Easy Butternut Squash Soup Recipe

Nothing warms you up faster than a steaming bowl of this quick and easy butternut squash soup. Here is how to make it at home.
Easy Butternut Squash Soup Recipe photo by Taste of Home

One of the best parts of fall and winter is the ample assortment of seasonal squashes. Among our personal favorites: butternut squash. This variety is flavorful and easy to find at your local grocery store or farmers market. Plus, it’ll last for ages in your pantry.

While this veggie is tasty roasted with herbs or served in a colorful salad, one of the best ways to prepare it is this easy butternut squash soup recipe. Here’s what you need to know.

Easy Butternut Squash Soup Ingredients

  • Olive oil
  • Onion, chopped
  • Garlic cloves, minced
  • Butternut squash, peeled and cubed
  • Vegetable broth
  • Salt
  • Pepper
  • Whipping cream
  • Sage leaves, optional


Step 1: Saute onion and garlic

Get started by heating the oil over medium heat in a large saucepan. Add the onion, then cook and stir until tender. Add the garlic and cook for one minute more.

Step 2: Simmer the squash

Once the veggies are tender and aromatic, stir in the squash, broth, salt and pepper. Bring the mixture to a boil, then reduce heat and simmer, covered, until the squash is tender. This should take about 10 to 15 minutes.

Step 3: Puree the soup

Once the squash is tender, it’s time to puree the soup. You can use an immersion blender and puree the soup right in the pot. Or, cool the soup slightly and puree it in batches in a standard blender.

Step 4: Add the cream

Return the pureed soup to the pan and add the cream. Cook and stir until heated through.

Editor’s Tip: If your soup is looking a little thin after pureeing, we suggest making a roux by whisking together 2 tablespoons of olive oil with 2 tablespoons of flour. Once the roux is smooth, whisk in a few tablespoons of soup to make a slurry, then stir the mixture into the soup pot. Cook the soup for 10 to 15 more minutes or until thickened.

Step 5: Garnish and serve

Serve soup in bowls and, if desired, garnish with additional heavy whipping cream and crispy sage.

Editor’s Tip: In addition to—or in place of—the whipping cream and crispy sage, you can garnish this simple butternut squash soup with a multitude of tasty toppings. We love to add pepitas, homemade croutons, cheese (Gruyere and Parmesan are two great choices), creme fraiche or chopped pecans to the bowl. Feel free to get creative!

Can you freeze butternut squash soup?

You bet! Just hold off on adding the heavy cream until after you’re reheated the leftovers. Dairy has a tendency to curdle or take on a grainy texture when reheated.

Easy Butternut Squash Soup Recipe Tips

How do you pick a good butternut squash?

When you’re at the grocery store or farmers market, look for a squash that has an even color and no deep cuts, scratches or marks. (A few blemishes on the skin are fine—you’re going to peel it, after all.) Butternut squash come in all shapes and sizes, but you want to pick one that feels heavy. Finally, gently squeeze your way around the squash. It should be very hard and without noticeable soft spots.

What’s the best way to cut a butternut squash?

Because it’s so hard, butternut squash is notoriously difficult to cut. First things first, peel the skin off the squash with a vegetable peeler. Pat the surface dry, then use a sharp chef’s knife to remove the stem. Then, cut the neck of the squash into 1-inch rounds. For the bulbous part of the squash, chop it directly in half and use a spoon to scoop out the seeds. (Either discard them or roast like pumpkin seeds for an easy, healthy snack.) Finally, cut the squash into cubes.

What other foods go well with butternut squash soup?

Butternut squash soup works as both a starter and a main dish, so you may be wondering: what vegetables go well with butternut squash soup? And what meat goes well with butternut squash soup? You have a lot of options.

When it comes to vegetables, we suggest pairing butternut squash soup with other root veggies, like roasted potatoes or beets. You could also serve it with dark leafy greens like kale and spinach. For meat, turkey recipes are a good choice. (There’s a reason you often see butternut squash soup on Thanksgiving menus!) But chicken and pork taste great with it, too. Round out your meal with some homemade bread or rolls.

Is butternut squash soup good for you?

Yes! When prepared as directed, this soup has just 157 calories, 7 grams of fat and 23 grams of carbs per serving. Butternut squash is full of vitamins A and C, among other nutrients. If you want to make this soup even healthier and boost the protein, stir in Greek yogurt instead of heavy cream.

Watch how to Make Easy Butternut Squash Soup

Easy Butternut Squash Soup

When the weather turns cold, get cozy with a bowl of this butternut squash soup. The cream adds richness, but if you're looking to cut calories, it can be omitted. —Taste of Home Test Kitchen
Easy Butternut Squash Soup Recipe photo by Taste of Home
Total Time

Prep/Total Time: 30 min.


9 servings (21/4 qt.)


  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 medium butternut squash (3 pounds), peeled and cubed
  • 4 cups vegetable broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup heavy whipping cream
  • Optional: Additional heavy whipping cream and crispy sage leaves


  1. In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer.
  2. Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.

Nutrition Facts

1 cup: 157 calories, 7g fat (4g saturated fat), 17mg cholesterol, 483mg sodium, 23g carbohydrate (6g sugars, 6g fiber), 3g protein.