Recipe: Butternut Squash Soup

It’s soup season (finally!) and today I’m excited to share my recipe for butternut squash soup. This is one of my favorites – the spice combination beautifully compliments the sweetness of the squash – and it’s one of the first recipes I ever came up with on my own. Like most of my recipes, I eyeball ingredients more than I measure, but I’ve done my best to make this as accurate as possible. You can adjust the amount of liquid in the recipe, depending on how much squash you start with and how “soupy” you like it. You can also adjust it to be vegetarian or even vegan, depending on your preferences. It freezes well and reheats even better. The number of servings you’ll get depends on how big your squash is (and how big you like your bowls of soup). It’s delicious served with a hunk of fresh-baked beer bread, or even with a small sandwich. And of course, it’s excellent for dinner on cold fall and winter nights.



  • 1 butternut squash (3-4 lbs), peeled, seeded and cut into chunks
  • 1 tbsp. olive oil
  • 3/4 tsp cinnamon
  • 1/2 tsp curry powder
  • 1/4 tsp allspice
  • kosher salt and black pepper to taste

  • 1tbsp. olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 4 cups chicken broth (can substitute vegetable broth)
  • 1/2 cup milk, nut milk, or cream (optional)
  • kosher salt and black pepper to taste


  • Preheat oven to 425°.
  • Combine spices in a small bowl and set aside.
  • Line with foil or spray two large baking sheets. Divide squash between both, in a single layer, and coat with olive oil. Sprinkle evenly with spice mixture, salt, and pepper.
  • Roast squash until softened and starting to brown, 25-30 minutes, stirring halfway through.
  • Remove squash from oven and let cool slightly.
  • In a large Dutch oven or stockpot with a lid, heat oil over medium heat. Add onion and cook, stirring occasionally, until softened, 5-7 minutes. Add garlic and cook an additional 30 seconds.
  • Add squash to pot and break up with a wooden spoon.
  • Add 2 cups broth and stir to combine. (There should be enough liquid in the pot to come almost to the top of the squash. If 2 cups doesn’t do it, add more, up to 4 cups.)
  • Bring to a boil, then cover tightly and lower heat to medium-low.
  • Simmer 10-15 minutes, or until squash is falling apart.
  • Puree soup using a blender, working in batches, or an immersion blender. If soup appears too thick, add remaining broth until soup reaches desired consistency.
  • Add salt and pepper if needed.
  • If desired, add milk. This is optional, but gives it a nice, velvety texture.
  • Spoon into bowls and enjoy!

Did you try this? I’d love to know what you think!

4 thoughts on “Recipe: Butternut Squash Soup

  1. crushedcaramel says:

    I have been making butternut squash this afternoon, but the recipe I followed took ages because you had to make your own fresh passata and the result was it tastes too tomato-ee for our liking. I am going to try your recipe next time it’s time to stock up the freezer. This looks like it has a nice kick to it.


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