Butternut Squash Soup

As the leaves change and the air turns crisp, it is time to put away the canned soup and reach for something homemade, hearty, and full of flavor. Real fall soup brings comfort, joy, and maybe even a little bit of nostalgia. These are the kinds of soups that make your home smell like autumn and your stomach say thank you.

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If you're here because you're watching our Fall Soups video on YouTube, you've come to the right place! This recipe page is for Butternut Squash Soup. To jump to the other recipes, click below.

Lasagna Soup

Hominy and Green Chile Soup

Butternut Squash Soup: A Harvest Classic

If autumn had a flavor, it would taste just like this creamy, golden soup. Packed with fresh vegetables and finished with warm spices, it is a one pot wonder that celebrates the harvest season.

Start by sautéing chopped carrots, onions, and bell peppers in a mix of butter and olive oil. Peel a butternut squash and remove the seeds, chop it into chunks, and let it all cook together until tender. Add chicken broth, cover, and simmer. Finish the soup with heavy cream, brown sugar, cinnamon, nutmeg, and just a touch of curry. Once everything is soft, blend the mixture in batches.

Tip: Allowing the vegetables to cook down for a longer period of time, at a low heat, helps release their natural sweetness.

Optional Toppings

Try roasted pumpkin seeds, a swirl of sour cream, crispy bacon, or seasoned croutons.

Did You Know?

Butternut squash may feel like an age old staple, but it was actually developed in the 1940s by Charles Leggett in Massachusetts. He wanted something sweet and nutty, but easier to handle than traditional squash. Mission accomplished.

Three bowls of soup: Butternut squash, Green Chile & Hominy, and Lasagna Soup

Butternut Squash soup is one of the first soups I think of when I think of fall. This recipe is one we have about once a year - it's creamy, nourishing, and goes great with a fresh loaf of sourdough bread.

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Perfect Fall Butternut Squash Soup

Rated 5.0 stars by 1 users

Author:

Cowboy Kent Rollins

Servings

Prep Time

10 minutes

Cook Time

60 minutes

Kent Rollins' recipe for Butternut Squash Soup

Cook Mode

Ingredients

1 stick butter
3 tablespoons olive oil
2 cups chopped yellow onion
2 medium sweet potatoes, peeled and chopped
1 cup chopped carrots
1 red bell pepper, chopped
6 cups peeled and chopped butternut squash (about 4 pounds)
4 cups chicken broth
·   1 cup heavy cream
1 to 2 tablespoons light brown sugar
1 teaspoon curry powder
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
Salt and black pepper
Seasoned croutons, for serving (optional)

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Directions

In a large Dutch oven or pot over medium heat, melt the butter. Stir in the olive oil.
Add the onion, sweet potatoes, carrots, bell pepper, and squash.
Cover and reduce the heat to medium-low. Cook for about 30 minutes, stirring occasionally, until the vegetables are soft. Allowing the vegetables to cook down for a longer period of time, at a low heat, helps release their natural sweetness.
Stir in the broth, cover, and cook for an additional 15 minutes.
Pour the contents of the skillet into a blender. Add the cream, brown sugar, curry powder, nutmeg, and cinnamon. Blend until smooth.
Pour the contents of the blender back into the Dutch oven and simmer over medium heat for about 15 minutes, letting the flavors incorporate and the soup to warm through. Season with salt and pepper to taste. Serve warm, topped with croutons, if desired.