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.
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, garnish with thyme and croutons, and enjoy!
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Easy Butternut Squash Soup
- 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)
- 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.
- 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.
- 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.
- 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.