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

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4.5 28 32
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I used to live in Australia, where this soup is served often. I had to have the recipe, and now it's one of my family's favorites. —Tiffany Pope, Draper, Utah
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 2 servings


  • 1/4 cup chopped onion
  • 1 tablespoon butter
  • 3 cups cubed peeled butternut squash
  • 1 medium potato, peeled and cubed
  • 1-1/2 cups water
  • 1-1/2 teaspoons chicken bouillon granules
  • 1/4 teaspoon salt
  • Dash pepper
  • 1/4 cup evaporated milk

Nutritional Facts

1-1/2 cups: 278 calories, 8g fat (5g saturated fat), 25mg cholesterol, 1008mg sodium, 49g carbohydrate (11g sugars, 6g fiber), 6g protein.


  1. In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
  2. Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through. Yield: 2 servings.
Originally published as Creamy Butternut Squash Soup in Taste of Home February/March 2010, p40

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JCV4 User ID: 628113 256664
Reviewed Nov. 11, 2016

"I am not a fan of butternut squash, but I decided to make this because it looked so easy and perhaps my taste buds would change. Taste buds did not change, but I tripled the recipe and took it to work where they all thought it was excellent."

DeliciouslyResourceful_Gina User ID: 4938423 234376
Reviewed Oct. 11, 2015

"Yummy and easy. Good for all ages. My 10 month old could not get enough! I added a clove of garlic and used regular milk as I did not have evaporated."

Paige-Markie User ID: 7471422 179437
Reviewed Oct. 20, 2014

"I had first tried Butternut soup at a restaurant and wanted a recipe to make at home, I found this recipe and its better than the restaurant version I had tried! I make this soup a lot whenever butternut squash is in season, I love this soup as does my husband, it is a good compliment to BBQ beef flanken ribs or BBQ chicken, this soup also freezes well."

Scones2 User ID: 7295231 173306
Reviewed Jan. 6, 2014

"Awesome taste, I added i diced apple and a cinnamon stick....Delicious"

sjpoor User ID: 2565047 105459
Reviewed Dec. 9, 2013

"This is really good! Did make a few changes because of what I had on hand. Used 4 cups pureed squash, 2 cups pureed sweet potato (light colored one), 1/2 cup chopped onions and 2 cans of fat free, 30% less sodium chicken broth. Added 1/2 tsp of ground cinnamon and a dash of nutmeg. This addition made it taste like we had at Shari's a couple nights ago. I did cheat and buy the already cut butternut squash at Costco so it made it really fast to prepare, Will definitely make this again. It will freeze well for another quick meal."

debbydoescooking User ID: 7086196 105456
Reviewed Nov. 10, 2013

"This soup is so easy.I used sweet potatoes.Taste as good as any gourmet restaurant would serve."

cmdp1 User ID: 2839647 101506
Reviewed Oct. 26, 2013

"The salt is prohibitive , l use fat free/low sodium veggie broth, season vegetables b/4 roasting. 1/2 squash, put a little butter,S&P,seasonings on aluminum lined cookiesheet,roast, scoop out squash , remove fibrous parts, then add to other ingredients. Great soup otherwise. Can add sour cream at end to make creamier!"

pattiejoe User ID: 5446715 179435
Reviewed Oct. 26, 2013

"Don't worry about MSG or salt. Use organic low salt low fat chicken broth. The sweet potatoe is perfect for flavor & sweetness! Great recipe."

mmatthews User ID: 2811351 94028
Reviewed Oct. 25, 2013

"chicken bouillon granules have MSG. No way for my family!"

kafaughn User ID: 3552105 94027
Reviewed Mar. 25, 2013

"I used a sweet potato instead of a white potato because that is what I had. My whole family enjoyed the soup."

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