Butternut Squash Soup

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Effortlessly easy and irresistibly silky, this easy butternut squash soup is brimming with naturally sweet and savory flavors—perfect comfort food for crisp fall days.

butternut squash soup in Dutch oven drizzled with cream and sprinkled with thyme

If you’re on the lookout for a standout butternut squash soup recipe that’s as easy as it gets, this is the one! My no-fuss recipe begins with a smart shortcut: pre-cut squash from the supermarket. Then, simply throw all the ingredients into a pot, simmer, purée, and you’re done! But—and this is me wearing my kitchen dictator hat—please stick to the recipe as written. The simplicity here means that full measures of sugar, salt, and cream are essential to achieving that rich, full-bodied flavor and silky texture that take this soup from simple to sublime.

For the finishing touch, you have two seasoning options: fresh thyme or curry powder. Each leads this easy butternut squash soup recipe in a deliciously different direction, so choose whichever one suits your mood or pairs well with what you’re serving. 

“This is one of those obscenely simple recipes that gets rave reviews from everyone! Ive made it for as many as 150 people and they ALL wanted the recipe. So quick to put together—my favorite “dump” recipe; but the result is elegant, fragrant and such a beautiful color.”

Leigh Aaron-Leary
Spoon in a bowl of butternut squash soup.

What You’ll Need To Make Butternut Squash Soup

Soup ingredients including heavy cream, garlic, and sugar.
  • Butternut Squash: The star of the soup, butternut squash provides the soup’s base, offering a sweet, nutty flavor and a velvety texture once blended.
  • Red Bell Pepper: Adds a subtle sweetness and a vibrant color to the soup.
  • Onion and Garlic: These aromatics are essential for building the soup’s flavor foundation.
  • Water: Used as the liquid base, water helps to blend all the ingredients smoothly without overpowering their flavors.
  • Salt: Enhances the natural flavors of the soup. Remember, don’t skimp because it’s essential for bringing all the flavors together.
  • Sugar: While it might seem counterintuitive to add sugar to a savory soup, a touch of sweetness enhances the butternut squash and red bell pepper’s natural flavors. It also helps balance the saltiness. Again, don’t skimp on this essential ingredient.
  • Heavy Cream: Gives the soup a luxurious, creamy texture and a slightly sweet richness.
  • Thyme or Curry Powder: Choose based on the flavor profile you prefer: earthy and herbal with thyme, or warm and spicy with curry powder.
  • Jump to the printable recipe for precise measurements

Step-By-Step Instructions

Begin by tossing all of the vegetables, salt, and sugar into a large soup pot.

Chopped vegetables, sugar, and salt in a pot.

Cover them with water.

Water pouring into a pot of chopped vegetables.

Bring the soup to a boil. Reduce the heat, cover and simmer until the vegetables are very tender, about 35 minutes.

Water and chopped vegetables in a pot.

Puree the soup with a hand-held immersion blender (or in a standard blender) until silky-smooth.

Immersion blender in a pot of orange soup.

Pour in the heavy cream.

Heavy cream pouring into a pot of soup.

Stir until combined and bring to a simmer. Mix in the fresh thyme (or curry powder), then taste and adjust seasoning if necessary.

Fresh thyme floating in soup.

That’s all there is to it. Ladle the soup into bowls, drizzle with more cream if desired, and serve.

Ladle scooping from a pot of butternut squash soup.

Frequently Asked Questions

Can I use pre-cut butternut squash?

Absolutely! While it’s generally more expensive to buy pre-cut produce at the supermarket, it can be a huge time-saver, especially with large, unwieldy vegetables like butternut squash. Peeling, seeding, and chopping a whole butternut squash is a chore, so ready-to-cook cubes are a great shortcut. The key is to make sure the package is very fresh. The grocer’s rule is “first in, first out” so the freshest package will typically be towards the back of the shelf.

Can butternut squash soup be frozen?

Yes, the soup can be frozen, without the cream, for up to 3 months. Defrost in the refrigerator for 12 hours and then reheat on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Can I make butternut squash soup ahead of time?

Yes, it’s an excellent make-ahead dish. It can be prepared up to 3 days in advance and stored in the refrigerator in an airtight container. In fact, letting the soup sit for a day or two can enhance its flavors as the ingredients meld together. When ready to serve, gently reheat the soup over low heat, stirring occasionally.

Ladle in a pot of butternut squash soup drizzled with cream.

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Butternut Squash Soup

Effortlessly easy and irresistibly silky, this easy butternut squash soup is brimming with naturally sweet and savory flavors—perfect comfort food for crisp fall days.

