiscuits you have as well to accompany the soup!

    🙂 Gracias

    • — Sara MacMillan on December 1, 2016
    • Reply
  • As a chef, which immersion blender do you highly recommend? I am a first time clueless buyer. Too many options out there.

    • — Mona on November 29, 2016
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  • This soup was amazing – I decided to leave out the sugar and add one cored and peeled red delicious apple to the water mix & added a hint of dry thyme to the soup mixture before serving. So happy with the results!!

    • — Nafsin on November 7, 2016
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  • Can this soup be frozen?

    • — Angela on November 1, 2016
    • Reply
    • Yes Angela, it freezes nicely!

      • — Jenn on November 1, 2016
      • Reply
      • If I am making this ahead of time (for Thanksgiving) I assume don’t add the cream before I freeze it?

        • Exactly!

          • — Jenn on November 14, 2017
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  • I don’t have heavy cream. Can I use full fat coconut cream instead?

    • — lisa on October 30, 2016
    • Reply
    • Hi Lisa, I’m not sure that coconut cream would work here, but full fat coconut milk would.

      • — Jenn on October 30, 2016
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  • Yum! This was excellent soup. The addition of heavy cream is spot on. I did grate approx 1/4 tip fresh nutmeg.

    • — Wanda N. on October 12, 2016
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  • Can you use half and half cream instead of heavy cream?

    • — Judy on October 10, 2016
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  • Made the soup just like the recipe, but found it a bit bland, so next time I added a tablespoon of grated fresh ginger. Delicious.

    • — Shirley LaFleur on October 6, 2016
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  • I haven’t tried the recipe yet but I plan to. My only concern is using sugar. I have diabetes. Is there a substitute I can use?

    • — Lynn on October 5, 2016
    • Reply
    • Hi Lynn, you could just omit the sugar if necessary. (I also noticed in the comments section that some readers used a diced apple in place of sugar to add natural sweetness.) Enjoy!

      • — Jenn on October 7, 2016
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  • I was looking for a simple squash soup recipe and I found it! Kids loved it, simple ingredients. I searched for something without chicken broth added and also without tons of spices like nutmeg or cinnamon . I am keeping this recipe and will surely use it often.

    • — Elena A. on June 27, 2016
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  • Hi, I used a yellow pepper, 5 cups chicken stock + 2 water and just over 7 cups butternut (no sugar) Before adding the cream. The chicken flavour was too strong, but after adding cream it was good. Bit bland, added black pepper. (I like a slight bite in the butternut soup) Family liked it, will make again with more butternut for thicker soup and perhaps a bit of chili. Will try adding a turnip as well and see how that goes. Regards, Jacques

    • — Jacques on June 5, 2016
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  • Never made butternut soup before. Recipe looked quick and easy. Wonderful result. Thank you.

  • Hey made this and loved it – its so filling!

    it says its 186 calories a serving can you advise what a serving is ?

    • — Jessica on April 27, 2016
    • Reply
    • Glad you liked it Jessica! Each serving is about 1 1/2 cups.

      • — Jenn on April 27, 2016
      • Reply
  • Just another easy, fabulous tasting soup!!! Thanks Jenn!

    • — Colleen on March 1, 2016
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  • Excellent! Wouldn’t change s thing my kids and husband loved it and will make again. Looked watery at first but placed all ingredients into blender back into pot and finished with rewarming while adding heavy cream as directed. It was perfect!!

    • — Melanie on February 6, 2016
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  • Seemed like something was missing in this one, but still good.

    • — Julie on January 20, 2016
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  • Soooo delicious!

    • — Colleen on January 10, 2016
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  • I followed this recipe exactly and this is so disappointing. I am now doctoring it up hoping to salvage it.

    • So sorry you were disappointed with the soup Nancy. Was there something in particular that you didn’t like about it?

      • — Jenn on January 8, 2016
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  • I followed this recipe almost exactly. Instead of adding sugar, I added two peeled and cored sweet apples. I also added several twists from the black pepper grinder.

