Butternut Squash Soup Recipe

This butternut squash soup recipe is silky smooth and light! It’s a great starter course for holiday entertaining or a great addition to a soup bar. It warms you from the inside out during the fall and winter and makes a pretty soup course for dinner parties. 

Butternut Squash Soup recipe in bowl top view

Easy fall soup

Include this butternut squash soup as a starter course for your Thanksgiving buffet and Christmas dinner. Or add it to your Friendsgiving menu or a soup dinner party for fall.

Every year I make some of the same classic dishes for holiday meals, like sweet potato casserole or corny spoon bread. But I also like to keep it fresh by adding in one or two new recipes. This seasonal soup is one I like to include now and then.

When I first made this soup I had never made a pureed soup before. I did some research and testing and put together this recipe that has a short list of ingredients.

The result is this yummy soup that has a hint of sweetness naturally from the butternut squash. Even the kids liked it! The color and flavor is ideal for fall and winter dinner party themes.

Butternut Squash Soup recipe in two bowls on black table
two bowls of Butternut Squash Soup recipe topped with croutons and herbs

This butternut squash soup is very low in fat 

The consistency is on the thinner side, but the taste is rich and layered. I suggest making it a day ahead and refrigerate over night so the flavors have time to fully marry.

Serve this as a first course to a holiday dinner, or include it on a soup bar where guests help themselves. Serve soup “shots” as part of an appetizer buffet like this curried pumpkin soup & stuffing balls. Just pour it into demitasse cups or shot glasses and add to an appetizer party table.

Top the soup with croutons and fresh herbs or bacon bits, and include it on your Thanksgiving table.  It’s pretty healthy with no added fat. Makes you feel better about eating all those mashed potatoes & pumpkin pie!

Butternut Squash Soup recipe in bowl, top view with text overlay
Butternut Squash Soup Recipe

Butternut Squash Soup Recipe

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 15 minutes
Total Time: 1 hour

This butternut squash soup recipe is silky smooth and light! It’s a great starter course for holiday entertaining or a great addition to a soup bar.

Ingredients

  • 1 butternut squash peeled and cut into cubes, or 4 cups small cubes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced (or 1/4 teaspoon garlic powder)
  • 3 cups vegetable stock
  • 1 cup half & half
  • 2 Tablespoons soy sauce
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon pepper

Instructions

  1. Add the butternut squash, onions, garlic, and vegetable stock to a large stock pot. Bring to a boil over medium-high heat.
  2. Reduce to a simmer, cover and cook until the vegetables are soft, about 30 minutes.
  3. Add the half & half and soy sauce to the vegetables and broth. In three separate batches, puree in a blender or food processor until smooth and creamy, about 10 seconds. I used a large mixing bowl to hold the blended soup, while blending the other 2 batches.
  4. Return soup to large stock pot and stir in the nutmeg and white pepper. Keep warm over low heat, and serve.

Notes

Save time by purchasing a bag of pre-cut butternut squash in the produce section of the grocery store.

Did you make this recipe?

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