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Cream of Butternut Squash Soup

Butternut squash makes a luscious soup for chilly days when you need warmth from the inside out. We add potatoes and a touch of chicken soup mix. —Tiffany Smith, Cincinnati, Ohio
  • Total Time
    Prep: 15 min. Cook: 40 min.
  • Makes
    6 servings (1-1/2 quarts)


  • 4 cups cubed peeled butternut squash (about 1 pound)
  • 2 medium potatoes (about 1 pound), peeled and cubed
  • 1 medium onion, chopped
  • 4 cups water
  • 1 carton (2-1/2 ounces) chicken noodle soup mix
  • 1 cup half-and-half cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Chopped fresh parsley, optional


  • Place the first five ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until squash and potatoes are tender.
  • Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Stir in cream, salt and pepper; heat through. If desired, sprinkle servings with parsley.

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Average Rating:
  • Linda
    Oct 21, 2020

    This had way too much onion for my taste. It overpowers the squash and was very thin. Not the thick hearty butternut squash flavor or I wanted.

  • Otilia
    Feb 27, 2020

    I love this soup! Easy to make : )

  • deb9962
    Feb 6, 2019

    This was a nice comforting soup. I didn't use the packaged chicken noodle soup, I used chicken stock

  • kjdhayner
    Nov 7, 2017

    This soup was very easy to make and was delicious. I made it according to the instructions but I had about 1 1/2 pounds of squash instead of just 1 pound. I also used an envelope of Lipton extra noodle soup mix because that is what I had on hand. The soup was thick as the extra noodle soup may have contributed to the extra thickness. It was rich and buttery tasting and I will definitely make it again.