    Delicious!

    • — Desirae on January 2, 2016
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  • Loved this recipe! It’s so basic, simple, and tasty.

    During the holidays up in the mountains, I didn’t have some of the ingredients but had others, so I had to be resourceful.

    I used fresh butternut squash and roasted it for 45 minutes because I had no peeler. I also roasted the red pepper, garlic, and 2.5 shallots (instead of an onion). Combined all the ingredients and used one can of vegetable broth and half the salt. For the sugar, I used half white sugar and half brown sugar.

    The heavy cream was definitely important. I knew this would be the only fat added to the recipe, so I did not roast the vegetables with olive oil.

    This recipe was such a great basic recipe that it could be modified without detracting from the taste. My family loved it!

    • — Virginia on December 26, 2015
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    • Did you omit the half the water for the vegetable broth or, use the 7 cups and the vegetable broth? Thanks, G from MD.

      • — Gerry Fialkowski on January 5, 2016
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  • This was terrific!

    • — Patricia on December 11, 2015
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  • Thank you for this wonderful recipe! I made this on Thanksgiving and it turned out great! I added 1/3 more of heavy cream. Yummy! I will definitely make this soup again!

    • — Vhumbani on November 27, 2015
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  • Hi
    What can I use in exchange for the heavy cream? Thank you

    • — Kim on November 22, 2015
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    • Hi Kim, The only thing that will work is full fat coconut milk — add 3/4 cup. I’ve tried it and it’s delicious 🙂

      • — Jenn on November 23, 2015
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  • This is a wonderful butternut squash soup recipe! I have made it several times now and we love every version. I usually cut down the amount of ingredients as it makes a lot of soup. Some of my favorite changes are to add an apple during cooking, cut back the sugar a little, and add goat cheese during the blending process. YUM!

    • — Nita on November 17, 2015
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  • I’m looking for a pumpkin soup recipe. Do you think this soup would still taste yummy if I substituted pumpkin for the butternut squash?

    Thanks,

    Jennifer

    PS Your recipes and site are awesome!

    • — Jennifer on November 17, 2015
    • Reply
    • Thanks, Jennifer. I do think that would work — pumpkin and squash are very similar. If you try it, please let me know how it turns out!

      • — Jenn on November 17, 2015
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  • Love butternut squash soup but was particularly pleased with the addition of the red pepper. Instead of garlic I minced a piece of peeled ginger – about a one inch chunk – and instead of sugar I chopped up two medium sized peeled apples and added them with the squash, onions, etc. Added fresh thyme leaves to the ingredients as they sauteed. Used chicken stock instead of water which gave the soup sufficient body that the cream was unnecessary. The apple added an additional layer of autumn flavour and the ginger provided a modicum of warming heat.

    • — Erica Benson on November 10, 2015
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  • 5 Stars.
    Due to family health issues I substituted one envelope of Stevia for sugar.
    I used no salt as well as salt free butter.
    To add flavor I used thyme tea for part of the water, made by picking fresh thyme, rinsing it and then pouring 2C boiling water on it and letting it steep.
    The squash I washed, made a whole in it and nuked it in 1C of water until tender enough to remove the seeds and remove the peel. I used that water as well.
    My squash choice this time was buttercup and my pepper was a red banana.
    I will definitely make it again and appreciate the ease of your recipe.

    • — Chubbins on October 31, 2015
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  • Terrific and easy, could even be a weeknight meal, that’s how fast and easy this was. And so good, “company-worthy”

    • — Melanie on October 31, 2015
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  • Used a large squash and found it too thin. Wish I had started with 3 or 4 cups of water and added more if it needed it. Also added some chicken bouillon. Liked the red pepper

    • — Cathy wilson on October 30, 2015
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  • This recipe was truly delicious. I will be keeping this one to use on my kids as they get older. It didn’t even taste like I was eating pure vegetables!

