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

Pureed Butternut Squash Soup Recipe

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For several years, we've been enjoying this velvety, yet healthy soup at Thanksgiving. Butternut squash isn’t the easiest thing to cut into, so I go ahead and buy mine pre-chopped. —Christen Chalmers, Houston, Texas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped carrot
  • 1 garlic clove, minced
  • 1-1/2 cups cubed peeled butternut squash
  • 1-1/2 cups chicken stock
  • 1/4 teaspoon dried sage leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Pinch crushed red pepper flakes


  1. In a small saucepan, heat butter and oil over medium heat. Add onion and carrot; cook and stir until tender. Add garlic; cook 1 minute longer.
  2. Stir in squash, stock, sage, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Remove from heat; cool slightly. Process in a blender until smooth. Sprinkle servings with pepper flakes. Yield: 2 servings.
Originally published as Pureed Butternut Squash Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p127

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