Butternut Squash Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 143.4
  • Total Fat: 5.5 g
  • Cholesterol: 14.7 mg
  • Sodium: 480.4 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 5.3 g
  • Protein: 2.7 g

View full nutritional breakdown of Butternut Squash Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:


A sweet yet spicy savory soup, good hot or cold. Top with grated Parmesan cheese or croutons, as desired. Makes about 8 1-cup servings of thick soup. A sweet yet spicy savory soup, good hot or cold. Top with grated Parmesan cheese or croutons, as desired. Makes about 8 1-cup servings of thick soup.
Number of Servings: 8


    Makes about 8 cups
    3 lb butternut squash, peeled and diced into 1" cubes or smaller
    1 large onion, chopped
    3 Tbsp butter, salted
    1/4 tsp dried rosemary, minced if possible
    2 tsp garlic, minced (or powder)
    3 cups vegetable broth
    1 tsp cinnamon
    scant 1/4 tsp white pepper
    1/4 tsp salt
    1/2 tsp ginger, ground
    1 tsp Tabasco or similar hot sauce
    1 Tbsp brown sugar, packed
    1 cup whole milk
    1 cup water
    additional water, to desired consistency


Olive oil can be used instead of butter, but the effect is not as hunger-satisfying imho; it does work flavor-wise however.
After serving into bowls, top with croutons or grated parmesan.
Sour cream or well-stirred yogurt (once the soup is only warm or cooler in both cases but particularly for yogurt) can be added to make the soup both thicker and milder, if desired. However, the yogurt does separate over time, so add it just before eating.


If you don't have a blender, a potato masher will yield a chunkier soup and take 5 more minutes than noted.
1.Prep vegetable broth, if applicable. Prep blender for use, if applicable.
2. Peel squash. Cut in half length-wise and scoop out seeds. Set aside. Begin heating large pot on medium heat and add the butter to pot.
3. Chop onion. Add onion, rosemary, and garlic to pot and stir into butter.
4. Meanwhile, chop up squash into cubes 1" thick or less. Stir into onion mixture.
5. Pour in vegetable broth. Increase heat to med-high until boiling, then cover and reduce heat to a simmer.
6. Simmer, covered (or mostly), for 20-25 minutes or until squash is tender.
7. Remove from heat and either mash or puree squash (depending on desired texture). Note: if using a blender, use with caution and potholders; it will heat up the glass very quickly and it will steam a lot. Pour out of blender into pot again, if applicable.
8. Mix spices and sugar thoroughly into squash soup.
9. Stir in the cup of water. Check soup temp -- it should be somewhat too hot to eat comfortably, but not burning. If hotter, wait until about this temp or lower. Stir in the cup of milk. (You can stir in a tiny bit of milk to test -- if you see tiny little white clumps, the soup is too hot still.)
10. Add more water as desired (adjust serving size).

Serving Size: 8 1-cup servings

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.