    • — Erin Appleby on October 29, 2015
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  • This is one of my favorite soups on your site. Not only was it easy, it was delicious. Due to a medical condition, I’m on a low sodium diet so I eliminated the salt and it was still so yummy! Can’t wait to make this again.

    • — Evann on October 29, 2015
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  • This soup is creamty, rich and easy! The red pepper is a perfect accent to the squash. I used half chicken broth and half water and served it with toasted pumpkin seeds and a swirl of cream. It was a huge hit!

    • — Paula Fletcher on October 29, 2015
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    • Love that idea, Paula!

      • — Jenn on October 29, 2015
      • Reply
  • Fast and FABULOUS! Especially good the next day after it mellows a bit. A new household favorite!

    • — Jeanne on October 29, 2015
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  • How much is a serving? I am currently on weightwatchers, but want to make this recipe!

    • — Kelly on October 24, 2015
    • Reply
    • Hi Kelly, Serving sizes are approximate but I would say about 1-1/2 cups. Hope that helps 🙂

      • — Jenn on October 24, 2015
      • Reply
  • Can i use an alternative to heavy cream?

    • — KIM on October 22, 2015
    • Reply
    • Hi Kim, The only other thing I might suggest is full fat coconut milk. If you try it, please let me know how it turns out.

      • — Jenn on October 22, 2015
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    • I used half and half and it was nice and creamy.

      • — Chubbins on October 31, 2015
      • Reply
  • I had never even eaten butternut squash until recently, i attend a family member wedding reception and it was served in a small round dish with a flaky crust top. It looked like I would be eating a pot pie. The dish was wonderful, so I set out to make it on my own. This was the best and easiest recipe I found and I tried three others. One I made it and share it with others they all wanted the recipe. It will be the start of my thanksgiving dinner this year. Thanks for sharing.

    • — Ms. Draper on October 22, 2015
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  • Can you tell me how to adjust the recipe to make approximately 10 servings

    • — krystina on October 21, 2015
    • Reply
    • Hi Krystina, I would just double it — you can freeze any leftovers.

      • — Jenn on October 25, 2015
      • Reply
  • Easy & delicious!

    • — Gigi on October 19, 2015
    • Reply
  • Is the Nutrition Information right? Per serving (6 servings) sounds like the Sodium 1191 mg and the Cholesterol 27 mg are really high.

    • — Sandra on October 16, 2015
    • Reply
    • Hi Sandra, I just double checked and it is correct. Sorry!

      • — Jenn on October 16, 2015
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  • This recipe looks fantastic, but the sodium count is super high, any suggestions on how to lower? Thanks!

    • — Angie on October 10, 2015
    • Reply
    • Hi Angie, It’s fine to just reduce the salt.

      • — Jenn on October 10, 2015
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  • This came out great! I omitted the sugar and added an apple and carrot for sweetness. Also used chicken stock instead of water. I added a pinch of cayenne, cloves and apple pie spice at the end. This is going to make great lunches this week!

    • — Amy BB on October 3, 2015
    • Reply
  • How long does the soup have to simmer after you stir in the cream? Soup turned out a bit watery and wondering where I went wrong. Thanks.

    • — Barb on September 30, 2015
    • Reply
    • Hi Barb, Not long but feel free to simmer it down until it is thickened to your liking.

      • — Jenn on October 1, 2015
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  • Is there a substitute for the heavy cream for lactose intolerant people?

    • — Sandy on September 9, 2015
    • Reply
    • How about coconut milk? Or try my Butternut Squash and Sweet Potato Soup, which is delicious w/o any cream at all 🙂

      • — Jenn on September 9, 2015
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    • I omitted the cream, opting instead to use half chicken stock (Imagine Free Range Low Sodium Chicken Broth (Organic); or try Pacific Organic which I believe is no sodium). Soup was creamy when pureed. Placed 4 sprigs of organic thyme into pot, stirred and left on low for thyme to release its flavor into the soup. My husband and I loved the soup. He is on sodium restricted diet, so I added only 1 tsp Fine Sea Salt. On my serving I lightly sprinkled a small pinch of Fleur de Sal (will try Maldon Salt next time), and it just made the flavors pop more for me. Served with homemade dinner rolls (one each!). I always cut the sodium in all recipes and things work out fine.

