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Butternut Squash Soup Recipe
Butternut Squash Soup Recipe photo by Taste of Home

Butternut Squash Soup Recipe

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4.5 18
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This deep golden soup is as pretty as it is yummy. If you'd like, you can intensify the garlic flavor by adding an extra bulb. The garlic is what really flavors this soup. -Linda Rose Proudfoot, Huntington, Connecticut
TOTAL TIME: Prep: 25 min. Bake: 1-1/2 hours + standing
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 1-1/2 hours + standing
MAKES: 8 servings


  • 3 pounds unpeeled butternut squash, halved and seeded
  • 2 large unpeeled onions
  • 1 small garlic bulb
  • 1/4 cup olive oil
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
  • 3 to 3-1/2 cups chicken or vegetable broth
  • 1/2 cup heavy whipping cream
  • 3 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Sprigs fresh thyme, optional

Nutritional Facts

1 serving (1 cup) equals 203 calories, 13 g fat (4 g saturated fat), 20 mg cholesterol, 510 mg sodium, 22 g carbohydrate, 6 g fiber, 3 g protein.


  1. Preheat oven to 350°. Cut squash into eight large pieces. Place cut side up in a 15x10x1-in. baking pan. Cut 1/4 in. off tops of onion and garlic bulbs (the end that comes to a closed point).
  2. Place cut side up in baking pans. Brush with oil; sprinkle with thyme. Cover tightly and bake 1-1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm.
  3. Remove peel from squash and onions; remove soft garlic from skins. In a large bowl, combine vegetables, broth and cream. Puree in small batches in a blender until smooth; transfer to a large saucepan. Add parsley, salt and pepper; heat through (do not boil). Garnish with thyme if desired. Yield: 8 servings (2 quarts).
Originally published as Butternut Squash Soup in Taste of Home October/November 2000, p37

Nutritional Facts

1 serving (1 cup) equals 203 calories, 13 g fat (4 g saturated fat), 20 mg cholesterol, 510 mg sodium, 22 g carbohydrate, 6 g fiber, 3 g protein.

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Reviewed Jan. 3, 2015

"Delicious. Didn't have cream so added plain Greek yogurt and a little honey."

Reviewed Dec. 15, 2014

"I love this soup, but I didn't use any garlic, less onions and I added some cooked carrots and parsley root. I used home made vegetable broth. No sugar needed. It came out delicious."

Reviewed Nov. 12, 2014

"My whole family absolutely loves butternut squash. We just received about ten of them the other day from our friends and with the cold weather I wanted to try making one of my favorite soups. I loved the idea of roasting the veggies and how it made my house smell! Unfortunately like others have said, using two onions was just WAY too much, especially large ones. I think next time I will add one small purple onion to add a touch of natural sweetness. I ended up using about 1 1/2 bulbs of garlic because I love it. Tomorrow when we serve it again, since there was a lot, I will add a touch brown sugar and nutmeg!"

Reviewed Oct. 21, 2014

"This is a lovely soup. However I do agree with others that mentioned too much onion and garlic. Less when cooking this delicate vegetable is best. I added thyme to the roasted vegetables as I think that is one that compliments it tremendously.


Reviewed Oct. 13, 2014

"Great recipe, I lightened up on the onion, only used 1, same with the garlic, used half of it. No olive oil, only real butter. I added a little brown sugar to it to sweeten it up a bit, then before I served it I drizzled some heavy whipping cream on the top and added a walnut. My step-mom kept asking for a little more and the senior dinner we do for the nursing home asked for it again this year. It was a great hit."

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