Quick Butternut Squash Soup Recipe | How to Make Butternut Squash Soup - Food.com (2024)


Community Pick

Submitted by erinBOberrin

"Here's a quick, light and creamy soup that warm you on the coldest night. Add some hearty whole grain bread and a tossed salad to make a very satisfying meal."


Quick Butternut Squash Soup Recipe | How to Make Butternut Squash Soup - Food.com (2) Quick Butternut Squash Soup Recipe | How to Make Butternut Squash Soup - Food.com (3)

photo by Probably This Quick Butternut Squash Soup Recipe | How to Make Butternut Squash Soup - Food.com (4)

Quick Butternut Squash Soup Recipe | How to Make Butternut Squash Soup - Food.com (5) Quick Butternut Squash Soup Recipe | How to Make Butternut Squash Soup - Food.com (6)

Quick Butternut Squash Soup Recipe | How to Make Butternut Squash Soup - Food.com (7) Quick Butternut Squash Soup Recipe | How to Make Butternut Squash Soup - Food.com (8)

Quick Butternut Squash Soup Recipe | How to Make Butternut Squash Soup - Food.com (9) Quick Butternut Squash Soup Recipe | How to Make Butternut Squash Soup - Food.com (10)

Quick Butternut Squash Soup Recipe | How to Make Butternut Squash Soup - Food.com (11) Quick Butternut Squash Soup Recipe | How to Make Butternut Squash Soup - Food.com (12)

Ready In:





  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 12 cup chopped onion
  • 1 teaspoon fresh sage, chopped (or 1t. ground dry sage)
  • 12 teaspoon salt
  • 18 teaspoon ground black pepper
  • 3 cups fat-free chicken broth
  • 1 12 lbs butternut squash (peeled, seeded, cubed)
  • parmesan cheese (Garnish)



  • Add oil, garlic and onion to large stockpot over medium heat.
  • Saute for 3-4 minutes.
  • Add sage, salt, pepper, broth and squash.
  • Bring to a boil.
  • Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).
  • Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.
  • Garnish with parmesan cheese and more fresh sage (if desired).

Questions & Replies

Quick Butternut Squash Soup Recipe | How to Make Butternut Squash Soup - Food.com (13)

  1. I cheated and bought the already peeled and cubed butternut squash. This was delicious and extremely easy.

    Minnow in Hampton Roads


  1. Forgot to mention that I poked the whole squash with a few pricks and microwaved on high for 10 mins. until soft. Cut it in half, scooped out seeds and added cooked squash to pot. This saves lots of time peeling, etc.

    Good Cookie

  2. This soup was delicious! It was quick after I peeled and cut up the squash, a process similar to peeling and cutting up a granite boulder. Next time, I am going to bake the squash in the oven until it is partially cooked and then peel it and dice it to add to the broth.


  3. This was so simple to start with and I had to make it even easier. I peeled and seeded the butternut squash and threw it in the food processor!Then continue'd..After I pureed it in the blender, I tried one more thing...I added a little cream (1 tablespoon to the whole batch..only 50 calories and 5 grams of fat). It still will be low fat and low calories and rich, as if you are cheating.


  4. My family and I LOVE this soup!!! My husband, who is "anti-any kind of sqash" requests it regularly. We buy a 2 pound container of peeled and cubed butternut squash at Costco for $5 and put the whole thing into the stockpot with 4 cups of chicken broth and TONS of dried sage from my mother's garden. After I use the stick blender, I always add a can of washed black beans. It adds a little something and makes the soup stick to your ribs a bit more. ;-) Quick, healthy and absolutely FABULOUS!!!! Thanks for posting!!

    Mrs. Pilk

  5. This soup was very yummy! I liIked it better than my hubby, but he only likes squash because we grew it so it's cheap! :O) I made it as posted except I microwaved the squash whole for 10 minutes, then peeled and cubed it. Made it much easier!! Also used veggie-chicken broth. I forgot to try adding ginger, so will have to do that next time. Thanks so much for sharing!! :O)


see 151 more reviews



  1. Such a wonderful and easy recipe! I garnish mine with heavy cream, a little truffle oil, and dill. I'll definitely be making this again!

    Probably This

  2. I made this almost to the letter. I used shallots instead of onions, I also added 1/2 t. of finely chopped fresh ginger and 1/4 cup of half and half. I pureed it to the point of no chunks. One of the best and easiest butternut soups ever. This is a keeper. Thanks.


  3. This was very flavorful. I'm not sure what the other reviewers were complaining about. Based on their complaints, I did make a few minor adjustments. I subbed 1/2 cup of water for the broth (I used bullion water for broth) with dry white wine. I also tossed in about 1/4 teaspoon each of thyme and rosemary with the sage. Next time, I will probably cut back on the salt a bit, as I found it a tad bit salty for my taste. My husband, on the other hand, thought the salt was just fine. Thanks for a solid recipe!


