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Creamy Butternut Squash Soup Recipe

Creamy Butternut Squash Soup Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Creamy Butternut Squash Soup

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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."

Babsy_Boop User ID: 6209926 107328
Reviewed Mar. 5, 2013

"It was delicious! So easy to make and YUMMY! Thanks for this recipe. I know we will use it again and again!"

fsusunflower User ID: 5424371 179433
Reviewed Jan. 18, 2013

"I took the other reviewer's advice and roasted the veggies--squash, a medium onion, the potato and 3 cloves of garlic. I pureed all the roasted veggies together and added it to vegetable broth. A few pinches of sage, curry and garam masala were used to season. Also used half and half. Really wonderful recipe!!"

mother of 3 User ID: 1726536 179273
Reviewed Dec. 23, 2012

"Ah, skipped the butter & onion step, used vegetable broth & half & half with a little ground ginger and curry. Burned my tongue in anticipation of scarfing."

ksabey User ID: 6548973 105453
Reviewed Oct. 11, 2012

"Wow-this is so good, so simple! I used about 1/2c extra squash for more flavor & used a clove of garlic w/the onlions."

russmosher User ID: 3126179 175070
Reviewed Sep. 3, 2012

"In answer to the one said cutting up the squash was hard an would buy already cooked squash.. Well answer to that cut the squash in half clean out seeds and place on cookie sheet sprinkle with a LITTLE oil bake at 350 degrees for 30 to 35 min. Roasted squash inhances the soup flavors. Love to cook"

russmosher User ID: 3126179 141857
Reviewed Sep. 3, 2012

"I've been making this soup for years and tried different ingredients with the basic recipe. Such as sweet potato, ginger, and a dash of curry powder. To make it richer use half & half... Enjoy. Toni"

bethanyrenee User ID: 4586006 101503
Reviewed Nov. 12, 2011

"SO creamy. Even the hubby loved it!"

CPGJimenez User ID: 4479527 105452
Reviewed Oct. 5, 2011

"Absolutely Wonderful! This was delicious and very easy to make, I will keep this soup a regular meal from now on."

love2beMom User ID: 5558560 174397
Reviewed Oct. 1, 2011

"This was great! My husband isn't big on "exotic" dishes, but he loved this soup! He said he'll have to get more squash so I can freeze it to make this again."

mamamowe15 User ID: 4646310 160402
Reviewed Feb. 21, 2011

"Fab! So happy I found this recipe. Only thing I changed was I used ckn broth not bouillon and it was amazing. Like something I'd get in a restaurant."

lbiesecker User ID: 4694594 174396
Reviewed Mar. 5, 2010

"Oops - I meant to give it 5 stars."

lbiesecker User ID: 4694594 179272
Reviewed Mar. 5, 2010

"Wow, is this ever good! I also used chicken broth, and I think next time I'll try the frozen butternut squash (just because cutting up the squash was kind of a pain). A definite keeper!"

asunlesssea User ID: 4929852 174394
Reviewed Mar. 2, 2010

"Absolutely delish! I too, sauteed a clove of garlic with the onion and it turned out WONDERFUL. Creamy and wonderful, my family loved it. My father is not a fan of evaporated milk, but with this dish, it works out great. MAKE THIS RECIPE!"

Netticus User ID: 167066 174393
Reviewed Jan. 29, 2010

"Excellent soup. Like other reader, I used chicken broth instead of boullion and also sauted a clove of garlic with the onion. This was a great tasting soup, nice consistency, beautiful color and so healthy!"

BrytEyz User ID: 2759683 210034
Reviewed Jan. 24, 2010

"This was both my first foray into homemade soup as well as my first time eating (or working with) butternut squash. It was so easy, and tasted fantastic! I will definitely be making this again."

mannyspooks User ID: 76399 163174
Reviewed Jan. 24, 2010

"I used a can of chicken broth instead of water and bouillon and used fat free evaporated milk, it came out great!"

vlinde User ID: 4825849 107326
Reviewed Jan. 22, 2010

"This soup was excellent and I would definitely make it again. I used a 20 oz frozen bag of cubed butternut squash for convenience and a 5 oz can of Fat Free evaporated milk for a creamier texture. A definite "Must Try" recipe."

Albany_NY User ID: 216692 179154
Reviewed Jan. 20, 2010

"I am a subscriber. Show me the recipe!


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