Servings: 6 to 8
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Total Time: 50 Minutes

Ingredients

  • 2½ pounds pre-cut butternut squash (7 to 8 cups, cubed)
  • 1 red bell pepper, roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed and peeled
  • 7 cups water
  • 1 tablespoon salt
  • 2 tablespoons sugar
  • ¾ cup heavy cream, plus more for serving
  • 1 teaspoon chopped fresh thyme (or 1 teaspoon curry powder, for a different flavor profile)

Instructions

  1. Combine the squash, pepper, onion, garlic, water, salt, and sugar in a large soup pot. Bring to a boil, then cover and simmer for 35 minutes
  2. Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the heavy cream and bring to a simmer. Mix in the thyme (or curry powder), then taste and adjust seasoning (depending on the sweetness of the vegetables, you may need a touch more sugar). Ladle the soup into bowls, drizzle with more cream if desired, and serve.
  3. Make-Ahead/Freezer-Friendly Instructions: The soup can be prepared up to 3 days in advance and stored in the refrigerator in an airtight container. It can also be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 217
  • Fat: 11 g
  • Saturated fat: 7 g
  • Carbohydrates: 31 g
  • Sugar: 11 g
  • Fiber: 5 g
  • Protein: 3 g
  • Sodium: 1192 mg
  • Cholesterol: 34 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Comments

  • Hi Jenn, I have everything I need for this except the red bell pepper. I have a jar of pimentos, can I substitute that, or should I bite the bullet and go to the store? Thanks for what will be, I’m sure, another perfect recipe.
    Sue

    • — Sue Shortley on March 20, 2024
    • Reply
    • Hi Sue, I think you can get away with the pimentos. Hope you enjoy!

      • — Jenn on March 21, 2024
      • Reply
  • Made as is except I used chicken broth instead of water. Loved it and sooooo easy.

    Thanks Jenn!!

    • — Debbie on February 3, 2024
    • Reply
  • I don’t have time to go through all the past comments so forgive this if others have already offered this observation. I did read enough to cut back on the liquid and use vegetable broth. I used 4 cups of broth and added 1 1/2 cups of water. Definitely think 7 cups of water might produce a blander flavor. Also added a little maple syrup after pureeing before stirring in the cream. It’s a good recipe overall. Enjoyed my dinner.

    • — Ruth on February 1, 2024
    • Reply
  • Hello, I’m glad that I wasn’t the only person that had issues with this recipe despite following instructions exactly. I attributed the thin texture to the fact that I used frozen cubed butternut squash. I will use fresh butternut squash and use 6 cups of chicken or vegetable stock in place of water when I try this soup again. The addition of a further teaspoon of salt, a few grinds of pepper and 1/4 cup of cream improved the result.

    • — Neil Gurney on January 28, 2024
    • Reply
  • Unfortunately I have to agree with Nancy. I love your recipes but this soup was very watery and flavourless.

    • — Kelly on January 5, 2024
    • Reply
  • Jen, I use your recipes all the time and love them.
    Unfortunately, this wasn’t what I expected.
    I had to do some doctoring afterwards.
    I think the water made it too bland and there was too much of it. Even after I added the cream, it was too thin. I also think using a combination of chicken broth and water would add to the taste.
    I ended up adding a little ginger, some nutmeg, more cream and the I boiled it down to a thicker consistency.
    After that I added salt and pepper and a dab of butter to make it taste richer.
    Sorry, you’re the best but this one missed the mark.

    • — Nancy on January 2, 2024
    • Reply
  • Fabulous soup! Will make again. I did use less sugar but a full cup of whipping cream. Added 1 cup of chicken broth to the 7 cups of water to cover the veggies. Guests really enjoyed it last night and everyone asked for your recipe to be forwarded to them!

    • — Sandra Holmberg on December 20, 2023
    • Reply
  • Made this soup today just as directed except I didn’t add thyme or curry.
    Absolutely delicious and so easy.
    I always wanted to make butternut squash soup. This recipe is a keeper!

    • — Karen Orlandi on November 18, 2023
    • Reply
  • If I double everything, would it change the flavor?. Is doubling the soup ideal or just make it as written? I plan to make it for Thanksgiving dinner.

    • — Hazel on November 18, 2023
    • Reply
    • Hi Hazel, It’s perfectly fine to double everything. Enjoy and Happy Thanksgiving!

      • — Jenn on November 18, 2023
      • Reply
  • Absolutely delicious. Added curry powder this time and will try it with fresh thyme next time.
    Thank you

    • — Christine Nash on November 11, 2023
    • Reply

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