  4. i wasn't nearly as happy with this as everyone else i'm afraid. my squash took about 45 min to cook and when i had blended it i found the soup watery and tasteless, even though i added an extra 2 cloves of garlic and subbed out half a cup of the water for the broth with white wine. i added 1/2 tsp dill, 1/2 tsp nutmeg, 1/3 tsp curry powder, 2 Tbs honey, another half a broth cube, lots of salt and pepper, 2 Tbs sour cream, a splash more wine, a bit more olive oil and almost a cup of powdered milk as well as topping with good grated parmesan. after all that it was fairly tasty but didn't taste like squash anymore. course it didn't start out tasting like squash either. i think if i make butternut squash soup again i'm going to start with roasting the whole thing for more flavor alongside plenty of garlic and adding some half and half to the base. and plenty more fresh sage and wine


  5. Holy WOW! YUMMY YUMMY!! I made this soup for a family gathering and it was such a hit! This soup is easy and very delicious. The things I did a bit different were, I used 1 1/2 tbs of butter instead of 1 teaspoon of olive oil and vegetable broth instead of chicken broth. I like to start soups like this with some yummy butter and we have a vegetarian in the family, so no chicken broth... :o)


see 5 more tweaks



Aurora, Colorado

  • 43 Recipes
  • 6 Tweaks





47 Best Butternut Squash Recipes fo...

47 photos

Hearty and Quick Butternut Squash Soup

by NoThyme2Cook


How to Peel Peaches, 3 Ways

27 Healthy Lunches for Kids

View All Recipes

Quick Butternut Squash Soup Recipe | How to Make Butternut Squash Soup - Food.com (2024)


How do you make butternut squash soup less bland? ›

I use ground sage and nutmeg which both enhance the flavors of butternut squash and bring out its natural sweetness. Stir in full-fat coconut milk to make this soup extra-creamy, and don't forget the salt and pepper!

How does Gordon Ramsay cook butternut squash? ›

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

Do you need to peel butternut squash for soup? ›

You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

Why is my butternut squash tasteless? ›

If it's underripe, the squash won't have developed its signature taste. If it's overripe, it may be dry, mushy or flavorless. Follow these tips the next time you're at the grocery store or farmers market to find the perfect recipe-ready butternut squash.

Why does my butternut soup taste sour? ›

What happened? It's no coincidence that the butternut squash soup had fermented, alcoholic notes. Indeed, fermented rice turns out to be the culprit here. Rice is high in starch, which is relatively easy to ferment.

How does Rachael Ray cook butternut squash? ›

Preheat the oven to 425 degrees F. Halve the squash lengthwise, scoop out the seeds and drizzle with EVOO. Sprinkle with salt, pepper and fresh nutmeg and roast until just tender, 30 to 35 minutes. Remove from the oven and let cool slightly.

How to cook butternut squash Martha Stewart? ›

Preheat oven to 375 degrees F. Place squash cut-side down on a parchment-lined rimmed baking sheet. Roast until almost completely tender when pierced with the tip of a knife, 45 minutes to 1 hour. Turn cut-side up and roast until very tender and beginning to dry out a bit on top (but not brown).

How to cook butternut squash Paula Deen? ›

  1. In a medium saucepan combine squash, onions, carrots,broth, and salt. Simmer, uncovered, until squash is very tender, about 40 minutes.
  2. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream if desired.

Can dogs have butternut squash? ›

Generally, butternut squash is safe to feed to most pooches, unless your vet has advised otherwise. As a guide, we would recommend feeding small dogs no more than 1 or 2 teaspoons of butternut squash, whilst bigger dogs can eat up to 3 or 4 tablespoons of butternut squash.

Is butternut squash good for dogs? ›

Butternut squash, like many other vegetables, is healthy for your dog. In particular, it's rich in vitamin A, vitamin C, fiber, and potassium. These vitamins and minerals support the health of your dog's vision, immune system, colon, muscles, and more.

How do you hack a butternut squash to peel? ›

Microwave Hack for Easier Butternut Squash Peeling

Simply slice off the top and bottom, poke the squash all over with a fork and microwave it on high for about 3 minutes. When it's cool enough to handle, peel the squash. The softened flesh will make peeling (and slicing) way easier.

How do I soften butternut squash for soup? ›

The best way to soften any squash is to roast it to n the oven. I slice butternut squash in half lengthwise, scoop out the seeds, and put the halves face down on an oiled baking sheet. Roast at 375°F until a knife slides easily into the meat of the squash, 45 minutes to an hour, depending on the size of the squash.

Do you peel butternut squash before boiling? ›

Use a sharp knife (or a sturdy vegetable peeler) to carefully remove the skin. Alternatively, the skin can stay on because it's edible when roasted! But if adding to a soup (or recipe where it won't be roasted), remove and discard.

How long does butternut squash take to soften when boiled? ›

Boil the squash for 10-20 minutes until it's fork-tender.

Check the squash by poking a piece or two with a fork after 10 minutes. Keep checking the tenderness every 5 minutes or so and turn off the burner when the fork slides easily into the squash. Don't worry about overcooking the squash.

How do I fix bland tasting soup? ›

Add acidic ingredients.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

What can I add to soup to make it less bland? ›

Use fresh, good quality ingredients like vegetables and herbs. Add a little bit of vinegar or lemon juice to your soup to make it taste better. Use a high-quality broth or stock as a base for your soup. Roast or caramelize your vegetables before adding them to your soup to bring out their natural sweetness.

How do you rescue bland soup? ›

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Our Lemony Chicken Soup will make your mouth water.

How do you salvage bland soup? ›

Not enough depth: A well-rounded soup has multiple layers of flavour, including acidity, umami, and sweetness. If your soup is missing any of these, it may taste bland. Adding ingredients like vinegar or lemon juice for acidity, parmesan cheese for umami, or even a touch of sweetness can make a world of difference.

Top Articles
Latest Posts
Article information

Author: Margart Wisoky

Last Updated:

Views: 6272

Rating: 4.8 / 5 (58 voted)

Reviews: 81% of readers found this page helpful

Author information

Name: Margart Wisoky

Birthday: 1993-05-13

Address: 2113 Abernathy Knoll, New Tamerafurt, CT 66893-2169

Phone: +25815234346805

Job: Central Developer

Hobby: Machining, Pottery, Rafting, Cosplaying, Jogging, Taekwondo, Scouting

Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.