Butternut Squash Soup

Silky butternut squash soup that's naturally sweet and comforting. Simple ingredients, easy steps, and plenty of ways to make it yours.

Prep:15

Cook:35

Total:50

Servings:6

Equipment

Pot or Dutch Oven
Chief’s Knife
Cutting Board
Immersion or Countertop Blender
Measuring Spoons

Ingredients

Medium Butternut Squash (about 2 lb / 1 kg, peeled, de-seeded & cubed) 1 pc
Yellow Onion (finely diced) 1 pc
Garlic (minced) 4 cloves
Fresh Ginger (finely grated) 1 tsp
Unsalted Butter 1 tbsp
Olive Oil 1 tbsp
Chicken Broth (or Vegetable Broth) 3 cups
Heavy Cream (optional) ½ cup
Fresh Thyme (or 1 tsp Dried Thyme) 4 sprigs
Bay Leaf 1 pc
Salt 1 tsp
Black Pepper ½ tsp

Instructions

Heat the butter and olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and cook for 6-8 minutes, stirring often, until very soft and lightly golden.
Add the minced garlic and grated ginger. Warm briefly, about 30-45 seconds, until fragrant.
Add the cubed butternut squash, broth, thyme, and bay leaf. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 20-25 minutes, until the squash is completely tender when pierced.
Remove the thyme sprigs and bay leaf. Blend the soup until perfectly smooth using an immersion or countertop blender.
Stir in the heavy cream (if using), salt, and black pepper. Warm gently over low heat without boiling. Garnish with your favorite topping or one of my go-to options shared earlier in the post.

Notes

Don’t rush onion caramelization. Properly softening and lightly caramelizing the onion builds the base flavor of the soup.
Keep the simmer gentle. A steady simmer, not a hard boil, helps the squash soften evenly and prevents the soup from turning grainy once blended.
Make sure the squash is fully tender before blending. If it still feels firm when pierced, give it a few more minutes. Fully tender squash is key to a smooth, velvety texture.
Blend a little longer than you think. An extra minute of blending helps achieve a silkier finish.
Adjust the thickness at the end. If the soup thickens after blending or reheating, just add a small splash of broth or water until it reaches the texture you like.
Taste at the finish. Taste at the finish. Salt and pepper are best adjusted at the very end, especially if you’re using a salted broth or skipping the cream.

Nutrition Information

Serving size: approx.

335 g

PER SERVING

AVG. QTY*

%DV**

Calories

201

kcal

Protein

3.8

Fat

11.6

- Saturated

5.9

- Unsaturated

5.1

Carbohydrate

24.5

- Dietary Fiber

4.1

- Sugars

6.1

Sodium

512

Cholesterol

* Nutritional values are approximate and provided for general guidance only. Actual values may vary depending on ingredients and exact quantities used.

** Percent Daily Values are calculated based on a standard 2,000-calorie daily diet. Individual nutritional needs may differ depending on personal calorie requirements.