      • — iris on February 3, 2017
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  • This soup is as simple to make as promised. The flavor is great and it warms me up on a brisk fall day. This is a go to lunch with a green salad.

    • — Shannon. Roley on August 27, 2015
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  • Hi i wonder if u can help me i must make butternut sop for a wedding, 160 poeple! Can u help me to dubble the ing. And can i use milk instead of cream?

    • — Cielie kruger on June 22, 2015
    • Reply
    • Hi Cielie, You’d need to multiply the ingredients by 20. That’s a lot of soup! I would not substitute the cream with milk — it won’t work. Sorry!

      • — Jenn on July 6, 2015
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  • Easy Butternut soup was really easy. I used yellow instead of red pepper. Tastes amazing and really easy!

    • — Nkhensani on May 26, 2015
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  • I have tried several butternut squash soup recipes and yours is my keeper. This is the second time I’ve made this recipe and this time I changed it up slightly. Instead of adding the 2 Tbs of sugar, I chopped up a couple of carrots and an apple and added those to the pot. I also found that using the purée option on my blender is much easier for me than using the immersion blender. It is the perfect consistency and tastes wonderful.

    • — Wendy on April 26, 2015
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  • It was delicious, but I did a few things differently for lack of planning. I boiled the squash and red pepper in water with a little salt. When they were spft after simmering, I put them in the blender. After they were creamy, I added a tad of brown sugar and blended again. Then realized I had no cream, and added plain non-fat yogurt. Yum! The little sour kick os delicious! Not much needed in the mix, as each member in the family added a little more to their taste directly to their plate. Seriously awesome!

    • — Leka on April 7, 2015
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    • Oh, by the way, I drained after simmering and only added less than a cup of water. It was all squash with the one red pepper. Consistency was creamy, thick even. Yummy!

      • — Leka on April 7, 2015
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  • 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
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  • 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
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  • 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
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      • 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 😀

            • — Bulelani on March 17, 2015
  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • Delicious soup! Easy to make and very filling. Healthy and tasty

    • — Mariela on February 18, 2015
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  • 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
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  • 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
  • Delicious SOUP! I doubled up on salt, garlic & added a tablespoon of grated ginger.

    • — Mia on January 26, 2015
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  • 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
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  • 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
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  • 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.

  • Can I use double cream?

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

      • — Jenn on January 12, 2015
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  • 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
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  • I used brown sugar and added 2 tablespoons of Irish butter. It was a big hit!

    • — charles napier on January 1, 2015
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  • 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
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  • 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
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  • 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
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  • 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
    • Hope you can help. Saw your comment re Kuhn Rikon peeler and would like to try one. However, there are several styles available. Please let me know which style you find so agreeable. Thank you so much.

      • — Rhonda Davis on February 23, 2018
      • Reply
  • Used chicken stock for 1/2 water and less salt, was really good. Warm, simple and healthy!

    • — Geri Riehl on December 17, 2014
    • Reply
  • 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
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  • 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
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    • I made it without any cream or dairy. It was perfect without it! 🙂

      • — Stacy on January 2, 2015
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  • 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!

  • 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!!
    yum

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

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

    • 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
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  • 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
  • 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. https://www.onceuponachef.com/recipes/butternut-squash-and-sweet-potato-soup.html

      • — Jenn on September 24, 2014
      • Reply
    • 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
  • 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
  • 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
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  • I made this butternut squash recipe and all I have to say is DELICIOUS! Thank you……..

  • 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
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  • 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.

  • 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.

  • 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!

  • 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!

  • 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 🙁
    thanks.

    • — 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

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