Easy Butternut Squash Soup
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This is the simplest butternut squash soup you’ll ever make, but it’s no less delicious for it.
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 is 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.
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!
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.
You may also like
- Autumn Carrot and Sweet Potato Soup
- Spicy Pumpkin Leek Soup
- Thai-Style Butternut Squash Soup with Coconut Milk
- Butternut Squash and Sweet Potato Soup
- Curried Cauliflower and Apple Soup
Easy Butternut Squash Soup
This is the simplest butternut squash soup you’ll ever make, but it’s no less delicious for it.
Ingredients
- 2 20-ounce packages (2½ 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
- ½ cup heavy cream
- Croutons, for garnish (optional)
- Chopped fresh thyme, for garnish (optional)
Instructions
- 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.
Pair with
Nutrition Information
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- 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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Thank you for such a yummy and easy to make soup recipe! I added a touch of ginger and used sugar as recipe asked for, then use maple syrup to sweeten “to taste” (yum!). Thank you for your wonderful recipes. I have tried many and each one comes out wonderful! I am enjoying the education as I am expanding my culinary skills along the way! 😊
After reading the reviews about the lack of taste, I twicked mine. I added some fresh ginger, chicken broth to the water, also pepper, curry and paprika. It turned out great for my liking. Just don’t be afraid to add seasoning that you like. The actual recipe is easy to do and yummy in the end.
Just wondering if I could use coconut milk instead of whipping cream and then I would be able to freeze the soup.
Sure, Donna, that will work here. Just keep in mind that it may slightly change the flavor of the soup. Hope you enjoy!
But I could freeze it, right?
Definitely!
Thanks Jenn, This was a wonderful recipe! This won over the picky eater in my home. It was perfect for a cold and snowy Colorado evening. Thank you!
This turned out great! I didn’t have a red bell pepper on hand so I skipped that, but it still turned out amazing.
Hey Jenn,
Still loving your recipes after all these years. Wanted to see if I could substitute a green bell pepper for a red one? Was not sure if this would change taste or not. Please advise when you have a chance.
Thanks, Staci
Hi Staci, it may change the taste a little as red peppers are sweeter than green but it shouldn’t be significant. It also may impact the color a bit but again not terribly significant. And glad to hear you liked the recipes!
This is my favorite butternut squash soup ever. It tastes so good and is so simple to make. My Mom used to make one for me all the time she got it from a family fun magazine when I was growing up. It was much more complicated but I swear this taste the same and she completely agrees. Last year I made extra to freeze each time I made it. Supposedly winter squash helps your immune system so I plan on having this on repeat all flu season
Can this be made using frozen butternut squash?
Sure!
I have to say I was disappointed in this soup. I followed recipe to a T. Has no flavor have been adding spices to help it out. I usually love your recipes but sorry not this one
Hi Jenn. I did it ! I went in blind, no overnight sleepovers in the crockpot just boiled it to smithereens and having an Irish Granny felt obliged to throw in a smoked pork bone ito the mix and a bag of yellow dried peas. I hope you are not disapppointed in me but honestly what a feast! My tutelage is not over yet I need to learn how to make your dumplings and a nice macca cheese for the side can you help please. How necessary is it to leave in crockpot overnight? Many thanks for a great recipe and you’re right the more heavy cream the better it got.
Hi Marian, So glad you enjoyed the soup! I do have a mac and cheese recipe that you can check out here. As of now, I don’t have one for dumplings but I’ll add that to my list of recipes to potentially develop! You asked about leaving the soup in a crockpot overnight. I don’t have a crockpot so I wouldn’t know for sure, but I suspect it’s unnecessary.
This was a fun recipe, and really great tasting. I chopped the squash, and it didn’t take too long to do that part. I will make this one again!
I want to say that this site has made me such a better cook! I have been blown away with recipes and have tried lots with great success. This, however, was a bust for me. I hate to say it. I felt the red pepper flavor, personally, took the soup in a different direction than I would have enjoyed. It was a bit lacking in flavor as well. It was okay when I added some Indian type spices but a miss for me here.
Can this soup be frozen with the heavy cream added? Why omit the heavy cream if need to freeze? Thanks!
Hi Stephanie, If you’ve already added the cream, you can still get away with freezing this. The cream may separate from the remainder of the soup when it’s thawed, but you can just stir it to recombine.
This was so delicious!
Easiest soup I’ve made in years. And super tasty. Thanks for recipe. I’ll make it again!
What can I substitute the red pepper with as I am violently allergic to them?
Hi Carolina, you could omit the bell pepper or replace it with a peeled and diced apple to add a little sweetness. Hope that helps!
Well, this was too bland for my taste. No real depth of flavor. Perhaps vegetable broth instead of water?
I love butternut squash soup and am on a quest to find the perfect recipe – delicious but not a ridiculous amount of work! The first time I make a recipe, I try to follow it exactly. In this case, though, I really don’t like bell pepper. Is there something I can substitute or can I just leave it out?
Thanks for this resource. I set a goal to try 50 new recipes this year. I’m on number 38 and the majority of them have been from you!
Hi Michelle, you could either omit the bell pepper or replace it with a peeled and diced apple to add a bit of sweetness. Also, so glad to hear you’re enjoying the recipes! Please let me know how the soup turns out. 🙂
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!
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.
Good day Leigh
Do you mind giving me the quantity used for 150 people please?
Regards Renee
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.
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.
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.
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!!
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.
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!!
If using coconut milk, make sure it is unsweetened! 🙂
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.
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!
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.
So easy and great flavor!! This site is my go-to when I don’t know how to make something!!
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!
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.
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.
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.